Sunday, August 24, 2008

Peach Tart

1 fresh peach (sliced)
1.5 Tbsp Heart Smart Bisquick
1.5 Tbsp any whey
1 Tbsp Splenda brown sugar
1 Tbsp FF milk
¼ Tbsp Parkay spreadable butter
1/4 cp egg beaters

Heat oven to 400 degrees. Spray tart form. Place peach slices in a star pattern in tart pan. Stir together Bisquick, any whey, and Splenda brown sugar. Add milk, butter spread, and egg beaters to dry mix and beat until smooth. Pour over peach. Bake 20 min in preheated toaster oven, or until golden and ”set".

182 kcal

Tuesday, August 19, 2008

Cherry Danish with Vanilla Pudding

I tried something new for a cream cheese danish. I used a little container of the Jell-o sf/ff vanilla pudding instead of cream cheese, and sugar-free cherry pie filling. It's quick to make and it tastes great!

1/3 cp dry pancake mix (preserve 1 TB mix)
1 Tbsp Splenda
1/2 TB Any whey (1/2 protein)
1/3 cp soy slender vanilla
1/4 ts baking powder

1/2 cp sf fat-free vanilla pudding Jello cup
1 Tbs. egg substitute
1/2 TB any whey
2 TB sugar-free cherry pie filling

Mix pancake mix with 1/3 cup soy slender. Add 1 TB splenda, 1/4 ts baking powder, and 1/2 TB any whey. Spray a small baking dish with butter spray. Pour or mixture into baking dish.

Mix pudding with 1 TB pancake mix, 1 TB egg substitute and 1/2 TS any whey in a small bowl
until really smooth. Distribute pudding mixture onto top of pancake mixture in the middle
of the bowl. Add cherries op top. Bake in a 400-degree oven for about 20 minutes, or until pancake mixture is set.

Monday, August 11, 2008

Blueberry German Cheese Cake

This is a cheese cake based on typical German cheese cakes, which are made with Quark (instead of ricotta or cream cheese). So, the cheese cake has a 'fluffier' texture than American cheese cakes and is lighter, both in taste and calories.

Quark is a soft cheese, with a texture of sour cream or Greek yoghurt, a very mild taste and very low calories and high in protein. It gives this recipe a distinct taste. I make my own quark from buttermilk and organic milk, but it is also available in stores like Whole Foods Market.

Cake base layer:

1/4 cup Krusteaz pancake mix
1/4 cp ff milk
1 Tbsp egg beaters
¼ ts vanilla
¼ ts baking powder

Cheese filling:
4 TB lf quark (I make my own, but you can get some at Whole Foods Market)
1/2 ts vanilla
1 TB eggbeaters
1 TB splenda
1/2 TB Krusteaz pancake mix
zest of 1/2 lemon (microplaned)

Blueberry filling:
1/2 cp fresh wild blueberries
2 TB white rum (Bacardi)
1 ts sugar

Make the batter and the fillings in 3 separate bowls.

For base cake batter, just mix all the ingredients. Fill batter in a small, sprayed springform pan, and bake at 400F for 5 min.

For the cheese filling layer, mix quark and other ingredients until it is a really smooth, creamy texture.

For the blueberries, heat the rum and sugar in a small stainless steel pot on the stove, and mix until sugar is dissolved (1-2 min). Heat slowly (careful so that the rum does not ignite! Of course, if you want to burn off the alcohol, you can flambee the blueberries.). Add the blueberries, and heat mixture on medium-high for 1-2 min, turn off heat (if electric), and let simmer on still hot plate.

Now, spoon blueberry mix over the solid surface of the cake base, still in the springform pan. Carefully spoon cheese filling on top of blueberries. Bake for another 20-25 min at 400F. Let cool to room temperature before serving.


Saturday, August 9, 2008

Blueberry Cake with Maple Syrup

1/2 cp wild fresh blueberries

1 NS maple brown sugar oatmeal
1 TB egg beaters
1/2 ts baking powder
1 ts brown splenda
4 TB sugar free applesauce
zest and juice of 1/2 lemon

Mix all ingredients, pour into a butter-PAM sprayed springform pan, and bake at 425 degrees for 20 min.
Let cool, and serve with fresh blueberries.

Tuesday, August 5, 2008

Walnut Kalamata Foccaccia

2 TB whole-grain Instabake mix
1 TB wheat bran (made from Fiber one wheat bran)
1/4 ts baking powder
1 TB chopped, toasted walnuts
4-5 kalamata olives, sliced
2 TB ff milk

Mix all ingredients, and pour into a spray small metal baking pan, and bake at 400F for 20min.

Taste test: Yummy!!! --- Pict with goat cheese from the farmer's market.

Sunday, August 3, 2008

Mini Foccaccia

2 TB whole-grain Instabake mix
1 TB wheat bran (made from Fiber one wheat bran)
1/4 ts baking powder
1 ts herbs de provence
1/2 ts garlic power (not garlic salt!)
2 TB ff buttermilk

Mix all ingredients, and pour into a spray small metal baking pan. Spray top with olive oil spray, and add a dash more herbs de provence. Bake at 400F for 20-25min.

Multiseed Bun

This is a different version of the mini foccaccia. This one used the Trader Joe's whole-grain baking and pancake mix. It is a bit higher in fat content, so I use less of the baking mix and add any whey. It came out really crunchy and a bit sweet.

1.5 TB Trader Joe's whole grain baking mix
1 TB wheat bran (made from ground Fiber One bran cereal)
1/2 TB any whey
1/4 ts baking powder
1.5 TB ff milk
1/4 ts of white sesame seeds, black sesame seeds, poppy seeds, and cumin seeds.

Mix all ingredients beside seeds in a small bowl. PAM-spray a small metal baking pan, fill with dough, and sprinkle with the seeds. Bake at 400F for 20 min.

Friday, August 1, 2008

Maine Blueberries

Instead of new recipes, an impression of a blueberry field in Maine...