1 cup oat bran
1/3 cup wheat bran
1/2 cup pumpkin
300 grams tofu
1/3 cup cocoa (no sugar/no fat variety)
1/3 cup sweetener (i used sugar twin, brown)
1tsp baking soda
1 tsp vanilla extract
1 egg
Dash of milk
Mix everything together, and mix well! Cook for 20 minutes at 450 degrees.
This makes quite a big tray, and gives us a huge serving when divided by 5 (as there is 10 tbsps of oatbran). It taste absolutely marvelous without icing (as we tried right out of the oven). However, I decided to make a little icing for my second piece, which is still 1 serving!
Icing for two
3 tbsps Extra Light Cream Cheese
a few tsps of sweetener
1 tsp orange extract (for the Jaffa lovers!)
4/24/2011
Floating islands, Dukan recipe
Ingredients
* 4 eggs, separated.
* 500ml (18fl oz) skimmed milk.
* 1 vanilla pod, split lengthwise.
* Sweetener to taste
Directions
* In a mixing bowl, beat the egg whites until they form soft but firm peaks (you can use a dash of cream of tartar to make this easier).
* In a saucepan bring the milk, sweetner and a small vanilla pod to the boil.
* With a ladle carefully spoon out snowball-sized portions of the egg whites and drop them into the hot milk. They will swell up. after turning them over remove with a slotted spoon and drain on a plate.
Makes 4 servings.
* 4 eggs, separated.
* 500ml (18fl oz) skimmed milk.
* 1 vanilla pod, split lengthwise.
* Sweetener to taste
Directions
* In a mixing bowl, beat the egg whites until they form soft but firm peaks (you can use a dash of cream of tartar to make this easier).
* In a saucepan bring the milk, sweetner and a small vanilla pod to the boil.
* With a ladle carefully spoon out snowball-sized portions of the egg whites and drop them into the hot milk. They will swell up. after turning them over remove with a slotted spoon and drain on a plate.
Makes 4 servings.
Lime Cheesecake, Dukan diet recipe
1 pkt diet lime jelly
3/4 cup boiling water
1/4 cup lime juice
1x 375g can Carnation light and creamy evaporated milk, well chilled
1 x 220g tub of extra light Philly cream cheese, softened at room temperature
1/3 cup Slenda or equivalent sweetener
1 tsp vanilla essence
Disolve jelly crystals in boiling water, add lime juice, cool slightly
Beat evaporated milk until thick.
Blend softened cream cheese until smooth, blend in Splenda, vanilla essence and warm jelly mixture.
Fold this into the evaporated milk.
Pour into a big serving bowl and chill for 2 hours.
Note: It makes heaps so will last you for days depending on whether the rest of your family get stuck into it.
Note: I have previously made this using lemon jelly and lemon juice but can't seem to find any diet lemon jelly at the moment.
I have also previously made this as a regular cheesecake with the biscuit base, although if doing that it would be better not to use the extra light cream cheese. The more fat in the cream cheese the firmer it is.
3/4 cup boiling water
1/4 cup lime juice
1x 375g can Carnation light and creamy evaporated milk, well chilled
1 x 220g tub of extra light Philly cream cheese, softened at room temperature
1/3 cup Slenda or equivalent sweetener
1 tsp vanilla essence
Disolve jelly crystals in boiling water, add lime juice, cool slightly
Beat evaporated milk until thick.
Blend softened cream cheese until smooth, blend in Splenda, vanilla essence and warm jelly mixture.
Fold this into the evaporated milk.
Pour into a big serving bowl and chill for 2 hours.
Note: It makes heaps so will last you for days depending on whether the rest of your family get stuck into it.
Note: I have previously made this using lemon jelly and lemon juice but can't seem to find any diet lemon jelly at the moment.
I have also previously made this as a regular cheesecake with the biscuit base, although if doing that it would be better not to use the extra light cream cheese. The more fat in the cream cheese the firmer it is.
Vanilla Moist cake, Dukan recipe
6 tbs oat bran
6 tbs skimmed milk powder
3 tbs splenda (sweetener)
3tbs Quark (or fat-free fromage frais etc)
3 eggs
1 vanilla Mullerlite (fat-free yoghurt) can also add a dash vanilla extract etc as well
1Tsp baking powder
Simply mix everything together - it is like a runny batter mix. Line the inside of a loaf tin with baking parchment/paper
or better,pour straight in to a silicon baking tray. put in a COLD oven, and bake on 180C, Gas 4 for 35 mins. Leave for a while, then turn out and leave to cool.
you can change the flavour of the cake by adding different flavoured yoghurts and essences. I have seen some people also make muffins with this recipe. If you have a pound shop near you i have seen the silicon muffin and baking trays in there.
6 tbs skimmed milk powder
3 tbs splenda (sweetener)
3tbs Quark (or fat-free fromage frais etc)
3 eggs
1 vanilla Mullerlite (fat-free yoghurt) can also add a dash vanilla extract etc as well
1Tsp baking powder
Simply mix everything together - it is like a runny batter mix. Line the inside of a loaf tin with baking parchment/paper
or better,pour straight in to a silicon baking tray. put in a COLD oven, and bake on 180C, Gas 4 for 35 mins. Leave for a while, then turn out and leave to cool.
you can change the flavour of the cake by adding different flavoured yoghurts and essences. I have seen some people also make muffins with this recipe. If you have a pound shop near you i have seen the silicon muffin and baking trays in there.
Rhubarb Muffins (6 muffins), Dukan recipe
Take 1 rhubarb stem (mine weighed about 120g and was quite long!
Peel it and divide the stem in half (lengthwise), then divide the stem again so that you get 1cm wide stems (4 of them) , and then chop them up into little cubes.
I put half the rhubarb in a pot and covered with water, microwaved for about 1 minute, and got a lovely mushy mixture (make sure you drain the excess water out...), which I poured into the mix below. The rest I sprinkle into the moulds before going in the oven.
I mixed the following ingredients in a food processor:
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon cornflower
- 2 tablespoons Oat Bran
- 1 tablespoon Wheat Bran
- 3-4 tablespoons sweetener (according to taste)
- 2-3 tablespoons of Fat Free fromage frais (or Quark etc)
- 1 teaspoon ground ginger and maybe some cinnemon
plus the Rhubarb from above. (to be honest, you could even add more Rhubarb than what I've written here as it just tastes heavenly.)
After that, I poured the mix into silicone muffin moulds (6 holes) and then sprinkled the other half of the Rhubarb into the mix in each of the muffins.
Oven pre-heated to 180 degrees (I've got a fan oven) and I baked the lovelies for 40
Peel it and divide the stem in half (lengthwise), then divide the stem again so that you get 1cm wide stems (4 of them) , and then chop them up into little cubes.
I put half the rhubarb in a pot and covered with water, microwaved for about 1 minute, and got a lovely mushy mixture (make sure you drain the excess water out...), which I poured into the mix below. The rest I sprinkle into the moulds before going in the oven.
I mixed the following ingredients in a food processor:
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon cornflower
- 2 tablespoons Oat Bran
- 1 tablespoon Wheat Bran
- 3-4 tablespoons sweetener (according to taste)
- 2-3 tablespoons of Fat Free fromage frais (or Quark etc)
- 1 teaspoon ground ginger and maybe some cinnemon
plus the Rhubarb from above. (to be honest, you could even add more Rhubarb than what I've written here as it just tastes heavenly.)
After that, I poured the mix into silicone muffin moulds (6 holes) and then sprinkled the other half of the Rhubarb into the mix in each of the muffins.
Oven pre-heated to 180 degrees (I've got a fan oven) and I baked the lovelies for 40
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