Has anyone done the cauliflower mashed and made like mashed potatoes? How does it taste? I'm thinking if I add Fage Greek Yogurt used like sourcream that may not be half bad even with a little cheese on top.Anyone tried this?

This is one of our favorite recipes.  It's from the South Beach Diet Book.

Cauliflower Mashed 'Potatoes'

 4 cups cauliflower florets
1 Tablespoon butter
1 fluid ounce fat-free half-and-half
Pinch salt
Pinch freshly ground black pepper

Steam or microwave the cauliflower until soft. Puree in a food processor, adding the butter and the half-and-half to taste. Season with salt and pepper.

I use real butter.  The recipe actually calls for "butter flavored spray."

I haven't made cauliflower mashed potato anything but I did replace potato with cauliflower for my potato salad this summer and it was heavenly! Requires a little more seasoning than normal but the texture was spot on and I was able to eat more of it cause it was cauliflower, not potato. YUMMY! I say add the fixins you can in it and enjoy.

Jenny, who is now hungry.

I had forgotten about the faux tator salad  - hmm wondering when I can make that now b/c it was GOOD!!!

Thanks Ladies! My head is swimming with all of these ideas. Sounds like we aren't really deprived if we improvize(SP) Anymore Yummy ideas for the Holidays? I was wondering about Cheesecake made with SF vanilla pudding and FageYogurt and Mootopoa and  grated Almonds on top?

I make some with lf cream cheese - umm no clue where the recipe is LOL post and ask for nsa (no sugar added) cheese cake recipes - Terry ann usally knows where mine are

I use lowfat in the majority of my baking and cooking - fat free is just too much by the time you pull out the sugar

good rule of thumb if you are into baking is to add at least 1/4 cup of sugar per cup it calls for and do not use splenda cup for cup  - it is too sweet

so recipe calls for 2 cups sugar - you use 1/2 cup sugar and 1 cup splenda - if you find things aer not sweet enough up the splenda to 2/3 of a cup per cup

sugar behaves when hot like a liquid but not when cool - so most baked goods need the sugar but not to sweeten them to make them bake right - cooked or just beaten (think fast cheese cake here) you can skip the sugar

other thoughts on wls friendly cooking - remember you eat small amounts
add apple sauce to sweet breads unless they are chocolate then use baby food prunes - yumm
add more spices to things as you lower the fat and/or sugar
be creative - I have a recipe called move em out muffins - high fiber and we make them in half a dozen flavors including a savory that has ham, chicken, steak (whatever meat you do well with and have) onoins, mushrooms, garlic, chucnks of cheese and they are awsome!!

remember you will be eating some fat - decide WHAT you are watching - I watch for high protien and at the moment total calories - oh and always watch sugar grams - you can't do it all

remember you will be eating some fat - decide WHAT you are watching - I watch for high protien and at the moment total calories - oh and always watch sugar grams - you can't do it all

OH BOY - ISN'T THIS THE TRUTH - I WENT TO WALMART THIS WEEKEND AND WAS TRYING TO HELP AMANDA MAKE SOME "BETTER CHOICES" - AND MY HEAD STARTED SWIMMING !! 

Phyllis

glad you are looking at healthy cooking again - I have to do that from time to time - go back and reread recipes and remember I CAN eat yummy stuff

hang in there girl
hugs
Danni

Deprevation is for people with little creativity! What do you like? Anything sound divine that is a standard holiday treat you need help figuring out? For me, it was eggnog. No way, no how could I have eggnog without getting sick. Guess what? Found a SF eggnog recipe that I drank my fill of last year. Yum! Make sure you also check out www.splenda.com as well for other sweet dessert recipes! Let me know if I can help out with other recipes too!

SF eggnog

Ingredients:
1 cup fat-free half & half
One 1-ounce package sugar-free Jell-O instant vanilla pudding powder
5 cups 2% milk
½ cup Splenda granular
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
2 teaspoons rum extract (or more - don't be shy!)
1 teaspoon vanilla extract

Whisk together the half & half and pudding powder until smooth – this will be very thick. Slowly whisk in mil****il smooth. Whisk in Splenda, nutmeg, cinnamon, and extracts. Allow to chill for at least 2 hours. Serve with whipped cream and a sprinkling of freshly grated nutmeg. (For extra decadence, add a cup to a cup and a half of eggbeaters to the recipe. Makes it super creamy! *Drool!*)


Pumpkin Protein Pie

Ingredients:
22 Fl oz can pure pumpkin
6 scoops vanilla protein powder (mine has 130 cals, 23 protein per scoop)
12 oz can evaporated skim milk
6 large eggs
3/4 cup sugar twin brown sugar substitute
1 tbsp cinamon
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp nutmeg

Pre heat oven to 400. Mix sugar and spices in a small bowl, set aside. Lightly whip 6 eggs in a large bowl, add in pumpkin and mix thoroughly before sprinkling in sugar mix. Blend protein powder and milk in a seperate bowl with a hand mixer, then add to the pumpkin bowl mixing well before filling 18 lightly greased muffin tins. Bake at 350 for 10 minutes, reduce heat to 300 and cook for 40 - 50 minutes. Pies are cooked when a knife is inserted into the middle and comes out clean.


Nicer-Than-Rice Pudding

Ingredients:
1 box of SF instant vanilla pudding
2 cups of milk
2 cups of cottage cheese
Raisins
Cinnamon
Nutmeg (optional)

Place the amount of raisins that you want in your pudding in a small bowl and cover with ho****er.  Set aside.  (The amount varies from person to person depending on your preferences.  I probably used 1/3 to ½ of a cup.)  Make the instant pudding using the milk and the directions on the box.  Refrigerate for 5-10 minutes to let it set up well.  Place the cottage cheese in a mixing bowl.  You may use more cottage cheese if you want more “rice" in your pudding.  I sprinkle this with a little bit of granular Splenda but you don’t have to.  Stir in the pudding.  Add cinnamon and nutmeg to your taste.  Drain the raisins well and then add to the mixing bowl.  Stir gently but well to blend all ingredients.  You can eat immediately but it will be better if you let the flavors sit and blend in the frig for about an hour or so. Eat and enjoy!!!

Coconut Custard Pie

2 c. milk
1/2 c. sweetener
4 tbsp. cornmeal
2 tsp. baking powder
1/4 tsp. salt
4 eggs
4 tbsp ff margarine
1 tsp. vanilla
1 1/2 tsp. coconut extract
1 c. spaghetti squash, cooked

Instructions:

• Put all ingredients in blender, except squash.
• Blend on low for 3 minutes.
• Stir in squash.
• Pour in 9 inch pie pan.
• Let stand 5 minutes.
• Bake at 350 degrees for 40 minutes.


Raspberry Lemon Bars

3/4 cup Splenda® Granular
3/4 cup flour
1/4 cup light butter
1 pinch salt
2 tablespoons flour-
1 1/4 cups Splenda® Granular
1/2 cup egg substitute
1/2 cup half and half
1/2 cup fresh lemon juice
1 tablespoon grated lemon zest
1/4 cup reduced sugar raspberry preserves

Preheat oven to 350F. Spray an 8 x 8 inch baking pan generously with butter flavored nonstick spray. Set aside. Mix together flour, Splenda® Granular and salt in a medium sized mixing bowl. Cut in light butter until the mixture is crumbly, like a streusel topping. Do not over mix. Press dough into prepared baking pan. Bake in preheated oven 15 to 20 minutes or until lightly browned. Place Splenda® Granular and flour in a medium sized mixing bowl. Stir well. Add egg substitute and half and half. Stir until blended. Slowly add lemon juice while stirring constantly. Add lemon peel. Stir raspberry preserves until they loosen up. Spread evenly over warm crust. Gently pour lemon mixture over preserves. Bake in preheated oven 20 to 25 minutes or until set. Remove from oven and allow to cool before placing in refrigerator. Chill in refrigerator 2 hours before serving. 16 servings.


Coconut Macaroons

1.5 cups unsweetened shredded coconut
2 egg whites, stiffly beaten
3/4 c. Splenda granular
1/2 tsp vanilla extract
1/4 tsp salt
2 squares dark chocolate (I used Ghiradelli 60% cocoa), either melted (if you like the whole cookie to be chocolate) or chopped (the way I prefer...more like chocolate chip)

Directions:

Combine Splenda and Salt
Fold in egg whites and mix well
Add vanilla and coconut and toss until well coated
add in "chocolate chips" or melted chocolate
form balls (will be loose) and bake in a 350 oven for 10 minutes

 

Jenny I just shamlessly copyed these - and email them to the poeple who normally cook with or like me
love ya girlie