What are your favorite WLS Friendly Holiday Recipes?
Easy Cheese Crisps
I keep these in the frig all the time for a quick snack. Everyone loves them. You can use any cheese. I even made some from brie that were to die for. The easiest way to make them is to buy quality pre-sliced cheddar and cut it into quarters. You can also use shredded parmisian or asiago (these are good for adding herbs and flavors). My absolute favorite is Manchego cheese.
Ingregients: Cheese
Optional ingredients: herbs, garlic powder,...
Absolutely necessary item: Parchment paper (if you don't use it you will end up throwing away your cookie sheet).
Preheat oven to 350 degrees. Line cookie sheet (with sides- to catch oil) with parchment paper. Place sliced or shredded cheese about 1.5" apart and bake for about 7 minutes (some cheeses take longer). The crisps will turn lacy and start to brown on the edges. Remove from oven and let cool. If you used a higher fat cheese, you'll need to carefully pour off the fat that has separated. You can reuse the same sheet of parchment paper several time. Store in frig.
(Note - I tried to make crips using reduced fat (50%) cheese. Rather than lacy crisps, it made "pillows". They had a different taste, not bad but different. I needed to cook them much longer, about 13 to 14 minutes.)
I keep these in the frig all the time for a quick snack. Everyone loves them. You can use any cheese. I even made some from brie that were to die for. The easiest way to make them is to buy quality pre-sliced cheddar and cut it into quarters. You can also use shredded parmisian or asiago (these are good for adding herbs and flavors). My absolute favorite is Manchego cheese.
Ingregients: Cheese
Optional ingredients: herbs, garlic powder,...
Absolutely necessary item: Parchment paper (if you don't use it you will end up throwing away your cookie sheet).
Preheat oven to 350 degrees. Line cookie sheet (with sides- to catch oil) with parchment paper. Place sliced or shredded cheese about 1.5" apart and bake for about 7 minutes (some cheeses take longer). The crisps will turn lacy and start to brown on the edges. Remove from oven and let cool. If you used a higher fat cheese, you'll need to carefully pour off the fat that has separated. You can reuse the same sheet of parchment paper several time. Store in frig.
(Note - I tried to make crips using reduced fat (50%) cheese. Rather than lacy crisps, it made "pillows". They had a different taste, not bad but different. I needed to cook them much longer, about 13 to 14 minutes.)
, Deb Gosh, I've never had that happen and I've made these dozens of times. I use Reynolds Parchment paper. Maybe it makes a difference which side you use. The side I use is where it curls downward.
I've made several more batches and the absolute favorite is the brie. It has to cook a little longer (leave the rind on) and there's a lot of fat to pour off, but they are wonderful.
Let me know if you still have problems.
I've made several more batches and the absolute favorite is the brie. It has to cook a little longer (leave the rind on) and there's a lot of fat to pour off, but they are wonderful.
Let me know if you still have problems.
I had a craving for pumpkin pie last week, and came up with this instead. No crust, very little sugar, no fat. Makes 3 1/2 cups, which divides nicely into seven 1/2 cup servings.
Ingredients:
1. 22 oz. Greek fat-free yogurt
2. 15 oz can of pumpkin (NOT pumpkin pie mix)
3. small box (1 oz) Jello sugar/fat free instant butterscotch pudding mix
4. 3 tablespoons Splenda sugar substitute
5. 1 1/2 tablespoons ground cinnamon
6. 2 teaspoons ground clove
7. 1 teaspoon ground nutmeg
8. Lite Cool Whip (optional)
Procedure:
1. combine all ingredients 1-7 in a bowl and mix thoroughly.
2. distribute into 1/2 cup serving dishes. cover and refrigerate for up to a week.
3. serve with a dollop of Cool Whip.
Each 1/2 cup serving has approximately:
70 calories, 0 gm fat, 10 gm carbs, 14 gm protein, 200 mg sodium.
Ingredients:
1. 22 oz. Greek fat-free yogurt
2. 15 oz can of pumpkin (NOT pumpkin pie mix)
3. small box (1 oz) Jello sugar/fat free instant butterscotch pudding mix
4. 3 tablespoons Splenda sugar substitute
5. 1 1/2 tablespoons ground cinnamon
6. 2 teaspoons ground clove
7. 1 teaspoon ground nutmeg
8. Lite Cool Whip (optional)
Procedure:
1. combine all ingredients 1-7 in a bowl and mix thoroughly.
2. distribute into 1/2 cup serving dishes. cover and refrigerate for up to a week.
3. serve with a dollop of Cool Whip.
Each 1/2 cup serving has approximately:
70 calories, 0 gm fat, 10 gm carbs, 14 gm protein, 200 mg sodium.
I was wondering what the butterscotch pudding is for? does it have to be butterscotch or can it be different flavor? This sounds sooooo awesome cuz I LOVE LOVE LOVE pumpkin pie and was so bummed thinking I couldn't eat it...but now I can to an extent. :) Thanks!
- Annie -
GODZGRL
Goal Weight 145 lb. Met On: 2/5/11
265.0 (5/1/10) 242.0 (6/29/10) 136.4 (4/03/11)
HW SW NOW
-------------------------------------------------------
GODZGRL
Goal Weight 145 lb. Met On: 2/5/11
265.0 (5/1/10) 242.0 (6/29/10) 136.4 (4/03/11)
HW SW NOW
-------------------------------------------------------
I guess there's nothing unique about the butterscotch pudding mix. There are only a few flavors of sugar free Jello instant pudding, and the butterscotch seemed to be the right one to try. Jello also has cheesecake, pistachio, and vanilla flavors in the sf mixes, and a chocolate or two.
Whatever flavor is used, the pudding mix itself seems to add a binding to the concoction that stiffens it up. In real pumpkin pie, that function is performed by eggs. But I didn't want to cook this, so something had to hold it together.
If you try something else and like it, please let me know about it.
Whatever flavor is used, the pudding mix itself seems to add a binding to the concoction that stiffens it up. In real pumpkin pie, that function is performed by eggs. But I didn't want to cook this, so something had to hold it together.
If you try something else and like it, please let me know about it.
I made mock mashed potaoes this weekend and they were wonderful!
1 head of fresh cauliflower washed and seperated into florettes.
3/4 cup chicken broth, divided
1Tablespoon Cornstarch
4oz fat free cream cheese
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
2 Tablespoons grated cheese
Steam cauliflower until tender, drain and add to food processor with 1/2 cup of chicken broth. Puree until smooth. Return to pan and mix cornstarch with remaining broth and heat with cauliflower until it starts to thicken add remaining ingredients and heat through. I put mine in the oven on warm until the rest of the meal was finished and I would decrease the chicken broth in the cauliflower depending on how big the head of cauliflower is. 4 servings 78 calories per serving 1 lean meat and 2 vegetables for diabetic exchange.
1 head of fresh cauliflower washed and seperated into florettes.
3/4 cup chicken broth, divided
1Tablespoon Cornstarch
4oz fat free cream cheese
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
2 Tablespoons grated cheese
Steam cauliflower until tender, drain and add to food processor with 1/2 cup of chicken broth. Puree until smooth. Return to pan and mix cornstarch with remaining broth and heat with cauliflower until it starts to thicken add remaining ingredients and heat through. I put mine in the oven on warm until the rest of the meal was finished and I would decrease the chicken broth in the cauliflower depending on how big the head of cauliflower is. 4 servings 78 calories per serving 1 lean meat and 2 vegetables for diabetic exchange.
The "Naked" juices and drinks are loaded with sugar. Watch out! Some have 32 grams of sugar even though the lables say "no added sugar." Even the Protein drink with 30 grams of protein still has 28 grams of sugar.
I like Muscle Milk or Atkins protein drinks. These have less that 5 grams of sugar and 15 - 25 grams of protein.
I like Muscle Milk or Atkins protein drinks. These have less that 5 grams of sugar and 15 - 25 grams of protein.
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