http://www.youtube.com/watch?v=vr3x_RRJdd4

Here's one for you!

debbie

  I have been making the 30 second cookie lately.   One teaspoon of butter or margarine in a coffee cup that has been sprayed with PAM.    Heat in microwave about 10 seconds until it melts.    Stir in one scoop of protein powder, I added just a little bit of water to mix it well and microwave for 30 seconds.    Lean Dessert seems to make the most moist cookie.  

From Mary Catherine at Bariatriceating.com
Pretty good, I used Lean Dessert Protein Powder - Fresh Cinnamon 
Enjoy, Debbie



Enjoy Debbie

Thanks Maryellen, hopefully next time.
Deb

ORANGE CHIFFON PIE

Crumb crust:
1 pkg. Murray’s shortbread cookies, crushed OR 1 1/2 cups graham crumbs
1/4 cup almond flour
4 tablespoons melted butter

Filling:
3/4 cup cold water
One 4-serving size pkg. sugar free orange jello powder
4 eggs, separated
1/2 cup + 3 tablespoons Splenda Granular
1/8 teaspoon vanilla extract
1 teaspoon orange zest
Pinch of salt
1/2 cup mandarin oranges, chopped and drained very well

Soften gelatin in cold water for 15 minutes or until dissolved. Meanwhile preheat oven to 350 degrees.

In a small bowl combine the cookie crumbs, almond flour, and butter. Pat into a pie plate and bake for 15 minutes, or until just turning golden and is set. Cool completely.

In a saucepan whisk the egg yolks with the 1/2 cup Splenda and salt. Cook over over medium-low heat, stirring constantly, until bubbly and thickened. Remove from heat and stir in the orange zest and the softened gelatin. Cool.   When mixture begins to set, stir in the chopped mandarin oranges. Set aside.
*** (If you don’t like the thought of using raw egg whites, the powdered meringue would work, also. Or go in a different direction and use whipped cream.)
In a large bowl whip the egg whites and remaining 3 tablespoons Splenda until stiff peaks form. Fold egg whites into orange mixture and pour into prepared and cooled crust. Chill until firm. Makes 8 servings.

(If you don’t want to use the egg whites…beat 1 1/2 cups heavy whipping cream with the 3 tablespoons Splenda and fold that into the orange mixture. This will significantly change the stats, though.)

Per Serving: 189 Cal; 6 g Protein; 12 g Tot Fat; 16 g Carb; 1 g Fiber; 7 g Sugar; 138 mg Sodium

With whipped cream instead of egg whites:
Per Serving: 257 Calories ; 4 g Protein; 20 g Tot Fat; 16 g Carb; 1 g Fiber; 8 g Sugar; 151 mg Sodium
    This is the time to be healthy in '09....
This recipe is from Linda farnsworth, Bariatric Eating

http://www.bariatrictv.com/

Check out this weeks episode.  I enjoy watching them and even learn a little something!
This week they also make the 35 second chocolate cake. yum.

Enjoy!  If you like the recipe you can get it at beforeandafterhelp.com  Linda Farnsworth is the Food Director at BariatricEating.com 

Enjoy the show!

Debbie