Monday, June 28, 2010
Creamy Baked Maple Custard
This smooth, silken custard contains fewer than 200 calories per serving by using fat-free milk instead of whole. Maple syrup adds natural sweetness. The following recipe makes three servings.
Divide four teaspoons of natural maple syrup between three custard cups. In a medium bowl, gently combine:
* One egg
* One egg white
* 1 cup of fat-free milk
* 2 tablespoons of sugar
* 1/2 teaspoon of vanilla
Divide the mixture among the three cups.
Place the cups into a baking pan with low sides, and add one inch of boiling water to that pan. Bake the whole thing for 35 to 40 minutes at 325 degrees F (165 degrees C) -- it's done when a knife inserted into the center comes out clean. Cool cups on a wire rack. Serve warm or let cool completely, then chill in the fridge.
For added flavor without many added calories, try topping the custards with a dried or baked apple slice. It's a perfect autumn treat.
Found recipe from The Cake Boss
Banana Ice Cream
Nobody will ever guess that this rich and creamy banana ice cream contains only one ingredient. No dairy, no added sugar, no artificial sweeteners. All you need are bananas, a freezer and a blender. A medium-sized banana contains only about 110 calories, so you can use more than one and still come in under 300 calories. As an added bonus, bananas provide you with vitamins and fiber.
Peel your ripe bananas and freeze until you're ready to use them. Then, simply throw the solid bananas into a blender or food processor. The bananas will turn into a creamy frozen dessert with the consistency of soft-serve ice cream. If you prefer more traditional "hard" ice cream, simply put the blended banana mixture into the freezer for a few hours. You'll be able to use your ice cream scoop for serving.
If you want to boost the flavor a little bit, try adding some honey or even a very small amount of peanut butter. Just keep your calorie count in mind when adding ingredients.
My dear friends husband went fishing here in the Pacific Ocean and caught tons of Sea Bass. I bought two lbs off of them and fired up my bbq. I had some shrimp left over and decided to toss them in some vinaigrette and grill along side. OMG SO GOOD..
We just seasoned the fish with lemon pepper and drizzled the remaining vinaigrette from the shrimp over the fish while on the grill.
Cooked up in minutes, I'm not kidding. Very fast meal.
A friend of mine asked for my grilled artichoke recipe I once had on my old blog. I couldn't find it first thing this morning so I did it off the top of my head. After waking up a tad, I did find it and thought I would post again for her and you all to share.
* 2 large artichokes
* 1 lemon, quartered
* 3/4 cup olive oil
* 4 cloves garlic, chopped
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
1. Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
2. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
3. Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
4. Brush the artichokes with a coating of the garlic mixture, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with the garlic mixture and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.
Amount Per Serving Calories: 402 | Total Fat: 40.7g | Cholesterol: 0mg
Sunday, June 27, 2010
I love this website called www.liveglutenfreely.com
I'm on a healthy eating habit now and this is a great dessert for someone who is getting a sweet tooth.
This is what you will need:
1 box (4-serving size) chocolate fudge sugar-free fat-free instant pudding and pie filling mix
2 cups fat-free (skim) milk
1 medium ripe banana
1 container (6-oz) Yoplait® Light very vanilla yogurt
8 waxed paper cups (5-oz size)
8 craft sticks (flat wooden sticks with round ends)
1. In medium bowl, beat pudding mix and milk with wire whisk about 2 minutes or until well blended. Let stand 5 minutes or until thickened.
2. Meanwhile, in small bowl, mash banana with fork. Stir in yogurt.
3. Place paper cups in 8-inch pan for easier handling. Spoon 2 tablespoons pudding into each cup. Divide yogurt mixture evenly among cups. Top with remaining pudding mixture. Tap cups on work surface to level top. Insert wooden stick into center of each pop.
4. Freeze pops about 2 hours or until solid. Store frozen pops in plastic freezer bag in freezer. Peel off paper cups before serving.