P2 Thanksgiving Desserts
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P2 Thanksgiving Desserts
| Tue, 11-16-2004 - 1:18pm |
Any ideas/recipes for P2 desserts on T-Day. I know there are some in the book, but they're mostly made with strawberries which are out of season right now.
I plan on serving an apple pie to my guests, and I could have a little myself, but . . .I'd rather have an SPD approved dessert. So anyone with ideas - I'd appreciate it.
tx
fran

I was just getting ready to post this recipe...
CHOCOLATE PEANUT BUTTER PIE:
CRUST: (PEANUT BUTTER COOKIE RECIPE)
1 EGG
1 CUP SPLENDA
1 CUP NATURAL PEANUT BUTTER
1 TSP VANILLA
PRESS INTO PIE PAN AND BAKE AT 350 FOR 10 MINUTES
FILLING: (FF, SF, CHOCOLATE PUDDING)
PREPARE AS DIRECTED ON PACKAGE WITH FF MILK
USE ANY EXTRA CRUST MIX FOR SPRINKLINGS ON TOP.
ALSO MAKES GREAT PARFAITS! (just bake it as cookies and crumble them into a glass and fill with pudding!)
This is so easy and very yummy!
Enjoy!
Natalie
168/155/135
Thank you, thank you, thank you! Just perfect and just up my alley - simple and combines 2 of my favorite foods - peanut butter and chocolate.
One question, do you use regular splenda or baking splenda (half sugar/half splenda). I actually can't find the baking splenda, but if that's what it calls for I'll mix the regular splenda with sugar).
Thanks again!!!!
fran
Here's Christina's recipe for Double Layer Pumpkin Pudding:
http://messageboards.ivillage.com/iv-fbsouthbeach/?msg=10782.1
You can also make some Luscious Pumpkin Pudding and put it into Maggie's Pie Crust:
Pecan Pie Crust
1 1/2 cups pecans, ground
3 T. Smart Balance
approx. 3 packets sweetener (I used Splenda)
Grind pecans to a pretty fine consistency
I use regular Splenda. I hope you enjoy your pie! I must confess I had some for my breakfast the other day!
Natalie
Here are a few desserts that might work for thankgiving:
Cherry-Almond Crisp
Serves 9
Ingredients
2 cans sugar-free cherry pie filling (each can will be about 24 ounces)
1/2 cup steel-cut or old-fashioned oats
1/2 cup brown sugar substitute
1/3 cup whole wheat flour
1/2 teaspoon baking powder
1 cup slivered almonds
1 egg white, lightly beaten
1/2 cup trans-fat free margarine, melted
Instructions
Preheat oven to 350°F. Lightly grease a 9-inch square baking dish with cooking spray. Pour cherry pie filling into baking dish. In a medium bowl, combine the oats, brown sugar substitute, whole wheat flour, baking powder, and almonds. Once margarine has cooled slightly, mix together with oat mixture with your fingers to form crumbs. Stir in egg white and spread topping evenly over the cherries. Bake for 40 minutes or until golden brown.
Nutritional Information:
255 calories
19 total fat (2 g sat, 17 g mono)
0 mg cholesterol
22 g carbohydrate
6 g protein
Susan :)
4 Servings
1/2 c butter, softened
2/3 c Splenda
2 oz unsweetened baking chocolate
1 tsp vanilla
1/2 c refrigerated or frozen egg product, thawed
Cream butter and Splenda together. Melt chocolate and blend into
butter mixture when cooled. Stir in vanilla. Add egg product. Beat
well with mixer until smooth. Chill 1-2 hours minimum.
Top with Cool Whip Free whipped cream, if desired
Susan :)
Here's a Phase 2 recipe from the newly released South Beach Diet Cookbook. You'll find more than 1,000 other recipes on The South Beach Diet™ Online, where you can also receive expert advice and connect with other dieters.
Apple and Almond Soufflé
Serves 4
This is another very light and fluffy treat for dessert lovers out there. You'll notice that almonds have been included for some heart-healthy fat.
Ingredients:
3 medium baking apples, peeled, cored, and cut into bite-size pieces
1/4 cup water
3 tablespoons sugar substitute
1/2 teaspoon almond extract
5 egg whites
1/4 cup sliced almonds, toasted (optional)
Instructions:
In a 2-quart saucepan, combine the apples and water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 10 minutes, or until the apples are tender. Stir in the sugar substitute and almond extract. Remove from the heat and place in the refrigerator for 10 minutes. (Place a hot pad underneath the pot in the refrigerator.)
Preheat the oven to 425°F.
In a large bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form. With a rubber spatula, gently fold into the cooled apple mixture. Spoon the mixture into a 1 1/2-quart souffli dish.
Bake for 15 minutes, or until the souffli is puffed and browned. Sprinkle with the almonds before serving, if using. Serve warm.
Nutritional Information:
150 calories
3.5 total fat (0 g sat)
0 mg cholesterol
25 g carbohydrate
6 g protein
2 g fiber
70 mg sodium
Susan :)
During the fall season, nothing beats a baked apple dish. Fortunately, there are plenty of ways to enjoy apples without smothering them in butter and sugar. Try this easy Phase 2 recipe:
Black Cherry Baked Apples
Serves 2
This treat is as simple as it is unusual and delicious.
Ingredients
2 baking apples
1/4 teaspoon cinnamon
2 tablespoons dried cherries, raisins, or apricots
2 tablespoons walnuts, chopped
1/2 cup diet black cherry soda
Instructions
Preheat the oven to 375°F.
Using an apple corer or sharp knife, remove the apple cores from the stem ends without cutting the apples all the way through the outer end. Place the apples cored side up in a 9" X 9" baking dish.
Sprinkle the apples inside and outside with the cinnamon. Spoon the cherries or raisins and the walnuts into the apples. Drizzle a little soda into each apple. Pour the remaining soda into the baking dish.
Bake for 20 minutes, or until the apples are tender
Susan :)
This Phase 1 treat tastes just like pumpkin pie but is Beach-friendly!
Pumpkin Spice Ricotta Creme
Serves 2
Description
Pumpkin is a food to avoid during Phase 1 of the diet, and it should be limited during Phase 2 and 3. However, you can capture that pumpkin pie flavor you love with the spice combination below—a variation on the South Beach Diet classic ricotta crhme dessert.
Ingredients
1 cups part-skim ricotta cheese
1/2 teaspoons cinnamon
1/2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoons ground dried ginger
2 packages sugar substitute
Instructions
Mix together all the ingredients and chill. Scoop into dessert bowls or hollowed-out mini-pumpkins and serve.
Susan :)