Monday, January 28, 2008

YUMMY MONDAYS: Cottage Cheese Power Pancakes

1/2 cup old fashioned oatmeal
1/4 cup low fat cottage cheese
5 egg whites
1/2 apple peeled, cored and quartered
1 scoop vanilla protein powder
Few drops vanilla extract
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tbsp flaxseed

PS... If you must have that yummy sweet sticky maple syrup lucky for us our friends at Splenda have joined Mrs. Butterworth and they now offer a sugar free option with far less calories and sugar so you can enjoy that sticky sweetness without feeling so guilty. But of course use it gingerly because although low in calories it does not mean that it has zero calories!!!

Place all ingredients in a food processor or blender. Process until mixture is smooth. Meanwhile, heat griddle or nonstick skillet to medium heat. Pour 1/4 to 1/2 batter onto hot surface and cook until bubbles start to appear on top. Flip and cook the other side until golden.

NUTRITION FACTS PER SERVING: 514 cals, 6g fat, 508mg sodium, 59g carbs, 9.5g dietary fiber, 15g sugar, 51g protein

Monday, January 21, 2008


1 pt. low fat milk thickened with corn starch (as little as possible)
1/2 cup egg beaters
1/2 c. splenda
2 tsp. vanilla
brown sugar (splenda)

Heat milk to the boiling point. Lightly beat egg beaters with splenda; pour the hot milk over them , stirring constantly with a wooden spatula or wire whisk until well blended. Add vanilla or a little mace or any other flavoring you desire. Strain the custard into a 1 1/2 quart heat-proof baking dish; stand the dish in a pan of warm water and bake in a 350 degree oven for 25 to 30 minutes or until the custard is completely set but not over cooked. Do not let the water in the pan boil. Remove from the oven; cool and then chill in the refrigerator.

About 1 1/2 to 2 hours before serving, sprinkle the top evenly with brown sugar (splenda) tp a thickness of about 1/4 inch. Put under the broiler (or use a salamander, if you have one) until the sugar (splenda) is melted and bubbly, watching carefully to see it does not scorch and burn. Remove, cool, and chill again until serving time. You'll have a hard, highly glazed crust on top of the custard. This will serve about 6.