Dessert does not have to be a "Never" in the "new normal" eating after bariatric surgery. This is wonderful for a holiday dessert, or anytime. 5 minutes prep time!
1 cup milk or half & half (do not use fat free version as it has starch and gums)
1 teaspoon pure vanilla extract
1 pound POLLY-O original or part skim milk ricotta cheese (this is best supermarket brand, dont save a dollar and buy inferior cheese and do not use fat free as your dish will not turn out)
1 cup canned crushed pineapple, well drained and squeezed of moisture
Ground cinnamon
Instructions
Preheat oven to 325 degrees.
Using the blender, pulse the eggs, Truvia, half & half, vanilla and ricotta until smooth. Stir in the pineapple and pour filling into glass or ceramic pie plate that has been coated with vegetable non stick spray. Sprinkle surface with cinnamon.
Bake at 325 degrees for 35 to 40 minutes, or until the filling is slightly puffed at wide edge, turns golden and is set - meaning it should be firm, not jiggly when you gently move the pie plate from side to side - a little soft in the center is desired.
Remove from the oven and let cool on a rack. Serve at room temperature or chilled.
By Terrye Lucas
beta
calories
55
fat
2g
protein
4g
carbs
6g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Preheat oven to 350 degrees. Spray an 8 inch round cake pan with vegetable cooking spray and line with a round of parchment or waxed paper.
Blend the almond flour, flour, baking powder, salt, cinnamon and cardamom in a medium bowl and set aside.
Whisk the Truvia, eggs, yogurt, vanilla and butter in a large bowl until creamy; add the dry ingredients and mix until just blended. Fold in the carrots.
Pour into prepared pan and bake 30 to 35 minutes until toothpick inserted near center comes out clean. Turn out onto cooling rack and peel off paper.
Whip cream cheese until fluffy, add cream and pudding powder and beat until smooth and creamy.
When cake is completely cooled, scrape frosting onto center of layer, spread to edges and level. Sprinkle with the walnuts. Chill until serving.
By Terrye Lucas bariatriceating.com
beta
calories
349
fat
27g
protein
6g
carbs
23g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Peanut flour (or pb2) (Can subsitute 1/4 cup creamy peanut butter, melted in microwave for 30 seconds, but this will change nutritional facts)
1/4 cup +1 tbs Water
Pinch Salt
1/2 tbs Baking Stevia or 1 tbs sweetener that measures like sugar (or 2 packets Stevia)
Instructions
1. In a small bowl combine the ingredients for the chocolate layer and stir until everything is well combined. In a separate small bowl, combine ingredients for the peanut butter layer and stir until everything is well combined. Both mixtures should be free of clumps and creamy.
2. Line mini muffin tin with 14 mini muffin liners (I used silicone), and spray with cooking spray. Pour 1 tsp of the chocolate mixture into each liner. Follow with 1 tsp of the peanut butter mixture on top of the chocolate layer, and finish off by pouring 1 tsp of the chocolate mixture on top of the peanut butter layer.
3. Place muffin tin in the freezer and freeze for 1-2 hours, or until they are firm enough to remove from the muffin liners. Enjoy!
Notes
These must be kept and stored in the freezer! They can be enjoyed by popping them out of the freezer about 10 minutes before enjoying!
⅓ cup Truvia sugar replacer or ⅔ cup Splenda granulated
1 teaspoon ground cinnamon
1/2 teaspoon salt
½ teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
One 12-ounce can evaporated milk
Splenda sweetened whipped cream for serving
Instructions
1. Preheat oven to 350° F.
2. Mix the pumpkin, Truvia, cinnamon, salt, ginger, and cloves in a large bowl.
3. Beat in the eggs.
4. Gradually stir in evaporated milk.
5. Pour into glass or ceramic baking dish. Bake until knife inserted near the center comes out clean - this time can vary greatly depending on how big a baking dish you use. Cook until done, but if you use a pie plate, 25 to 40 minutes is a guide. Cool on wire rack, then refrigerate until ready to serve. Serve with whipped cream.
2 pkgs Belvita Cinnamon Brown Sugar breakfast biscuits (4 per pack)
2 tbsp melted butter
1 16 oz tub non-fat (0%) plain Greek yogurt
1 sm pkgs jello sugar free instant cheesecake pudding
1/4 -1/2 cup non fat or almond milk
1 sm pkg sugar free strawberry jello
Sliced fresh strawberries
Instructions
1. Grind cookies in food processor until in fine crumbs, add melted butter and pulse until combined.
2. Press into bottom of 9x9 pan or sprinkle 1 tsp in bottom of small parfait glass.
3. Mix yogurt, cheesecake pudding mix and enough milk until smooth and pudding consistency with electric mixer (Can also be done in food processor).
4. Spread evenly into pan over crumb mixture.
5. Place sliced strawberries over yogurt mixture.
6. Prepare jello as directed and allow to chill in fridge until completely cool then poor over strawberries.
7. Refrigerate until set. (May top with whipped cream or cool whip lite if desired.)
Notes
Can also make parfaits by chilling jello until soft set. Layer cookie crumbs, yogurt mixture, strawberries and jello, repeat x's 1 creating. Using small glasses.
By Ruth Hays
beta
calories
114
fat
2g
protein
2g
carbs
22g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Place above ingredients in saucepan or cast iron skillet, saute' until apples just begin to soften.
Place into 9/9 baking dish or leave in skillet Preheat oven to 375
Topping Preparation
3 tbsp butter
1/3 cup splenda brown sugar
1 tbsp cinnamon
1/2 cup almond meal or Kodak Cakes power cakes mix (Sold at Costco)
1 scoop vanilla or unflavored protein powder (Optional)
Mix above ingredients together until crumbly then sprinkle over apples Bake at 375 for 20-30 min until topping is browned and apples are bubbling. May serve with vanilla Greek yogurt and sprinkle with cinnamon
By Ruth Hays
beta
calories
25
fat
0g
protein
0g
carbs
7g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/
Preheat oven to 350° and line two baking sheets with parchment paper or silicon nonstick liners. This is an important step as without parchment or liner cookies will adhere to pan.
Whisk together the egg, butter, vanilla, almond extract and sweetener until smooth. Add the oatmeal, almonds and raisins; mix to coat. Drop mixture by heaping teaspoons onto prepared baking sheets. Spray the bottom of small spatula with nonstick cooking spray and flatten each cookie into a 2 inch round; making edges as even as possible. Bake 10 to 12 minutes, until edges are golden brown. Cool completely on baking sheets. Store in airtight container.
