Sugar Free Strawberry Dessert

A friend of mine from Obesity Help posted this recipe, and I thought I would give it a try. The only concern stems from the sugar alcohols in the glaze. Here is the original post. Hope you enjoy!

Tonight, I took a few strawberries, cut them all up, added two spoons of sugar free strawberry glaze found at Kroger, then a few sugar free Murray shortbread cookies (which I found for 1.00 at Big Lots... they are normally 2.99 each) and then whipped cream. Yummy! It was soooo good. It is great portion control rather than making the pie. Then you are not tempted to eat more than just the small amount you fixed for a one time consumption.

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A couple of good eats!

Chili Relleno Puff

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1 pound ground turkey, browned, crumbled and drained

1 small onion, diced (cook with ground turkey)

5 eggs, beaten until lemon-colored (about 3 minutes)

3 Tablespoons flour

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon cayenne pepper

1/4 teaspoon dry mustard

1/4 to 1/2 cup salsa (I saved this to put on top)

2 cups lowfat ricotta cheese

1 large can (7 oz.) diced, mild green chilis

1 cup shredded cheese (Jack, Colby, Mozzarella or a mixture)

1/4 cup shredded sharp cheddar

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Brown meat and onions, drain and pat into a 9x9 baking dish. Beat remaining ingredients together (except for the last 1/4 cup cheddar--it is for the top.) Pour onto the ground meat and onion. Top with cheddar. Bake at 350 degrees for 30-35 minutes until golden brown and puffy (a knife will come out clean.)Makes 9 servingsPer serving: 320 calories, 29 grams protein

Sugar Free Pumpkin Cheesecake

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Crust
3/4 cup gingersnap cookie crumbs

3/4 cup crushed fat-free graham crackers

2 tablespoons SPLENDA® No Calorie Sweetener, Granulated

1/4 cup unsalted butter, melted

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Cheesecake Filling

2 (8 ounce) containers block-style fat-free cream cheese, softened

1/2 cup SPLENDA® No Calorie Sweetener, Granulated

1 1/2 cups canned solid pack pumpkin
3 tablespoon Cinn-a-bliss

1/2 cup nonfat evaporated milk

1 tablespoon vanilla extract

3/4 teaspoon ground cinnamon

1/2 teaspoon ground allspice

4 eggs
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Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch springform pan.
Using a fork, combine gingersnaps, graham crackers, 2 tablespoons SPLENDA® Granulated Sweetener, and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
With an electric mixer, beat cream cheese and 1/2 cup SPLENDA® Granulated Sweetener until light and fluffy. Stir in the pumpkin. Mix in the Cinn-a-bliss, evaporated milk, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

A couple of recipes plus one!

Well my friend over at Obesity Help has been at it again (Michelle ~ The world according to eggface). She is a wonderful, compassionate, supportive and helpful. Be sure to check out her blog ~ The World According To Eggface , and follow the progress she has made with gastric bypass surgery.

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So these are her recipes, but my pictures! As Michelle calls it- Food Porn. These casseroles I have blogged about here, are what we will be having for lunch throughout the week. In an effort to curb our food intake, we eat a good, healthy lunch, while having a small serving of Tuna fish or something lite for dinner. For those that don't know, neither Beth nor myself arrive home until 8:00 p.m. So lunch is our big, or smaller than it used to be, meal!

Hope you enjoy!
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Shelly's Shepherd's Pie (without potatoes)

1 Tablespoon Olive Oil

1 Large Onion, chopped

1 pound Ground Beef (we used 97% ground turkey)

1 Large Carrot, grated

1/2 teaspoon Thyme

1 teaspoon chopped fresh Parsley

1 clove Garlic, minced

Salt & Pepper to taste

1 Tablespoon Soy Sauce

Sour Cream Topping:

1 large Egg

2 Tablespoons Butter

2 Tablespoons Flour

1 cup Milk

4 ounces Cream Cheese

1/2 cup Ricotta Cheese

Salt & Pepper to taste

Preheat oven to 350.

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Heat oil in skillet and sauté onion till golden. Remove and set aside. Sauté ground beef and cook till no pink is seen. Drain any fats. Add onions back, grated carrot, thyme, garlic, parsley, S&P and soy sauce. Cook for 1 minute. Pour into casserole dish. In a medium bowl, lightly beat the egg and set aside. In a small saucepan, melt 2 tablespoons butter over medium-high heat. Whisk in the flour and cook, whisking often, until the mixture is smooth, about 30 seconds. Slowly whisk in the milk and cook until thickened. Lower the heat to low and stir in the cream cheese and ricotta. Salt and pepper to taste. Whisk a spoon of the cheese sauce into the reserved eggs until smooth. Whisk the egg mixture into the cheese sauce in the saucepan. Pour the sauce over the meat in the baking dish. Bake until the top is lightly browned. 40 to 45 minutes. Let cool for 10 minutes before cutting.

Shelly's Mexican Lasagna

2 whole chicken breasts, boiled and shredded
4 corn tortillas
1 tablespoon Southwest seasoning (cumin, oregano, cayenne)
1 cup shredded Mexican cheese + a little for top.
1 - 4 oz. can whole mild green Chiles, seeded and chopped

Sour Cream Sauce

1 small onion, diced

2 tablespoons butter

2 tablespoons flour

1 can chicken broth

1/2 cup sour cream

Preheat oven to 350. Melt butter, sauté onion till golden, add flour, and stir well. Add broth, cook till thickened. Stir in sour cream. Set aside. Mix the shredded cooked chicken, mild green chili's, the seasoning and a cup (minus a couple tablespoons) of Mexican shredded cheese together. Layer 2 corn tortillas in the bottom of a 8x6x2 dish. Spoon 1/2 the chicken mixture on top of the tortillas, spoon 1/2 of the sauce. Place another 2 tortilla on top. Then the rest of the chicken and sauce. I finished with a sprinkle of reserved cheese. Bake for 35-40 minutes till golden and bubbly.

And for something special for dessert, I came up with a parfait type thingy. I started my base with ricotta cheese, DaVinci Sugar Free Rasberry Syrup, and Splenda sugar substitute ( no measuring, just to taste). Mix these ingredients in a blender until creamy. Pour into parfait glasses and chill. At this point I made some sugar free rasberry Jello. Once all the ingredients were set, I layered them in the glasses with a little granola and topped with Sugar Free Cool Whip and granola!