Sunday, August 30, 2009

Crustless Lemon Pie

4 tsp cornstarch

1 tablespoon flour

3/4 cup Splenda sugar substitute

1/4 tsp salt

3/4 cups boiling water

2 egg yolks

1/4 cup lemon juice, strained

4 tsp butter

grated lemon rind

Mix cornstarch, flour and Splenda together in the top of a double boiler. Add boiling water, blend thoroughly stirring constantly until hot and thickened.

Beat egg yolks and stir in a little of the hot mixture. Pour back into the double boiler and cook 2 minutes longer, constantly stirring.

Remove from heat. Slowly add lemon juice, butter and lemon rind. Pour into oven proof dish and bake 12-15 minutes at 350 degrees. Cool on cake rack, and garnish with light whipped topping and more lemon rind.

Sunday, August 23, 2009

Practically Pointless Pancakes

This one is my own- a combination of several wheat-free recipes.

The grandkids love these!!
Practically Pointless Pancakes

(serves 2)

1/2 cup egg whites (4)

1/2 cup rolled oats

1/2 cup fat free cottage cheese

1 T cinnamon

1/2 cup frozen or fresh berries with their juices as a topping -warmed and sweetened to taste with Splenda

Blend first 4 ingredients until smooth. If you use a blender, make sure to put the wet ingredients in first.

Cook in non-stick pan or griddle treated with cooking spray.

Saturday, August 22, 2009

Rhubarb-Strawberry dessert

Practically Pointless Rhubarb Dessert - not stolen, this one is mine!

In a large pot, combine:

2 bags frozen rhubarb (600 g each)

1 bag frozen strawberries (600 g)

1 cup water

Heat until fruit is soft, stirring occaisionally.

Dissiolve 2 packages of sugar-free strawberry Jello

in 1/2 cup boiling water and stir into fruit.

Chill and serve.
Makes 6 servings

Top with 1 T granola if desired

NOT Potato Salad

If you really miss potato salad, this recipe is perfect for you!

It would be a real hit at any pot luck - and no one but you will know that there are no potatoes in your 'Potato Salad' !!!

NOT Potato Salad
Shamelessly stolen from Bonni and altered to taste

1 large head cauliflower, roughly chopped
6 hard boiled egg whites, chilled & chopped
1/4 cup fat free ranch dressing
1 cups fat-fee mayonnaise
1/2 cup fat free sour cream
1 T dijon
1 cup diced red onion
3 celery stalks, diced
1/2 cup diced radishes
1/4 cup chopped chives
3 T rice vinegar
2 T chopped dill ( or 1 tsp dried )
2 T chopped parsley
1/4 tsp salt

In a large bowl, microwave cauliflower with 1/3 cup water for 6-8 minutes (until cauliflower is soft)

Stir together ranch mix, mayo, sour cream, dijon and salt. Set aside.

Once bowl is cool enough to handle, drain excess water from cauliflower. Lightly mash 2 cups of cauliflower and put rest aside. Put mashed cauliflower in blender, add 2 T of mayo mixture and puree until blended. Dont worry if not completely smooth. Pour remaining mayo mixture into blender and mix until blended and creamy.

Chop remaining cauliflower into 1/2 inch pieces. Place into a large bowl and add onion, celery, radishes and vinegar. Toss well and let sit 5 minutes.

Pour blender mixture over vegetables and mix well. Add chopped egg whites and herbs and stir lightly.

Chill several hours before serving. Sprinkle with paprika or sliced radishes.