Oat Bran Porridge

Oat Bran Porridge

  • 1 1/2 or 2 Tbsp Oat bran
  • 1 small packet Splenda
  • 1/4 tsp Vanilla flavoring
  • 1 Tbsp Water
  1. Measure out oat bran and water into microwave safe bowl.
  2. Microwave for 2 minutes; add vanilla flavoring and Splenda.
  3. Microwave to desired consistency.

 

Lemon Cinnamon Yogurt

Lemon Cinnamon Yogurt

  • Cinnamon to taste
  • 1 tsp Lemon zest
  • Stevia to taste
  • 1 cup plain Yogurt (fat free)
  1. Add plenty of freshly grated lemon zest and cinnamon to a bowl with the yogurt.
  2. Add stevia to taste – powdered or liquid is fine.
  3. Stir til yogurt is smooth and everything is combined. Taste and adjust amount of flavorings.

 

 

Egg Drop Soup

Egg Drop Soup

  • 4 Cups Chicken broth
  • 2 tbsp chopped Chives
  • 1 Egg yolk
  • 2 Eggs
  • 1/8 tsp ginger powder
  1. Pour the chicken broth into a large saucepan.
  2. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.
  3. In a small bowl, whisk the eggs and egg yolk together using a fork.
  4. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately.
  5. Once the eggs have been dropped, stir until the soup is the desired consistency.

Coconut Egg Custard

Coconut Egg Custard

  • 1/3 tsp Coconut extract
  • 1 raw Egg
  • 1 Tbsp Oat bran
  • 1 cup Skimmed milk
  • 2 packets Splenda
  1. Add all ingredients except oat bran to a bowl and whisk together.
  2. Put oat bran on the bottom of a glass oven container and pour in the liquid ingredients.
  3. Place in a water bath (set the custard mix filled container in a larger dish of equal depth and fill with water up to one inch of the custard dish).
  4. Bake for 1 hour at 350F or until knife comes out clean…
  5. Variations in ingredients can include 1 rounded Tbsp of fat free ricotta cheese and different extracts can be used to achieve a variety of flavours.

Yellow Cheesecake Cupcakes

Yellow Cheesecake Cupcakes

  • 8 ounces Cream cheese (fat free)
  • 5 Eggs
  • 8 ounces Greek yogurt (fat free)
  • 2 tsp Lemon juice
  • 2 cups Sweetener
  • 1 tsp Vanilla extract
  • 1 drop Yellow food coloring
  1. Preheat oven to 175 C and line cupcake pans with cupcake papers.
  2. Cream together the cream cheese and 1 cup of sweetener.
  3. Stir in the eggs one at a time, then mix in the vanilla extract.
  4. Spoon into cupcake pans to fill about 3/4 full.
  5. Cook for 30 minutes in the preheated oven until golden brown. once cooked, remove from the oven and cool for 5 to 10 minutes.
  6. To make the topping, whisk together the yogurt, and the lemon juice and food coloring. stir in 1 cup sweetener until smooth. Spoon into the well on the top of each cupcake.
  7. Return to the oven and cook for an additional 5 to 7 minutes until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool.