Tuesday, December 9, 2008

Ornish Diet Desserts

Blueberry Muffins

Serves: 12
Calories 119 Dietary Fiber 3.5g
Total Fat 0.75g Sugars 10.6g
Saturated Fat .1g Protein 4.3g
Cholesterol .5mg
Total Carbohydrate 26.7g
Sodium 165mg

1 1/4 cup All Purpose Flour
  • 1 Tbsp. Baking Powder
  • 1/8 tsp. Salt
  • 1/2 tsp. Pumpkin Pie Spice
  • 1/4 cup Splenda
  • 1 1/2 cups All-Bran Cereal
  • 1 1/4 cups Skim Milk
  • 1/3 cup Pasteurized Egg Substitute
  • 1/4 cup Unsweetened Applesauce
  • 1 cup Coarsely Chopped Blueberries, fresh or frozen
  • 1/2 cup Raisins
  • 1 tsp. Orange Peel
Recipe Directions:
  1. Stir together flour, baking powder, salt, spice and sugar. Set aside.
  2. Measure All-Bran cereal and milk into large mixing bowl. Stir to combine. Let stand 2 minutes or until cereal is softened. Add egg substitute and applesauce. Beat well. Stir in blueberries, raisins and orange peel.
  3. Add flour mixture, stirring only until combined. Portion batter into muffin-pans coated with cooking spray.
  4. Bake at 350 degrees about 22 minutes or until lightly browned.
Blueberry Banana Shake

  • 2 c. Nonfat vanilla frozen yogurt
  • 1 c. EDENSOY® Organic Soy Beverage - Vanilla
  • 1 c. Blueberries
  • 1 Banana
  1. Place all ingredients in a blender, and blend at high speed until smooth.
Lemon Cream with Fresh Strawberries

Serves: 10

* Calories: 90 Dietary fiber: 1g
* Total fat: 0g Sugars: 12g
* Total cholesterol: 0mg Protein: 6g
* Sodium: 70mg Vitamin A: 6%
* Total carbohydrate: 18g Vitamin C: 80%
* Calcium: 15% Iron: 2%

  • 1 tbsp. Unflavored gelatin
  • 1-32 oz. container Vanilla yogurt
  • 1 1/3 pkg. Nutrasweet
  • 1/4 cup Fresh lemon juice
  • 1 1/2 pints Fresh strawberries, green removed and quartered
  1. Spray spring form pans with Pam.
  2. Sprinkle gelatin over fresh lemon juice in a small saucepan. Let stand 1-2 minutes.
  3. Stir with heatproof rubber spatula over medium-low heat until steaming and gelatin dissolves.
  4. Put yogurt into bowl; add 1-2 drops yellow food color, if desired.
  5. Stir in NutraSweet and gelatin with a whisk until well blended. Divide among pans.
  6. Refrigerate at least 4 hours or until set.
  7. When set, run knife or spatula around sides of pan. Release side of pan. Cut each cake in tens.
  8. Serve each piece with 1/2 cup fresh strawberries.
Spiced Pumpkin Bars

Serving size: 1 bar Serves: 24
102 Calories 0.1 g Fat 0 mg Cholesterol
23.0 g Carbs 2.4 g Protein 68.0 mg Sodium

  • 1 c. Egg whites (from approx. 8 large eggs) or liquid egg substitute
  • 1 c. Unsweetened applesauce
  • 1 1/2 c. Splenda
  • 2 c. Canned unsweetened pumpkin
  • 2 c. Unbleached all-purpose flour
  • 1 T. Baking powder
  • 1 tsp. Baking soda
  • 1/2 tsp. Salt
  • 2 tsp. Ground cinnamon
  • 1/2 tsp. Ground ginger
  • 1/4 tsp. Ground cloves
  1. Preheat oven to 375 degrees. Lightly spray a 12 by 18 by 1-inch pan with nonstick spray (Canola oil).
  2. In a large bowl, whisk together egg whites, applesauce, sugar, and pumpkin.
  3. Sift or stir together the flour, baking powder, baking soda, salt, and spices. Gently fold dry ingredients into pumpkin mixture; do not overwork. Spread mixture evenly in prepared pan. Bake until firm to the touch and lightly browned, 20 to 25 minutes. Cool, then slice into 24 bars.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.