If you really don’t feel like an oatbran galette, or have used your Oat Bran quota for the day, try these pancakes, oh so yum!
I found the recipe at minimins, a weight loss forum.
Dukan Tofu Pancake Recipe
Suitable for Cruise PP/PV
Makes 1 decent sized pancake
1 tbsp Skim Milk Powder
2 tbsp Silken Tofu
1 tsp Sweetener
Tiny amount Vanilla Bean Paste (you could use Vanilla Extract)
1. Spray small fry pan with Olive Oil and wipe away excess with paper towel.
2. Whisk Egg in a small bowl using a fork.
3. Add all other ingredients, mashing up Tofu as best you can, mixing well.
4. Cook over a medium heat in fry pan until bubbles appear. Flip.
5. Cook for a few moments on the other side.
- I didn’t serve it with anything extra, as it was super yummy by itself!
I originally got this recipe here, but thought I would post it up so you could all see and have a go at making them, please do…they are fantastic! I’ve made a couple of little changes to the recipe to suit what I have.
I’ve never made a cake mix in the blender before, this is such an easy recipe with not much washing up :)
Vanilla Moist Cake Muffins
Makes 6 Muffins
Suitable for Cruise Phase
- 2 tbsp Wheat Bran
- 4 tbsp Oat Bran
- 6 tbsp Skim Milk Powder
- 3 Egg Whites
- 1 Whole Egg
- 1 tub (175g) Fat Free Vanilla Yoghurt
- 3 tbsp Sweetener (I use Splenda)
- 1 tsp Baking Powder
- 1tsp Vanilla Extract
- Dash of Cinnamon
1. Pre-heat oven to 180 degrees Celcius. Line a texas muffin tin with large cupcake liners…this saved on cleaning up and since the muffins tend to stick, you don’t have to worry about using and fats to grease the tin.
2. Place Yoghurt, Egg White and Egg into a blender and give a quick whizz until it’s all combined.
3. Add all the other ingredients and whizz again until well combined…you might need to scrape the sides down with a spatula.
4. Pour evenly into the 6 muffin cups.
5. Bake for 25 minutes.
6. Let the muffins cool for a while in the tray, then transfer them to a wire rack if you have one.
- The tops get very brown, that’s ok, it doesn’t affect the taste.
- The finished muffins don’t turn out huge in the end, more like regular size, because they sink when they come out of the oven.
I love colour and I love food…so why not combine them both! Believe it or not, while I was on holidays I thought of making this in a dream!
My version has only one colour, but you could go crazy and make a whole rainbow if you wanted to :) I do love rainbows…
Suitable for Attack and Cruise Phases
Nestle ForMe Vanilla Flavoured Yoghurt
Diet Jelly, flavour of your choice, I used Raspberry
1 tsp Gelatine
1. Add the Gelatine to the Diet Jelly crystals.
2. Make Jelly according to packet.
3. Pour into a flat dish/container and allow to set.
4. Once jelly is set, cut it into cubes.
5. Choose some really fun glasses and layer Jelly cubes with Vanilla Yoghurt.
- I chose to add the extra gelatine to make the jelly cubes a bit more manageable
- The taller thinner glasses turned out much better presentation wise.
- I made mine during the day and popped them in the fridge to have later that night.
I got this idea from the fabulous Sheryl’s website. Please check her site out, it is very informative if you are thinking of starting, or are on the Dukan diet.
This cheesecake went down very well last night after dinner, hubby was very impressed. He has already asked me to make it for him in a strawberry flavour. I think I will only make this once a week, (2 serves each) as the Extra Light Philly has a little bit more fat than is suggested for dairy products in the Dukan book and I want to stick to this diet as best as I can.
Here is the dietary info for the Extra Light Philadelphia Cream Cheese per 100g:
Fat – Total 4.7g
Dukan Cheesecake Recipe
Suitable for the Attack Phase
1 tub Philadelphia Extra Light Cream Cheese
1 pkt Diet Jelly (any flavour, I chose Pineapple)
1. Make up the Jelly according to packet instructions, except only using 3/4 of the water. i.e. 500ml becomes 375ml. Leave to cool.
2. Place Cream Cheese in a large bowl. Leave at room temperature for a while to soften.
3. Beat Cream Cheese with an electric mixer until smooth.
4. With one hand, slowly pour in jelly, with the other, keep the electric mixer going. You may need to stop and scrape down the sides of the bowl. Continue until all of the Jelly is incorporated. It will be a runny consistency.
5. Carefully pour into ramekins or serving dishes. Refrigerate for at least 4 hours before serving.
Please Note: This recipe is from The Dukan Diet book and my husband and I don’t believe that it turned out tasty at all. Admittedly, the original recipe called for a vanilla bean and I didn’t have any, so I omitted it. When the custard came out if was very egg flavoured and not much vanilla flavoured, also, it wasn’t sweet at all. I have shown the recipe as I made it, as I know some people would like it the way it is. I will put in red the additions that I would make next time to make it more tasty. If you have a good custard recipe, or know how to tweak this one, please leave a comment, my husband would be very grateful :)
Baked Vanilla Custard Recipe
Suitable for the Attack Phase
1 tbsp Vanilla Extract / 2 tbsp Vanilla Extract
1 1/2 cups Skim Milk
1 tsp Nutmeg
1/4 cup Splenda
1. Pre-heat oven to 150 degrees.
2. Prepare a bain marie with 6 small ramekins in a baking dish.
3. Crack the 5 Eggs into a large bowl.
4. Beat the eggs and add the Vanilla Extract, Nutmeg and Splenda.
5. Heat the milk slowly, without letting it boil. Slowly add it to the Egg mixture, stirring constantly.
6. Pour custard evenly into ramekins. I actually transferred my mixture to a plastic jug to make it easier to pour. Sprinkle some extra nutmeg over each ramekin.
7. Boil the kettle and pour the boiling water 3/4 up the sides of the ramekins.
8. Very carefully transfer to the oven. Bake for 30-35 minutes.
9. Allow to cool for another 2 hours in the bain marie.
- This makes quite a ‘set’ custard, not runny.
- I am going to try and salvage the custards you see here somehow, will let you know how I go :)