The Daily Dish

I get a newsletter from South Beach Diet and every once in a while something strikes me as sounding SO good. This is one of them.


A Berry Delicious Chocolate Dessert

Savor the season and take advantage of spring’s freshest produce with a healthy, delicious berry dessert. These refreshing raspberry-filled chocolate cakes are rich in flavor and nutrients. There’s no better way to end a meal!

Flourless Chocolate-Raspberry Cakes (Phase 2)

Description
These adorable mini cakes are rich, moist, and very chocolaty — and they freeze well, making it easy to get a head start on a party or just to enjoy some cake from time to time without having to worry about portions.

Prep time: 15 minutesCook time: 15 minutes
Serves 12

Ingredients
3/4 cup bittersweet chocolate chips
1/2 cup trans-fat-free margarine
1/2 cup granular sugar substitute
1/2 cup unsweetened cocoa powder, sifted
3 large eggs
1/2 cup raspberries

Instructions
Position rack in middle of oven and heat to 375°F. Line a muffin tin with paper or foil liners.
Heat chocolate and margarine in a heavy saucepan over low heat until melted, about 4 minutes; stir to combine and remove from heat. Mix sugar substitute and cocoa powder in a medium mixing bowl; add eggs and whisk until combined. Whisk in chocolate mixture.

Scoop batter into the tin (about 2 1/2 tablespoons per muffin cap), gently press 3 raspberries halfway into each cake, and place the pan on a baking sheet. Bake, turning once halfway through, until a thin crust forms on top, 12 to 15 minutes. Cool on a wire rack and serve.

Nutritional information
Per serving:
140 calories
11 g fat (4 g sat)
11 g carbohydrate
3 g protein
2 g dietary fiber
80 mg sodium

For All My Cooks

I get a newsletter from South Beach and this recipe was in it. I thought maybe all of my friends who cook would like to have this one. It's a healthy alternative to corned beef and cabbage for St. Patrick's Day! Bon Appetite`!


http://www.southbeachdiet.com/sbd/publicsite/healthy-st-patricks-day-recipe.aspx

Creamy Pumpkin Pie

This is from the South Beach newsletter that I get. Here it is for anyone who would like to try it!

Daily Dish

A Creamy Pumpkin Pie

With Thanksgiving right around the corner, there’s no better way to end this festive dinner than with a pumpkin pie. If you’re already planning your holiday meal, or you want to enjoy this favorite fall vegetable another time, this creamy pumpkin pie makes a great finale to any meal.
Pumpkin Pie (Phase 2)

Description Redolent with warm spices, this creamy treat is enhanced with a delightfully crispy, light crust that tastes deceivingly buttery, though no butter is used. Whipped topping and chocolate shavings make a gorgeous and irresistible topping, if desired.

Serves 8

Ingredients

6 (9" by 14") sheets whole-wheat phyllo dough, thawed
1/3 cup granular sugar substitute
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 (15-ounce) can pumpkin puree
4 large egg whites
1 large egg yolk
1 (12-ounce) can 2% evaporated milk
2 tablespoons sugar-free maple syrup
2 teaspoons vanilla extract
Light or fat-free whipped topping (optional)
Bittersweet chocolate for shavings (optional)

Instructions

Position rack in middle of oven and heat oven to 350°F. Stack phyllo sheets on plastic wrap or waxed paper; cover with a barely damp towel to prevent sheets from drying out.

Lightly coat 9" pie plate with cooking spray. Lay 1 phyllo sheet in the pie plate. Coat sheet with cooking spray, making sure to spray edges. Repeat with remaining sheets, rotating each slightly in the pan to form a circle. Fold and crimp edges.

Place a piece of parchment or waxed paper on top of crust. Weigh crust down with pie weights or dried beans and bake until edges are lightly golden, about 10 minutes. While crust is baking, combine sugar substitute, cinnamon, ginger, salt, cloves, and nutmeg in a medium bowl.

In a large bowl, with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg yolk until well blended. Slowly add milk, maple syrup, and vanilla, beating until blended. Add spice mixture and blend well.

Remove pie weights from crust. Pour filling into crust and bake until tester inserted in the center comes out clean, 45 to 50 minutes. Remove pie from oven and cool at room temperature to set. Just before serving, top each slice of pie with 1 to 2 tablespoons whipped topping and chocolate shavings (if desired).

Nutritional information

Per serving:
130 calories
2.5 g fat (1 g sat)
19 g carbohydrate
7 g protein
2 g fiber
300 mg sodium

Recipe for a cold, rainy day

One of the Betty Crocker recipes I get through a newsletter. Here's the link!

http://www.bettycrocker.com/recipes.aspx/chicken-chili-over-corn-muffins/e21be239-08be-43e6-9ec0-3db8b7d97b36?WT.dcsvid=NDc4MTE3Nzg0OQS2&rvrin=5442B642-992C-4374-B58C-FAF4F095A75F&WT.mc_id=Newsletter_DME_11_1_2009

(Whew! That is a long one, isn't it?!)

Betty Crocker

I can't remember if I've ever put this link on here, so I'm putting it on again (I'm too lazy to look to see if it's in my labels). *grin*

DinnerMadeEasy@emails.BettyCrocker.com

They have a lot of great stuff when you sign up to receive the newsletter! Yummm!

Recipe

I get a newsletter from the South Beach Diet people and I thought this sounds SO good that I thought I would share.

Daily Dish

A Delicious Cheese-Stuffed Burger

Kick off summer with this irresistible, cheese-stuffed burger. Bursting with melted cheese and savory pesto, serve this luscious and lean burger at your next family cookout or neighborhood block party.

Stuffed Pork Burger (Phase 1)

Description
These juicy, pesto-flavored burgers come with a delicious melted mozzarella surprise inside! Top them with lettuce and a slice of fresh juicy tomato if you’d like — or just enjoy them as is.
Serves 4

Ingredients
5 tablespoons pesto (from a jar)
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 1/2 pounds lean ground pork
2 ounces low-fat mozzarella, cut into 4 cubes

Instructions
Stir together pesto, salt, and pepper in a medium mixing bowl. Add pork and, using your hands, gently yet thoroughly combine; do not overmix.

Shape pork mixture into 4 equal-sized balls. Press 1 mozzarella cube into the center of each ball; gently form a 3/4"-thick patty; enclosing the cheese.

Lightly coat a large nonstick skillet with cooking spray. Heat over medium-high heat. Add burgers, cooking in batches if necessary, reduce heat to medium, and cook 5 minutes per side.

Serve hot.

Nutritional information:
380 calories
22 g fat (7 g sat)
1 g carbohydrate
42 g protein
0 g dietary fiber
620 mg sodium

Recipe

I got this from my Bronner's Newsletter. It sounds so good I thought I should share!

Bronner’s Flavorful Favorites

We thought you might like to try one of the recipes from Bronner’s second staff cookbook, “Bronner’s Flavorful Favorites, Book 2.” The cookbook features over 400 recipes submitted by Bronner’s staff and is available online or in-store for $14.99, as is Book 1.

BLT Pasta Saladsubmitted by Denise Rulason

1 (8-oz.) pkg. elbow macaroni, cooked and drained
8 slices bacon, cooked and crumbled
1 c. mayonnaise or salad dressing
1/3 c. chili sauce
¼ c. lemon juice, from concentrate
2 tsp. instant chicken bouillon
2 tsp. sugar
1 large tomato, seeded and chopped
¼ c. green onions, sliced
2 cups lettuce shredded

In a large bowl combine mayonnaise or salad dressing, chili sauce, lemon juice, bouillon and sugar. Stir in macaroni, tomato and onions. Cover and chill. Just before serving, stir in lettuce, green onions and bacon. Refrigerate leftovers. Makes 8 servings

Enjoy!

Recipe

I'm posting this for people who know who Gracie Allen was (and some who can simply appreciate a good recipe.)

Gracie Allen's Classic Recipe for Roast Beef:

1 large Roast of beef

1 small Roast of beef

Take the two roasts and put them in the oven.

When the little one burns, the big one is done.

The Most Dangerous Chocolate Cake Recipe

Minute Chocolate Mug Cake

1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well.

Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to share!)

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Thanks, Frank!

p.s. I haven't tried this because I don't have a microwave.... but it sounded so good I just HAD to post it!