Mousse de divleac 1. In a small bowl, place brandy and 2 tablespoons water.

Sprinkle gelatin powder over liquid; set aside to soften, 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs on medium-low speed until fluffy. While the mixer is running, combine remaining 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245 degrees (firm-ball stage) on a candy thermometer, about 5 minutes. Immediately turn mixer to high speed. Carefully drizzle sugar mixture into eggs in a thin stream; continue to beat until mixture increases in volume and is pale yellow, about 5 minutes. Meanwhile, place bowl with softened gelatin over a saucepan of simmering water; stir until gelatin has dissolved. Turn mixer to low; add gelatin mixture to egg mixture. Add pumpkin puree, remaining 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, the allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight.

2.

Mouse de dovleac 2 1. 2. 3. Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes. Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely. Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. (Filling can be refrigerated, covered, overnight.) Spoon into pie shells, and refrigerate for at least 1 hour (or up to 2 hours). Makes 12 servings - have 3/4 for a snack

4. Chicken or Turkey Muffins (Attack + Cruise + Consolidation + Stabilization)

5. 7. 8. 9. 10. 11. 12. 13.

6. Ingredients:
1 cup chicken breast meat chopped fine in the food processor 3 med eggs, separated 3 tbsp. oat bran 1 tsp. baking powder 1 tsp. Dijon mustard cup Creamy Cheese Pre-mix * (see below) 2 tsp. hot sauce like Sriracha (optional -watch sodium, sugar)-omit if not using Sriracha, may not taste great with regular tobasco. 14. 2 tbsp. chopped fresh herbs (optional) 15.

16. Creamy Cheese Pre-mix:

17. This mixture offers a substitute for the European fromage frais. 18. 1 8-oz pack of fat free cream cheese 19. 1 cup of non-fat plain Greek yogurt

20. Directions:
21. Combine the cream cheese and the yogurt in the food processor or mixer and mix well. Store in the fridge in a covered container and use as needed in your recipes. 22. Pre-heat the oven to 350 and coat a non-stick, 12-cup muffin pan with cooking spray. 23. Separate the eggs and put the whites and yolks in different mixing bowls. Beat the egg whites 24. until they form stiff peaks. Add all the other ingredients to the egg yolks and mix well. 25. Fold the two mixtures together carefully. Drop the batter using a soup spoon into the muffin 26. sections; each section should be about three-quarters full. Bake at 350 for 15 minutes. Test 27. with a sharp knife; if it comes out clean, the muffins are done. Allow the muffin pan to set for 5 28. 10 minutes before attempting to remove the muffins. Put the muffins on a wire cake rack to 29. cool. Store in a covered container in the fridge. They also freeze very well.

chiftelute cu sos
Serves 4 Ingredients for meatballs: y 2lbs extra lean ground beef y 2 tbsp oat bran y 1 tbsp minced garlic y 2 tbsp low sodium soy sauce y 1 tbsp Worcestershire sauce y 2 tbsp Italian seasoning y Sea salt and pepper to taste y 1 egg, lightly beaten Ingredients for sauce: y 2 cups small cherry tomatoes y onion finely chopped y 1 tbsp spicy mustard y 1-2 tsp chilli powder y Salt and pepper to taste y - 1 tsp Stevia (optional) Method sauce: y In a medium saucepan, gently saut chopped onion over low heat until soft. Do not allow to brown. y Finely chop/ puree all other ingredients together except for Stevia. y Add tomato mixture to onions and continue to saut for several minutes y Do a quick taste-test if you like your sauce a little sweeter, add Stevia. Method meatballs: y Mix all ingredients in a bowl, adding the egg last. Fold egg into mixture and form meat into medium size balls (mixture should yield 12) y Brown in non-stick pan that has been lightly coated with olive oil and wiped with paper napkin. Brown both sides of meatballs. y Set meatballs aside and discard any fat left in the pan y Add tomato sauce mixture to pan that contained meatballs, replace meatballs in sauce, cover and simmer gently for approx 30 minutes, occasionally turning meatballs in juice.

Thai Beef Tips with Egg Noodles

1 serving

Ingredients:
6 oz. beef tips 1 egg cup scallions or green onions 1 tbsp. chopped garlic 2 tsp. Sriracha sauce (optional)

Directions:
To make the noodles, beat the egg well and cook it in a small frying pan, omelet-style (coat pan with a few drops of olive oil and wiping with a paper towel). Put the omelet on a cutting board, and cut it carefully into strips. Keep warm in the oven. Saut the garlic and scallions in a frying pan coated with few drops oil. Add the beef and stir-fry quickly until done. Stir in the Sriracha sauce if using and cook another few minutes. Serve with the noodles and sprinkle with chopped parsley.

Smoked trout wrap

Preparation : 10 minutes Cooking : 5 minutes For 1 person PP Phase

Ingredients 3 table spoons of oat bran 2 egg whites Low-fat Quark Smoked trout Whisk the egg whites until stiff. Mix the bran and Quark, then add to the egg whites. Cook this batter in a frying pan. When one side is fully cooked, turn over and cook the other side. Spread one side with low-fat Quark. Then sprinkle with smoked trout pieces. Fold to make a wrap.

Rouls la fraise

Prparation : 10 minutes - Cuisson : 5 minutes Pour 2 personnes - Phase PP/PL - Croisire Partager Ingrdients : 100 ml d'eau tide 1 feuille 1/2 de glatine 3 ufs 2 cuillres soupe de mazena 8 cuillres soupe d'dulcorant 1 cuillre caf arme fraise 1 cuillre caf vanille bourbon sachet de levure chimique Prparation Pour la gele : Dans 100ml deau tide mettre 1 feuille de glatine avec 1cc darme fraise, 3 gouttes de colorant rouge et 3 cs de sucre dulcorant dans une assiette creuse. Sassurer que la glatine a bien fondu et mettre au frais jusquau dressage. Pour la gnoise : Mlangez 3 jaunes d' ufs avec sachet de levure, 2cs de Mazena, 5 cs d'dulcorant en poudre et 1 cc d'arme vanille. Bien mlanger puis allumer le four. Incorporer ce mlange 3 blancs en neige bien fermes sans les casser. Etaler la pte dans un plat anti-adhsif rectangulaire de 3040 cm et faire chauffer mi hauteur pendant 5 min 160. Dcoller la gnoise avec une spatule en prenant soin de ne pas la casser. Etaler la gele sur les de la gnoise avec soin et roulez dans le sens de la largeur en poussant l'excs de la crme vers l'extrmit qui n'en a pas. sur FACEBOOK

Conservez au rfrigrateur au moins 2 heures puis couper la gnoise refroidie en 8 bandelettes dans le sens de la largeur pour en faire de petits rouls.

150 ml de lait crm 2 feuilles de glatine 4 ufs

3 cs de mazena 7 cs de sucre dulcorant 1 cc arme chocolat noir intense, 1cc vanille sachet de levure 1 cc de cacao dgraiss Pour la crme ptissire :

Faites chauffer 150 ml de lait crm dans une casserole sans bouillir. Mettez 2 feuilles de glatine ramollir dans l'eau. Dans un bol, cassez 1 uf et ajoutez 1 cc de mazena, 2 cs d'dulcorant en poudre, 1 cc d'arme chocolat noir intense puis mlangez le tout en vitant les grumeaux. Ajoutez le lait chaud et remuez. Remettez sur le feu doux et remuez jusqu' paississement. Retirez du feu puis ajoutez les feuilles de glatine gouttes et remuez la crme. Laissez refroidir au rfrigrateur.

Pour la gnoise :

Mlangez 3 jaunes d' ufs avec sachet de levure, 2cs de Mazena, 5 cs d'dulcorant en poudre et 1 cc d'arme vanille. Bien mlanger puis allumer le four. Incorporer ce mlange 3 blancs en neige bien fermes sans les casser. Etaler la pte dans un plat anti-adhsif rectangulaire de 3040 cm et faire chauffer mi hauteur pendant 5 mns th. 160. Dcoller la gnoise avec une spatule en prenant soin de ne pas la casser. Etaler la crme ptissire sur les de la gnoise avec soin et roulez dans le sens de la largeur en poussant l'excs de la crme vers l'extrmit qui n'en a pas. Conservez au rfrigrateur au moins 2 heures puis saupoudrez de cacao avant de servir.

Ciulama de vitel Cur a i cu aten ie i degresati 500 de grame de carne de mnzat. Asezonati cu patrunjel, piper, 1 ceapa taiata in 4, sare, cimbru si 2 foi de dafin. Pune totul intr-o oala

sub presiune cu ap 50 ml i se fierbe timp de 20 de minute dup ce scoate aburi. Scoate i ceapa si frunzele de dafin. Pastreaza supa. Adauga la zeama sosul, 1 linguri de amidon de porumb i 1 g lbenu de ou. Pune pe foc mic i se toarn carnea, amestecnd pn la un sos frumos.
Budinca de sunca

Taiati sunca afumata bacon macr . Pune i ntr-un castron 3 oua, crema de branza 200g 6% (PDT tolerat), un praf de nucsoara, un praf de sare, piper proasp t la sol. Se amestec cu mixerul pana se omogenizeaza. Adauga sunca si le-a pus ntr-o form de silicon. Coace i la jum tatea n l ime i 35 de minute se coace la 180 .

http://frenchforfoodies.com/?s=dukan

Dukan Tiramisu / Tiramisu (faon Dukan)

The Dukan Tiramisu- didn't last long! This recipe is made in two parts. The sponge cake base is an original Dukan recipe which is then layered with espresso coffee, low fat cocoa powder and sweetened fromage blanc. Serves 4-5 (can be portioned individually or arranged in one large dish) Ingredients: Sponge cake base

3 eggs- separated 4 tbsp splenda 2/3 cup cornflour 2 tsp baking powder 400 grams fromage frais/blanc* Dash of vanilla essence Combine egg yolks, splenda, baking powder, fromage blanc and vanilla in a mixing bowl. In a separate bowl beat the egg whites until stiff and gradually beat in the cornflour. Fold the egg white mix into the other mixing bowl gently to combine. Line a flat, lipped tray (round or rectangular) with baking paper, keeping an overhand on the edges. Pour the mix into the tray and spread out evenly. Bake at 180 degrees until cooked through and golden brown on top. Allow cake to cool in tray.

The Dukan sponge roll cake base for Tiramisu recipe Ingredients: Tiramisu layers 3 tbsp low fat cocoa powder Approx 400 g 0% fromage blanc Stevia powder or liquid, to taste 300 mls (or to taste) brewed espresso coffee Brew espresso coffee and sweeten with stevia. Mix in 1 tbsp low fat cocoa powder whilst coffee is hot (optional).

Pour a layer of coffee in dish of choice. Arrange a layer of cake on top of the coffee. Coat cake with coffee, sprinkle with cocoa powder and then add a layer of fromage blanc- sweetened with stevia to taste. Arrange remaining layers in the same order until serving dish is full, with the top layer being fromage blanc. Dust top with a thick layer of cocoa powder. Place and leave to sit in refrigerator for at least 3 hours before serving. The dukan cake is not as moist as a normal cake so the result is better when the coffee has soaked through.

Dukan Tiramisu

Dukan Tiramisu and coffee Recipe No rice vanilla rice pudding / Pudding au riz la vanille (sans riz, faon Dukan)

The Dukan vanilla Rice Pudding ( New York baked lemon cheesecake variation available)

This recipe was a happy accident. Its a slight variation on the Dukan Corsican Cheesecake recipe and the great thing is that when you bake with cottage cheese, the curd of the cheese hardens and forms slightly in the oven giving the same texture as soft rice in a rice pudding. To serve it as rice pudding just put this in a bowl and top with sweetened fromage frais or custard. Otherwise serve sliced like a cheesecake. Prep time: 15 mins. Cooking time: Approx 40 mins Ingredients: 5 eggs 600 grams low fat cottage cheese* fresh vanilla bean powder or vanilla essence 25 grams canderel or splenda Directions: Preheat the oven to 160 C. Beat the eggs with a hand held whisk. Add the cottage cheese, Splenda and vanilla. Carefully stir to combine. Transfer to a flan style baking tin and bake for approx 45 minutes. Keep a close eye on the cake while it is in the oven, making sure it does not over cook or brown too quickly- cover top with foil if necessary. Remove from oven when cooked and allow to cool. Serve with custard, yoghurt or sweetened fromage blanc topped with cinnamon and nutmeg.

Dukan vanilla rice pudding or lemon cheesecake Recipe

New York Baked Lemon Cheesecake / Dukan New York Cheesecake au citron This is a further variation on the above which really turns out like a Classic Baked New York Lemon Cheesecake- this one literally takes the cake as my favorite. Prep time: 15 mins. Cooking time: Approx 40 mins Ingredients: 2 eggs- separated 4 heaped tbsp fromage blanc* 200 grams low fat ricotta or cottage cheese* 300 gms fat free spreadable cream cheese* 2 tbsp cornflour cup canderel or splenda powder Finely grated zest 1 lemon Directions Preheat oven to 160 C. Combine all ingredients except egg whites in a large mixing bowl and beat with an electric hand blender until smooth, thick and silky in appearance. If using cottage cheese, beat mixture until the texture smooths out. In a separate bowl, beat egg whites until stiff, then beat in cornflour. Slowly fold in egg white mixture to large bowl until combined. Transfer mixture to a ceramic baking dish (as pictured or similar) ans bake for approximately 40 mins or until risen and golden brown. Allow to cool completely in fridge before serving.

Chicken souffle

Preparation: 10 minutes Cooking: 30 minutes For 4 people Cruise phase PP days

Ingredients 1 chicken breast 1 egg 1 small cup of skimmed milk Fine herbs Salt and pepper Cut a large chicken breast into very small pieces. Season with salt and pepper and add fine herbs. Heat 1 small cup of skimmed milk. Work in 1 egg yolk and the chopped chicken. Whip the egg white until stiff and work into the mixture, without beating too much. Put in the oven in a souffl mould on a medium heat for 30 minutes.

Crema Smooth cu fistic

Timp de preparare: 20 minute Timp de gatire: 2 minute n a teptare: 4 ore Serve te 4 - Faza PP - Atac ingrediente 1 / 2 litru de lapte degresat 3 foi de gelatin 1 coaja de lamaie 2 linguri de ndulcitor 1 vanilie pod 4 g lbenu uri de ou 1 lingura de arom de fistic 1 / 2 lingurita scortisoara 3 picaturi de colorant alimentar verde 1 pic tur de colorant galben preg tire

Se nmoaie gelatina 5 minute in apa rece. ntr-o crati , se pune lapte, coaja de lamaie, scortisoara si vanilia in jumatate si curatata. Se aduce la fierbere i apoi s infuzeze 30 de minute. ntr-un castron mare, bate galbenusul de ou, ndulcitor i arom de fistic. Se

toarn lapte strecurat de coaja de lamaie i scor i oar . Se amestec bine i se toarn amestecul ntr-o crati se incalzeste fara fierberepana se ngroa a usor. Se ia dupa fos si se amesteca gelatina. apoi coloran i. Se toarn n vase i se r ce te n aer liber, apoi bagati la frigider 4 ore.

Orange chocolate cheesecake

Preparation Time: 20 minutes Cooking Time: 10 minutes Refrigeration Time: overnight Serves 2 Cruise phase Pie base:
y y y y y

3 tablespoons of Dukan oat bran 2 tablespoons of powdered skim milk 1 tablespoon of Dukan reduced-fat cocoa 1 egg 2 tablespoons of Splenda granulated sweetener

Topping (no cooking involved):

y y y y y y

200 g of 0% fromage frais or quark (low-fat cream cheese is also an acceptable substitute) 1 egg white 1 heaping tablespoon of Dukan agar-agar 50 ml of water 2 tablespoons of Splenda granulated sweetener 1 teaspoon of Clementine or Naturally Orange flavouring

For best results, prepare the day before serving and chill overnight. Preheat oven to 200C. To prepare the pie base, mix the Dukan oats, milk, cocoa, and lightly-beaten egg together - be sure not to add the sweetener at this stage. Spread the mixture onto a baking sheet lined with parchment paper. The pie crust should be about 1 cm thick. Bake at 200C for roughly 10 minutes (keep a close eye on the pie base to prevent it from burning). Set aside and let cool. For the topping, soften up the fromage frais/quark/low-fat cream cheese with a fork and add sweetener and orange flavouring.

Heat 50 ml water, then add agar-agar. Bring mixture to a boil, let boil for 30 seconds, then remove from heat. Lightly beat the egg whites, add 1 teaspoon of sweetener, then continue beating until stiff peaks form. Blend the agar-agar mixture and fromage frais in with the egg whites, folding gently in order keep the egg whites light and airy. Place the cocoa cookie base in a mixer and grind until crumbs form, then add the sweetener to the crumbs. Place a layer of crumbs at the bottom of a ramekin to form a pie base roughly 1 cm thick. Spoon the cream cheese mixture on top, and fill to the brim. Refrigerate overnight and serve very cold. Enjoy!