Dessert Alternatives in Phase One

[ettie]

i made the baked custard last night it was yummy and mum had some too...only problem is that if i have something that's sweet even if its only a little i get a horrible headache....but that's doesn't stop me!!!

i tried looking for the peanut butter you guys reccomended but i never found anything on the shelves at woolies so i'll need to try different supermarkets.

*is getting white beans tomorrow* *drools at brownies*

[prazteam]

I would like the almond flour pound cake recipe too! Thanks!

[Virginia]

cool whip? i'm not too sure what that is. is that whipped cream in a aerosel can?

Cool whip is a brand name, is comes in a tub, in the frozen food section, and can be purchased in fat free varieties.

[bessieroo]

Cool Whip is the frozen kind in the tub, but make sure you use the lite variety.

[ev5498045]

Almond Pound Cake
1/2 C. softened butter ( ICBINB)
1/3 C. fat free cream cheese softened
1 C. splenda
5 eggs or egg substitute
2 C. almond meal or flour (Pecan and hazelnut works as well)
1 tsp. baking powder
1/2 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. lemon extract (if you like)

Cream butter, cream cheese and splenda well.. Add eggs, one at a time beating well after each one. Mix in meal (flour) and baking powder. Add lemon and vanilla extracts. Pour into a greased 9-10" spring pan or I use a 8x8 cake pan..great with cream cheese frosting
Bake 350 50-55 min..

I myself have never used almond flour, but the meal which is alittle more grainy texture than flour.. It turns out quite good, but a grainy texture not a real cake texture.. just to forwarn all who might want to try this.. Gluten intolerant people have another good dessert to try..and we who just happen to like nuts and want alternatives to pastry flour baking...

Hope you who try, enjoy...

[prazteam]

This looks really good and I have a dear friend that cannot have wheat! I can't wait to make this for her!
Thanks so much for posting the recipe...

[Designs]

cool whip? i'm not too sure what that is. is that whipped cream in a aerosel can?

Cool Whip is a brand name for whipped topping. It's sold in the frozen foods section. It comes in light & fat free. I love the fat free on jello! It's better than the cream in an areosel can in my opinion. It's thicker & creamier.

[Rose26]

i tried the egg custard but mine came out kind of chunky and tasted like solid eggs in a cup just surrounded by watery stuff. did i do someting wrong? or is that jsut how its supposed to be?
rose

[sallyblueglass]

cool whip? i'm not too sure what that is. is that whipped cream in a aerosel can?

cool whip is the one that comes frozen in the plastic tub/container thing.

[prazteam]

Rose 26 - do you have a blender?
I throw all the ingredient into a blender (or mixer), turn it on whip and then pour into the dishes that are already in the pan. Then I pour in the boiling water and bake. You can bake them too long and they turn out dry, but lumpy sounds like you didn't mix them enough.
Hope this helps!

[Rose26]

ok thanks ill definatly try using my blender next time
i really want these to turn out.
-rose

[ettie]

with the almond pound cake what is the ideal portion for dessert???

and btw what does ICBINB mean?

thanks.

[prazteam]

ICBINB = I Can't Believe It's Not Butter -

[trentslori]

The recipe I have used for Black Bean Cupcakes is:

15 oz. can black beans, drained & rinsed
4 eggs
1 1/2 c. Splenda OR 1 1/4 c. wheylow (I used wheylow)
3 TBSP unsweetened cocoa powder
1 tsp.baking powder
2 TBSP canola oil OR 2 TBSP unsweetened applesauce (I used the oil)
1 TBSP vanilla
1/2 c.nonfat dry powdered milk (opt., but recommended if using Splenda-I used it even with wheylow)
1/4 tsp. baking soda
1/4 c. ricotta cheese
1 pkg. sf/ff chocolate pudding

Blend it all up in the blender, pour into cupcake cups that have been sprayed or filled with the aluminum papers. Bake about 30 min. at 350. This makes about 14-15 regular size cupcakes. I did 12 regular size, and about 20 mini muffin size.

I frosted mine with:

4 oz. lite cream cheese
mixed with a little fat-free 1/2 n 1/2 and some wheylow powdered sugar (sorry didn't measure)

After frosting I topped them with some chopped walnuts. I especially liked the mini-muffin size for a quick sweet fix.

Someone else recommended (I haven't tried it) a peanut butter icing:

1/2 can great Northern Beans, drained, and rinsed, whipped with 4 TBSP peanut butter and 1/4 c. wheylow.

[Soteria]

ICBINB = I Can Believe It's Not Butter