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VooDoo Lady
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D00fy - how odd to see you here... 
sorry - I have no recipes
sorry - I have no recipes
Sumo'sBaby
New member
Snack Bars
mix 1/2 cup + 1 tbs oats, 1 cup of any flavor protein powder, 1/4 cup wheat germ, 1/2 cup Rice Krispies.
Add 1/3 cup all natural peanut butter, 1/2 cup honey, and cinnamon to taste (optional). Blend together and press into a baking pan lightly coated with cooking spray. Bake 10-15 minutes at 350. Enjoy!!!
mix 1/2 cup + 1 tbs oats, 1 cup of any flavor protein powder, 1/4 cup wheat germ, 1/2 cup Rice Krispies.
Add 1/3 cup all natural peanut butter, 1/2 cup honey, and cinnamon to taste (optional). Blend together and press into a baking pan lightly coated with cooking spray. Bake 10-15 minutes at 350. Enjoy!!!
or fry things until they look almost doneALMOND JOY SHAKE
ALMOND JOY SHAKE
1 serving
Mix up a chocolate Myoplex your favorite way (i.e., with or without ice). Add 1/4 teaspoon of coconut extract and 1/8 teaspoon of almond extract. Blend on high 45 seconds, and serve.
For the "Mounds version," delete the almond extract. BECAUSE SOMETIMES YOU FEEL LIKE A NUT, SOMETIMES YOU DON’T.
AUTHORIZED BFL RECEPIE: www.bodyforlife.com
ALMOND JOY SHAKE
1 serving
Mix up a chocolate Myoplex your favorite way (i.e., with or without ice). Add 1/4 teaspoon of coconut extract and 1/8 teaspoon of almond extract. Blend on high 45 seconds, and serve.
For the "Mounds version," delete the almond extract. BECAUSE SOMETIMES YOU FEEL LIKE A NUT, SOMETIMES YOU DON’T.
AUTHORIZED BFL RECEPIE: www.bodyforlife.com
ALMOST CHEESECAKE
ALMOST CHEESECAKE
1 serving
Mix 1 cup of lowfat cottage cheese (we prefer Flavorich) with 1/2 cup of Kellogg’s All-Bran cereal and 1 1/2 tablespoon of strawberry seedless All Fruit. Mix together and enjoy. This is an execellent way to get extra fiber in a tasty meal.
Hint: If you plan on packing this for you lunch, then keep the cottage cheese and All-Bran seperate until you are ready to eat.(If you mix them together and store them,the All-bran gets soft and this dish is not as good.)
Submitted By: Kenny Thompson
ALMOST CHEESECAKE
1 serving
Mix 1 cup of lowfat cottage cheese (we prefer Flavorich) with 1/2 cup of Kellogg’s All-Bran cereal and 1 1/2 tablespoon of strawberry seedless All Fruit. Mix together and enjoy. This is an execellent way to get extra fiber in a tasty meal.
Hint: If you plan on packing this for you lunch, then keep the cottage cheese and All-Bran seperate until you are ready to eat.(If you mix them together and store them,the All-bran gets soft and this dish is not as good.)
Submitted By: Kenny Thompson
BANANA CREME PUDDING
BANANA CREME PUDDING
1 serving
Blend together 8 to 10 oz of cold water with one packet of Myoplex Lite Vanilla Creme. Add 2 tablespoons Jello fat-free, sugar-free banana cream pudding mix and 2 ice cubes and blend on high for 45 seconds. Spoon out and enjoy!
Submitted By: Meryl Bershod
BANANA CREME PUDDING
1 serving
Blend together 8 to 10 oz of cold water with one packet of Myoplex Lite Vanilla Creme. Add 2 tablespoons Jello fat-free, sugar-free banana cream pudding mix and 2 ice cubes and blend on high for 45 seconds. Spoon out and enjoy!
Submitted By: Meryl Bershod
CHEWY, CRUNCY SNACK BARS
CHEWY, CRUNCY SNACK BARS
8 servings
Mix together: 1/2 cup + 1 Tbs. oats, 1 cup any flavor meal protien powder (I use chocolate), 1/4 cup wheat germ, 1/2 cup Rise Krispies (or dry cereal of your choice). Add 1/3 cup all natural peanut butter, 1/2 cup honey, and cinnamon to taste (optional). Blend together thoroughly, press into an 8
Submitted By: Melissa Briggs Melissa
CHEWY, CRUNCY SNACK BARS
8 servings
Mix together: 1/2 cup + 1 Tbs. oats, 1 cup any flavor meal protien powder (I use chocolate), 1/4 cup wheat germ, 1/2 cup Rise Krispies (or dry cereal of your choice). Add 1/3 cup all natural peanut butter, 1/2 cup honey, and cinnamon to taste (optional). Blend together thoroughly, press into an 8
Submitted By: Melissa Briggs Melissa
BROWNIE
BROWNIE
1 serving
I followed the recipe for the choclate with wafers that was in the the March 2000 issue of Muscle Media. (Place a scoop of chocolate protein powder and one tablespoon of chocolate sugar-free, fat-free pudding in a stainless steel mixing bowl. Set over, not in, a pan of boiling water. Stir in hot water, drop by drop, to make a thick paste. Heat and stir, scraping the bottom, until mixture becomes smooth. Remove from heat. Spoon into a dessert cup.) After I poured it into the dish, it began to cool and harden. I decided to put it in the microwave to heat it up so I could dip my wafers in the choclate. I microwaved it for one minute on high, and when I took it out of the microwave, I was surprised because it had risen and actually baked into a brownie! It was awesome! No fat, no sugar, all protein. I top it with fresh strawberries and/or fat-free vanilla frozen yogurt. PLEASE try this. It is great! It is really good with no-fat frozen yogurt (just a little). I have experimented with adding a little more water, and it is so moist. ENJOY!
Submitted By: Martha & Sean Kehoe
BROWNIE
1 serving
I followed the recipe for the choclate with wafers that was in the the March 2000 issue of Muscle Media. (Place a scoop of chocolate protein powder and one tablespoon of chocolate sugar-free, fat-free pudding in a stainless steel mixing bowl. Set over, not in, a pan of boiling water. Stir in hot water, drop by drop, to make a thick paste. Heat and stir, scraping the bottom, until mixture becomes smooth. Remove from heat. Spoon into a dessert cup.) After I poured it into the dish, it began to cool and harden. I decided to put it in the microwave to heat it up so I could dip my wafers in the choclate. I microwaved it for one minute on high, and when I took it out of the microwave, I was surprised because it had risen and actually baked into a brownie! It was awesome! No fat, no sugar, all protein. I top it with fresh strawberries and/or fat-free vanilla frozen yogurt. PLEASE try this. It is great! It is really good with no-fat frozen yogurt (just a little). I have experimented with adding a little more water, and it is so moist. ENJOY!
Submitted By: Martha & Sean Kehoe
CHOCLATE POWER CAKE
CHOCLATE POWER CAKE
6 servings
1 packet of fat-free choclate pudding mix
2 1/2 cups of fat-free milk
3 scoops of protein powder
1 Tbsp baking powder
fat-free cooking spray (Pam)
Mix pudding mix and 2 cups of fat-free milk in a large bowl with a metal wisk for about 2 minutes. Add 1 scoop of protein powder and beat until well incorporated. Repeat this for 2 more scoops. Add one tablespoon of baking powder, followed by 1/2 cup of milk. Mix well. Pour into a cake pan lightly coated with fat-free cooking spray. Bake for 50 minutes. When finished baking, let set for 10 minutes... then enjoy!
Submitted By: Kyle Hickey
CHOCLATE POWER CAKE
6 servings
1 packet of fat-free choclate pudding mix
2 1/2 cups of fat-free milk
3 scoops of protein powder
1 Tbsp baking powder
fat-free cooking spray (Pam)
Mix pudding mix and 2 cups of fat-free milk in a large bowl with a metal wisk for about 2 minutes. Add 1 scoop of protein powder and beat until well incorporated. Repeat this for 2 more scoops. Add one tablespoon of baking powder, followed by 1/2 cup of milk. Mix well. Pour into a cake pan lightly coated with fat-free cooking spray. Bake for 50 minutes. When finished baking, let set for 10 minutes... then enjoy!
Submitted By: Kyle Hickey
CHOCOLATE PEANUTBUTTER CHEESECAKE
CHOCOLATE PEANUTBUTTER CHEESECAKE
6 servings
Tempting, huh?
Great for entertaining and a substitute for birthday cake.
Crust
1 cup low fat graham cracker crumbs
1-2 egg whites
Filling
1 1/2 cups cottage cheese
1/2 cup skim milk
2 scoops chocolate protein powder
2 tablespoons of light peanut butter
1 packet unflavoured gelatin
Make a crust using the graham cracker crumbs and egg white and press into the bottom of a 9 inch pie plate or baking dish.
Bake at 350 for 10-15 minutes until golden brown.
Let cool.
Mix the cottage cheese, milk, chocolate protein powder and peanut butter in a blender.
Mix the unflavoured gelatin according to directions.
Add the gelatin to the blender and mix for another 15 seconds.
Pour the filling into the pie shell and refridgerate until set.
(serve with sliced fruit for a complete meal)
Submitted By: Joseph van Veen
CHOCOLATE PEANUTBUTTER CHEESECAKE
6 servings
Tempting, huh?
Great for entertaining and a substitute for birthday cake.
Crust
1 cup low fat graham cracker crumbs
1-2 egg whites
Filling
1 1/2 cups cottage cheese
1/2 cup skim milk
2 scoops chocolate protein powder
2 tablespoons of light peanut butter
1 packet unflavoured gelatin
Make a crust using the graham cracker crumbs and egg white and press into the bottom of a 9 inch pie plate or baking dish.
Bake at 350 for 10-15 minutes until golden brown.
Let cool.
Mix the cottage cheese, milk, chocolate protein powder and peanut butter in a blender.
Mix the unflavoured gelatin according to directions.
Add the gelatin to the blender and mix for another 15 seconds.
Pour the filling into the pie shell and refridgerate until set.
(serve with sliced fruit for a complete meal)
Submitted By: Joseph van Veen
COCONUT CAKE
COCONUT CAKE
20 servings
Make yellow cake as directed on box. You can use egg beaters instead of eggs and water instead of oil. Cool for 10 minutes. Poke holes in cake. Mix 7 1/2 ounces of evaporated skim milk and 7 1/2 ounces of Coco Lopez coconut milk in a small bowl. (Found at your grocery store by the pina colada mix.) Pour this mix onto the cake. When cool, cover with fat free Cool Whip and sprinkle lightly with shredded coconut. Put in refrigerator to chill.
You can use less coconut milk if you wish to cut back even further on calories.
Submitted By: Peggy Cole
COCONUT CAKE
20 servings
Make yellow cake as directed on box. You can use egg beaters instead of eggs and water instead of oil. Cool for 10 minutes. Poke holes in cake. Mix 7 1/2 ounces of evaporated skim milk and 7 1/2 ounces of Coco Lopez coconut milk in a small bowl. (Found at your grocery store by the pina colada mix.) Pour this mix onto the cake. When cool, cover with fat free Cool Whip and sprinkle lightly with shredded coconut. Put in refrigerator to chill.
You can use less coconut milk if you wish to cut back even further on calories.
Submitted By: Peggy Cole
Cottage cheese dessert
Cottage cheese dessert
1 serving
3/4 c. of cottage cheese
1 tbsp Splenda sugar substitute
1/4 tsp cinnamon
Mix all ingredients together. Adjust the Splenda to your own sweet tooth (mine requires more than the above!). This is my last meal of the day.
Submitted By: Leigh Rainforth
Cottage cheese dessert
1 serving
3/4 c. of cottage cheese
1 tbsp Splenda sugar substitute
1/4 tsp cinnamon
Mix all ingredients together. Adjust the Splenda to your own sweet tooth (mine requires more than the above!). This is my last meal of the day.
Submitted By: Leigh Rainforth
CREAMY MINT SHAKE
CREAMY MINT SHAKE
1 serving
Blend together 1 Myoplex Lite Vanilla with 1 tablespoon Pistachio fat free sugar free instant pudding mix. Blend in 1/8 teaspoon (no more) peppermint extract. For variety, break 1 graham cracker sheet into pieces and stir in. Top with fat free Whipped Cream and a marachino cherry.
CREAMY MINT SHAKE
1 serving
Blend together 1 Myoplex Lite Vanilla with 1 tablespoon Pistachio fat free sugar free instant pudding mix. Blend in 1/8 teaspoon (no more) peppermint extract. For variety, break 1 graham cracker sheet into pieces and stir in. Top with fat free Whipped Cream and a marachino cherry.
CREAMY APPLE CUSTARD
CREAMY APPLE CUSTARD
1 serving
1/2 Cup unsweetned,Applesauce
1/2 Cup 1% Cottage Cheese,blended smooth
1/4 cup Bran Buds
2 Tbs Oat Bran cereal powder mix
1 pckg Sweetener (optional)
Mix the Applesauce with the Cottage Cheese and blend until smooth. Stir in the sweetener, Bran Buds & Oat Bran cereal.
I don’t always blend the cheese I usually mix it all in. This takes no time to make and is delicious.
Submitted By: Susy romano
CREAMY APPLE CUSTARD
1 serving
1/2 Cup unsweetned,Applesauce
1/2 Cup 1% Cottage Cheese,blended smooth
1/4 cup Bran Buds
2 Tbs Oat Bran cereal powder mix
1 pckg Sweetener (optional)
Mix the Applesauce with the Cottage Cheese and blend until smooth. Stir in the sweetener, Bran Buds & Oat Bran cereal.
I don’t always blend the cheese I usually mix it all in. This takes no time to make and is delicious.
Submitted By: Susy romano
Flourless Chocolate Cake
Flourless Chocolate Cake
8 servings
Flourless Chocolate Cake:
Dried Apricots, 6-7
1/2 cup cold water
1/2 cup boiling water
8 large egg whites only, do not combine eggs
1 cup sugar
1/2 cup of unsweetened cocoa powder
1 cup Grape Nuts Cereal
Preheat oven to 350 * Combine the dried apricots and the cold water in a small saucepan and bring to a boil over medium heat. Cover, reduce the heat to low and simmer for 20 minutes. (Sometimes the water will boil out of the pan, stop simmering if this happens) Remove from the heat and pour into a blender. Add the boiling water and puree until smooth. Combine the pruee, 2 of the egg whites, the sugar and cocoa powder in a large mixing bowl. Whisk together well, add the Grape Nuts and mix with a wooden spoon. Using an electric mixer, preferably the heavy stationary type, beat the 6 remaining egg whites at medium speed until they form stiff dry peaks. Add a third of the beaten egg whites to the apricot cocoa mixture and stir with a wooden spoon until thoroughly incorporated. Add the remaining egg whites. Fold gently with a slotted spoon until completely incorporated. Spray the bottom and sides of a 9 inch pan (preferably springform), with nonstick spray. Slowly pour in the batter, shaking the pan gently to even the top. Bake for about 25 minutes, until the cake is frim to the touch in the center and the sides begin to pull away from the pan. Remove from oven, place on a cooling rack. The cake will shrink some as it cools.
fat per slice 0.65 gram
I got this recipee from a Fat Free cookbook quite some time ago. I don’t remember the name of the book to give it the proper credit.
Flourless Chocolate Cake
8 servings
Flourless Chocolate Cake:
Dried Apricots, 6-7
1/2 cup cold water
1/2 cup boiling water
8 large egg whites only, do not combine eggs
1 cup sugar
1/2 cup of unsweetened cocoa powder
1 cup Grape Nuts Cereal
Preheat oven to 350 * Combine the dried apricots and the cold water in a small saucepan and bring to a boil over medium heat. Cover, reduce the heat to low and simmer for 20 minutes. (Sometimes the water will boil out of the pan, stop simmering if this happens) Remove from the heat and pour into a blender. Add the boiling water and puree until smooth. Combine the pruee, 2 of the egg whites, the sugar and cocoa powder in a large mixing bowl. Whisk together well, add the Grape Nuts and mix with a wooden spoon. Using an electric mixer, preferably the heavy stationary type, beat the 6 remaining egg whites at medium speed until they form stiff dry peaks. Add a third of the beaten egg whites to the apricot cocoa mixture and stir with a wooden spoon until thoroughly incorporated. Add the remaining egg whites. Fold gently with a slotted spoon until completely incorporated. Spray the bottom and sides of a 9 inch pan (preferably springform), with nonstick spray. Slowly pour in the batter, shaking the pan gently to even the top. Bake for about 25 minutes, until the cake is frim to the touch in the center and the sides begin to pull away from the pan. Remove from oven, place on a cooling rack. The cake will shrink some as it cools.
fat per slice 0.65 gram
I got this recipee from a Fat Free cookbook quite some time ago. I don’t remember the name of the book to give it the proper credit.
LEMON SHAKE
LEMON SHAKE
1 serving
Lemon Shake
1 package of myoplex lite Vanilla
1 1/2 teaspoons of pure lemon extract
2 Tablespoons Instant Fat-free, sugar free vanilla pudding (dry mix)
12 ounces of cold water
handfull of ice cubes
Blend in blender until ingredients are well mixed and ice is crushed. Taste like lemon cookies... delicious! Enjoy
Submitted By: Tracey Novak
LEMON SHAKE
1 serving
Lemon Shake
1 package of myoplex lite Vanilla
1 1/2 teaspoons of pure lemon extract
2 Tablespoons Instant Fat-free, sugar free vanilla pudding (dry mix)
12 ounces of cold water
handfull of ice cubes
Blend in blender until ingredients are well mixed and ice is crushed. Taste like lemon cookies... delicious! Enjoy
Submitted By: Tracey Novak
No Bake Low GI Luscious Protein Pie
No Bake Low GI Luscious Protein Pie
8 servings
2 cups All Bran Buds (w/psyllium fibre)
4 egg whites (1 tbs each)
1 tbs nonfat/lowfat margarine
optional: 1 packet sugar substitute
optional: cinnamon and/or dash nutmeg depending on what filling you choose (I like almond extract)
2 servings power pudding (your fave myoplex w/2 oz less liquid than directions call for, plus 3 tbs your fave instant pudding)
OR 3 cups your fave nonfat/lowfat dairy or soy pudding and pie filling mix (may use instant rather than cooked to save time - we like to use SOGOOD nonfat soy milk) - even better if it’s sugar free.
Blend Bran Buds in a blender or food processor until they resemble graham cracker crumbs. In a seperate bowl, blend crumbs with margarine and egg whites, and optionals. Press into a 10 inch pie plate. Set aside. Mix together recipe for power pudding or your fave nonfat/lowfat, dairy or soy pudding and pie filling mix and pour over pie crust. Refrigerate for at least 4 hours or until filling solidifies.
The crust lends itself well to endless variations, and you can top with fresh fruit (once the filling has solidified) or sugar-free jam if you like! Dee-lish!
Submitted By: cynthia macri
No Bake Low GI Luscious Protein Pie
8 servings
2 cups All Bran Buds (w/psyllium fibre)
4 egg whites (1 tbs each)
1 tbs nonfat/lowfat margarine
optional: 1 packet sugar substitute
optional: cinnamon and/or dash nutmeg depending on what filling you choose (I like almond extract)
2 servings power pudding (your fave myoplex w/2 oz less liquid than directions call for, plus 3 tbs your fave instant pudding)
OR 3 cups your fave nonfat/lowfat dairy or soy pudding and pie filling mix (may use instant rather than cooked to save time - we like to use SOGOOD nonfat soy milk) - even better if it’s sugar free.
Blend Bran Buds in a blender or food processor until they resemble graham cracker crumbs. In a seperate bowl, blend crumbs with margarine and egg whites, and optionals. Press into a 10 inch pie plate. Set aside. Mix together recipe for power pudding or your fave nonfat/lowfat, dairy or soy pudding and pie filling mix and pour over pie crust. Refrigerate for at least 4 hours or until filling solidifies.
The crust lends itself well to endless variations, and you can top with fresh fruit (once the filling has solidified) or sugar-free jam if you like! Dee-lish!
Submitted By: cynthia macri
Hope its enough
Hope there's enough recepies there to keep you busy, if not check out www.bodyforlife.com its got millions more
Hope there's enough recepies there to keep you busy, if not check out www.bodyforlife.com its got millions more
