Best Maple Almond Flan South Beach Diet Phase Recipes
SOUTH BEACH OATMEAL PANCAKE
This big pancake can be eaten during Phase II of the diet and is very filling. You can use a low sugar syrup if you would like; I prefer it with just a few spritzes of trans free margarine spray and a few sprinkles of Splenda. This recipe is courtesy of The South Beach Diet book.
Provided by TheDancingCook
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a blender or a food processor, blend together all ingredients until smooth.
- Spray a medium sized skillet with cooking spray and set heat to medium.
- Add the pancake batter to skillet and cook until sides are lightly browned.
- Top with a low sugar syrup, trans free butter and/or a few sprinkles of a sugar substitute and serve with fresh fruit; blueberries or strawberries are allowed and would go nicely.
Nutrition Facts : Calories 143.8, Fat 2.2, SaturatedFat 0.6, Cholesterol 2.8, Sodium 204.3, Carbohydrate 15.9, Fiber 2.3, Sugar 2.1, Protein 13.2
MAPLE ALMOND FLAN (SOUTH BEACH DIET PHASE 1)
From most recent book. Haven't tried A traditional Spanish dessert, flan is a creamy custard baked with a sugar based caramel, which creates a toasty tasting sweet sauce. In this version, sugar free maple syrup is drizzled on top to create a similar effect. The maple taste is the perfect complement to toasted silvered almonds.
Provided by Lizzie Rodriquez
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 275. Spread almonds on baking sheet and toast, stirring once, until lightly golden brown, 8-10 minutes. Transfer almonds to a cutting board to cool. Roughly chop and set aside.
- Meanwhile, in a small saucepan, combine evaporated milk and fat free milk wand heat over medium-low heat until scalded but not boiling. Remove from heat and set aside.
- In a large bowl, whisk together egg substitute, sugar substitute and almond and vanilla extracts. Whisk in 1/2 cup of heated milk mixture, then whisk in remaining milk mixture.
- Divide flan into 4 6 ounce custard cups. Place cups in a baking pan and add enough hot water to come halfway up the cups. Bake until flan sets, about 25 minutes. Remove from oven, cool in pan, then chill in refrigerator 4 hours or overnight.
- Half an hour before serving, remove flans from refrigerator. Just before serving, run a knife along edge of cups, and invert flans onto individual plates. Drizzle each with 1 T syrup and sprinkle evenly with almonds.
Nutrition Facts : Calories 113.3, Fat 2.7, SaturatedFat 0.3, Cholesterol 2.7, Sodium 138.9, Carbohydrate 13, Fiber 0.6, Sugar 10.5, Protein 9.4
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