Best Sugar Free Lemon Ricotta Souffle South Beach Diet Friendly Recipes

SUGAR FREE BAKED RICOTTA CUSTARD (SOUTH BEACH DIET FRIENDLY)

Steps:

• Preheat oven to 250 degrees.
• Mix ricotta and cream cheese until creamy.
• Add sugar substitute, eggs, half-and-half, and vanilla.
• Beat until well blended.
• Transfer into ramekins.
• Place into larger baking dish and add hot water to depth of 1 inch.
• Bake until set (approx 45 mins).
• Remove and cool.
• Serve chiled or at room temperature.
• Sprinkle with cinnamon.

LEMON VANILLA RICOTTA SOUFFLE - SOUTH BEACH PHASE 1

Steps:

• Preheat oven to 375°F.
• Lightly coat 4 (4 ounce) ramekins with cooking spray.
• In a large bowl, whisk together ricotta, egg yolks, 1 TBSP of sugar substitute, lemon zest, lemon extract and vanilla extracts.
• In another small bowl with an electric mixer at high speed, beat egg whites until soft peaks form; approximately 2-3 minutes. Gradually add remaining 2 TBSP sugar substitute and continue to beat until stiff peaks form.
• Gently fold egg whites into ricotta mixture; just until combined.
• Spoon ricotta mixture into ramekins. Bake until souffles have risen, are set and lightly browned; approximately 15 minutes.
• Serve immediately.

SMOKED HAM SOUFFLE - - HEALTHY, SOUTH BEACH DIET, LOW-CARB

Steps:

• Preheat oven to 350°F Coat in 2-qt baking dish with cooking spray.
• In a large bowl, beat the eggs and egg whites until frothy. Stir in remaining ingredients. Pour into prepared baking dish.
• Bake for 45 minutes, or until golden and knife inserted in center comes out clean.

SUGAR FREE PEANUT BUTTER DELIGHT (SOUTH BEACH DIET FRIENDLY)

Steps:

• Blend.
• Chill.
• Serve.

SOUTH BEACH DIET OVEN-FRIED CHICKEN WITH ALMONDS

Steps:

• Whole wheat bread crumbs:.
• Use 2 slices whole wheat bread, toast them until lightly brown, then pulse in a food processor. Set aside.
• Preheat oven to 400 degrees F.
• Pound the chicken breasts to a 1/2 inch thickness and cut them into 12 pieces.
• In a medium bowl, stir bread crumbs, Parmesan cheese, almonds, parsley, garlic, salt, thyme and pepper until mixed.
• Pour oil onto a plate.
• Dip the chicken into the oil and then into the bread crumb mixture to coat.
• Place chicken on a cookie sheet.
• Bake for 20 minutes or until juices run clear when the thickest part of the chicken is pierced with the tip of a knife. (Do not turn chicken over).
• Serve immediately. Nutrition facts per serving 383 calories, 16 g total fat, 4 g saturated fat, 15 g carbs, 1 g fiber, 41 g protein.