Fruity Dukan Cookies

Okay, fruity cookies may be a stretch, but they are fruit flavoured and they are small as a cookie...but probably closer to a short muffin.

This is an original recipe, but as far as I can see, it complies with the Dukan principles.All Dukanites need oatbran each and every day of every stage of the Dukan diet. This is how I have been having mine.

I make four dozen of these at a time (limit of my kitchen) and freeze them in four packs for enjoying with either a morning or afternoon tea. If you were attacking, the packs would only have 3 cookies.


First I preheat the oven and arrange the trays to cook as many batches at once as possible.

Then get the muffin trays out. To avoid sticking, I use spray oil, and then wipe with kitchen paper, so there is nothing visible left. This feels more like 'cleaning' the tray, rather than 'greasing' the tray.
Here are the ingredients:



For one batch I mix with a spoon
250g yoplait forme vanilla yoghurt
2 eggs
1/2 teaspoon baking powder
100g oatbran
1 sachet of Aeroplane light jelly crystals (provides sweetening and flavour). I like to mix it up, but try port wine, strawberry, lime, vanilla berry, mango & passionfruit ....
Once mixed, transfer, a desert spoon at a time, evenly between the cups on a 12 cup muffin tray. I then set the batch aside and then start mixing another batch in the bowl (with out washing). I have an idea that the longer these sit, the better, as the oatbran swells and takes on more of the flavour.
Here they are ready to go in the oven - mango and passion fruit, strawberry, lime and port wine flavours.




I then bake all trays at 180-200 C for 22 minutes. They spring back when touched and have a light brown appearing on some of them. I often let them cool in the trays (as I am off doing other things) and then, when cold, gently run a dinner knife around the edge to loosen before packing for storage.

Here they are ready to put into the freezer.




They freeze and defrost well, and a minute zap in the microwave will bring them from frozen to ready to eat.

Enjoy!


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Orange yoghurt cake

Page 149 of Recipe book

In a mixing bowl I placed 3 eggs, 150g Forme Vanilla yoghurt, 1 cap orange essence, 1 sachet
(8g) dried yeast, 4 sachets native and 4 tablespoons white wings cornflour.













I mixed with my hand electric beater for about a minute then poured into a loaf tin that had been lightly sprayed with oil.


After 45 min at 180c it looked like this: about a 50% increase in volume and browned all over.











I allowed it to cool and then sliced it in half







I then mixed 1/2 tub Philadelphia 1/2 cap orange essence, 2 teaspoons Forme vanilla yogurt and 2 sachets natvia and used this to fill the cake.The cake was a nice change, but I hadn't let it cool enough before filling.

Goji berry cookies

Do I have a treat for you ..... It is cookies!

I had never used Goji berries before yesterday, but Elena gave me a recipe for Goji berry cookies that I just had to try. Apparently Goji Berries are the only berries allowed during dieting (but not on PP days).

GOJI BERRY COOKIES RECIPE
(modified recipe Goji berry muffins from http://mydukandiet.com/recipes/cinnamon-goji-berry-muffins.html)

6 tablespoons of oat bran
1 teaspoon cinnamon
1 teaspoon of baking powder (? optional)
2 tablespoons of goji berry
3 tablespoons of no fat no sugar vanilla yoghurt
2 eggs
2 tablespoons of Splenda or Natvia

Heat oven to 180C. Lightly spray the 12 piece muffin tray with oil and wipe. Beat eggs with sweetener until smooth texture. Mix in all other ingredients. Divide the mixture equally - only 10 mm from the bottom of each cup. Bake for 35 minutes or until brown. Allow to cool in tray.

Thankfully Elena sent a picture, as the batch I made last night were consumed by my family in next to no time.

Mousse!

Elena had a great mousse recipe that I must share. Very simple. Aeroplane lite jelly crystals are dissolved, cooled and then whisked with low fat vanilla vanilla yoghurt and chilled. I had a mango mousse tonight and it was quite delicious!

Elena makes special layer variety with jelly on the bottom and the mouse on the top. Here are her instructions.

Stage (1) Jelly.
Take 1 pack of the Airplane low calories jelly and follow instructions. It makes 500 ml of jelly. Pour into containers. Add Gogi berries (not for PP days). Make sure jelly sets in 4 hours in the fridge).

Stage (2) Mousse. Dissolve 1 pack of the Airplane low calories jelly powder in 250 ml boiling water. Let it cool down till room temperature. Add 250 ml of no fat low sugar vanilla yogurt and mix with the hand mixer until the mixture is fluffed and ~ 650-700 ml. Add on the top of your jelly.

The containers can be glass – for after dinner treats - or in plastic Glad 175 ml containers – for taking to work.


Ready for dessert...




Or to go on the road!

Simple porridge

Another one from Elena

Spoon oat bran into bowl, sprinkle sweetener, pour on boiling water. Allow it to swell for a few minutes. Top with yoghurt layer. Quick and easy.

Another variation is to cook with skim milk. Use a big bowl and about about a cup of skim milk. It takes about 5 minutes in the microwave and can boil over (disappointing start to the morning).











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Peter's pancakes

Oat bran is the cornerstone of the Dukan diet. There are many ways to have your daily dose but the tricky oat bran galette is a recipe that any serious Dukan dieter needs to master.

Peter likes a thinner oat bran pancake requiring a little modification to the recipe. He also gets up early so I make a weeks worth and store in the fridge. He heats a pancake each morning in a plate for 45 seconds and then serves with yoghurt.

To make a batch, I mixed 6 eggs, 12 heaped dessertspoons of oat bran, 6 teaspoons of cornfour (maize, not wheat), 2 heaped teaspoons cinnamon, 3-4 tablespoons natvia, 300g Paris creek German style quark and up to a litre of Vanilla no-sugar yoghurt (Nestle diet in this batch) to make it a thinner pancake mix. If you leave this for anytime, the oat bran absorbs the fluids and the mix will continue to thicken, so the amount of yoghurt varies depending on the delay between mixing and cooking. The addition of cornflour gives more structure and cohesion to the mix and minimises ripping of the pancake

I have three non-stick frypans going at once on a medium heat on my gas stove. I then spray with oil and wipe with kitchen paper. I then add the mixure spreaing out with a spoon to be about 0.5cm thick.

They usually take about 5 minutes per side. I don't flip until I can shake the frypan and have the pancake shift in the pan, that is it is largely set.

From this I made 8 pancakes, 5 for the fridge to allow Peter to have a daily pancake and three for our breakfast on Sunday morning.

I stored the remaining pancakes in a sealed plastic container for on a sheet of kitchen paper. Sometimes I make more and freeze a box for a later time.

Baked egg custard

I made this recipe often when I was in my Cruising stage last year. It is a tricky one as the proteins in the egg need to be treated gently and allowed to set the milk slowly otherwise they denature and the custard separates. I think I have the variables right now.

First I heat my oven to 150C and place 4 x 300 ml custard bowls in a deep tray and then fill around the dishes with warm tap water.

To make 4 x 1 cup serves of baked Egg custard, I first put 1 litre UHT skim milk into a 2 L pyrex jug and then heat for 4 minutes in the microwave on high. Stirring, I then add 12 sachets of Natvia (yes I am a sweet tooth) and 4 caps of vanilla essence. Then USING ONLY A FORK, I gently mix in 4 eggs only until the yolk was incorporated (too much mixing or too aggressive mixing and your custard will separate).

I then poured the custard into the 4 dishes that are sitting in water in the oven. I then sprinkle with a pinch of nutmeg and bake the custard for 1 hour at 150C. At higher temperatures the custard will again separate.

Here they are. Peter and I like them 6.5/10 as a winter dessert, but Dan will not eat them anymore (perhaps because I had so many separated ones while I was working out the recipe).

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Nana Cake

Page 151 of Recipe book

Now I tried this once before without much luck, but I had another go today and it looks a better result. I think there is a step missing from the instructions which threw me last time - but this is what I did this time....

Warmed the oven to 180C
Then I separated three eggs and beat the whites until stiff.
To the yolks I added 2 heaped tablespoons cornflour (make sure it is maize, not wheat), 3 rounded dessertspoons natvia, the zest of one lemon, the juice of half a lemon, 1/2 tub philadelphia extra light and a heaped tablespoon of quark and used my mixer to beat until smooth. I then folded in the egg whites and put into a lightly greased and wiped loaf tin.
This was put in the oven for 35 mins.

The dish rises like a souffle and then settles. Last time I did it in a larger tin and it was not very impressive, in the loaf tin it looks and has a texture more like a Maderia cake. I do feel naughty eating it as it has cornflour .... which means carbs and kilojoules, but it could be nice for those days when you are really hungry.

I give it a 6.5/10. Dan gave it 6/10, saying it lacked flavour, and I suppose he is right.





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Mouzette dessert

Page 146

This is a light lemon mousse.

I separated 2 eggs and whipped the whites to stiff peaks. I heated 2 tablespoons of chilled lemon juice in a cup for 45 seconds in the microwave. I then added 2 level teaspoons of Davis granulated gelatine and stirred to dissolve. To the yolks I added 8 sachets of natvia, the lemon/jelly slurry and then whipped with the electric beater. Then I added 1 1/2 tubs (300g) of philadelphia extra light cream cheese. When blended, I then tipped in the beaten egg whites and folded it together and then transferred it to a serving dish. Into the fridge for an hour and ready to eat.

I really liked it 8/10 it was light, yet filling. Peter said it was a real dessert, better than spice cream, 10/10 but Dan said it was good, but only gave it a 6.4/10.





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Japanese cream

Page 145 of Recipe Book

This is a light coffee flavoured milk jelly.

I mixed 40 g of skim milk powder with 400 ml of water and 4 pinches of instant coffee in a saucepan and heated to almost boiling. I then added 1 teaspoon of gelatine in 1/2 cup water and allowed it to soften before stirring it into the warm milk.

The resulting mix was then chilled to set.

Peter said it looked like congealed snot and wouldn't eat it, Dan is not really a coffee fan, so I ate all 4 serves.

It was not an appealing texture, but light and refreshing. Lets say 5/10.




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Cinnamon yoghurt mousse

Page 157 of recipe book

A simple recipe where I beat 4 egg whites until stiff then while continuing to beat, I added 2 dessertspoons natvia and a teaspoon of cinnamon and 600 ml of vanilla no fat/sugar yoghurt. Once mixed and put in serving glasses and chilled.

The result was average, a 3/10.









A watery layer settled on the bottom and spoiled it for me. The top was okay but I probably won't make this again.




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Iced lemon mousse

We are having a bit of a hot spell in Adelaide (40s) so I wanted to tryout one of the frozen desserts, so this is Iced lemon mousse

Page 158 of Recipe Book

I separated 4 eggs, discarded the yolks and beat the whites until still. In another bowl I mixed 500g of Philadelphia extra light (2 and a bit tubs), and 250 ml of lemon juice and the zest of one lemon. It was very sour, so I added 2 dessertspoons of Natvia as well (not in the recipe) and then folded in the egg whites. This was transferred to a flan dish and put in the freezer until set.

I dished spoonfuls out, gelati style into wine glasses (I really must invest in some parfait glasses).




I gave this one a 5/10. It was a very strong lemon flavour but it was cool and refreshing for a summer dessert or snack. Peter and Dan chose not to eat it.


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Mini meringues

Off to Andrea's for lunch today so wanted a sweet treat and thought I could make meringues.

Margaret Fulton originally taught me about the difficulties associated with cooking meringue, but this Taste web page had some great reminders (they were Mum's cook books).

I cleaned and dried my glass bowl and beaters. I then arranged the oven shelves, set the oven at 120C and prepared three trays for the meringues by lining with gladbake.

I separated carefully 4 egg whites (room temp) using a glass and then added a pinch of salt and cream of tartar.

With my electric beater I beat for about two mins until soft peaks formed. Without turning off the beater, I slowly spooned in 5 rounded desertspoons of granulated Natvia. I then turned the beater to high and continued beating for 5 min. Natvia is slow to dissolve, but I checked its progress by pinching some of the mix and feeling between my finger and thumb. When it was smooth it was time to turn off the beater.

I then spooned teaspoons, heaping to give some height, onto the trays. I left no space for spreading. I then popped it in the oven and reduced the temperature from 120 to 90C, setting the timer for 90 mins. I then turned the oven off without opening the door.

When it was almost time to leave, 2 hours later, I removed a tray and sprinkled some with cocoa through a sieve and some with cinnamon natvia.
Dan gave it a 9.9/10.





Apparently they will keep for three weeks in an air tight container - I don't like their chances of surviving that long!

Coffee muffins

This is a variation on the Dukan muffin recipe (p 161).
A weekend treat. Eat 3 for a daily dose of oatbran.

Preheat oven to 180c
I separated 4 room temperature eggs and whip whites and a pinch of salt to soft peaks. I then added a couple of teaspoons of nativa and continued beating until peaks were stiff.
To yolks add 8 tablespoons oatbran
1 220g tub of philadelphia extra light
2 desertspoons nativa granules, about
1/2 cup forme vanilla yoghurt and a rounded teaspoon of instant coffee granules. I then mixed the yolk mix with my electric beater until the coffee granules dissolved. I then folded in the egg whites and put in muffin tray and bake 30 min at 180C.





Can also fill with sweetened philadelphia.



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Lemon tart

Page 161 of recipe book

This is lemon eggs basically, but it works.

I separated 3 eggs and beat the egg whites with a pinch of salt. The yolks went into a glass bowl that fits over a saucepan to do a double boil. Then I added about 2-3 teaspoons of nativa to the whites and kept beating until the sweetner had dissolved, tasting until it was sufficiently sweet.

To the yolks was added the zest and juice of a lemon and a pinch of natvia. The bowl was then placed on the saucepan with water.

The double boiler started with cool tap water and was brought to a simmer. Using a spatula i moved the liquid until it thickened. The first sign of thickening was the slower flow back of fluid after a stir with the spatula. The bowl was hot. I removed it from the heat and then folded in the egg whites.

I used a spring form cake tin, with gladbake over the bottom, to cook the tart. It took 25 mins at 180C until the top was golden brown.





It tasted okay, but as it cooled and condensed a little, it improved.

I mixed up some mock cream, some Philadelphia, a sachet of natvia, and a few teaspoons of forme vanilla yoghurt and we had a treat on our hands. 8/10.




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Spice cream

Page 143 of Recipe book.

This is a firm favourite, 10/10 - do try. It takes a while so I tend to make a larger batch. It also is a way to get rid of egg yolks. It is an expensive dessert once you add it all up.

Put 500 ml of skim milk in a saucepan, add 2 vanilla pods (split lengthways), 1 teaspoon cinnamon, 2 cloves, 2 star anise and bring to the boil (watch out).

Meanwhile I set up my electric beater on 4 egg yolks and 4 tablespoons natvia granulated and beat until creamy. Using a ladle, slowly spoon in small amounts of the boiled milk and beat in. Then its all back to the saucepan and back on a very gentle heat for 10 mins. Do not boil. Keep it moving with the ladle. Strain into a mixing bowl to remove the pods and star anise. If it has boiled you will have lumps, so use the back of the spoon to push it through the sieve. Allow to cool slightly, then add 2 tubs (440g) of Philadelphia extra light and using the electric beater whip up. Spoon into a serving dish (try and keep the serrve small). Yummy!

Rhubarb on PV days

Rhubarb is not a fruit, but a vegetable and therefore can be a Cruise PV day treat.
I wash and chop stems and put in a saucepan. Add water until just under top layer. Cover, bring to boil, stir and stew for 5 mins.

Look at how much volume you have and estimate to the nearest 500ml. An Aeroplane jellylite sachet sets 500 ml. Dissolve the required number of red-coloured jelly sachets into the rhubarb. Chill. Serve with yoghurt.

Simply delicious and elegant, 9/10.

Can also do as a brulee - rhubarb, yoghurt, sprinkle stevia/natvia and brown under grill.

My breakfast galletes

These have really improved since my first efforts 8 months ago.

They are a 9/10. 

I make them in lots of three, as I have three lovely non-stick frypans and any left overs can be stored in the fridge or frozen (reheat 2 x 1 minute in microwave from frozen). My sister also cooks them in multiples as they do take a long time to make and you might as well invest that time every other day, instead of every day :-)

Separate 3 eggs (reserve yolks for Spice cream recipe). Beat the whites until stiff. Meanwhile, in another bowl, mix 6 tablespoons oat bran, 3 tablespoons wheat bran, 1 teaspoon cinnamon, half a cup artificial granulated sugar, and half a pot of quark ~200g and about 1/2 to 1 cup of unsweetened yoghurt to make a thick batter. Fold through the egg whites. Place in preheated frypan, spreading out to make a circle. Cook on low to medium flame, about 5-10 minutes per side. DO NOT ATTEMPT TO TURN OVER UNTIL WELL SET. If pancake splits, push together again and they will reform. Serve sprinkled with a cinnamon sugar substitute mix and a large dollop of Forme vanilla yoghurt. 

Sometimes I replace cinnamon with a tablespoon of cocoa for a chocolate treat. 

When cruising, add strawberries to the yoghurt and no one will know that you're dieting. 

Jelly

Dan loves it, and with Aeroplane JellyLite, it is a guilt free Dukan-compliant treat. Just need to get organised to make it. I like mine with a big dollop of Forme Vanilla yoghurt.

I purchased several 500ml screw capped pots to keep the supply up particularly during the summer holidays. There are an amazing array of flavours nowadays too.

A slightly wobbly 8/10.

Lamington muffins

This is a variation on the Dukan muffin recipe (p 161).
A weekend treat. Eat 3 for a daily dose of oatbran.

Preheat oven to 180c
Separate 4 eggs and whip whites stiff
To yolks add 8 tablespoons oatbran
1 220g tub of philadelphia extra light
1/2 cup granulated splenda
1 tablespoon cocoa
1 capful of coconut essence
1/2 cup forme vanilla yoghurt

Mix together and then fold in whites and put in muffin tray and bake 30 min.

They are a 7/10, but I like to slice these in half and fill with sweetened philadelphia extra light making them an 8/10.