Hi,
Does anyone worry about the ingredients in the meal on the go bars? I love these so much but am a wee concerned about the ingredients.
Also, I am kinda new to slim fast, does it have a site or forum to share recipes?
Thanks
Hi, yeah I'm actually new to this too... I haven't tried the go bars yet....but I'm sure they're really good.... I've mostly been sticking to the shakes....
You really caught my attention with the asking about the recipes.... because I've been wondering the same thing... so....
If anyone can help us out please do....
thanX!!! :)
I went on google and searched slimfast recipes. I came to this website which has a few great recipes. http://www.cooks.com/rec/search/0,1-0,slim_fast,FF.html
Hi greentealady,
You can also get some Slim-Fast recipes at www.makinglifebetter.com. Just do a search for Slim-Fast and you can find a bunch of recipes that will fit on the Slim-Fast plan.
Heather
Slim-Fast Weight Loss Advisor
Hi Heather, PAnn here. Hope all is well with you. With the holdays fast approaching I have been looking for healthy alternatives to serve my guests this year. I have been going thru some of my favorite recipes and trying to modify them. Do you know if I Can't Believe It's Not Butter is ok to use in place of reg. butter or margarine? I look at the substitutes in the store and can't figure out the best to use to keep in line with our healthy eating guidelines. I did use I Can't Bel. in a struesel topping I made awhile back and it turned out fine, but wondered about using it in a crust. I have switched to using wheat flour and the Splendas for baking and my finicky husband never knew the difference. Any suggestions from you girls there at SF? I know I will have desserts this holiday season and want them to be healthy,and tasty for everyone. (P.S. I'm still holding at 131#!! and doing great.)
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Hi PAnn,
I'm glad to hear that you're still maintaining your weight loss! Great job!
I Can't Believe It's Not Butter is a good alternative to regular butter. I'm not a big baker so I'm not sure how it would hold up in a pie crust but you might want to check out the I Can't Believe It's Not Butter website, www.nowyouknowbetter.com, for some recipes using the product. They've got a ton of dessert recipes on there. Below are some great dessert recipes. And don't forget that fruit salad or a berry parfait make great healthy desserts, too!
Normal 0 false false false MicrosoftInternetExplorer4 Peach Cobbler Total Preparation Time: 12 minutes Baking Time: 45 minutes Serves 4 2 teaspoons cornstarch 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 tablespoons granulated sugar 2 tablespoons sugar substitute 4 fresh peaches, washed, pitted, and thinly sliced 4 tablespoons flour 1 tablespoon brown sugar 1/4 teaspoon baking powder 1/4 teaspoon salt 1 tablespoon margarine 1 egg white ½ cup low fat granola ½ cup fat free whipped topping
1.Preheat oven to 375°F.
In a shallow, 1 1/2- to 2-quart baking dish, mix cornstarch, cinnamon, nutmeg, sugar and sugar substitute. Gently stir in peaches and turn to coat.
In a large bowl or food processor, combine flour, brown sugar, baking powder and salt. Cut in margarine until mixture has the coarse texture of cornmeal. Add egg white and stir until just blended.
Sprinkle the batter mixture evenly over the fruit mixture. Bake in 375° oven for 30 min. Remove from oven; sprinkle granola on top and continue to bake until top is golden, an additional 15 minutes. Allow to cool 5 minutes; serve with topping.
Nutritional Info Per Serving
Calories: 168 Protein: 3g Carbohydrates: 33g Total Fat: 4g Sat Fat: 1g Fiber: 3g Sodium: 237mg Cholesterol: 0mg Calcium: 32mg
Luscious Low-Fat Chocolate Cake with Fresh Raspberries 60 minutes Serves 12 Nonstick baking spray 5 tablespoons Dutch process cocoa powder 1 cup fat free sour cream 1 large egg 1 large egg white 2/3 cup baked sweet potato, (fresh or canned), mashed 1 tablespoon pure vanilla extract 1 ounce unsweetened chocolate, melted in microwave or double boiler 3/4 cup cake flour 1/4 cup granulated sugar 1/4 cup Splenda®, sugar substitute 1/2 cup packed light brown sugar 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt Nonstick cooking spray 1/2 pint fresh raspberries, rinsed
1. Preheat the oven to 350°.
2. Grease a 9 x 1-1/2 inch round cake pan with nonstick baking spray. Line the bottom of the pan with wax paper cut in a circle and respray the circle with baking spray.
3. Sift the cocoa through a strainer onto the sour cream and stir together in a medium mixing bowl. Add the egg and egg white and beat 1-2 minutes with rotary mixer on high speed. Add the mashed sweet potato, vanilla, and melted chocolate. Beat well.
4. In large mixing bowl, combine and sift together the cake flour, sugars, baking powder, baking soda and salt. Add half of the dry ingredients to the cocoa mixture and stir gently. Add the remaining dry ingredients and stir in well, scraping down the sides. Pour the batter into the prepared pan and smooth the surface with a rubber spatula. Bake for about 25 minutes, until a cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. Do not over cook.
5. Allow the cake to cool in the pan on a cooling rack for 10 minutes. Invert the cake onto a cooling rack sprayed with nonstick cooking spray. After cooling, reinvert onto a serving dish. Garnish with fresh raspberries.
Nutritional Information per Serving
Calories: 165 Protein: 4g Carbohydrates: 33g Total Fat: 2g Fiber: 2g Sodium: 328mg Cholesterol: 17mg Calcium: 48mg
Pumpkin Cheesecake I Total preparation time: 1 hour, 30 minutes Serves 12 vegetable cooking spray 1/4 cup graham cracker crumbs 1-16 oz can pumpkin 1-12 oz package fat free cream cheese 1 cup part-skim ricotta cheese 1/2 cup firmly packed brown sugar 1 1/2 tablespoon all purpose flour 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg or allspice 1 teaspoon vanilla extract 1/2 cup egg substitute
1. Preheat oven to 350°
2. Coat bottom of 9 inch springform pan with cooking spray. Sprinkle cracker crumbs on bottom of pan.
3. In large bowl, combine pumpkin, cream cheese, ricotta cheese, sugar, flour, cinnamon, ginger, allspice and vanilla. Using electric blender or food processor, blend until smooth. Slowly add egg substitute, mixing until well blended.
4. Pour batter into prepared pan and place in large shallow baking pan. Pour hot water to depth of 1 inch into baking pan, surrounding springform pan. Bake at 350º for 50 minutes or until cheesecake is almost set.
5. Turn oven off, and partially open over door; leave cake in oven for 30 minutes. Remove cake from water pan and let cool on wire rack to room temperature. Cover and chill thoroughly. Remove sides of pan before serving.
Nutritional Information Per Serving
Calories: 137 Protein: 10g Carbohydrates: 18g Total Fat: 3g Sat Fat: 1.5g Fiber: 1g Sodium: 271mg Cholesterol: 9mg Calcium: 152mg
Thank-you! I haven't been on the I Can't Bel. site for awhile. It's changed! The recipes you've given us here sound really good. I've been experimenting with some of my own, tried and true "high calorie" recipes, using substitutes and making only small pans, 8X8's and not 9X13's.. I have tried to enter the recipes in "define new recipes" on our site here, but it's too hard (or I'm not doing it right). You have to have calories and nutrients for each and every item in the recipe. If this is not right, please let us know. Too time consuming this way. In preparation for the holidays I am stepping up my exercises and really watching my foods. I want a little extra cushion for these next two holidays because there will be way too many challenges. I know now, tho, that I am much more disciplined than I have ever been and have alot more faith in myself now. Thanks again for all your help...Have a Happy and Healthy Thanksgiving.....PAnn