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South Beach Diet Reciepes and DessertsHome>>> Most Popular Diets>>> South Beach Diet Reciepes and Desserts
When a dieter is following The South
Beach Diet, they will be focusing on the difference between a good
carbohydrate and a bad one. The diet is broken into three different
phases, referred to as the induction, pre-maintenance and
maintenance. During the first phase, a dieter will experience a
two-week period where they cannot eat carbohydrates that are high-glycemic,
meaning they cannot will avoid carbs that raise blood sugar levels.
Phase 2 is to be followed until the dieter reaches their goal
weight. During this time, there may be an introduction of other
carbs. Phase 3 establishes a maintenance plan that should be
followed to maintain a healthy life. Below you will
find some recipes that are sure to get you on the right start when
you have decided to take on the South Beach Diet. They include a
variety of recipes, including desserts. These recipes
can be found on the website for the “South Beach Diet,” written by
Arthur Agatston, M.D.
Vanilla Ricotta Crème
(Serves 1) Ingredients
1/2 cup part-skim
ricotta cheese 1) Mix together
ricotta, vanilla extract and sugar substitute in a dessert bowl.
2) Serve
chilled. Lime
Zest Ricotta Crème
(Serves 1)
1/2 cup part-skim
ricotta cheese
1)
Mix together ricotta, vanilla extract
and sugar substitute in a dessert bowl. 2) Add lime zest
to the mix. 3) Serve
chilled. Artichokes
Benedict
(Serves 2)
2 medium artichokes 1) Wash
artichokes. 2) Cut stems off
at base and remove small bottom leaves. 3) Stand
artichokes upright in a deep saucepan filled with 2-3 inches of
salted water. 4) Cover and
boil gently, 35-45 minutes. 5) Turn upside
down to drain. 6) Spread leaves
open like flower petals. 7) With a spoon,
carefully remove the center petals and the fuzzy center from the
artichoke bottoms and discard. 8) Keep warm.
9) Brown
Canadian bacon in a skillet and poach eggs in boiling salted water.
10) Place bacon
slice into each artichoke. 11) Top with
poached egg and 2 tablespoons of Mock Hollandaise Sauce. 12) Serve
immediately. Mock
Hollandaise Sauce
1/4 cup liquid egg
substitute
1)
In a 1-cup microwaveable liquid
measure, combine egg substitute and spread. 2) Microwave on
low (20%) for 1 minute, stirring once halfway through cooking, until
softened. 3) Stir lemon
juice and mustard into egg mixture. 4) Microwave on
low for 3 minutes, stirring every 30 seconds, until thickened.
5) Stir in the
pepper. 6) If mixture
curdles, transfer to a blender and process on low for 20 seconds,
until smooth.
Pork and Pepper Salad with Balsamic Vinaigrette
Ingredients
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
½ pound lean pork
tenderloin
1 medium red onion,
thinly sliced
2 cups red or green
1 Tbs extra virgin
olive oil
2 ribs celery,
thinly sliced
½ tsp salt
1/8 tsp ground black
pepper
¼ cup sugar-free
balsamic vinaigrette dressing
¼ cup (1 ounce)
shredded reduced-fat Mozarella 1) Preheat the
broiler. 2) Place the
bell peppers on a broiler pan and cook 4" from the heat, turning
occasionally, until the skin is bubbly and browned all over.
3) Place in a
paper bag, seal, and set aside for 5 minutes, or until cool enough
to handle. 4) Remove,
halve, and discard the skin, ribs, and seeds. 5) Cut the
peppers into strips. 7) Let stand
for 10 minutes before cutting into thin slices. 9) Add the
onion, cabbage, celery, salt, and black pepper. 10) Cook,
stirring frequently, for 10 minutes, or until tender. 12) Arrange the
peppers and pork on top. 13) Drizzle
each with dressing and sprinkle with 1 tablespoon cheese.
Ingredients 4 cups
cauliflower florets 1) Steam or
microwave the cauliflower until soft. 2) Puree in a
food processor, adding the butter spray and half-and-half to taste.
3) Season with
salt and pepper.
Ingredients ½ cup
old-fashioned oatmeal 1) Process
oatmeal, cottage cheese, egg whites, vanilla extract, cinnamon and
nutmeg in a blender until smooth. 2) Spray a
nonstick skillet with cooking spray. 3) Add the
batter and cook over medium heat until both sides are lightly
browned. 4) If desired,
top the pancake with a low-sugar syrup of your choice.
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