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Mousse de divleac

1. In a small bowl, place brandy and 2 tablespoons water. Sprinkle gelatin powder over liquid; set asideto soften, 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs onmedium-low speed until fluffy. While the mixer is running, combine remaining 3/4 cup sugar and 1/4cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until temperatureregisters 245 degrees (firm-ball stage) on a candy thermometer, about 5 minutes. Immediately turnmixer to high speed. Carefully drizzle sugar mixture into eggs in a thin stream; continue to beat untilmixture increases in volume and is pale yellow, about 5 minutes. Meanwhile, place bowl with softenedgelatin over a saucepan of simmering water; stir until gelatin has dissolved.

2. Turn mixer to low; add gelatin mixture to egg mixture. Add pumpkin puree, remaining 1/2 teaspooncinnamon and 1/4 teaspoon nutmeg, the allspice, ginger, salt, and sour cream; combine. Pour fillinginto pie crust; refrigerate until set, 4 hours or overnight.

Mouse de dovleac 2

1. Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.2. Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium

heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir ingelatin mixture until dissolved. Let cool completely.

3. Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar,beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently foldin remaining whites. (Filling can be refrigerated, covered, overnight.) Spoon into pie shells, and refrigeratefor at least 1 hour (or up to 2 hours).

4.  Chicken or Turkey Muffins (Attack + Cruise + Consolidation + Stabilization) 5. Makes 12 servings - have 3/4 for a snack6.  Ingredients: 7. 1 cup chicken breast meat chopped fine in the food processor 8. 3 med eggs, separated9. 3 tbsp. oat bran10. 1 tsp. baking powder 11. 1 tsp. Dijon mustard

12. ¼ cup Creamy Cheese Pre-mix * (see below)13. 2 tsp. hot sauce like Sriracha (optional -watch sodium, sugar)-omit if not using Sriracha, may not taste greatwith regular tobasco.

14. 2 tbsp. chopped fresh herbs (optional)15.16. Creamy Cheese Pre-mix: 17. This mixture offers a substitute for the European fromage frais. 18. 1 8-oz pack of fat free cream cheese19. 1 cup of non-fat plain Greek yogurt20. Directions: 21. Combine the cream cheese and the yogurt in the food processor or mixer and mix well. Store in the fridge in

a covered container and use as needed in your recipes.22. Pre-heat the oven to 350 and coat a non-stick, 12-cup muffin pan with cooking spray.23. Separate the eggs and put the whites and yolks in different mixing bowls. Beat the egg whites

24. until they form stiff peaks. Add all the other ingredients to the egg yolks and mix well.25. Fold the two mixtures together carefully. Drop the batter using a soup spoon into the muffin26. sections; each section should be about three-quarters full. Bake at 350 for 15 minutes. Test27. with a sharp knife; if it comes out clean, the muffins are done. Allow the muffin pan to set for 528. ± 10 minutes before attempting to remove the muffins. Put the muffins on a wire cake rack to29. cool. Store in a covered container in the fridge. They also freeze very well.

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chiftelute cu sos

Serves 4Ingredients for meatballs:y  2lbs extra lean ground beef y  2 tbsp oat brany

  1 ½ tbsp minced garlicy  2 tbsp low sodium soy saucey  1 tbsp Worcestershire saucey  2 tbsp Italian seasoningy  Sea salt and pepper to tastey  1 egg, lightly beatenIngredients for sauce:y  2 cups small cherry tomatoesy  ½ onion finely choppedy  1 tbsp spicy mustardy  1-2 tsp chilli powder y  Salt and pepper to tastey  ½ - 1 tsp Stevia (optional)

Method ± sauce:y  In a medium saucepan, gently sauté chopped onion over low heat until soft. Do not allow to brown.y  Finely chop/ puree all other ingredients together except for Stevia.y   Add tomato mixture to onions and continue to sauté for several minutesy  Do a quick taste-test ± if you like your sauce a little sweeter, add Stevia.Method ± meatballs:y  Mix all ingredients in a bowl, adding the egg last. Fold egg into mixture and form meat into medium size balls

(mixture should yield 12)y  Brown in non-stick pan that has been lightly coated with olive oil and wiped with paper napkin. Brown both sides

of meatballs.y  Set meatballs aside and discard any fat left in the pany   Add tomato sauce mixture to pan that contained meatballs, replace meatballs in sauce, cover and simmer gently

for approx 30 minutes, occasionally turning meatballs in juice.

Thai Beef  Tipswith Egg ³Noodles  ́ 1 serving Ingredients: 6 oz. beef tips1 egg¼ cup scallions or green onions1 tbsp. chopped garlic2 tsp. Sriracha sauce (optional)

Directions: To make the noodles, beat the egg well and cook it in a small frying pan, omelet-style (coat pan with a few drops of olive oil and wiping with a paper towel).

Put the omelet on a cutting board, and cut it carefully into strips.Keep warm in the oven.

Sauté the garlic and scallions in a frying pan coated with few drops oil. Add the beef and stir-fry quickly until done.Stir in the Sriracha sauce if using and cook another few minutes.Serve with the noodles and sprinkle with chopped parsley.

Smoked tr out wrap

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 Preparation : 10 minutes Cooking :5 minutes For 1 person PP Phase

Ingredients

3 tablespoons of oat bran2 egg whitesLow-fat QuarkSmoked trout

Whisk the egg whites until stiff.Mix the bran and Quark, then add to the egg whites. Cook this

batter in a frying pan. When one side is fully cooked, turn over and cook the other side. Spread one side with low-fat Quark. Thensprinkle with smoked trout pieces. Fold to make a wrap.

Roulés à la fraise

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Préparation : 10 minutes - Cuisson : 5 minutesPour 2 personnes - Phase PP/PL - Croisière

Partager sur FACEBOOK 

Ingrédient s :

100 ml d'eau t iède

1 feuille 1/2 de gélat i ne3 ufs

2 cuillères à soupe de maïzena8 cuillères à soupe d'édulcorant  1 cuillère à café arôme fraise1 cuillère à café vanille bourbon ½ sachet de levure chimique

Préparation

Pour la gelée :

Dans 100ml d¶eau tiède mettre 1 feuille ½ de gélatine avec 1cc d¶arôme fraise, 3 gouttes de colorant rouge et 3 cs desucre édulcorant dans une assiette creuse. S¶assurer que la gélatine a bien fondu et mettre au frais jusqu¶audressage.

Pour la génoise :

Mélangez 3 jaunes d'ufs avec ½ sachet de levure, 2cs de Maïzena, 5 cs d'édulcorant en poudre et 1 cc d'arômevanille. Bien mélanger puis allumer le four. Incorporer à ce mélange 3 blancs en neige bien fermes sans les casser.Etaler la pâte dans un plat anti-adhésif rectangulaire de 30×40 cm et faire chauffer à mi hauteur pendant 5 min à160°.

Décoller la génoise avec une spatule en prenant soin de ne pas la casser. Etaler la gelée sur les ¾ de la génoiseavec soin et roulez dans le sens de la largeur en poussant l'excès de la crème vers l'extrémité qui n'en a pas.

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Conservez au réfrigérateur au moins 2 heures puis couper la génoise refroidie en 8 bandelettes dans le sens de la largeur pour en faire de petits roulés.

150ml de lait écrémé

2 feuilles de gélatine

4 ufs

3 cs de maïzena

7 cs de sucre édulcorant

1 cc arôme chocolat noir intense, 1cc vanille

½ sachet de levure

1 cc de cacao dégraissé

Pour la crème pâtissière :

Faites chauffer 150 ml de lait écrémé dans une casserole sans bouillir. Mettez 2 feuilles de gélatine à

ramollir dans l'eau. Dans un bol, cassez 1 uf et ajoutez 1 cc de maïzena, 2 cs d'édulcorant en poudre, 1 

cc d'arôme chocolat noir intense puis mélangez le tout en évitant les grumeaux.

Ajoutez le lait chaud et remuez. Remettez sur le feu doux et remuez jusqu'à épaississement. Retirez du

feu puis ajoutez les feuilles de gélatine égouttées et remuez la crème. Laissez refroidir au réfrigérateur.

Pour la génoise :

Mélangez 3 jaunes d'ufs avec ½ sachet de levure, 2cs de Maïzena, 5 cs d'édulcorant en poudre et 1 cc

d'arôme vanille. Bien mélanger puis allumer le four. Incorporer à ce mélange 3 blancs en neige bien

fermes sans les casser. Etaler la pâte dans un plat anti-adhésif rectangulaire de 30×40 cm et faire

chauffer à mi hauteur pendant 5 mns th. 160°. Décoller la génoise avec une spatule en prenant soin de

ne pas la casser. Etaler la crème pâtissière sur les ¾ de la génoise avec soin et roulez dans le sens de la

largeur en poussant l'excès de la crème vers l'extrémité qui n'en a pas.

Conservez au réfrigérateur au moins 2 heures puis saupoudrez de cacao avant de servir.

Ciulama de vitel

Curai cu atenie i degresati 500 de grame de carne de mânzat. Asezonati cupatrunjel, piper, 1 ceapa taiata in 4, sare, cimbru si 2 foi de dafin. Pune totul intr-o oala

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sub presiune cu ap 50 ml i se fierbe timp de 20 de minute dup ce scoate aburi.Scoatei ceapa si frunzele de dafin. Pastreaza supa. Adauga la zeama sosul, 1 ½ linguride amidon de porumb i 1 glbenu de ou. Pune pe foc mic i se toarn carnea,amestecând pân la un sos frumos.

Budinca de sunca

Taiati sunca afumata bacon macr. Punei într-un castron 3 oua, crema de branza 200g6% (PDT tolerat), un praf de nucsoara, un praf de sare, piper proaspt la sol. Seamestec cu mixerul pana se omogenizeaza. Adauga sunca si le-a pus într-o form desilicon. Coacei la jumtatea înlime i 35 de minute se coace la 180 °. 

http://frenchforfoodies.com/?s=dukan 

Dukan Tiramisu / Tiramisu (façon Dukan) 

The Dukan Tiramisu- didn't last long!

This recipe is made in two parts. The sponge cake base is an original Dukan recipe which is thenlayered with espresso coffee, low fat cocoa powder and sweetened fromage blanc.

Serves 4-5 (can be portioned individually or arranged in one large dish)

Ingredients: Sponge cake base

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3 eggs- separated4 tbsp splenda

2/3 cup cornflour 2 tsp baking powder 

400 grams fromage frais/blanc*

Dash of vanilla essence

Combine egg yolks, splenda, baking powder, fromage blanc and vanilla in a mixing bowl. In a

separate bowl beat the egg whites until stiff and gradually beat in the cornflour. Fold the eggwhite mix into the other mixing bowl gently to combine.

Line a flat, lipped tray (round or rectangular) with baking paper, keeping an overhand on the

edges. Pour the mix into the tray and spread out evenly. Bake at 180 degrees until cookedthrough and golden brown on top. Allow cake to cool in tray.

The Dukan sponge roll cake base for Tiramisu recipe

Ingredients: Tiramisu layers

3tbsp low fat cocoa powder Approx 400 g 0% fromage blanc

Stevia powder or liquid, to taste300 mls (or to taste) brewed espresso coffee

Brew espresso coffee and sweeten with stevia. Mix in 1 tbsp low fat cocoa powder whilst coffeeis hot (optional).

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Pour a layer of coffee in dish of choice. Arrange a layer of cake on top of the coffee. Coat cakewith coffee, sprinkle with cocoa powder and then add a layer of fromage blanc- sweetened with

stevia to taste.

Arrange remaining layers in the same order until serving dish is full, with the top layer being

fromage blanc. Dust top with a thick layer of cocoa powder.

Place and leave to sit in refrigerator for at least 3 hours before serving. The dukan cake is not as

moist as a normal cake so the result is better when the coffee has soaked through.

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Dukan Tiramisu

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Dukan Tiramisu and coffee

Recipe 

No rice vanilla rice pudding /  P udding au riz à la vanille (sans riz, façon Dukan)

The Dukan vanilla Rice Pudding ( New York baked lemon cheesecake variation available)

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This recipe was a happy accident. It¶s a slight variation on the Dukan ³Corsican Cheesecake´recipe and the great thing is that when you bake with cottage cheese, the curd of the cheese

hardens and forms slightly in the oven giving the same texture as soft rice in a rice pudding. Toserve it as rice pudding just put this in a bowl and top with sweetened fromage frais or custard.

Otherwise serve sliced like a cheesecake.

Prep time: 15 mins. Cooking time: Approx 40 mins

Ingredients:

5 eggs

600 grams low fat cottage cheese*fresh vanilla bean powder or vanilla essence

25 grams canderel or splenda

Directions:

Preheat the oven to 160 C. Beat the eggs with a hand held whisk. Add the cottage cheese,Splenda and vanilla. Carefully stir to combine. Transfer to a flan style baking tin and bake for 

approx 45 minutes. Keep a close eye on the cake while it is in the oven, making sure it does notover cook or brown too quickly- cover top with foil if necessary. Remove from oven when

cooked and allow to cool. Serve with custard, yoghurt or sweetened fromage blanc topped withcinnamon and nutmeg.

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Dukan vanilla rice pudding or lemon cheesecake

Recipe 

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New York Bak ed Lemon Cheesecak e / Dukan New York Cheesecake au citron

This is a further variation on the above which really turns out like a Classic Baked New York Lemon Cheesecake- this one literally takes the cake as my favorite.

Prep time: 15 mins. Cooking time: Approx 40 mins

Ingredients:

2 eggs- separated4 heaped tbsp fromage blanc*

200 grams low fat ricotta or cottage cheese*300 gms fat free spreadable cream cheese*

2 tbsp cornflour ½ cup canderel or splenda powder 

Finely grated zest 1 lemon

Directions

Preheat oven to 160 C. Combine all ingredients except egg whites in a large mixing bowl and

 beat with an electric hand blender until smooth, thick and silky in appearance. If using cottagecheese, beat mixture until the texture smooths out. In a separate bowl, beat egg whites until stiff,

then beat in cornflour. Slowly fold in egg white mixture to large bowl until combined. Transfer mixture to a ceramic baking dish (as pictured or similar) ans bake for approximately 40 mins or 

until risen and golden brown. Allow to cool completely in fridge before serving.

Chicken souff le

Preparation: 10 minutes Cooking: 30 minutes For 4 people Cruise phase PP days

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Ingredients

1 chicken breast1 egg1 small cup of skimmed milkFine herbsSalt and pepper 

Cut a large chicken breast into very small pieces.Season with salt and pepper and add fine herbs.Heat 1 small cup of skimmed milk.Work in 1 egg yolk and the chopped chicken. Whip the egg white untilstiff and work into the mixture, without beating too much.Put in the oven in a soufflé mould on a medium heat for 30minutes.

Crema Smooth cu fistic

Timp de preparare: 20 minute

Timp de gatire: 2 minute

 În ateptare: 4 ore

Servete 4 - Faza PP - Atac

ingrediente

1 / 2 litru de lapte degresat3 foi de gelatin1 coaja de lamaie2 linguri de îndulcitor 1 vanilie pod4 glbenuuri de ou1 lingura de arom de fistic1 / 2 lingurita scortisoara3 picaturi de colorant alimentar verde1 pictur de colorant galben

pregtire

Se înmoaie gelatina 5 minute in apa rece. Într-o crati, se pune lapte, coaja de lamaie,scortisoara si vanilia in jumatate si curatata. Se aduce la fierbere i apoi s infuzeze 30de minute. Într-un castron mare, bate galbenusul de ou, îndulcitor i arom de fistic. Se

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toarn lapte strecurat de coaja de lamaie i scorioar. Se amestec bine i se toarnamestecul într-o cratise incalzeste fara fierberepana se îngroaa usor. Se ia dupa fossi se amesteca gelatina. apoi colorani. Se toarn în vase i se rcete în aer liber, apoibagati la frigider 4 ore. 

Orange chocolate cheesecake 

Preparation Time: 20 minutes

Cooking Time: 10 minutesRef rigeration Time: overnight

Serves 2 

Cruise phase 

Pie base: 

y  3 tablespoons of Dukan oat bran 

y  2 tablespoons of powdered skim milk

y  1 tablespoon of Dukan reduced-fat cocoa 

y  1 egg

y  2 tablespoons of Splenda granulated sweetener

Topping (no cooking involved): 

y  200 g of 0% fromage frais or quark (low-fat cream cheese is also an acceptable substitute)

y

 1 egg white

y  1 heaping tablespoon of Dukan agar-agar 

y  50 ml of water

y  2 tablespoons of Splenda granulated sweetener

y  1 teaspoon of Clementine or Naturally Orange flavouring

For best results, prepare the day before serving and chill overnight.

Preheat oven to 200°C.To prepare the pie base, mix the Dukan oats, milk, cocoa, and lightly-beaten egg together - be

sure not to add the sweetener at this stage.

Spread the mixture onto a baking sheet lined with parchment paper. The pie crust should beabout 1 cm thick.

Bake at 200°C for roughly 10 minutes (keep a close eye on the pie base to prevent it from burning). Set aside and let cool.

For the topping, soften up the fromage frais/quark/low-fat cream cheese with a fork andadd sweetener and orange flavouring.

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Heat 50 ml water, then add agar-agar . Bring mixture to a boil, let boil for 30 seconds, thenremove from heat. Lightly beat the egg whites, add 1 teaspoon of sweetener, then continue

 beating until stiff peaks form. Blend the agar-agar mixture and fromage frais in with the eggwhites, folding gently in order keep the egg whites light and airy.

Place the cocoa cookie base in a mixer and grind until crumbs form, then add the sweetener tothe crumbs.

Place a layer of crumbs at the bottom of a ramekin to form a pie base roughly 1 cm thick. Spoonthe cream cheese mixture on top, and fill to the brim. Refrigerate overnight and serve very cold.

Enjoy!