Spelt Flour Pizza Dough/Crust
(south beach p2)
1 package quick rising yeast
3 cups spelt flour (I use organic)
1 tsp sea salt, ground
1 cup hot water
1/4 cup bacel oil (safflower/canola blend)
Preheat oven to 400°F. Grease a pizza pan (12″-14″) with olive oil.
Mix 1.5 cups of flour with the yeast and salt. Set aside. In a separate bowl, combine the hot water with the oil. Add the water mixture to the flour mixture and blend well with a wooden spoon. Add 1 cup of flour and continue to mix. Once mixed, add the last 1/2 cup of flour and knead the dough in the bowl. It should be soft and very slightly sticky. Be careful to only knead for a maximum of 1 – 2 minutes. Over kneading will result in a tough and overly dense/crumbly product. Cover the bowl with a tea towel and allow to rise for 10 – 15 minutes. After it has risen, without punching down the dough, place it on the prepared pan and flatten it out to the edges with your hands. Let it rest for a few minutes, then place your desired toppings on the pizza. Place in the preheated oven for 20 – 25 minutes and enjoy!
Variations: if you like a sweeter crust, add a tablespoon of splenda to the flour mixture. If you want a herb crust add some dried herbs to the dough before kneading. You could also add some parmesan or asiago cheese to the dough before kneading.
Bacon Cheeseburger Quiche
(south beach p2)
1 lb extra lean ground beef
1 small onion, chopped
4 slices turkey bacon, chopped and crisp
3 eggs
½ cup mayonnaise
½ cup low fat half & half
1 cup reduced fat cheddar, shredded
¼ tsp salt
Dash garlic powder
Pepper to taste
Preheat oven to 350°F. Brown hamburger in skillet with onion. Remove and mix in a bowl with the bacon pieces. Press into the bottom of a deep dish pie pan and cover with cheese. In a mixing bowl, combine remaining ingredients and mix with electric beater until well blended. Pour over meat mixture, place in oven and bake for 40 minutes.
Cheesecake - tastes like the real deal
(south beach p2)
Crust:
½ cup almond meal/almond flour
1 Tbsp melted trans fat free margarine
1 Tbsp Splenda
Filling:
1 8oz pkg cream cheese, softened
½ 8oz pkg light cream cheese, softened
2 large eggs at room temperature
1 tsp vanilla
1 tsp lemon juice
¾ cup Splenda
2 Tbsp low fat sour cream
Topping:
Sugar free cherry pie filling
Preheat oven to 300°F.
Combine the crust ingredients mixing well and press into the bottom of a 6” springform pan. Place in preheated oven for 8 to 10 minutes. Remove from oven and set aside. Turn oven temp up to 350°F. For filling, beat the cream cheese in a large mixing bowl at med-low setting until light. Gradually beat in Splenda. Add eggs, one at a time, beating well on med-low setting after each. Stir in vanilla, lemon juice, and sour cream. Pour mixture into pan, then place in the warm oven for 15 minutes. Turn the oven temperature down to 200°F and continue to bake for 65 minutes. Shut off oven and leave the cake in the oven for at least 6 hours. Chill in fridge, slice, add cherry topping, eat, and enjoy!
