South Beach Diet Dessert Recipes?

Question

Hubby and I are in Phase One and it's going great, but the desserts in the book aren't that great. I have a recipe for Chocolate Mousse that I love, but Hubby wants peanut butter fudge. Any ideas for something that will work to satisfy him? Thanks so much.

Answer 1

South Beach Peanut Butter Cup
1 no sugar added fudgsicle
2 tablespoons peanut butter
2 tablespoons light frozen whipped topping or whipping cream
Take a no sugar added fudgsicle and scrape it off the stick (microwaving it for about 15 seconds helps). Then add 1-2 tablespoons of peanut butter and 1-2 tablespoons of light frozen whipped topping or whipping cream. Mix together and enjoy.
http://allrecipes.com/recipe/south-beach-peanut-butter-cup/detail.aspx

Sugar-Free EASY Chocolate Peanut Butter Fudge
http://lowcarbdiets.about.com/od/candy/r/sugarfreefudge.htm

Creamy Rich Fudge
1-1/2 cups Equal Sugar Lite
2/3 cup evaporated 2% milk
2 tablespoons stick butter
1/4 teaspoon salt
2 cups miniature marshmallows
1-1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla
Combine Equal Sugar Lite, evaporated milk, butter and salt in a medium size heavy saucepan. Bring to a full rolling boil over medium heat, stirring frequently. Boil and stir 5 minutes. Remove from heat.
Stir in marshmallows, chocolate chips and vanilla until completely melted and smooth. Pour mixture into foil-lined 8-inch square pan. Refrigerate at least 2 hours or until firm to the touch. Remove foil from pan and fudge. Cut into squares. Refrigerate any remaining fudge.
Makes 49 servings
http://www.equal.com/recipes/Othertreats.aspx?RecipeID=87

Answer 2

Here's a few! A strawberry shake, an espresso custard, and chocolate covered apricots...

Strawberry Buttermilk Ice
Serves 2

Ingredients:
1/2 cup sugar substitute
1/2 cup water
1 1/4 cups quartered strawberries (about 1 1/2 cups whole berries)
1/2 cup buttermilk

Instructions:
In a large bowl, combine the sugar substitute and water. In a blender or food processor, blend the strawberries until smooth. Add the strawberries and buttermilk to the sugar substitute mixture and stir until well-combined. Pour into a freezer-safe container. Freeze overnight. Remove from the freezer 30 minutes before serving.

Nutritional Information:
120 calories
0.5 total fat (0 g sat)
5 mg cholesterol
27 g carbohydrate
2 g protein
1 g fiber
45 mg sodium

Chilled Espresso Custard
Phase 1
Serves 4

Ingredients
1 1/2 cups 1% milk
2 eggs, beaten
3 tablespoons sugar substitute
2 teaspoons espresso powder or instant decaffeinated coffee
1 teaspoon vanilla extract
Ground cinnamon, for garnish
Lemon twists, for garnish


Instructions
In a medium bowl, whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended. Pour into four 6-ounce custard cups or ramekins and place in a 10" skillet.

Fill the skillet with water to 1/2" from the tops of the custard cups. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled. Garnish with the cinnamon and lemon twists.

Nutritional Information:
110 calories
3.5 total fat (1.5 g sat)
110 mg cholesterol
13 g carbohydrate
6 g protein
0 g fiber
80 mg sodium

Chocolate Apricots
2 oz bittersweet chocolate

24 dried apricots

1 Tbsp chopped pistachios

Microwave the chocolate on high for 2 minutes, stirring halfway through until completely melted. Dip the apricots halfway into the chocolate. Let the excess drip off. Place the apricots onto wax paper. Sprinkle the pistachios over the chocolate-covered portions, and place them in the refrigerator until the chocolate is set.

Makes 8 servings

Per Serving: 99 cal, 1 g pro, 17 g carb, 3 g fat, 2 g sat. fat, 0 mg chol, 2 g fiber, 1 mg sodium

Answer 3

DECADENT FUDGE BROWNIES (ph1)
4 grams carbs per serving

Ingredients:
1/2 cup unsweetened cocoa powder
1/2 cup ground pecans
2 sticks butter (I Can't Believe It's Not Butter or SmartSpread)
20 - 25 packets Splenda
4 eggs, lightly beaten
Directions:
Preheat oven to 375
Melt butter
Mix in cocoa, nuts, Splenda, & eggs
Pour into buttered 8" or 9" square pan
Bake for 25 - 30 minutes
Allow to cool for 10 minutes or so
Serve with fat-free whipped cream, if desired

Answer 4

South Beach Peanut Butter Cup
Submitted by: The South Beach Diet Online
Rated: 5 out of 5 by 61 members Yields: 1 servings
"Created by South Beach Diet Online members, this tastes just like the real thing!"
INGREDIENTS:
1 no sugar added fudgsicle
2 tablespoons peanut butter
2 tablespoons light frozen whipped topping or whipping cream

DIRECTIONS:
1. Take a no sugar added fudgsicle and scrape it off the stick (microwaving it for about 15 seconds helps). Then add 1-2 tablespoons of peanut butter and 1-2 tablespoons of light frozen whipped topping or whipping cream. Mix together and enjoy.

Mocha Ricotta Creme
Submitted by: The South Beach Diet Online
Rated: 3 out of 5 by 73 members Yields: 1 servings
"Sweetened ricotta and chocolate makes the perfect South Beach Diet Phase 1 dessert."
INGREDIENTS:
1/2 cup part-skim ricotta cheese
1/2 teaspoon unsweetened cocoa powder
1/4 teaspoon vanilla extract
1 packet sugar substitute
Dash espresso powder
5 mini chocolate chips

DIRECTIONS:
1. Mix together the ricotta, cocoa powder, vanilla extract, and sugar substitute in a dessert bowl. Serve chilled with a dusting of espresso powder and sprinkled with the mini chocolate chips.


Dark Chocolate Pots de Creme
Submitted by: South Beach Diet - Online
Rated: 3 out of 5 by 2 members Yields: 4 servings
"Dark chocolate, such as bittersweet, is good for your heart (in moderate amounts)! Do your heart, and your taste buds, a favor with this Phase Three dark chocolate pots de creme. Top with a South Beach Diet -approved whipped topping and add raspberries to boost the antioxidant power."
INGREDIENTS:
4 ounces bittersweet chocolate, finely chopped
1/2 cup fat-free milk
1/2 cup fat free half-and-half
1 teaspoon instant espresso powder
4 large egg yolks 3 tablespoons Splenda or sugar substitute
Pinch salt
South Beach Diet-approved
whipped topping (optional)
Fresh raspberries (optional)

DIRECTIONS:
1. Preheat oven to 300 degrees F.
2. Place chopped chocolate in a medium bowl. In small heavy saucepan, bring milk, half-and-half, and espresso powder just to a simmer. Remove from heat; pour mixture over chocolate. Whisk until chocolate melts and mixture is smooth.
3. In separate medium bowl, whisk yolks, sugar substitute, and salt. Add chocolate mixture in a steady stream, whisking constantly. Pour mixture through a fine-mesh strainer into a large glass measuring cup.
4. Line bottom of a baking pan (large enough to hold four custard cups) with a folded kitchen towel. Divide custard among four custard cups; arrange cups on towel. Add enough hot tap water to baking pan to come halfway up sides of cups. Tightly cover entire pan with foil.
5. Bake 30 minutes, until custards are set around edges but still slightly wobbly in center. Remove cups from water bath. Cool, then cover with plastic wrap and refrigerate until cold. Serve cups cold, garnished with whipped topping and raspberries.