Lemon Ricotta Pie

I found this recipe HERE. I couldn't pin it in Pinterest so I decided to put it on this blog so I can use it later.

This is a low-carb, low-calorie version of a lemon ricotta Italian Easter pie. This is a crustless "pie", but is very similar in flavor and texture (minus the crust). Whole milk ricotta is preferred for this recipe. Part-skim can be used, but the pie comes out grainier and more crumbly.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

• 1 lb whole milk ricotta cheese (a 15-oz container works fine)
• 3 eggs
• Juice and grated zest of one medium lemon
• Sugar substitute to equal 2/3 cup of sugar - liquid preferred (see link below)
• 1/2 teaspoon vanilla extract
• Dash of salt

Directions:

Preheat oven to 350 degrees F.

1. Separate the eggs, and beat the whites until soft peaks form.

2. Combine the egg yolks and the rest of the ingredients. Taste to see if it's lemony enough, as some lemons are "dryer" and have less juice (average is about 3 tablespoons of juice for a medium lemon). You can add half a teaspoon of lemon extract, or more lemon juice to taste.

3. Fold egg whites into the mixture and spread in a well-buttered pie pan.

Bake until barely set in the middle (a toothpick will come out clean or almost so) about 25 minutes. Chill completely before serving; about 90 minutes.

Serve plain, or with a berry topping such as this strawberry topping or this berry syrup. Sugar-Free Lemon Curd also makes a good topping.

Nutritional Information: Each of 8 servings has 2 grams effective carbohydrate plus 8 grams protein, and 123 calories.

Mug Cake

I got this recipe HERE. This is "user friendly" for phase 3.

Ingredients:

• 2 T almond meal/flour
• 1 T cocoa
• 3 pks of stevia
• 3 T half & half or cream
• 1 T coconut oil - melted
• 1 Egg

Directions:

1. Mix dry ingredients in a mug.
2. add wet ingredient & stir thoroughly.
3. Put in microwave for 90 secs or longer depending on strength of microwave.
   

Number of Servings: 1

Maria's Popeye Cake

This recipe was published on the HCG Difference Facebook page. I haven't tried it yet, but I'm excited to give it a go!

Ingredients:

• 1 Box Chopped Spinach ~ squeezed dry
• 8 eggs (can substitute more egg whites if egg yolks cause stall)
• 3 Tbls Fat Free Cocoa
• 2/3 cup Almond Flour or ~ Coconut or Quinoa Flour for Phase 2 (VLCD)
• Stevia to taste
• Peppermint oil/extract, or other flavoring (optional)

Instructions:

1. Mix spinach and eggs in bowl.
2. Mix Cocoa powder and Flour in separate bowl.
3. Combine dry ingredients with spinach and eggs mixture.
4. Add Stevia and Peppermint oil/extract (or other flavoring)
5. Bake in a 9x13 non-stick baking dish. (Lightly greased if Phase 3- Maintenance)
6. Bake at 300 degrees until firm to touch.
7. Cool and cut into small squares and refrigerate.

Phase 2 ~Approx 1/4th of a 9x13 pan is equivalent to 1 protein and a vegetable.
Phase 3 ~ can be used as breakfast bars or snacks. Great for traveling!