BODY TRIM RECIPES!! POST HERE!

[Akasha]

Hi, if you use only 250 gram of ricotta you need to cut down the water to only half a cup and it should turn out fine.

[lil_weiron]

Here are some of my fav's at the moment - some are my own creations and others are borrowed from BT forum or elsewhere

Choc Peanut Cheesecakes
Ingredients:
175g fresh ricotta cheese
2 Eggs
75g natural peanut butter
1 tbl cocoa
Sugar substitute to equal 1/3 cup of sugar – or to taste
1-2 tbl water
1/2 teaspoon vanilla extract


Preparation:
Preheat oven to 180c fan forced or 200 conventional. Separate the eggs, and beat the whites until soft peaks form. Combine the egg yolks and the rest of the ingredients, you may not need all the water depending on how wet your ricotta is. Fold egg whites into the mixture and put mixture into 6 hole muffin tin. Bake for about 20-25 mins or until set (should be a bit wobbly but not sloppy).

I was wondering.. are these okay in the weightloss stage? and they would be 6x50g suitable for snack time ? do you think they would be one of them once a week kind of snacks or are they ok to have a few times maybe?? idk but they sound yum :/

[puffenstuff]

I dont see why not, I use them all the time. The only "bad" thing in there is cocoa and it's such a small amount over the whole lot that I dont think it would make much difference. They work out to be about 58g if you make 6 so slightly over the 50g.

[lil_weiron]

hey, today i had a go at making mini quiches.
.

I didnt really measure out the vegies so i'll just say it was a generous handful of each..

heres what i did..

Diced mushies
Diced whole tomatos
Diced baby spinach (the stuff from the bags in the fridge section)
150 Diced shoulder cut bacon (not sure how fatty this cut is ??)
6 eggs
1tsp olive oil

method..

dice up all ingredients,
brown mushies, bacon, tomato then the spinach in a pot..
Take off the heat and add the eggs and mix through
pour mix into 8 cupcake/muffin holders (this didnt work too good for me as the paper stuck so im workin on finding a way to make it work, maybe i used too many eggs?)
cook in 180 oven for 35 minutes or until u think are ready


i figured with the 150 bacon and the 6x50g eggs it worked out to be 450g protein so i just divided that amount into 50g portions.. which worked out at 8 muffins

.. if u got any hints on how to perfect the technique id be happy to hear it! coz i really love the idea of having something a bit tastier then just a plain egg and u can have it hot or cold and for snacks or meals !

Note: i made these in tiny tiny rubber muffin tray also and they turned out well except i used 2 eggs but i coudlnt get the portions right for the small muffin holes :/ but they were fantastic!! will hunt for bigger rubber muffin trays any one know where i can get some ?

Thanks!

[2kellen2]

It sounds like a lovely tasty snack I would add onion & garlic as I add that to everything & the muffin cases just check out what sizes the $2 shops have.

[lil_weiron]

Grilled Miso Chicken
Serves: 4-8
Prep Time: 20 min
Cooking Time: 10 min
Ingredients
• 2 tbsp light soy sauce
• 2 tbsp sake
• 2 tbsp mirin
• 2 tbsp light miso
• 2 spring onions, thinly sliced
• 1 tsp fresh ginger, grated
• 1 garlic clove, crushed
• 8 chicken thighs
• 1 tsp sesame seeds

Method
1. Place the soy sauce, sake, mirin, miso, onions, ginger and garlic in a bowl and mix well.
2. Add the chicken pieces, coat and marinate at room temperature for 1 hour, turning several times.
3. Preheat the grill to very hot. Remove the chicken from the marinade and pat dry on kitchen paper.
4. Grill for 5 minutes then turn and grill for a further 5 minutes or until brown and cooked through.









Chicken Souvlaki
Serves: 4-6
Prep Time: 10 min
Cooking Time: 20 min
Ingredients
• 600g chicken, cut in cubes
• salt and pepper
• olive oil
• bay leaves
• lemon juice of one lemon
• wooden skewers

Method
1. Place all the ingredients in a bowl and refrigerate for 3 hours.
2. Soak the wooden skewers in cold water.
3. Thread the chicken onto the skewers.
4. Sear the souvlaki on the hot barbeque. Baste with the marinade turning frequently for 15-20 minutes.












Moroccan Lemon Crumbed Chicken
Serves: 4-8
Prep Time: 15 min
Cooking Time: 10 min
Ingredients
• 400g skinless chicken breast
• 1/2 cup psyllium husks
• 2 tbsp lemon zest, grated
• 1 tbsp parsley, chopped
• 3 tsp Moroccan spice
• 3 tsp parmesan cheese
• 2 tbsp oil

Method
1. Slice breast horizontally about 3 times or pound out to make thin slices. You could also then cut the slices lengthways to make tenderloins.
2. Combine psyllium husks, lemon zest, parsley, moroccan spice and parmesan cheese in a small bowl and mix to combine evenly.
3. Once combine spread the mixture over a plate evenly.
4. Press pieces of chicken into the mixture, turn and press again- repeat if necessary to ensure even and sufficient coating.
5. Heat oil in a non stick fry pan over medium heat and once ready, fry the chicken pieces until golden.









Pancetta Wrapped Chicken Breast
Serves: 4
Prep Time: 15 min
Cooking Time: 20 min
Ingredients
• 8 sage leaves
• 4 chicken breast fillets
• 8 slices pancetta
• 1/3 cup balsamic vinegar
• 2 tbsp olive oil
• olive oil cooking spray

Method
1. Preheat oven to 200°C. Place 2 sage leaves onto each chicken fillet. Cut pancetta into 3cm-wide strips. Wrap strips around chicken breasts. Secure with toothpicks. Sprinkle with freshly ground black pepper.
2. Place chicken into a shallow ceramic dish. Combine vinegar and oil in a jug. Drizzle over chicken. Place into oven.
3. Roast chicken for 20 minutes or until cooked through. Remove toothpicks from chicken and slice into portions depending on total weight of the chicken breasts











Rosemary Chicken
Serves: 6-8
Prep Time: 15 min
Cooking Time: 30 min
Ingredients
• 2 tbsp olive oil
• 2 garlic cloves
• 2 tbsp rosemary leaves
• 6 chicken legs
• 2 lemons, cut into quarters

Method
1. Preheat oven to 200°C. Place oil, garlic and rosemary in a mortar and pestle. Pound until well combined (alternatively, process in a small food processor). Season with salt and pepper.
2. Arrange chicken, skin side up, in a large roasting pan. Spoon over oil mixture. Using clean hands, rub oil mixture over chicken. Place lemon wedges around and under chicken. Roast for 30min or until chicken is golden and cooked though. Serve with baked lemon wedges.












Satay Chicken
Serves: 4-5
Prep Time: 10 min
Cooking Time: 10 min
Ingredients
• 500g of boneless chicken
• 2 tbsp of oil
• 1stalk of lemongrass
• 3 kaffir lime leaves finely sliced
• 1 tsp of crushed coriander seeds
• 1 tsp crushed star aniseed
• 1 tsp fish sauce
• wooden skewers

Method
1. Soak wooden skewers for 30 min or more.
2. Cut chicken in 5cm strips.
3. In a food processor combine oil, crushed star aniseed, crushed coriander seeds, lemongrass and fish sauce, blend until smooth.
4. Pour over chicken, sprinkle kaffir lime leaves, marinate for 2 hours.
5. Thread chicken onto skewers and bbq or grill, turning occasionally until cooked.








Turkey with Five Flavours Sauce
Serves: 4-8
Prep Time: 15 min
Cooking Time: 20-25 min
Ingredients
• 4 lean turkey breasts
• ¼ cup of olive oil
• 2 spring onions, minced
• 2½ tbsp soy sauce
• a dash of Splenda
• 2 garlic cloves, crushed
• 1 tbsp sesame oil

Method
1. In a mixing bowl combine all the ingredients and leave to marinate for 40 minutes.
2. Preheat the oven to 180°C.
3. Wrap the individual turkey breasts in either baking paper or foil and place in a baking tray.
4. Cook for 20 minutes.












Lemongrass Marinated Beef Kebabs
Serves: 3-5
Prep Time: 10 min
Cooking Time: 10 min
Ingredients
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 1 tsp Splenda
• 1/4 tsp white pepper
• 2 stalks lemongrass, bottom third only, sliced into very thin rings
• 1 shallot, sliced into very thin rounds
• 1 tbsp sesame seeds
• 500g lean beef steaks
• 15-20 short skewer sticks, soaked for a few hours in cold water

Method
1. For the marinade. Mix the vegetable oil, salt, Splenda, pepper, lemongrass, shallots and sesame seed to create a marinade.
2. For the kebab. Cut the meat against the grain into rectangles that fit onto the skewers. Marinate them in a non-reactive container for at least an hour, as much as overnight.
3. Skewer the marinated beef onto the skewers.
4. Barbecue, grill or fry until slightly charred and just cooked through.
5. Serve hot or cold.





Mustard-Pepper Beef
Serves: 3-4
Prep Time: 10 min
Cooking Time: 10 min
Ingredients
• 4 beef strip loin steaks
• olive oil
• 2 tbsp mustard seeds
• 2 tbsp freshly ground pepper
• 2 tbsp oregano
• 1 tsp coarse salt

Method
1. Brush steaks with olive oil. Spread mustard seeds, pepper, oregano, and salt on a plate and firmly press both sides of meat into the mixture to form a crust. Set aside.
2. Heat 1-2 tablespoons of oil in pan and cook meat over medium high heat for 3-4 minutes each side for medium rare, or cooked to your preference.










Soy-marinated Beef Fillet
Serves: 7-10
Prep Time: 20 min
Cooking Time: 30 min
Ingredients
• 1/4 cup soy sauce
• 1 tbs Splenda
• 1 tbs sesame oil
• 1 tsp grated ginger
• 2 garlic cloves, finely chopped
• 1kg piece beef fillet
• 2 tbs sunflower oil

Method
1. Whisk soy, Splenda, sesame oil, ginger and garlic in a dish. Coat the beef in marinade, then refrigerate for 30 minutes.
2. Preheat oven to 190°C. Heat the oil in a flameproof roasting pan on the stove over medium-high heat. Sear the beef for 1-2 minutes on each side. Transfer to the oven and roast for 20-25 minutes for medium-rare (or until done to your liking). Rest beef for 10 minutes.
3. Slice the beef and serve.










Teriyaki Steak
Serves: 3-4
Prep Time: 10 min
Cooking Time: 10 min
Ingredients
• 4 beef steaks
• 4 tbsp teriyaki marinade
• 2 cloves garlic, crushed
• 1 hot red chili, finely chopped
• 1 1/2 tbsp soft butter
• 1 tsp wasabi paste
• 1 tbsp chives, finely chopped

Method
1. Combine the teriyaki marinade, garlic and chili in a shallow dish. Add the steaks and coat with the marinade. Cover and place in the refrigerator for 3-4 hours or overnight.
2. Combine the butter, wasabi paste and chives and reserve.
3. Preheat the grill or non-stick frypan (if using frypan, coat steaks in a little oil). Cook the steaks for 3-4 minutes on each side or to your liking. Cover loosely with foil and leave to rest for 5 minutes.











Kangaroo Kebabs with Garlic Yoghurt
Serves: 3-5
Prep Time: 20 min
Cooking Time: 10 min
Ingredients
• 500g kangaroo steak, cut into cubes
• 3 cloves garlic, finely chopped
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 chopped chilli
• ½ tsp cracked black pepper
• 1 tbsp lemon juice
• 1 cup plain natural yoghurt
• mint leaves

Method
1. Combine meat with 1 of the chopped garlic cloves, oil, spices, chilli and lemon juice in a bowl and marinade for 20 minutes. Set aside.
2. Thread meat on skewers, leaving a little space between each piece of meat.
3. Pre heat BBQ hotplate or pan, and cook skewers for approx 2-3 minutes each side.
4. Mix yoghurt and remaining two chopped garlic cloves together and add a little finely chopped mint.
5. Serve skewers as a meal or a snack with a tablespoon of yoghurt on the side.
6. BON APPETITE!







Bada Bing Pork Chops
Serves: 4-6
Prep Time: 5 min
Cooking Time: 6 min
Ingredients
• 1 cup Italian-style salad dressing
• 1/2 cup Worcestershire sauce
• 1/2 cup applesauce
• 1/4 cup hot pepper sauce
• 1 lime, juiced
• 6 bone-in pork chops

Method
1. Mix together the Italian dressing, Worcestershire sauce, applesauce, hot pepper sauce, and lime juice in a bowl.
2. Pour the marinade over the pork chops, and refrigerate in marinade for 6 hours or overnight.
3. Preheat an outdoor grill for medium heat, and lightly oil the grate.
4. Remove the chops from the marinade, and pour marinade into a saucepan. Bring the marinade to a boil over medium heat, and allow to boil for about 1 minute.
5. Place the pork chops onto the preheated grill, and grill until well browned and no longer pink in the middle, about 6 minutes per side, basting the chops occasionally with the marinade. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow the marinade baste to cook completely onto the chops.






Barbecued Glazed Ham
Serves: 10
Prep Time: 25 min
Cooking Time: 1.30 mins
Ingredients
• 1 tbsp chili powder
• 1 tbsp paprika
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1 tbsp sugar substitute
• 1 fully cooked bone-in smoked ham (1.5-2kg), shank or butt portion
• 1/3 cup sugar-free apricot jam

Method
1. Prepare the grill for indirect heat.
2. Place a disposable aluminum drip pan in center of bottom grate or floor of grill. For a closed gas grill, heat on high for 10 to 15 minutes, then turn off heat source directly under pan, leaving the other one or two burners on. Adjust heat to register between 190C and 220C on an oven thermometer.
3. For a charcoal grill, build two equal piles of briquettes on either side of drip pan. Burn coals about 25 minutes, until they are covered with gray ash. Close lid and grill 45 minutes.
4. Turn ham over (adding more briquettes if necessary), and grill 45 to 60 minutes more, until an instant-read thermometer inserted in center of ham (away from bone) registers 60C.
5. Combine chili powder, paprika, cumin, cinnamon, cloves and sugar substitute in a cup. Score top and sides of ham with a sharp knife in a crisscross pattern. Sprinkle rub over all sides.
6. Place ham on prepared grill over pan. Spoon or brush jam over ham. Cover and grill 5 minutes more.
7. Let stand 15 minutes before carving.


Grilled Lemon Herb Pork Chops
Serves: 6
Prep Time: 2 h
Cooking Time: 5-7 min
Ingredients
• 1/4 cup lemon juice
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tsp salt
• 1/4 tsp dried oregano
• 1/4 tsp pepper
• 6 boneless pork loin chops

Method
1. In a large re-sealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper.
2. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
3. Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
4. Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.








Easy Tuna Bites
Serves: 4
Prep Time: 10 min
Cooking Time: 10 min
Ingredients
• 2 cans tuna, drained and flaked
• 2/3 cup cottage cheese
• 1 tbsp lemon juice
• 2 tsp horseradish
• 1/4 tsp Tabasco, or to taste
• 1 cup fresh chopped parsley

Method
1. Blend all the ingredients (not parsley) with electric mixer.
2. Shape tuna mixture into small balls, about 1 tablespoon each, then roll in parsley to coat thoroughly.
3. Refrigerate to chill thoroughly before serving.









Garlic Prawns
Serves: 4
Prep Time: 15 min
Cooking Time: 5 min
Ingredients
• 800g green prawns, peeled leaving tails on
• 2 large garlic cloves, crushed
• 1/3 cup fish stock
• ¼ cup dry white wine
• 2 tbsp parsley, chopped
• salt & pepper

Method
1. Combine the stock, wine and crushed garlic in a saucepan. Bring to a simmer over medium heat and cook uncovered for 2 minutes.
2. Increase heat to high and add the prawns. Cook for 2-3 minutes (or until the prawns change colour and are cooked through).
3. Remove from heat and add the parsley and salt & pepper.
4. Serve.










Griddled Tuna with Mustard Dressing
Serves: 4
Prep Time: 20 min
Cooking Time: 20 min
Ingredients
• 4 fresh tuna steaks
• olive oil spray
• salt and black pepper
• juice of 1 lime, to serve
• 1 tbsp wholegrain mustard
• a dash of Splenda
• 1 tbsp chopped fresh chives

Method
1. Lightly spray a non-stick griddle pan with olive oil spray then wipe out the pan with kitchen paper and place over a high heat.
2. Season the tuna steaks on both sides with salt and black pepper, then add to the hot pan and cook for 1-2 minutes. When the underside of the steaks have changed colour, turn them over and cook on the other side for another 1-2 minutes.
3. Mix together the dressing ingredients and season with salt and black pepper.
4. Just before serving, squeeze the lime juice over the tuna steaks.
5. Tips: Squeezing the fresh lime juice over the fish at the end of cooking adds flavour and de-glazes the fish juices in the bottom of the pan.





Poached Eggs and Salmon
Serves: 1
Prep Time: 5 min
Cooking Time: 5 min
Ingredients
• 1-2 eggs
• 50g smoked salmon
• chives, chopped
• salt
• pepper

Method
1. Poach the eggs.
2. Serve the eggs with a slice of salmon on top.
3. Sprinkle chives on top and season with salt and pepper.











Swordfish Kebabs with Preserved Lemon Gremolata
Serves: 2-3
Prep Time: 10 min
Cooking Time: 5 min
Ingredients
• 300gms swordfish (cut into small chunks)
• Preserved Lemon
• ¼ cup parsley leaves
• 2 cloves garlic
• 4 leaves mint
• 10 capers
• ¼ skin of a preserved lemon
• 1 tbspn olive oil
Method
1. Place gremolata ingredients in a mortar and pestle and pound adding the olive oil last and mix well.
2. Thread chunks of swordfish onto skewers and cook on a BBQ.
3. Serve with gremolata on top.










Salmon with Pesto
Serves: 4-6
Prep Time: 10 min
Cooking Time: 20 min
Ingredients
• 600g salmon
• 1 lemon, wedges to serve
• 50g pesto
• salt
• pepper

Method
1. Heat oven to 200C.
2. Place salmon, skin side down, add salt and cover with pesto.
3. Roast in oven for 15-20 minutes.
4. Serve salmon on a plate with lemon.










Quick Salmon and Ricotta Brekky
Serves: 1
Prep Time: 2 min
Cooking Time: N/A
Ingredients
• 50g low fat ricotta cheese
• 50-100g smoked salmon
• chives, chopped
• salt
• pepper

Method
1. Place smoked salmon on a plate.
2. Add low fat ricotta cheese.
3. Sprinkle chives on top and season with salt and pepper.











Velvet Eggs
Serves: 1
Prep Time: 5 min
Cooking Time: 10 min
Ingredients
• 2 eggs
• 2 tbsp of low fat cottage cheese
• ¼ of a onion, finely chopped
• a bunch of dill, finely chopped
• salt and pepper to season
• 1–2 tsp olive oil for the frying pan

Method
1. Crack the eggs in a bowl and whisk until light and fluffy.
2. Add low fat cottage cheese, dill, salt and pepper into the bowl and mix thoroughly.
3. Place a frying plan on a medium heat with a little olive oil.
4. Add the onion and cook for a few minutes.
5. Then add the egg mixture into the pan and cook for 3–5 minutes, stir slowly.
6. Sprinkle dill on top and serve by itself or with smoked salmon.










High Protein Scrambled Eggs with Cottage Cheese
Serves: 1
Prep Time: 5 min
Cooking Time: 5 min
Ingredients
• 2 whole eggs
• 2 tbsp low fat cottage cheese
• Salt and pepper to season
• 1-2 tsp of olive oil for the frying pan

Method
1. Crack the eggs in a bowl and whisk until light and fluffy. Stir in the cottage cheese and seasoning.
2. Place a frying pan on a medium heat with a little olive oil.
3. Pour the mixture into the frying pan. Without stirring, gently push the cooked portion to the center; continue until all the eggs are fully cooked (but not dry).










Poached Eggs
Serves: 4
Prep Time: 10 min
Cooking Time: 10 min
Ingredients
• 4 eggs
• 2 tsp white vinegar
• chives, chopped
• salt
• pepper

Method

1. Working with 1 egg at a time, crack an egg on to a saucer. Fill a wide saucepan with water until approximately 8cm deep. Add vinegar and 1 tsp salt. Bring to the boil over medium-high heat. Reduce heat to low-medium - water should be just simmering, with small bubbles rising from the base of pan and small ripples across the top of the water.
2. Fill a bowl with cold water and set aside. Using a wooden spoon or whisk, stir simmering water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape).
3. Slide egg from saucer into centre of whirlpool, as close to water as possible. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk, without stirring.
4. Using a slotted spoon, transfer egg to the bowl of cold water (this stops the cooking process). Remove and drain on a plate lined with paper towels. During and between cooking eggs, use slotted spoon to skim any foam from water surface. Repeat with remaining eggs. To reheat eggs, bring a clean pan of water to the boil then remove from heat. Add eggs. Stand, covered, for 1 minute. Remove and drain on a plate lined with paper towels.
5. Serve eggs, sprinkled with chives and seasoned to taste with salt and pepper.



Protein Only Pancakes
Serves: 2-3
Prep Time: 10 min
Cooking Time: 10 min
Ingredients
• 2 eggs
• 2 tbsp vanilla protein powder
• 2 tbsp physillium husk
• 2 tbsp ricotta cheese
• 4 tbsp water
• 1/2 tsp vanilla essence
• 1 tsp cinnamon

Method
1. Blend all the ingredients together with a food processor.
2. Pour 1 tbsp measures into frying pan and flip when bubbles come up.
3. Enjoy!













BBQ Lamb with Mint and Garlic
Serves: 3-4
Prep Time: 25 min
Cooking Time: 10 min
Ingredients
• 450 g lamb chops (trim visible fat)
• 3 cl garlic, minced
• olive oil
• 1 dash of Worcestershire sauce
• 1 cup fresh mint

Method
1. Wash, strip and chop leaves of mint, enough to give approx 1 cup.
2. Spray or pour small amount of olive oil on saucepan over medium heat, add garlic and stir for 1 minute.
3. Add chopped mint leaves and dash of Worcestershire sauce. Cook for another minute or two and then remove pan from heat.
4. Brush sauce over lamb and then place on a prepared BBQ or grill, continuing to brush with the sauce while cooking. Cook until desired.

[lil_weiron]

Signed up for the BT recipes today & found these ones on their webpage ..not sure if they have been posted in here yet but i thought id share for those who never know what to have on PO days these should be okay as they were created for the Detox phase .. let me know how they taste if you decide to try any..

[lil_weiron]

Chunky Peanut Butter Biscuits
Serves: 7-10
Prep Time: 10 min
Cooking Time: 10 min
Ingredients
• 3 scoops vanilla protein powder
• 1/2 cup almond meal
• 1/2 cup Splenda
• 1/2 tsp baking powder
• 1 dash salt
• 1/6 cup melted butter
• 1/4 cup natural peanut butter
• 1 tsp vanilla essence
• 2 eggs
• 1/2 cup chopped unsalted peanuts

Method
1. Mix all the ingredients together. Mix will be more of a thick batter than dough.
2. Drop by teaspoons onto greased cookie sheet.
3. Bake at 180°C for 8 minutes.
4. Splenda is just a recommendation for a sweetener. Anything can be used that is either a sugar free sweetener or artificial sweetener. Artificial sweetener use will lower total carbs in all recipes.



i made these last night they taste really really good but are a little on the dry side.. any ideas what i can use to stop them being so dry ?

[Bamby]

HI EVERYONE...

ive made the cheesecake. i just want to make sure ive done it right...

the 1st time i only had 250gms of ricotta so i used half sachet of jelly crystals & 1/2 cup boiling water.... they turned out perfect!

so i made again last night...this time with 500gms rictooa, 1 packet jelly crystals & 3/4 cup water. ive had the in the fridge all day and they havent set. there too runny. what have i done wrong

also im just using normal jelly. is that a no no? i found no sugar jelly packs at woolies but they were 2 sachets totally 9grams each. whereas the normal jelly 1 pack is 85grms each. so i thought it would eb way too exspensive to buy 10 no sugar packets lol.....

PLEASE HELP!!! they were so good the first time

[Sherrie]

Bamby you have to use sugar free. I am not sure why the weight matters? 1 sachet of sugar free is the same as 1 sachet of normal it just has no sugar! The only reason it weighs less is because the real sugar is heavier then the equivalent sweetener that is used.

So if the recipe says 1 sachet then that's what you use.

[Bamby]

OK thanks sherie that makes sense now!!! woops i better make up a new batch without the sugar jelly....

[Sherrie]

Bamby to see what I mean, next time you're at the local supermarket pick up a big box of splenda and feel how light it is.

[jules58]

Can anyone give me suggestions on snacks as am really getting sick of eggs and tuna

[Bamby]

what about 6 fresh king prawns? they are a fav of mine for snacks....

or the body trim cookies or bars are a nice treat too!

i get stuck on snacks too!

[ladynyck]

Can anyone give me suggestions on snacks as am really getting sick of eggs and tuna

hey jules, go make yourself a coffee and read through this forum as it is filled with heaps and heaps of ideas... Ive made a word document with cutting and pasting the recipes from here and now have a small cookbook of ideas to keep me going