Dreamy Lemon Tart

You don’t have to say NO to lemon tarts anymore. This version I found tastes just as sinful – with half the fat.

For the tart, you will need:

• 3 lemons, divided
• 13 graham cracker boards
• 3 tablespoons sugar
• 1 tablespoon crystallized ginger, chopped
• 1 egg white
• 1/2 cup butter-flavored spread like I Can’t Believe It’s Not Butter!, divided
• 1 1/2 cups pasteurized egg product
• 1 1/4 cups sugar

Directions:

Heat oven to 350°F.  Zest and juice 1 lemon: juice remaining.  In food processor, pulse next three ingredients 10 times.  Prepare crust by stirring egg white and 3 tablespoons butter spread, melted, into crumb mixture.  Press into 9″ tart pan; bake 10 minutes.  Cool Completely.

In saucepot over high heat, bring 2″ water to a boil.  Place metal bowl in pot so it sits on rim without touching water.  Whisk together 2/3 cup lemon juice, egg product and sugar.  Cook 8 minutes, or until thickened, whisking constantly.  Stir remaining butter spread and 1 tablespoon lemon zest into lemon curd.  Pour filling into crust; chill and garnish with whipped topping, candied lemon or lime slices and berries if desired.

Substitute Oat Flour for refined white flour in equal parts; , It gives you a boost of filling fiber and is heart-healthy.  You can easily find this in grocery stores, but if you can’t, grind regular oats in a food processor.

Use Real Extracts and spices rather than artificial flavoring (vanilla extract instead cheaper vanilla flavoring, for example) to add an extra kick of flavor.

Be Creative. Certain delicate desserts like soufflés are tough to modify.  But muffins, cookies, and cakes are forgiving.  Try tossing in dried fruits, nuts and seeds to add flavor, texture and nutrients.

Use Fruits. Substitute a large mashed ripe banana, plus a drizzle of canola oil, for a half stick of butter to cut fat and calories and add some healthy carbs.

Guilt-Free Chocolate Muffins

For the muffins, you will need:

• cooking spray
• 1 cup applesauce
• 1 teaspoon canola oil
• 1/2 cup turbinado sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3/4 cup oat flour
• 1/3 cup unsweetened cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/2 semisweet dairy-and gluten-free chocolate chips
• powdered sugar (optional)

Directions:

1. Preheat oven to 350°.  Place 8 paper liners in muffin tin; coat with cooking spray.
2. Combine applesauce and next 4 ingredients.  In a separate bowl, whisk together the next 6 ingredients.  Add oat mixture to applesauce mixture, stir until blended.  Stir in chocolate chips.
3. Spoon batter into muffin cups.  Bake for 20-22 minutes, rotating the pan a half-turn after 10 minutes.  Muffins are done when tops are firm to the touch.
4. Cool slightly.  Top with powdered sugar, if desired.

So my diet’s all messed up. But all is not lost. There are more alternatives to getting my weight down. My instructor has given me several quick weight loss tips to help me out while my aunt and cousin are in town. Good thing I was able to tell her about my predicament or my battle of the bulge would have been lost. I don’t have to worry about gaining to much weight till I’m able to go back to my diet program.

My relatives are visiting us and we’ve been having reunions almost everyday. Every meal is like a feast and my diet is under threat. Endless visitors are treated to scrumptious meals and loads of desserts. At the rate its going, I will need to buy diet pills. We’ve been taking them out and I cannot find the time to hit the gym. We seldom see them so I guess the trade off is well worth it.