Maple Syrup & Brown Sugar Parfait

Label this under “fast, simple & decadent.”

Ingredients:

  • 2/3 cup nonfat, plain yogurt
  • 1 1/2 tbsp maple syrup (pure)
  • 1/4 cup cereal (I used raisin bran)
  • 1 tbsp brown sugar
  • strawberries
  • blueberries

Take a clear glass and fill the bottom layer with 1/3 cup of organic, nonfat yogurt. Then top it with 2 tsp of pure, maple syrup. Crush 1/4 cup of cereal, or granola and sprinkle on top. Then add a layer of blueberries, followed by more yogurt, maple syrup, strawberries and then the brown sugar. Brûlée the brown sugar with a torch (I know… I’m obsessed with the torch. It makes everything 100 times more amazing though, I swear…)

This has 6 Weight Watchers points, and is a delicious snack or dessert.

Anyhow, life took over last month with grad auditions, lots of practicing and working on my eating habits. Met my 5% weight loss goal two weeks ago, which was no small feat since I have a lot of weight to lose. I neglected this blog all last month, but no more. Next up is a spinach quiche I made earlier in January that turned out amazing, as well as my first multi-tiered layered cake (and fondant!!) Excited to get back on the boat and dedicate more time to this.

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Four-Cheese Stuffed Mushrooms

Stuffed mushrooms are SO tasty and versatile, not to mention easy and fast to make. Since bread is off-limits for the first two weeks on the South Beach Diet as well, they work as a nice substitution for bread in pizzas and as an accompaniment to cheese.

Soft or full-fat cheeses are not allowed on the SBD until later or in moderation, so if you are really strict about no cheating whatsoever, you can substitute it with a reduced fat cheese. Dhiren brought home these two cheeses though and they worked out nicely and added lots of flavor. I don’t think 2 tbsp of cheese is going to set me back or rekindle any cravings.

To make these lovelies, you need:

  • 3 stuffing mushrooms (I made one serving)
  • 1/2 c. skim Ricotta
  • 1 tbsp Gouda
  • 1 tbsp Chambozla (you can substitute any type of soft cheese for this)
  • 2 tbsp shallots, minced
  • 2 tbsp garlic, minced
  • 1/2 tbsp parsley
  • 2 tbsp olive oil

1. Preheat the oven to 350°. Clean mushrooms and remove the “gills” on the inside with a spoon. Heat a skillet and then cook mushrooms for 4-6 minutes on medium heat. This reduces the time needed in the oven.

2. After 3-4 minutes, toss in the minced shallots, garlic and parsley and sauté in a tsp of olive oil. Scrape into a bowl, add the cheeses and incorporate together with a fork.

3. Place mushrooms in a baking dish with the rest of the olive oil (I just used a cake pan– whatevs!) and fill them with the cheese mixture. Salt & pepper them, and then place in the oven to cook for 5-8 minutes or until the mushrooms are soft and the cheeses bubbly. Next time I try this, I’m going to try broiling it, so the cheese gets that nice browned look on top.

4. Decorate with a couple sprigs of parsley or maybe one of these bad boys: