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.
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: