#low cal receipe

[sweetcherryslim]

Mixed Berry Pie - 217 kcal/3.5g protein

Servings: 4 - 217 kcal/3.5g protein per individual pie

4 tablespoons raw sugar

1 1/2 tablespoons cornstarch

pinch of salt

1 1/4 cups fresh strawberries, stemmed and sliced

1 1/4 cups fresh raspberries

1 1/4 cups fresh blackberries

1 teaspoon fresh lemon juice

plus 1/4 teaspoon lemon zest

refrigerated pie crust*

1 egg, beaten

*once cut each crust will weigh about 3/4 ounce.

Preheat the oven to 375°F.

In a large bowl, whisk the sugar, cornstarch and salt. Toss in berries and gently mix to coat.

Add lemon juice and lemon zest, then divide evenly into 4 (6 oz) ramekins.

Cut the pie crust into 4 circles about 4 inches round. Roll to elongate slightly.

Cut a heart out of the center and place the crust over the fruit in the ramekins. Brush with egg wash.

Place the ramekins on a rimmed baking baking sheet and place in the center of the oven.

Bake until the berries are hot and bubbling and the crust is golden, about 40 minutes.

[sweetcherryslim]

3-Ingredient Strawberries Romanoff - 79kcal/1g protein

Servings: 5 - 79kcal/1g protein per serving

16 oz strawberries, washed and cut

4 oz reduced-fat sour cream, full fat yogurt can also be used

2 tbsp light or dark brown sugar

Combine sour cream and brown sugar and mix well. Place about five strawberries in each glass and drizzle each with 2 tablespoons of cream sauce.

NOTE: The cream can be made ahead and be refrigerated for up to 4 days.

[sweetcherryslim]

Mason Jar Instant Noodle Soup - 229 kcal/8g protein

Servings: 1 serving. 229 kcal / 8g protein

Ingredients

1 1/2 tsp. vegetable bouillon base (we used Better Than Bouillon)

1/4 tsp. grated fresh ginger

1 tbsp. warm water

1 bundle (about 11/2 ounces) instant rice vermicelli

1/4 c. kimchi, roughly chopped

1/4 c. shelled edamame, thawed if frozen

1 c. baby spinach

2 cremini mushrooms, very thinly sliced

1 scallion, thinly sliced

2 1/2 c. boiling water

Instructions

In 32-ounce wide-mouth mason jar or other heatproof jar, combine bouillon base and ginger. Stir in warm water. Add noodles and carefully cut in half with kitchen shears. Add to jar in following order: kimchi, edamame, spinach, mushrooms, and scallion; screw on lid. Refrigerate overnight if desired.

If refrigerated, let jar sit 20 minutes at room temperature. When ready to serve, pour boiling water over ingredients and cover with lid. Let sit until noodles are tender, 3 to 4 minutes, then stir to combine.

Pump Up the Protein: Add 1/2 cup shredded rotisserie chicken and replace the vegetable bouillon base with chicken bouillon base, or pop in 6 to 8 frozen cooked small shrimp (they’ll thaw overnight in the refrigerator).

[sweetcherryslim]

Strawberry Penna Cottas - 130 kcal/5g protein

Servings: 4 - 130 kcal/5g protein per serving

1-1/2 cups whole milk

1-1/2 teaspoons unflavored gelatin

1-1/2 pints strawberries, halved

2 tablespoons Splenda No Calorie Sweetener, Granulated

1 teaspoon vanilla extract

1 pint strawberries, sliced

Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (do not boil). Set aside to cool.

Process 1-1/2 pints strawberries in a food processor, or until pureed, stopping to scrape down sides. Press strawberries through a fine wire-mesh strainer into a bowl, discarding solids. Stir cooled milk mixture into strawberry puree. Add Splenda Granulated Sweetener and vanilla, stirring until Splenda Granulated Sweetener dissolves.

Coat 4 (6-ounce) ramekins with cooking spray. Divide strawberry mixture evenly among ramekins. Cover each ramekin with plastic wrap; refrigerate 4 hours or overnight until panna cottas are set.

Run a knife around the edge of each panna cotta and unmold onto serving plates. Serve with sliced strawberries.

[sweetcherryslim]

Birthday Cake Freezer Pops - 161 kcal/1g protein

Servings: 18 - 161 kcal/1g protein per pop

2/3 cup sprinkles, divided 

18 disposable plastic or paper cups (3 ounces each)

2 cups cold 2% milk

1 package (3.4 ounces) instant vanilla pudding mix

1 carton (8 ounces) frozen whipped topping, thawed

2 cups crushed vanilla wafers (about 60 wafers)

18 wooden pop sticks

Spoon 1 teaspoon sprinkles into each cup.

In a large bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Stir in whipped topping, crushed wafers and remaining sprinkles.

Cut a 1-in. hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; fill bag with pudding mixture. Pipe into prepared cups. Top cups with foil and insert pop sticks through foil.

Freeze until firm, about 4 hours. Let stand at room temperature 5 minutes before gently removing pops.

[sweetcherryslim]

Cauliflower Risotto with Mushrooms - 300kcal/ 10g protein

Servings: 4 - 300kcal/10g protein per 1 1/4 cup

5 tablespoons olive oil, divided

6 cups (10 oz.) sliced fresh cremini mushrooms

1 small (6 oz.) yellow onion, finely chopped (about 1 cup)

2 teaspoons finely chopped garlic (from 2 cloves)

2 teaspoons fresh thyme leaves, plus leaves for garnish

1/4 cup dry white wine

24 ounces fresh riced cauliflower (8 cups) (such as Eat Smart)

1 cup tap water

1/2 cup unsalted vegetable stock (such as Imagine Organic)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 ounces Parmesan cheese, finely shredded, divided (about 3/4 cup)

Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high. Add half of the mushrooms, and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer mushrooms to a plate. Repeat procedure with 1 1/2 tablespoons of the oil and remaining mushrooms. Reduce heat to medium, and add onion, garlic, thyme, and remaining 2 tablespoons oil; cook, stirring often, until softened, about 5 minutes. Add wine; cook, stirring constantly, until wine is absorbed, about 90 seconds. Stir in cauliflower, water and stock. Cover and cook, stirring occasionally, until cauliflower is crisp-tender, 10 to 12 minutes. Remove from heat.

Transfer 3 cups of the cauliflower mixture along with any remaining liquid in the skillet into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 15 seconds.

Return skillet with cauliflower to medium heat. Stir in cauliflower puree, mushrooms, salt, pepper and 1/4 cup of the cheese. Cook, stirring constantly, until cheese is melted and mixture has a creamy consistency, about 1 minute. Divided risotto among 4 bowls; sprinkle evenly with remaining 1/2 cup cheese. Garnish with thyme leaves and serve immediately.

[sweetcherryslim]

Pumpkin & Coconut Soup - 214 kcal/4.4g protein

Servings: 1 cup - 214 kcal/4.4g protein

2 tablespoons extra-virgin olive oil

1 (3 pound) pumpkin (or butternut squash), peeled, seeded and cut into 1-inch cubes

3 small carrots, coarsely chopped (about 1 cup)

½ teaspoon salt

½ teaspoon ground pepper, plus more for garnish

2 medium onions, coarsely chopped

4 cloves garlic, coarsely chopped

¾ cup white wine

4 cups low-sodium chicken broth

1 (14 ounce) can coconut milk

Lightly toasted pepitas for garnish

Pumpkin seed oil for garnish

1.  Heat oil in a large pot over medium heat. Add pumpkin (or squash), carrots, salt and pepper; cook, stirring occasionally, until the vegetables are almost softened, 8 to 10 minutes. Be careful not to let them brown. Add onions and garlic; cook, stirring, until starting to soften, about 3 minutes. Add wine; cook, stirring, until it is almost completely reduced, 2 to 3 minutes. Add broth and coconut milk; bring to a boil. Reduce heat to maintain a simmer; cover and gently simmer until the vegetables are very tender, 15 to 20 minutes.

2.  Working in batches, puree the soup in a blender (alternatively, use an immersion blender; use caution when blending hot liquids). Serve garnished with pumpkin seeds, pumpkin seed oil and/or freshly ground pepper, if desired.

[goketowithhem]

The 30 Day Ultra Fast Keto Challenge Review 2021 – Legit or Fake?

https://goketowithhem.com/the-30-day-ultra-fast-keto-challenge-review-2021