Snacks?

wrote in message ...
Just was wondering, for those here whose WOE allows for snacking, what
snacks beyond the usual fruits or veggies do you enjoy, and keep you
going until your next meal?

Pork rinds. Cheese. No-carb home-made popsicles. Cream cheese with vanilla.

wrote in message ...
Just was wondering, for those here whose WOE allows for snacking, what
snacks beyond the usual fruits or veggies do you enjoy, and keep you
going until your next meal?

Pork rinds. Cheese. No-carb home-made popsicles. Cream cheese with vanilla.

"Dally" wrote in message
...
MH wrote:

"JMA" wrote in message
...

I originally got the recipe on line a while back and then Martha
mentioned
it once and renewed my interest.

I make it with a block of lite tofu - firm or extra firm, it doesn't

matter;

an ounce of melted baker's chocolate (The unsweetened stuff), and splenda

to

taste. It goes in the food processor where I let it go until it's all
whipped up. Sometimes I add 1/4-1/2 c of flavored soy milk (sweetened

with

splenda). I've also added unsweetened cocoa powder when I need that
extra
chocolate kick and I've used extracts and davinci sugar free syrup to

change

the flavor a bit. I get two generous servings from that at about 160 cal
each.

If sugar isn't a problem, the best way to do it is to use semi-sweet
chocolate chips (melted).

Jenn


Actually, I find it works best with silken tofu, not the firm stuff.
YMMV.

Martha

Someone mentioned pumpkin and tofu... I got silken tofu and a can of
pumpkin at the store today. Any ideas how to combine it into some sort of
pumpkin pudding our mousse?

Dally

Food processor.

Jenn

"Dally" wrote in message
...
MH wrote:

"JMA" wrote in message
...

I originally got the recipe on line a while back and then Martha
mentioned
it once and renewed my interest.

I make it with a block of lite tofu - firm or extra firm, it doesn't

matter;

an ounce of melted baker's chocolate (The unsweetened stuff), and splenda

to

taste. It goes in the food processor where I let it go until it's all
whipped up. Sometimes I add 1/4-1/2 c of flavored soy milk (sweetened

with

splenda). I've also added unsweetened cocoa powder when I need that
extra
chocolate kick and I've used extracts and davinci sugar free syrup to

change

the flavor a bit. I get two generous servings from that at about 160 cal
each.

If sugar isn't a problem, the best way to do it is to use semi-sweet
chocolate chips (melted).

Jenn


Actually, I find it works best with silken tofu, not the firm stuff.
YMMV.

Martha

Someone mentioned pumpkin and tofu... I got silken tofu and a can of
pumpkin at the store today. Any ideas how to combine it into some sort of
pumpkin pudding our mousse?

Dally

Food processor.

Jenn

"MH" wrote in message
...
"JMA" wrote in message
...

I originally got the recipe on line a while back and then Martha
mentioned
it once and renewed my interest.

I make it with a block of lite tofu - firm or extra firm, it doesn't
matter;
an ounce of melted baker's chocolate (The unsweetened stuff), and splenda
to
taste. It goes in the food processor where I let it go until it's all
whipped up. Sometimes I add 1/4-1/2 c of flavored soy milk (sweetened
with
splenda). I've also added unsweetened cocoa powder when I need that
extra
chocolate kick and I've used extracts and davinci sugar free syrup to
change
the flavor a bit. I get two generous servings from that at about 160 cal
each.

If sugar isn't a problem, the best way to do it is to use semi-sweet
chocolate chips (melted).

Jenn

Actually, I find it works best with silken tofu, not the firm stuff. YMMV.

Martha

I'm sorry, I forgot there are many kinds of tofu. I do use silken.
Actually it's silken lite, but it comes in firm or extra firm - my only
choices up here.

Jenn

"JMA" wrote in message
...

"MH" wrote in message
...
"JMA" wrote in message
...

I originally got the recipe on line a while back and then Martha
mentioned
it once and renewed my interest.

I make it with a block of lite tofu - firm or extra firm, it doesn't
matter;
an ounce of melted baker's chocolate (The unsweetened stuff), and
splenda
to
taste. It goes in the food processor where I let it go until it's all
whipped up. Sometimes I add 1/4-1/2 c of flavored soy milk (sweetened
with
splenda). I've also added unsweetened cocoa powder when I need that
extra
chocolate kick and I've used extracts and davinci sugar free syrup to
change
the flavor a bit. I get two generous servings from that at about 160
cal
each.

If sugar isn't a problem, the best way to do it is to use semi-sweet
chocolate chips (melted).

Jenn

Actually, I find it works best with silken tofu, not the firm stuff.
YMMV.

Martha

I'm sorry, I forgot there are many kinds of tofu. I do use silken.
Actually it's silken lite, but it comes in firm or extra firm - my only
choices up here.

Jenn

Oh, I mean the softer stuff. But if firm is your only choice and it works,
great! I get mine at the Asian market around the corner.

Martha