Snacks?

"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).

This sounds wonderful Jenn -- my sister-in-law makes pumpkin tofu whip that
sounds pretty much like your recipe -- she just uses a carton of soft silken
tofu and a small can of unsweetened pumpkin with some cinnamon and other
pumpkin pie-type spices. It is really great, especially at Thanksgiving.

Mary

"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).

This sounds wonderful Jenn -- my sister-in-law makes pumpkin tofu whip that
sounds pretty much like your recipe -- she just uses a carton of soft silken
tofu and a small can of unsweetened pumpkin with some cinnamon and other
pumpkin pie-type spices. It is really great, especially at Thanksgiving.

Mary

Chris Braun wrote:
On Thu, 16 Sep 2004 19:12:35 -0500, "JMA"
wrote:

plain yogurt with whey powder

What proportions do you use? This sounds like it might get kind of
thick? Do you use flavored whey powder?

Chris
262/137/ (135-145)

I've done 1/2 c plain yogurt (ff or lf) to 1 scoop of Designer Whey
(vanilla praline flavor) powder. It takes a while to mix thoroughly so
sometimes I do a few at once and leave them in the fridge. It isn't
all that thick actually. If I want it sweeter, I add a packet of
splenda or a dash of sf davinci syrup. Last night I put fresh
raspberries in it.

Jenn

Chris Braun wrote:
On Thu, 16 Sep 2004 19:12:35 -0500, "JMA"
wrote:

plain yogurt with whey powder

What proportions do you use? This sounds like it might get kind of
thick? Do you use flavored whey powder?

Chris
262/137/ (135-145)

I've done 1/2 c plain yogurt (ff or lf) to 1 scoop of Designer Whey
(vanilla praline flavor) powder. It takes a while to mix thoroughly so
sometimes I do a few at once and leave them in the fridge. It isn't
all that thick actually. If I want it sweeter, I add a packet of
splenda or a dash of sf davinci syrup. Last night I put fresh
raspberries in it.

Jenn

In article ,
wrote:

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?

Sliced apple with a tablespoon of peanut butter

1/4 cup trail mix

Wasa crackers

1 ounce cheddar cheese

Any fruit, one serving

vegies with a tablespoon of dressing/dip

6 - 8 oz serving yogurt

can of tuna

cup of LF cottage cheese

cup of soup or broth

4 hershey kisses or two mini chocolate bars

Amy
168/115

In article ,
wrote:

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?

Sliced apple with a tablespoon of peanut butter

1/4 cup trail mix

Wasa crackers

1 ounce cheddar cheese

Any fruit, one serving

vegies with a tablespoon of dressing/dip

6 - 8 oz serving yogurt

can of tuna

cup of LF cottage cheese

cup of soup or broth

4 hershey kisses or two mini chocolate bars

Amy
168/115

On 17 Sep 2004 06:29:29 -0700, "JMA" wrote:


Chris Braun wrote:
On Thu, 16 Sep 2004 19:12:35 -0500, "JMA"
wrote:

plain yogurt with whey powder

What proportions do you use? This sounds like it might get kind of
thick? Do you use flavored whey powder?

Chris
262/137/ (135-145)

I've done 1/2 c plain yogurt (ff or lf) to 1 scoop of Designer Whey
(vanilla praline flavor) powder. It takes a while to mix thoroughly so
sometimes I do a few at once and leave them in the fridge. It isn't
all that thick actually. If I want it sweeter, I add a packet of
splenda or a dash of sf davinci syrup. Last night I put fresh
raspberries in it.

Jenn

Thanks -- I'll have to give it a try!

Chris

On 17 Sep 2004 06:29:29 -0700, "JMA" wrote:


Chris Braun wrote:
On Thu, 16 Sep 2004 19:12:35 -0500, "JMA"
wrote:

plain yogurt with whey powder

What proportions do you use? This sounds like it might get kind of
thick? Do you use flavored whey powder?

Chris
262/137/ (135-145)

I've done 1/2 c plain yogurt (ff or lf) to 1 scoop of Designer Whey
(vanilla praline flavor) powder. It takes a while to mix thoroughly so
sometimes I do a few at once and leave them in the fridge. It isn't
all that thick actually. If I want it sweeter, I add a packet of
splenda or a dash of sf davinci syrup. Last night I put fresh
raspberries in it.

Jenn

Thanks -- I'll have to give it a try!

Chris

"Mary M - Ohio" 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).

This sounds wonderful Jenn -- my sister-in-law makes pumpkin tofu whip
that
sounds pretty much like your recipe -- she just uses a carton of soft
silken
tofu and a small can of unsweetened pumpkin with some cinnamon and other
pumpkin pie-type spices. It is really great, especially at Thanksgiving.

Mary

I'm going to save this one. I love pumpkin and tofu - this sounds good.

Beverly

Mary M - Ohio 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).

This sounds wonderful Jenn -- my sister-in-law makes pumpkin tofu
whip that
sounds pretty much like your recipe -- she just uses a carton of soft
silken
tofu and a small can of unsweetened pumpkin with some cinnamon and
other
pumpkin pie-type spices. It is really great, especially at
Thanksgiving.

Mary

That sounds great! It's also higher in fiber and gets another
vegetable serving in. I'm definitely going to try it.

Jenn