Dukan Lemon Cheesecake

Cheesecake has to be one of the best inventions ever! One of the best parts about the Dukan Diet is the allowance of low fat dairy, this means that with some tweaking cheesecake can be enjoyed. I have seen many recipes for Dukan baked cheesecakes, but so far I haven't found one for a non-baked, refrigerated cheesecake that I enjoy so much. This recipe combines two different recipes I found on the internet so full credit to their original owners, all I did was combine them to make a refrigerated cheesecake.

Ingredients
For the Base

• 5 tblespoons oat bran
• 2 tablespoon powdered skim milk
• a pinch of sea salt or kosher salt
• 1/2 teaspoon cinnamon
• 1 tablespoon sweetener
• 4-5 tablespoons skim milk

For the Cake

• 1 cup low fat cream 
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon rind
• 3 teaspoons gelatine, dissolved in 1/4 cup boiling water (let to sit for 5-10 minutes)
• 3/4 cup sweetener (this is the exact measurement for sugar comparative sweeteners, if you are using a strong sweetener please adjust) 
• 500g Light Philadelphia cream cheese, softened (use the block if possible, it has a much better texture and taste for this cake)

Method

Preheat oven to 200C (400F) Lightly grease a cake tin, and line with baking paper. The best type of cake tin to use for this is one with  a removable base/sides as this cake cannot be tipped upside down to get it out of a tin.

Combine dry ingredients for base, carefully add skim milk one tablespoon at a time until you feel the mixture is at the correct consistency; thick and not too runny. Pour into the baking pan and place in oven for 10 minutes. The base is completed when it no longer jiggles when you shake the pan.

Place base aside to cool.

Using an electric mixer beat the cream cheese and sweetener together until smooth.

Add in gelatine mixture and beat until it is smooth, do not over mix!

With the mixer on a low setting, slowly add cream, lemon juice and rind. Mix until combined.

Pour mixture over the base. Place in the fridge and allow it to set. Allow at least three hours to set, preferably overnight. 

Base recipe adapted from here: http://dukanrecipesbymariamartinez.blogspot.com.au/2013/01/low-carb-newyork-cheesecake.html

Cake recipe adapted from here: http://philly.com.au/recipes/creamy-lemon-cheesecake/

Hope you enjoy, let me know how it turns out.

x Stacey

Easy Pumpkin Soup

It's Autumn!!! I love the Autumn and Winter months, the fashion, the smells, the food... So in all honesty today was not Autumn like in the least. We are still rocking hot weather here, it was about 33 degrees here today (91 for those on the fahrenheit system) however there is a certain crispness to the evening tonight. 

To celebrate the arrival of Autumn, and to use up the butternut pumpkin that has been sitting around for a while I made a nice hearty batch of creamy pumpkin soup for dinner. Below you'll find my fail proof, know it like the back of my hand pumpkin soup recipe. I'm not sure where this came from as I've been cooking it since forever, and I'm sure the recipe has changed a bit along the way. As always this recipe is Dukan friendly

Pumpkin Soup

Ingredients

• 2 kg pumpkin, chopped (any kind you like, I prefer butternut for its sweeter flavour)
• 1 large onion, chopped (or 1 cup frozen chopped onion if you're being lazy, no judgement here)
• 1 litre vegetable stock 
• 300 ml light thickened cream
• 1-2 teaspoons pumpkin spice (depending on your preferences, if you don't have pumpkin spice, use a mixture of cinnamon and nutmeg)
• salt and pepper to taste

Method
Chop pumpkin and onion. Add to a large stock pot with vegetable stock and simmer until soft. (I find the longer the better as the pumpkin flavour infuses the stock)

When pumpkin is soft transfer mixture into a blender or food processor and blend until smooth (you may need to do this in batches)

Return mixture to heat. Stir in cream, salt, pepper, and spice. Allow soup to heat up again.

Serve and enjoy! (Serves 4)


I love this recipe as it's so easy to do and tastes delicious. Perfect for after a busy day or to warm your cockles on a really cold night. 

x Stacey

Iced Lamington Mocha

Lamingtons are one of those wonderful Australian sweets that were very much part of my childhood (lamington drive fundraisers anyone?). Unfortunately the sponge cake, chocolate sauce and coconut concoction is not particularly healthy. However being the coffee addict that I am I have found a way to still enjoy the flavours of a lamington without doing too much damage to my waistline. Below is my Summer Monday morning pick me up; the lamington mocha.

Iced Lamington Mocha

Ingredients
1 shot espresso/small coffee
Skim milk
2 teaspoons sugar/sugar substitute (I like natvia because it's all natural)
1 teaspoon cocoa powder 
1/2 teaspoon vanilla extract 
1 teaspoon coconut extract 
Ice

Method
Place cocoa powder and sugar/sugar substitute in an empty mug.

Pour coffee into mug and stir to combine.

Add vanilla and coconut extract to mix and stir.

Place ice into a tall cup and pour coffee mix over.

Top up with skim milk as desired and stir.

Top with whipped cream if desired (because who doesn't love whipped cream on top of their coffee).

This could also be made hot, just heat up milk in the microwave for a minute or two.


Enjoy

x Stacey

Dukan Style Cabbage Rolls

For most people lose weight/get fit is their new years resolution. For the truly dedicated by late February they are still on the bandwagon. My family are currently doing the Dukan diet (although I have slipped up quite a bit) and it's easy to see our waistlines shrinking while eating lots of yummy foods and even some sweets (I'll post more about those later). 

For anyone else out there who is doing the Dukan (or even people who aren't because this recipe is super yummy) I have modified a cabbage roll recipe to comply with the diet for protein vegetable days.

Dukan Style Cabbage Rolls 

Ingredients

8 whole leaves  from the outer part of the cabbage (as big as possible)

225 g uncooked lean ground beef  

1 1/2 cups cauliflower rice (grated raw cauliflower)

2 ½ tsp water  

1/4 cup oatbran

1 medium uncooked carrot(s), peeled and grated  

1 medium uncooked onion(s), finely chopped  

1 clove garlic clove minced  

1 large egg white  

1/2 tsp table salt  

1/4 tsp black pepper  

2 tsp olive oil  

800g canned diced tomatoes, with basil, garlic and oregano   

Method

Steam cabbage leaves either in microwave or on stove top. When they are soft cut off the thick white portion of the spine. Place aside for later

Combine beef, cauliflower rice, water, oat bran, carrot, onion, garlic, egg white, salt and pepper in a large bowl. Mix well.

Spoon about 1/4 cup of beef mixture onto center of each leaf. Fold up the cabbage leaf around the mixture.

Heat oil in a large stockpot over medium-high heat. Add cabbage rolls and sauté for a few minutes on each side. Add tomatoes and simmer. Reduce heat to low, cover and cook until beef mixture is fully cooked (about 30 minutes to an hour) stir occasionally to prevent rolls sticking.

Serve rolls on plate with tomatoes over the top or on the side.

Serves 4; yields 2 rolls per serving.

Adapted from the following recipe: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=66741

Enjoy

x Stacey