On my way to Greatness!!

the incredible shrinking woman....he,he,he...

Just now got on the scale to check my weight and body fat....it's been 7 days on my BFL official challenge (10 since I actually began on 8/28/06)... the scale reads one pound heavier, but a decrease in body fat percentage. If this scale is correct I have increased my muscle mass by 3.7lbs (in one week!) and decreased my body fat by 2.7lbs. Is that FREAK'IN crazy, or what??!!

That news calls for dessert!! Here's some recipes from the Body for Life website: http://www.bodyforlife.com/nutrition/articles.asp?cmsId=148

Guilt-Free Desserts
Nutritious, guiltless desserts to indulge in.
By Brett Hall

Forget the thought that eating any dessert will wreak havoc on your workout and nutritional program, because these desserts will leave you satisfied, and you won’t feel guilty afterward. They taste so good, you’ll swear they’re bad for you! Besides being low in fat, they can be topped with fresh fruit for added flavor. Combat your sweet cravings with the Decadent Chocolate Crepes or relax with a serving of Raspberry Mousse garnished with a light whipped topping. And the next time you’re craving a dessert, look to one of these recipes to fulfill your indulgence in a nutritious, guiltless way.

Lemon Squares
For a refreshing lemon taste, serve this dessert after a light lunch with friends. You’ll enjoy the nutritional satisfaction and added flavor it brings after your main meal.Makes 16

1 ¼ cups low-fat graham cracker crumbs
1 ¼ cups sugar substitute (good for baking)
¼ cup low-calorie margarine, at room temperature
Egg substitute equal to 2 eggs
3 tablespoons fat-free sour cream
1/3 cup lemon juice
1 tablespoon fresh grated lemon zest
1 tablespoon all-purpose flour
1 tablespoon vanilla soy protein powder
¼ teaspoon baking powder

Preheat oven to 350 degrees. Prepare an 11 x 7-inch baking pan by spraying it with butter-flavor fat-free cooking spray. Gently combine one cup of graham cracker crumbs with ¼ cup of the sugar substitute and the margarine in a medium-size bowl until the mixture is even and crumbly. Press the mixture into the bottom of the prepared pan and bake it for about five minutes. Stir in the fat-free sour cream, lemon zest and lemon juice. Add the remaining sugar substitute, flour, vanilla soy protein powder and baking powder, mixing well to combine. Pour the lemon mixture evenly over the crust and bake for another 10 minutes. Sprinkle the rest of the graham cracker crumbs over the top and spray the top lightly with the cooking spray.

Continue to bake for another 10 minutes. Let the pan cool for at least 15 minutes before cutting into 16 squares. Refrigerate and serve chilled.

Nutritional value per serving:Calories: 134Fat: 5 gramsProtein: 9 gramsCarbs: 17 grams

Raspberry Mousse
Relax and indulge yourself with this moist raspberry mousse and top it with light whipped cream. You’ll feel guilt-free even after the last bite!Serves 8

(1) 8-ounce container fat-free raspberry yogurt
1 tablespoon vanilla soy protein powder
1 ½ cups light whipped topping
2 cups of fresh or frozen and thawed raspberries

In a large bowl, stir the vanilla soy protein powder into the yogurt until thoroughly combined. Fold the whipped topping into the yogurt mixture. Add the raspberries and chill in the refrigerator at least one hour before serving.

Nutritional value per serving:Calories: 79Fat: 2 gramsProtein: 5 gramsCarbs: 7 grams

Apple Pear Cobbler
A great-tasting fall dessert for when family and friends are over and you want to create something healthy. You can make it with fresh sliced peaches, berries or any combination of fruit.Serves 4

1 cup cored, peeled and sliced Golden Delicious apples
1 cup cored, peeled and sliced Bosc pears
2 tablespoons orange juice
¼ cup whole-wheat flour
1/3 cup rolled oats
1 scoop vanilla soy protein powder
2 tablespoons canola oil
2 tablespoons brown sugar substitute
1 teaspoon vanilla extract
Light whipped topping (optional)

Preheat oven to 350 degrees. Lightly spray an 8 x 8-inch baking pan with fat-free butter-flavor cooking spray. In a medium bowl, combine the apple and pear slices with the orange juice, tossing to coat. Place the sliced fruit evenly into the prepared baking pan. In another medium-size bowl, combine the flour, oats, vanilla soy protein powder, oil, brown sugar substitute and vanilla extract. Stir the flour mixture with a spoon until it resembles the texture of granola. Sprinkle it over the sliced fruit. Bake for about 25 minutes. Serve warm with a dollop of light whipped topping, if desired.

Nutritional value per serving:Calories: 201Fat: 6 gramsProtein: 8 grams

Cheesecake
Cheesecake is a favorite for many, especially when it’s low in fat. Top it with a variety of fresh fruit or add sweetness to it with fat-free chocolate syrup.Serves 8

¾ cup egg substitute
10 ounces silken firm tofu, drained well and cubed
1 cup fat-free ricotta cheese
1 scoop vanilla soy protein powder
½ cup sugar substitute (good for baking)
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 8-inch low-fat graham cracker crust
Chopped fresh fruit and/or berries (optional)
2 tablespoons fat-free chocolate syrup (optional)

Preheat oven to 325 degrees. In a food processor, combine first seven ingredients and process until smooth. Pour into the pre-made crust. Bake for 35 to 40 minutes. Remove the cheesecake from the oven and let it cool at room temperature for about 15 minutes. If desired, top it with chopped fresh fruit or berries and/or chocolate syrup. Refrigerate for at least an hour before serving. Slice into eight pieces.

Nutritional value per serving:Calories: 160Fat: 6 gramsProtein: 10 gramsCarbs: 20 grams

Decadent Chocolate Crepes
Give your chocolate craving a fix with these delicious crepes. This finished dessert is also great garnished with fresh raspberries, strawberries or mandarin oranges. Make the crepes ahead of time and store between sheets of wax paper in an airtight container in the refrigerator.Serves 8Crepes:

2/3 cup all-purpose flour
2 tablespoons cocoa powder, unsweetened
¼ cup sugar substitute
1 ¼ cups skim milk
½ cup egg substitute
1 tablespoon reduced fat margarine, melted
1 teaspoon vanilla extract

Make the crepe batter by combining the flour, cocoa and sugar substitute in a food processor. Add the skim milk, egg substitute, margarine and vanilla. Process all of these ingredients until smooth. Pour the batter into a bowl and let it stand at room temperature for about 30 minutes.Spray a small non-stick skillet with fat-free butter-flavor cooking spray and heat over medium-high heat. Pour three tablespoons of the batter into the skillet and move the pan back and forth, swirling to cover the hot pan surface with the batter. Cook for two minutes or until the edges of the crepe is brown and the top of the crepe is dry. Carefully turn the crepe with a spatula and cook for another minute. Remove the crepe onto a sheet of wax paper to cool. Repeat with the remaning batter, spraying the skillet with additional cooking spray as needed. Stack the cooling crepes between pieces of wax paper to prevent them from sticking together.Spread 3 tablespoons of the chocolate filling evenly over the center of a crepe and roll it up. Repeat with the remaining crepes. Place each crepe on a plate and drizzle with some fat-free chocolate sauce and grated orange zest, if desired.

Filling:
4 ounces fat-free cream cheese, softened
1 (1-ounce) box chocolate sugar-free instant pudding mix
1 scoop chocolate soy protein powder
1 ½ cups skim milk

To make the filling, beat the cream cheese in a medium-size bowl with an electric mixer, set at high speed. When the cream cheese is smooth, set it aside. In another medium bowl, combine the chocolate pudding with the chocolate protein powder. Add the milk and prepare the pudding mixture according to the package directions.

Topping:
¼ cup fat-free chocolate sauce
4 teaspoons grated orange zest (optional)

Nutritional value per serving:Calories: 161Fat: 2 gramsProtein: 10 gramsCarbs: 27 grams

~~~~~~More tomorrow....have a wonderful BFL Day!!!!