Ph. 1 Breakfasts, aka "If I eat another egg I'm gonna puke!"

These are all from www.southbeach-diet-plan.com
I haven't tried them all - let me know if you like them or not!

Mock French Toast
which comes out more like crepes. Makes about 4 crepes.

• 1 c. part-skim ricotta
• 1 egg + 1/4 c. Egg Beaters (or use 2 eggs)
• 2 packets Splenda
• 2 tsp. vanilla
• cinnamon (to taste)

Blend everything in blender. Spray frying pan with cooking spray. Cook each crepe over medium to low heat (it takes awhile to cook--don't touch them until they look sort of dry on top). They are very delicate and are sometimes difficult to flip. The trick is not to be too hesitant -- they bend a bit when you're trying to slip the spatula underneath, but just keep pushing and then flip quickly! Some of mine ripped, and some I was able to flip in one piece. Either way, they were delicious and a great alternative to something like pancakes or french toast (definitely more crepe-like, though).

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Mock Cinnabon:

• 1/2 C. cottage cheese
• 1 pkt. splenda
• tsp cinnamon
• few pecans

blend with fork
15 sec. in micro to take off chill

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Flaxseed Muffin recipe:

• 3eggs,
• 1/4 cup plus 2 tbsp. oil
• 1/4 cup sugar free syrup, such as Da Vinci
• 2 tbsp. water
• 1 tbsp. vanilla
• 1 cup flaxmeal
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 2 tbsp. cinnamon 1/8 tsp salt

In a medium, bowl, beat the eggs with a fork. Beat in oil, syrup, water and vanilla. In small bowl combine remaining ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into well greased muffin cups (without paper) Bake at 350 F 12-15 minutes, Remove from tin at once to cooling rack. Store in fridge!
(you can use 12 pkts splenda and about a teaspoon of vanilla instead of syrup)

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Flaxseed meal "Pancake"

For 2 medium size pancakes:

• 1/2 c. all-white liquid egg substitute
• 3 Tbsp. ground flaxseed meal
• 1 tsp. baking powder
• approx 1/2 tsp. vanilla
• 2 pkts. Splenda
• cinnamon and nutmeg to taste

M all ingredients in a small measuring cup. (the baking powder blobs up so you have to stir really well until they dissolve.)

Spray a pan with non-stick spray and pour half of the mixture in. It will immediately sort of fluff up like a pancake. Brown on one side and flip. I think the time varies, about 2 minutes on each side.

The "frosting" for this is optional.

"Frosting"

• 2 Tbsp cream cheese
• vanilla
• 1/2 pkt Splenda

or a small amount of yogurt on top

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Flaxseed Meal Pancake

• 2 eggs
• 3 Tbsp. ground flaxseed
• 1 Tblsp. psyllium husks
• 1/8 tsp. salt
• 2 packets splenda
• 1 tsp. baking powder
• dash vanilla

Stir until combined, let sit a couple minutes to thicken, add a couple tsps of water if you think its too thick. Pour into oiled or pammed skillet and brown on both sides. Makes 2 big pancakes. Serve with sugar free maple syrup or fresh fruit in P2.

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Flaxseed "pancake" turned mock cinnabon:

After making the "pancake" (above) make this filling:

• 1 oz ff or lite cream cheese or 1/4 c ricotta, or 1/4 cottage cheese
• (cottage cheese works but is thinner when warmed)
• vanilla to taste
• 1-2 packets of Splenda
• cinnamon to taste

Micro anywhere between 10-25 second sjust to warm the cheese and stir until consistency is thinner.
Spread half of themixture on the pancake and roll.
Then "frost" the outside with the remaining mixture, sprinkle with a dash more of cinnamon and ground nuts of your choice.

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Crepes

Filling mix:

• 1/4 cup. ricotta or cottage cheese
• splash lemon juice (optional)
• dash cinnamon
• 1 packet of Splenda (you could add a dash of cocoa powder here, too)

Crepe mix:

• 2 eggs
• 2 tablespoons low fat or part-skim ricotta cheese
• 1/2 teaspoon cinnamon (can also use a dash of nutmeg if desired)
• 1 to 1 1/2 teaspoons vanilla extract
• 1 packet of Splenda

Spray a small skillet or crepe pan with cooking spray, and heat the pan. Mix the filling in a small bowl and set aside.

Mix the crepe ingredients: Beat eggs with fork in medium-size bowl. Add remaining ingredients and beat until blended. Pour crepe mixture into the pan and cook until top looks dry and cooked. Put the filling mixture in a line down the middle and roll the crepe over it.

If desired, top with more ricotta cheese, sugar-free syrup of any flavor, more cinnamon, a little RediWhip.

Note: You could also flip it like a pancake and top with the filling mix and other desired additions.

In Phase 2, you could add blueberries or strawberries to the filling or serve on the side.

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Baked Custard (Phase 1)

• 4 large eggs
• 1/2 cup splenda
• 1/2 teaspoon salt
• 1 (12 fluid ounce) can evaporated skim milk
• 1 cup water
• 1 teaspoon vanilla extract
• ground nutmeg

1 PREHEAT oven to 350 degrees F.
2 COMBINE eggs, sugar and salt in large mixer bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into

six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 13 x 9-inch baking pan; fill pan with hot water to 1-inch depth.
3 BAKE for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely.

Refrigerate until ready to serve.