Out of dentists office..

How bad was it? Well, let's just say the new dentist called the old dentist after examining me and suddenly the old dentist is refunding my money. The new dentist then spent 3 hours working on me and is seeing me again tomorrow! This is the first fluid I've had in over 24 hours.
edited to add; we stopped to get Morts frozen custard (because I hadn't eaten or drank anything in over 24 hours and husband thought he was giving me a treat that I could actually eat) and I promptly vomited it and at least 1/2 of the chai up in the parking lot at husbands work where he stopped to tell his employer what had happened. Lovely huh. I got home dumped on the custard that I hadn't vomited and passed out.

more lilith photos

Lilith enjoys a panda cupcake!

Let them have Cake! okay maybe not these cakes..

Gotta love some of these cakes, were the decorators trying to be ironic? or did they just suffer from bad taste? Next time you are craving cake, just picture some of these and I bet your diet will be safe!
check out cake wrecks here!

healthy berry tart

healthy berry tart
start with a premade low fat gram cracker crust
16 oz fat free cream cheese, softened
1/2 cup splenda for baking
2 tsps vanilla
4 cups mixed berries
mix the vanilla, cream cheese and splenda together and spoon into the pie crust then top with the mixed berries. Chill in the refrigerator for a couple of hours to set and then serve.

low sugar ambrosia

low sugar ambrosia
2 cups (sugar free if you can find them)mini marshmallows
2 cups unsweetened flaked coconut
2 large cans lite fruit cocktail
3 bananas sliced
1 tub fat free cool whip
1 small package sugar free jello in your choice of flavors
mix together and let set in the refrigerator for 2 hours then serve chilled

popsicle recipies from Cristy in TX

Pineapple upside down cake popsicles

1 can crushed pineapple, well drained (in water or it's own juice, not syrup)

1/2 cup of ypgurt

2 oz reduced fat cream cheese

hand full of pecans, or whatever nuts you like

1 oz pineapple SF syrup

2 oz caramel SF syrup

(you can add cherries but i didnt have any)

Mix all ingredients with a fork in a 2 cup container, spoon into popsicle molds (look out for bubbles), Freeze and enjoy. Depending on mold size, Makes 6 popsicles.

I also made banana nut the other night.

Banana Nut popsicles

1 ripe bannana, mushed

1/2 cup yogurt

1 oz cream cheese

1oz ricotta

2oz caramel syrup

1/4 cup of milk

handful of chopped nuts, i used pecans

splenda to taste (it should be sweeter then you would usually make things since frozen things numb your taste buds, so you need to increase the flavor factor)

Mix all together and spoon into molds. Makes 6.

A good public service announcement

recipes from Eating for Life by Bill Phillips

Although the recipes call for myoplex lite protein powders (he does alternate say any low carb/low sugar protein powder (soy or whey) with at least 24 grams of protein, will work also), you can use your favorite protein powder instead. These recipes are great for new post ops and people on the soft or pureed food stages.
Buy your here!
http://astore.amazon.com/luvsexsraving-20/detail/0972018417

Strawberry Banana Smoothie
12 oz cold water
1 packet vanilla Myoplex Lite
1 small banana
6 frozen strawberries
pour cold water in blender. then add myoplex powder and blend on medium for 30 more seconds. add frozen strawberries and blend on high speed until smooth, about 30 more seconds.

Pina Colada
12 oz cold water
1 packet vanilla Myoplex lite
1/2 cup unsweetened pineapple chunks
1/4 tsp coconut extract
6 ice cubes
pour cold water in blender. then add myoplex powder and blend n medium speed for 15 seconds. Add pineapple chunks and coconut extract; blend for 30 seconds. add ice cubes and blend on high speed until smooth, about 30 more seconds.

Cookies and cream
12 oz cold water
1 packet vanilla Myoplex lite
1/4 cup Cool Whip Lite
6 ice cubes
3 chocolate wafer cookies
pour cold water in blender. Add Myoplex powder and blend on medium speed for 15 seconds. pour into a tall glass, serve and enjoy


Very Cherry
12 0z cold water
1 packet chocolate Myoplex lite
1/3 cup frozen cherries, unsweetened
6 ice cubes
pour cold water in blender. then add Myoplex powder and blend on medium speed for 15 seconds. Add frozen cherries; blend for 30 more seconds. Add ice cubes and blend on high speed until smooth, about 30 more seconds.

Sparkling Orange
12 oz diet orange soda
6 oz light, fat-free orange flavored yogurt
1 scoop (about 24 grams of protein) vanilla protein powder (whey or soy)
1/2 orange, peeled
6 ice cubes
our orange soda in blender. then add yogurt and protein powder; blend on medium speed for 15 seconds. Add peeled orange and blend for 30 more seconds. add ice cubes and blend on high speed until smooth, about 30 more seconds.

Apple pie a la mode
6 oz cold unsweetened apple juice
6 oz cold water
1 packet vanilla Myoplex lite
1/2 tsp Butter Buds
1/4 tsp cinnamon, divided
6 ice cubes
2 tbsp Cool Whip Free
pour cold apple juice and water into blender. then add Myoplex powder and blend on medium speed for 15 seconds. Add Butter Buds and half the cinnamon; blend for 30 more seconds. Add ice cubes and blend on high speed until smooth, about 30 more seconds.

Chocolate Peanut Butter Blend
12 oz cold water
1 packet chocolate Myoplex Lite
1 tbsp natural peanut butter
6 ice cubes
pour cold water in blender. then add Myoplex powder and blend on medium speed for 15 seconds. Add peanut butter; blend for 30 more seconds. Add ice cubes and blend on high speed until smooth, about 30 more seconds.

All that Razz
8 0z light, fat-free, sugar free vanilla yogurt
1 scoop(about 24 grams of protein) vanilla protein powder (soy or whey)
1/2 cup fresh or frozen red raspberries
1 squeeze of lime juice
sugar substitute, to taste
3 ice cubes
spoon yogurt into blender. Add protein powder and blend at low speed until smooth, about 30 seconds. Add raspberries, lime juice and sugar substitute. Blend on high speed until smooth, about 30 more seconds.

Anyday Sundae
1/2 cup skim milk
1 scoop (about 24 grams of protein) vanilla protein powder (whey or soy)
2 cups frozen banana slices (about 2 medium bananas)
4 tsp sugar free chocolate syrup
4 tbsp fat free Reddi-whip
2 tsp chopped nuts
2 maraschino cherries
pour the skim milk into blender. add protein powder and blend on high speed for about 15 seconds. Add frozen banana slices and blend on high speed for 45 seconds or until smooth (stopping blender to stir with spoon and scrape down sides as needed). Spoon into 2 dessert bowls. Top each sundae with 2 tsps of chocolate syrup, 2 tablespoons of Reddi-Wip, a teaspoon of chopped nuts and a cherry.

Banannas Foster Style
1 banana, sliced
2 tbsps sugar-free maple syrup
1 portion low-fat cottage cheese (about 1/2 cup)
lightly coat a small nonstick skillet with butter flavored cooking spray and place over medium heat. Add sliced bananas and fry for about 1 minute. Add maple syrup to the skillet and gently stir to coat the banana slices; continue to cook for another minute. place cottage cheese on a small serving plate and microwave on high until heated through, about 20 seconds. top cottage cheese with maple-glazed banana slices

Berry Parfait
1/2 cup strawberries, sliced, fresh or frozen, thawed and drained
1/2 cup blueberries, fresh or frozen, thawed and drained
2 packets sugar substitute (Splenda or Equal)
2 portions low-fat cottage cheese (about 1 cup)
6 oz light, fat-free vanilla yogurt
1/4 tsp vanilla extract
1/4 tsp almond extract
place strawberries in a small bowl and sprinkle with a packet of sugar substitute. Place blueberries in a separate small bowl and sprinkle with the second packet of sugar substitute. In a medium mixing bowl, combine cottage cheese, vanilla yogurt, vanilla extract and almond extract, mix well. Layer blueberries, then yogurt mixture and strawberries in two parfait glasses.

Fortified Fudgesicle
1/2 cup fat-free (sugar free or sugar reduced if you can find it) evaporated milk
1 1/2 cup low-fat cottage cheese
1 package (4 serving size) fat-free, sugar-free chocolate instant pudding mix
pour fat free evaporated milk in blender. Add cottage cheese and blend at medium speed until smooth, about 45 seconds. Add the pudding mix and blend on high speed until thick and creamy, about 45 more seconds (stopping blender to stir with spoon and scrape down sides as needed)
spoon pudding mixture into 6 popsicle molds or paper cups. insert wooden sticks and place in freezer for about 3 hours.

Black Forest Pudding
1 cup cold skim milk
1 packet chocolate Myoplex lite
2 tbsp fat-free, sugar free chocolate instant pudding mix
1/2 cup sugar-free cherry pie filling
1/2 cup Cool Whip Free
Pour skim milk in blender. Then add Myoplex powder and blend on medium speed for 15 seconds. Add pudding mix and blend on high speed until thick and creamy, about 45 seconds (stopping blender to stir with spoon and scrape down sides as needed). Spoon layers of pudding and cherry pie filling in 2 dessert glasses. Chill in refrigerator for at least 20 minutes. Top each with a dollop of Cool Whip.

Banana Cream Pudding
1 cup skim milk
1 packet Myoplex lite
2 tbsp fat-free, sugar-free banana instant pudding mix
1 banana sliced
1/2 cup Cool Whip Free
pour skim milk in blender. Then add Myoplex powder and blend on medium speed for 15 seconds. Add pudding mix and blend on high speed until thick and creamy, about 45 more seconds (stopping blender to stir with spoon and scrape down sides as needed) Spoon into 2 dessert glasses and chill in refrigerator for at least 20 minutes. Top each serving with half the banana slices and a dollop of Cool Whip.

Strawberry cheesecake
1 cup low-fat cottage cheese
1 tbsp vanilla extract
3 tbsp Splenda granular
12 oz fat-free cream cheese, softened at room temperature
1 cup egg substitute
1 ready crust reduced fat graham cracker crust
1/2 cup fat-free sour cream
2 tsp sugar substitute
1 cup fresh strawberries, sliced
preheat oven to 35 degrees. Spoon cottage cheese into blender and blend until smooth, about 30 seconds. Add vanilla extract and Splenda; blend for about 15 more seconds. Add the softened cream cheese and blend for about 30 seconds, scraping down the sides as needed. While blending, gradually add the egg substitute and continue to blend until smooth, about 45 seconds. Pour cheese filling into ready crust and bake until set, about 35 minutes. Remove cheesecake from oven and cool for about 15 minutes. Then cover and refrigerate for at least 2 hours. Prior to serving, in a small mixing bowl, combine sour cream and sugar substitute. Slice cheesecake into 8 portions, top with sliced strawberries and sour cream.

Golden Pancakes
1 cup uncooked whole-grain oats (not instant)
6 egg whites
1 cup fat-free cottage cheese
1/4 tsp ground cinnamon
2 packets sugar substitute
1/2 cup sugar-free maple syrup
1/4 cup mixed berries
Lightly coat a nonstick skillet or griddle with cooking spray; place over medium heat. In a blender, combine oats, egg whites, cottage cheese, vanilla, cinnamon and sugar substitute. Blend on medium speed until smooth, about 1 minute. Pour batter, about 1/4 cup at a time, onto hot skillet. Cook pancake until bubbly on top and dry around the edges, about 3 minutes. While pancakes are cooking, microwave maple syrup until warm, about 20 seconds. Place a portion of pancakes on 2 separate plates. Top with warm maple syrup and mixed berries.

Chocolate Oatmeal
1/3 cup uncooked whole-grain oats (not instant)
1/2 cup water
1 scoop (about 24 grams of protein) chocolate protein powder (whey or soy)
1 tbsp natural peanut butter
sugar substitute, to taste
1/2 cup skim milk
In a bowl, combine oats, water and protein powder. Microwave on high until oats are cooked, about 2 minutes. Stir in the peanut butter and add sugar substitute to taste. Pour milk on top.

Vanilla Nut Cereal
3 tbsp Cream of Wheat cereal (not instant)
3/4 cup water
1 scoop (about 24 grams of protein) vanilla protein powder (whey or soy)
1/4 tsp ground cinnamon
sugar substitute, to taste
1 tbsp slivered almonds
1/4 cup skim milk
In a bowl, combine Cream of Wheat, water and protein powder. Microwave on high for 1 minute. Stir, then return to microwave for 30 seconds. Stir again, and microwave for 30 more seconds if needed, to thicken. Sprinkle with cinnamon, sugar substitute and slivered almonds. Pour in milk and serve.

Pie, Pie, me ole my I love pie!

Some recipes I got from the quixoticwls message board.
Banana Cheesecake
2 8 oz packages of fat free cream cheese.
1 8oz tub of cool whip
1/3 cup splenda
1 banana sliced
2 teaspoons banana flavoring or to your liking
1 reduced fat graham cracker crust.

Let the cheese warm up, it will be nice and soft. Do NOT use creamy cream cheese, use the bricks. Put it in a mixer and whip it a bit to where it is creamy. Add the splenda and mix. Then add the cool whip. Blend this all together real good, Then add the banana flavoring. Stir in really good. Then add the sliced banana's and fold into the pie. Refrigerate and enjoy

Sugar Free Pineapple Cream Pie Recipe
Ingredients
1-1/2 C. cold milk
1 pkg. sugar free instant Vanilla pudding
1 pkg. light cream cheese,softened
1 (8 oz.) can sugar free pineapple, drained
Directions
Set milk out to bring to room temperature.
In medium bowl, gradually add milk to cream cheese.
Mix until smooth.
Add pudding and mix; beat until smooth.
Add pineapple; mix well.
Pour into baked 9 inch pie crust.
Refrigerate 1 hour before serving.
Serve with whipped topping.


Coconut Banana Chocolate Cream Pie
INGREDIENTS
1 1/3 cups cold water
2/3 cup nonfat dry milk powder
1 (1.4 ounce) package sugar-free instant chocolate pudding mix
1 cup reduced-fat whipped topping, divided
1/2 teaspoon coconut extract, divided
2 medium ripe bananas, cut into 1/4-inch slices
1 chocolate crumb crust (9 inches)
1 tablespoon flaked coconut, toasted
DIRECTIONS
In a bowl, stir water and milk powder until powder is dissolved. Add pudding mix; whisk for 1-2 minutes or until thickened. Fold in 1/4 cup whipped topping and 1/4 teaspoon extract. Layer banana slices in the crust; top with pudding mixture. Cover and refrigerate.
Combine remaining whipped topping and extract; spread over pudding. Sprinkle with coconut. Cover and refrigerate for at least 1 hour before serving

Cream Cheese Pudding

Snagged from the obesity help RNY message board;
CREAM CHEESE PUDDING
1 box SF FF Jello Pudding
2 cups skim milk
8 oz fat free cream cheese

Blend and pour into 6 4 oz. cups.

*Cheesecake flavor is great with a dollop of SF strawberry preserves
* Banana is good with sliced bananas
*Butterscotch is kinda odd
*Vanilla is nice witha couple fresh blueberries
* Chocolate is good with-- aw hell , just stick your whole face in it! Nutritionally: (per half cup) Calories: 85 Fat: 0 Carbs: 11 Protein: 9

Holiday recipes!

Pumpkin Mousse Pie!
1 1/4 cups cold fat free milk
1 package (4 serving size) vanilla fat free sugar free instant pudding & pie filling
1 tablespoon pumpkin pie spice
1 cup canned pumpkin
1 tub (8 oz) frozen reduced fat non-dairy whipped topping, thawed and divided
1 reduced fat graham cracker pie crust

In a large bowl beat milk, pudding mix, and spice with a mixer (low speed) for 1 1/2 minutes. Mix in pumpkin. Fold in half of the whipped topping. Spread in crust.
Top with remaining whipped topping.
Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.
Makes 8 servings.

Mini Cherry Chesecakes
18 low-fat graham cracker squares
1/4 cup packed brown sugar (WLS patents use Splenda Brown Sugar Blend 2 tbsps)
1/3 cup light butter

filling;
1 8oz package fat free or reduced fat cream cheese at room temperature
1/4 cup splenda
2 tsps vanilla
1 8oz container of fat free non-dairy whipped topping

cherry topping;
1 lb. bag non-sweetened frozen cherries
2 tbsps Splenda
1 tbsp cornstarch
1/4 cup water

To make the crust, seal the graham crackers in a zip-top bag and use a rolling pin to crush them into fine crumbs. Put the crumbs in a medium bowl. Add melted light butter and brown sugar until mixed well.
Divide the crumb mixture evenly among 16 miffin cups. Press the crumbs firmly into the bottom of each muffin cup, then place the muffin tins in the freezer for 20 minutes.
While the crust is in the freezer, combine the cream cheese and Splenda in a large bowl and beat them together until smooth. Add the vanilla and light whipped topping, and beat at low speed until well blended. Don't overbeat.
Spoon the cheesecake filling into the chilled crusts and refrigerate for at least four hours or until well chilled.
To make cherry topping, combine ingredients in a saucepan and cook over low heat, stirring often, until mixture is thickened and bubbly.
Let the topping cool, and spoon about 1 1/2 tbsps of cherry topping over each mini cheesecake just before serving. Makes 16 servings! Calories 155 each

More Protein better than rice pudding!
1 cup low fat or fat free cottage cheese, small curd
1 tsp instant sugar free instant vanilla pudding
3 tbs fat free milk
2 tsp raisins
pinch of cinnamon
In a medium bowl, combine cottage cheese and pudding mix.
Add milk and stir. add raisins and cinnamon, and stir again until all ingredients are evenly combined.
cover and refrigerate for 15 minutes.