Cottage Cheese Surprise South Beach Phase 1 Food

LEMON CHEESECAKE - SOUTH BEACH

Steps:

• Preheat oven to 400.
• Coat a 10" springform pan with cooking spray and line the sides with a double layer of 6"-wide (high) waxed paper.
• In a large bowl, with an electric mixer on medium speed, blend the ricotta cheese, cottage cheese, 1/2 cup of the sugar substitute, and sugar until smooth. Beat in the cornstarch, lemon juice, flour, eggs, and 2 teaspoons of the vanilla extract. Pour the batter into the prepared pan.
• Bake for 1 hour and 10 minutes, or until the top of the cake is brown.
• Turn the oven off and allow the cake to remain in the oven for 1 hour longer.
• In a medium bowl, combine the sour cream, the remaining 1 tablespoon sugar substitute, and the remaining 1 teaspoon vanilla extract. Spread over the cheesecake and return to the oven for 10 minutes, or until the topping is set. Refrigerate for 8 hours or overnight before slicing.

COTTAGE CHEESE SURPRISE (SOUTH BEACH - PHASE 1)

Steps:

• Stir the jello into the cottage cheese thoroughly.
• Fold in the Cool Whip.
• Stir in the nuts.
• Chill.

STRAWBERRY SHIMMER - SOUTH BEACH

Steps:

• Coat a 4-cup mold with cooking spray.
• In a small bowl, dissolve the gelatin in the boiling water. Add the strawberries and stir until the strawberries thaw. Chill for 30 minutes, or until thickened. Beat with an electric mixer on medium speed until frothy. Fold in the yogurt. Pour the mixture into the prepared mold and chill for 1 1/2 hours, or until firm.

SOUTH BEACH OVERNIGHT SLAW

Steps:

• In a large bowl, whisk together the sugar substitute, lemon juice, vinegar, celery seed and garlic salt. Add cabbage & slice green onions. Toss lightly, cover and refrigerate overnight. Add sliced radishes immediately before serving.

PHASE 1 - SOUTH BEACH POACHED EGGS WITH CHERRY TOMATOES AND SCAL

Steps:

• In a small nonstick skillet, heat oil over medium heat. Add scallions and cook until fragrant and beginning to soften, about 2 minutes. Add tomatoes and salt; cook, stirring occasionally, until tomatoes have softened and given off some of their juices, about 3 minutes. Remove the pan from the heat, cover, and keep warm.
• Bring a large saucepan of water to a boil; add vinegar. Crack 1 egg into a cup. Gently slide egg into the water. Repeat with the remaining egg, using a slotted spoon to keep eggs separated from each other, if necessary. Cook at a simmer until yolks are lightly set, 3-4 minutes.
• Divide tomato-scallion mixture between 2 shallow bowls. Top each with an egg. Spoon any remaining liquid from the tomato mixture over the eggs.
• Serve warm.