From member ........
ARC Gail Note: It’s a special occasion. Wearing a party hat without getting any cake makes you feel deprived. You don’t want to be the only person in the room not enjoying cake. That’s where this recipe comes in…
As written, this recipe contains 6 portions, each containing 2 oz protein, ½ cup carb and somewhere between 4-7 tablespoons of Veggie A. Because of the Veggie A, the recipe is automatically relegated to lunch or dinner only. In theory, you could have 1/6 of this cake plus a large salad or generous portion of free veggie and call it a meal—except that cake for lunch or dinner isn’t really the type of relearning experience Michael Thurmond had in mind when devising this plan. So how about a compromise? For those rare special occasions, try this: eat half your normal portion protein, half your normal quantity of carb and a FULL portion of veggie. Slice this cake into twelve small servings and enjoy yours slowly and in small bites. Rejoice in the fact that you’ve managed to stay on plan and have a healthful meal plus a bit of a special occasion dessert, all the while learning an exercise in moderation you’ll be putting to use when Living Lean.
- 12 egg whites
- 1¼ cup Splenda
- 1 teaspoon almond extract
- 1¼ teaspoon pumpkin pie spice
- 1½ cups oats
- 1 lb carrots peeled and pureed
- ¼ teaspoon cream of tartar,** optional
Preheat oven to 350 degrees. Peel and puree (very fine) carrots and set aside. Beat egg whites and cream of tartar until soft peaks are formed. Gradually beat in Splenda, almond extract, and pumpkin spice. Slowly mix in pureed carrots and oats until well blended. Pour into a nonstick 9x9 pan and bake for 40-45 minutes until toothpick inserted comes out clean.
Cool and cut into 6 equal pieces and enjoy!.
** ingredient is not recommended for use during the reduction phase of program. See "General Food and Cooking" FAQ for more detail.
Compatible with Body Type:
This Recipe Contains: Protein A, Carb B, Veggie A