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    140 Recipes

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    This recipe is similar to my Breakfast Cheesecake for South Beach Diet but this uses cream cheese (or neufchatel) and Greek yogurt. I've been trying to convert some recipes using whipped cottage cheese to recipes that use Greek yogurt, and this one is another keeper, I think. The vanilla and lemon versions are the same except that the lemon version calls for lemon rind and lemon juice, plus some additional sweetener.

    Recipe #495459

    I had been wanting to make cheesecake with Greek yogurt. I whipped this up tonight, making a composite of a few different recipes, including recipe #466606, which is incredible if you want a full-fat version of pumpkin cheesecake pie (made with cream cheese). I baked this in a metal pie pan; you should reduce the oven temperature by 25 degrees F. if using a glass pie pan.

    Recipe #495038

    From - posted for safekeeping; not tried. Adjust baking time for size of mold used. I am guessing that these would go in muffin tins or someting similar; prep time is also a guess as is number of servings. See note below on how to substitute regular canned pumpkin for pumpkin pie filling.

    Recipe #494962

    Adapted from an old newspaper clipping by food writer L. Pappas, posted for safekeeping. I made it without the water bath; left cheesecake in turned off oven until oven completely cooled. A keeper! This is the source recipe for my recipe #460342 “Breakfast Cheesecake” for South Beach Diet, also posted here.

    Recipe #494880

    By scoochmaroo... Posted for safekeeping - I haven't tried this recipe, but it sounds awesome! Prep time is a wild guess, and note that the baking time will vary with the size of the muffins. This recipe yields 12 standard muffins; you will need to adjust for other sizes.

    Recipe #494832

    An old favorite, posted for safekeeping. This is basically an orange version of chocolate chip cookies baked in a pan and cut into squares. It can also be baked as drop cookies (see note below).

    Recipe #494530

    Found this on and have not tried it yet; posted here for safekeeping. Prep time is my best guess.

    Recipe #494480

    Given to me by a friend - posted for safekeeping. I haven't tried this yet. Guesstimated cooking time: about 1.5 hours (the recipe did not specify the time).

    Recipe #494299

    I concocted this on new year's eve and am posting it. Gotta join a gym this week!

    Recipe #492715

    Caution – this contains raw egg. I made this up when I wanted something like a breakfast shake that tasted like cheesecake. This is thicker than a smoothie because of the larger proportion of cottage cheese to yogurt, so I call it a “soup.” Makes one generous serving.

    Recipe #460585

    I adapted this from an old recipe for a lowfat cheesecake using sugar. Prep time does not include chilling time. When you get tired of eating eggs on the SB Diet, this will feel like a treat.

    Recipe #460342

    This is something I threw together today and am posting it for safekeeping. As with all salsas and salads, the amounts are just suggestions.

    Recipe #422267

    Posted so that I don't forget about it. I made this up with ingredients I had lying around. If it flops as an omelet -- which occasionally happens when I don't use enough oil and/or the skillet isn't hot enough when I begin -- it will still make great scrambled eggs. The chard and shallot are steamed instead of sauteed to make it lower fat. Use a skillet with a tight-fitting lid.

    Recipe #414456

    Another Mark Bittman recipe that I am posting for safekeeping. This one is also not specific in the amounts. I am guessing that the chicken is 1 pound. Prep and cooking times are also wild stabs. UPDATE 2-22-13: Today I tried making the sauce for the first time. I thought that the ingredients listed were fine, but the sauce seemed too bland. I doubled the lime juice and a couple of other seasonings, and added a little garlic powder, and I thought that made a significant improvement. It would be best for you to experiment and find the proportions of the ingredients that work best for you.

    Recipe #412908

    Another Mark Bittman recipe that I am posting for safekeeping. You can also use lamb, (preferably from shoulder or leg), boneless chicken or shrimp. Prep and cooking times are estimates.

    Recipe #412691

    Another yummy sounding, quick recipe from Mark Bittman which doesn't give exact amounts. I haven't tried this so am guessing that this is for about a pound of fish (Mark doesn't specify if they are steaks or filets). Salmon or any other sturdy fish works here. Prep and cooking times are estimates.

    Recipe #412652

    I enjoy this for breakfast or lunch. The coconut creme concentrate is optional - I buy it from If the yogurt is sour, I sweeten it with a bit of agave nectar or Truvia.

    Recipe #412651

    I love Mark Bittman's recipes and can't wait to try this! Posted for safekeeping. I will probably try this with almond milk.

    Recipe #412649

    I love to drink this plain or with add-ins like lemon juice, cayenne pepper, etc. This is the "plain" version, which you can sweeten with honey, agave nectar, etc., if desired.

    Recipe #412642


    This is from "The Liver Cleansing Diet" by Dr. Sandra Cabot. I am posting it for safekeeping. It has a delicious nutty flavor. I have categorized it as a breakfast food, but it is very versatile and can be used as a topping, in salads, etc. It is intended as a nourishing food when you are on a cleansing or raw-ish diet, and gives you extra protein, fiber and essential fatty acids. LSA is named after its 3 ingredients: Linseed (Flaxseed), Sunflower seed and Almonds.

    Recipe #412010

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