Cruise PV Coached Menu: Lunch

Discussion in 'Dukan Recipes' started by lisaniko888, 17 February 2011 Social URL.

  1. lisaniko888

    lisaniko888 Member

    Start Weight:
    Current Weight:
    Goal Weight:
    Dukan, baby!
    A as Asparagus and Prawn Salad


    Preparation time 30 minutes
    Cooking Time: 20 minutes Serves 4. Phase PL


    of Prawns – Peeled
    250g of Asparagus
    1 head of lettuce
    Shallot-finely chopped
    Juice of 1 Lemon

    100g of Natural Fat Free Normandy Fromage Frais,
    2 cloves of Garlic

    1Tarragon sprig-finely chopped
    1 tsp of Raspberry Vinegar
    Salt &

    Wash & trim the ends of
    the Asparagus and cook in boiling
    water for 15 minutes. Drain and place them on Kitchen Towel to
    further absorb remaining water. In the meantime, cook the Prawns.
    (if using un peeled prawns, remove the shells after cooking.)
    Drain well and let cool. Dice the cooked Asparagus & set
    aside. Wash and dry your salad in a salad spinner and combine in a
    large salad bowl, the lettuce, chopped
    Tarragon, the prawns and finally the
    asparagus. To prepare the dressing, in a small bowl mix together
    the raspberry vinegar, the lemon juice, the finely chopped shallot
    and the Fromage Frais. Season with salt & pepper to taste.
    Serve the sauce on the side.

    My recipe book

    S as Steak with tomatoes


    Preparation : 5 minutes Cooking :
    15 minutes For 1 person PV Phase


    large tomatoes
    1 onion
    1 pinch of thyme
    1 teaspoon of curry
    Salt and pepper

    Brown 2 diced tomatoes and 1
    finely chopped onion in a casserole dish. Add 1 pinch of thyme,
    salt and pepper and 1 teaspoon of curry. When softened, add the
    steak and cook in the purée. Serve hot, sprinkled with

    C as Coffee Custard Cream


    Preparation Time : 5
    minutes, Cooking Time : Until the cream mixture thickens,
    Serves 1 Phase PP Attack.


    Skimmed Milk
    2 eggs
    1/2 tsp of Instant
    Coffee Granules
    Splenda Granulated Sweetener

    In a small saucepan, bring the
    milk and coffee to the boil. In a clean bowl, using whisk, beat
    the eggs together then slowly pour over the hot milk. Transfer
    back to the saucepan and heat, stirring constantly until the
    mixture thickens, making sure not to let it boil.
    When the custard
    coats the back of a wooden spoon, it is ready to remove from the
    heat and add the Splenda, according to taste. Divide into ramekins
    and refrigerate until well chilled.
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