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How can i make cd ice cream??

MsJMC

Strong women stay slim
#2
The Perfect

Ingredients :
1 VLCD Shake Pack
1 Scoop Mix-A-Mousse
150 mls water
Utensils :
Good quality hand blender (Recommended 600 watt)
Spoon
Pyrex Jug
Method :
1. Assemble the ingredients and utensils.

2. Put 150mls of water into the Pyrex Jug and put into the freezer compartment for 15 to 20 minutes. Take out the water as soon as crystals start to form on the surface.

3. Remove from freezer and pour the shake pack onto the surface of the water.

4. Without stirring pour the scoop of Mix-A-Mousse onto the top of the shake pack.

5. Put a high quality hand blender (500 watts or more recommended) into the mixture and blend for 60 seconds.

6. Pull out the blender and scrape the remaining powder and mixture back into the mixture with a spoon and blend for a further 15 seconds.

7. Return the pyrex jug to the freezer compartment for 10 minutes (you can leave for longer if you want a more ice cream texture).

8. You will know it is set if you can turn it upside down and it doesn't land on your feet :)

9. If you look up into the pyrex jug you will see bubbles on the surface and no sign of any gelatin lumps.

10. Enjoy!! :)
Please note that a cheap blender will not mix it well enough and will leave lumps in it which are very grim!!!


Crisps

Ingredients :
1 VLCD Savoury Pack
Tabasco Red (Optional)
Black Pepper (Optional)
Utensils :
Baking parchment
Small Spoon
Bowl
Method :
1. Assemble the ingredients and utensils.

2. Put all the ingredients into a bowl.

3. Open the tap to more than a trickle but not full flow.

4. Add some water to the bowl and stir vigorously.

5. Keep stirring until the mixture is like puree.

6. The consistency should finally be like this.

7. Take the parchment and using the spoon put a little blob on mixture on the paper.

8. Evenly space out other mixture around the parchment paper.

9. Microwave for 1 minute 25 seconds in a 900 watt microwave (adjust for your microwave)

10. Allow them to cool before removing from the parchment.

11. Repeat until all mixture is used up. You should be able to make a minimum of 30 crisps from a pack.

Thanks to Diva for this recipe, they look lovely!!!



The Perfect Bar

Ingredients :
1 VLCD Bar
Utensils :
1 Sharp Flat Bladed Knife
1 Ramekin Dish
Method :
1. Put the VLCD bar in the fridge for 20 minutes.

2. Place the unwrapped bar on a chopping board.

3. It is important that you use a flat bladed as a serrated knife just doesn't work and the bar breaks up. Being cold allows it to cut much thinner than at room temperature. Start cutting the bar into pieces around 2-3 mm thick.

4. When cut up you should have around 30 - 35 pieces.

5. Put the pieces on a ramekin dish.

6. Then simply put the dish in a freezer for 10 minutes before eating. They are not frozen when they come out but they are colder which makes them much more chewy and satisfying. Because there are 30 pieces it also takes a few minutes to eat them and is much more enjoyable than just chomping three mouthfuls and it is gone.




The Perfect Soup

Ingredients :
1 VLCD Soup Pack
Tabasco Red (Optional)
Black Pepper (Optional)
Sea Salt (Optional)
Utensils :
Small beaker with sealable lid
Spoon
Small Pan
Large Mug
Method :
1. Invest in a little small sealable beaker that is around 350ml in size but must have a watertight lid.

2. Pour the entire soup sachet into the beaker.

3. Pour on 125ml of cold tap water and seal the lid tightly.

4. Shake the beaker very vigorously up and down and side to side for 45 seconds and looking through the beaker make sure that no powder is stuck to the sides.

5. Pour the contents of the beaker into a small pan, don't worry about the extra left in the beaker at this point.

6. Pour an additional 250ml of water into the beaker, seal and shake vigorously for 10 seconds. Pour this into the pan on top of the original mix. You will also find this cleans out the beaker very well and allows for much easier washing up.

7. Before starting the heat stir the mixture for 20 seconds to mix up the two liquids.

8. Add Tabasco sauce to taste, around 10 drop is recommended. Make sure this is the standard Red Tabasco and not the Hot Tabasco or the Jalapeno Tabasco (Green).

9. Add Black Pepper to taste.

10. Add Malden Sea Salt to taste (not too much though!!). Please note that salt is allowed on some VLCD's but is not on Cambridge Diets. Salt can make the body retain water and hence if you can live with just the pepper and the tabasco it would be better.

11. Now heat on a medium to low heat. It is imperitive that you do not boil or get too near boiling the soup otherwise a very nasty tasting powdery chemical froth appears on the top of the soup.

12. When almost boiling pour into a large mug, cup or bowl capable of easily holding 375mls.

13. Allow to settle for 2 minutes so any froth dissappears. This is why you shouldn't use either aerolatter whizzers or blenders as they create a froth on the soup that many people cannot have.

14. Sit down and enjoy :)



Muffin

Ingredients :
1 VLCD Shake Pack
2 Splenda Tablets
Utensils :
Mixing Bowl
Spoon
Microwaveable Ramekin Dish
Method :
1. Assemble the ingredients.

2. Crush the sweeteners in a bowl using the back of a spoon.
3. Empty the pack of shake mix into the bowl and stir until the crushed sweetener and the shake mix are mixed together.

4. Gayle is not sure of the amount of water so recommends opening up the tap to more than a trickle but less than a full flow.

5. Add a little water at a time and stir, the same as if you were making pastry or bread.

6. Keep mixing until the mixtures appears very smooth but not runny.

7. You should be able to make peeks in the mixture but not so thick that the spoon stands up in it.

8. Get the ramekin dish.

9. Spoon the mixture into the disk smoothing out the top because it will cook in the exact shape that you put it in the dish.

10. Put in the microwave for approximately 100 seconds in a 900 watt microwave but adjust for your own machine.

11. Turn over onto the serving plate.

12. Lift up the ramekin and you have a delicious (ish!) muffin.

If you wish you can drizzle a little chocolate or vanilla sauce of the top which is made me mixing a teaspoon of shake with a teaspon of hot water and mixing to a runny paste.
Please note this recipe and photos were kindly supplied by Gayle Edwards (Diva05) from the Discovery Health & Leisure Forums and I thank her for them :)



Cookies


Ingredients :
1 VLCD Bar
Utensils :
1 Small share knife
3 Medium sized microwaveable plates (somewhere between a side plate and a dinner plate)
1 Fish Slice / Plastic Slicer
Method :
Take your VLCD bar, ideally from the fridge, and remove and discard wrapper.
Using the sharp knife, cut the bar into 12 evenly sized pieces. Place all 12 sections on one of the plates.
Position 3 of the piece on a further plate, evenly space as photo.

Pop this plate into a microwave oven on cook for 60 seconds in an 800w microwave oven.
Meanwhile, arrange a further 3 pieces on a new plated (This routine gives you two played on which to cook the biscuits and one plate on which they can cool.)
When the first batch of three biscuits has cooked it should look like below.

When these have cooked use the fish slice to remove them from the hot plate and then flip them over to cool on your cold plate. Turning them over to cool is vital for some reason.
Put the next batch of 3 pieces into the oven, and use the first plate to position the next 3 slices.
Continue this routine until all 12 pieces of the VLCD bar have been cooked in batches of 3 and transferred to your cooling plate.
The final 12 should resemble this

Finally allow the cookies to fully cool as they go crunchy and last longer.
These can then be stored in zip-lock bags and used for eating when out and about and works very well. They are far more portable then shakes or soups and doesn't excite any comment if people see you eating them in public.
Please note this recipe and photos were kindly supplied by Cleo from the Discovery Health & Leisure Forums and I thank her for them :)
PLEASE NOTE : A couple of people have mailed me to say they have burnt the biscuits and they started smoking after 30 seconds, therefore I strongly recommend you "know" your own microwave and reduce the time to start with and build up to the time as all microwaves are different. Also these must be done in a microwave with a turntable otherwise they will burn within 10 seconds.




Chocolate Fudge


Ingredients :
1 VLCD Chocolate Pack
2 Splenda Tablets
1 Tsp Gold Blend Coffee Granules
1/4 Cup (60mls) Of Water
Utensils :
Microwaveable Bowl
Spoon
Ramekin Dish Or Small Dish
Method :
1. Put 2 Splenda tablets into a little ramekin dish.

2. Pour over 1/4 cup (60 mls) of boiling water and stir until the tablets are disolved. Leave the sweetened water to cool.

3. Pour the VLCD chocolate pack into a little bowl.

4. Put 1 teaspoon of good quality coffee granules into the chocolate pack and mix. Note this is optional but gives the fudge a stronger flavour.

5. Make a well in the middle of the powder and pour the cold sweetened water into the middle.

6. Stir vigorously with a little metal spoon for around 2 minutes until the mixture is like a thick custard. It should have no lumps at all. Note that if you make this with hot water then it is very hard to get smooth at this point.

7. Microwave for 2 minutes on full power in a 700 watt microwave. When you take it out it doesn't look that good although it smells lovely!

8. When you cut into the fudge it should like muffin consistency on the outside of the bowl and a wetter more fudge like substance in the middle. Feel free to dip the edge into the middle but don't stir the mixture when cooked otherwise you knock the air out of it.

And that's it! Beats a frothy soup in the evening any day.
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C.J.


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22nd September, 2006 #2 (permalink) Geri
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Hi CJ
they'll be no stopping you now that you have all those receipes :D

Couldnt find that thread we were posting on last night, you were asking for ideas for shakes -I know you have all thoe, but heres another one for you - scrumy yummy!

havnt given it a name but here goes!

btw this is how I make mine you may want to use less water.

1. 3/4 fill a pint glass with cold water

2. add ice to this till its near the top of the glass

3. add a teaspoon of sunshine orange or st clements you might want to start with half a teaspoon first.

4 stick in the blender till the ice is crushed up a bit - then stop the blender whilst you add a vanilla pack - otherwise you'll be mopping it up!

5 put the blender back on and blend for a few minutes..

6 enjoy - this is my fave at the moment - the amounts i told you makes a pint and a half...

7 let me know what you think!!
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22nd September, 2006
 

MsJMC

Strong women stay slim
#3
I make muffins most mornings with my cuppa! I mix
butterscotch + banana = "banoffee" choc+strawberry+banana = "neopolitan"
choc+cappuccino = mocha
choc+strawberry = chocberry
banana+choc = chocbanana

I mix the powder shake mix with a drizzle of cold water (in an expresso cup) until really thick, gooey, with a few dots of powder still showing, shove in microwave for 55secs, then leave to "cool down" for a min! Yummy! I find if mixed until smooth paste, they don't rise as well, and end up like flat pancakes! I've never tried using the sweeteners, but then the flavours I mix are usually sweet enough!;)
Also, if you make a Choc Velvet or Banana Bliss mousse, they last ages in the fridge - well, eat within 12 hours or so, but at least you don't have to consume a.s.a.p, which can lead to waste when you get a full-up tum! I guess it's because of the long-life milk base to the cartons. We need more tetra flavours - NOW!!!! :(

Lainey xxx
 

MsJMC

Strong women stay slim
#4
These are some I found on this site
 

MsJMC

Strong women stay slim
#5
Ice Cream
Put 11 ice cubes in a smoothie maker and crush the ice. Add a food pack and a small amount of water (about 2 tbsp) and liquidise for 5 mins. You end up with a big bowl of "ice cream".

Smoothie
Place 10-16 ice cubes (depending on your preference), a pint of water, and your food pack in a smoothie maker and blend for approx. 3 mins. Makes about 2 pints of delicious cold frothy whatever flavour you like.

If you use a Cappuccino sachet it makes a kind of frappe – yum (that’s my contribution – DJ)

Try adding one of the water flavourings for a different taste!

Bar of Chocolate
You can make chocolate out of a chocolate pack (or choc mint). Mix the pack with a bit of water until you have a thick paste, then spread on some tin foil and put in the freezer for an hour or more. It really tastes quite like chocolate!

Variation: Use half chocolate and half vanilla for a Mars bar!

Black Forest Gateau
Put 10 ice cubes, chocolate pack, 8oz water, and 1.5tsp of summer berry (CD) or fruits of the forest flavouring (LL) into a smoothie maker and blend - ITS FANTASTIC!!

Cheesecake Smoothie – Tastes just like cheesecake!
Put vanilla pack, 10 ice cubes, 8oz water, tsp St. Clements (LL) or Citrus (CD) flavouring all in the smoothie maker and blend.
 

Fizzy

Silver Member
#6
Im off to make me a 'bar of chocolate' to have tomorrow. Does it really taste like chocolate? Don't want to set me expectations too high.
 

MsJMC

Strong women stay slim
#7
I have only made , strawberry sponge , but its trail and error ok , the sponge I just add some water and micro for 1 min maybe another 10 secs , its just play about till you get perrrrrrrrrrrrrfection :)
 

MsJMC

Strong women stay slim
#10
They do say by freezing these and Micro they lose there vits , so they used to say only do one , then said do none but I don't think anyone has had a prob
 

MsJMC

Strong women stay slim
#11
Lollies
Mix whatever sweet flavour pack you like with 200-300mls of sparkling water and pour into lollipop moulds and freeze overnight.


Bear in mind that to eat the whole food pack you will have to eat all the lollies!

Cafe Latte
Mix a hot vanilla shake with a teaspoon of coffee and some sweeteners if required.

"Chocolate Pudding & Chocolate Sauce"
Microwave most of the choc pack like a cookie but keep some aside and mix into a thick paste whilst the muffin is cooking. Take muffin out and smear with thick choc goo and eat, it really does taste nice and cools the muffin down. This can be done with vanilla 'icing' too.

Chocolate Custard
Dissolve a sweetener in approx 70mls hot water. Add a chocolate pack. Microwave for approximately 40secs. It makes a lovely hot chocolate custard. A whole pack of this can be a bit sickly so try half the quantities put it on top of a choc muffin.

Hot Chocomint
Make up some strong peppermint tea. Mix a chocolate pack with hot water and a couple of sweeteners (depending on your taste) add the tea. Microwave for approx. 20secs and stir (better if you whisk with an aero latt�) - Divine!

Chocolate Coated Toffee Sweets
Mix one Toffee and Walnut pack (or any sweet flavour you fancy) with a little water to make a thick paste. Split into 24 small lumps and put onto foil and freeze until solid. Make half a pack of chocolate into a coating the consistency of melted chocolate. Coat the toffee pieces in the chocolate and return to the freezer until solid. Store in the freezer.
Soups

Chicken Stuffing
Mix as you would do for a chocolate muffin but use a packet of chicken soup instead. Cook in microwave for 1.40 seconds or more or less depending on how dry you like it.

A Variation of the Soup
Mix the soup with a packet of savoury drink (LL) and add a bit of Tabasco and a sweetener. It sounds weird putting a sweetener in the soup, but it really does taste nice.

Poppadoms
Mix a soup pack into a smooth paste, spread on a plate or greaseproof paper and microwave for 1 1/2 - 2 mins. when it starts to bubble open up and let it settle for a sec. keep opening and letting it settle until (the poppadom) starts to turn golden (don't take your eyes off it) - when it is golden brown take it out and let it cool, then peel it off and enjoy

Be careful of overcooking, as this will make them taste slightly bitter.

Crisps
Recipe as for poppadoms above but make them into tiny bite size pieces. If you wish you can shake some salt over them before they are cooked.

Pate
Mix half a scoop of Mix-A-Mousse into half of a pack of soup and give it a good shake. Mix with hot (not boiling water) and pop into the freezer to set, this takes a few hours. With the other half, make a couple of poppadoms. Yum - Pate & Crisps.

Tetra Briks

Mix the contents of the ready made Chocolate Velvet or Banana Bliss with a scoop of Mix-A-Mousse and whisk up with a blender. Put it into the freezer for a while - you now have the most delicious mousse you have ever tried.
or just freezr a whole tetra, and it eat like icecream....

Water Flavourings

Ice Lollies
Make up the water flavouring (any flavour) - bit stronger than you'd normally make - again its all to your tasting - put into ice lolly moulds and freeze...

Lemon Sorbet
Put ice cubes in the smoothie maker with some water and blend to make it slushy, add water flavouring to your tasting - and hey presto you have a sorbet/slush puppie!!

Bars

Biscuits
Cut up a bar into 8 - 10 pieces. Arrange on microwave plate, I usually only put 3 in at a time to give them the space they need to expand.

Microwave for approx 1.30mins - or until you can see that they have stopped bubbling. Be careful as they may start burning from the inside out. Use a knife under the biscuits to prise them off the plate and turn them onto their backs (onto the bar wrapper) and leave until they have cooled and hardened.



CAUTION: Cambridge Manufacturing recommend that you only "cook" one food pack per day as the cooking process, even for a short time, does break down the vital vitamins and nutrients within the packs.
 

MsJMC

Strong women stay slim
#13
Now that should keep you lot busy , whos going first lol
 

Fizzy

Silver Member
#17
I don't know, I have my first ice cream made from a pack in the freezer at the moment. Will let you know how it turns out.
 

Fizzy

Silver Member
#19
Just made a shake with a little less water than normal, poured it in a dish and popped it in the greezer. Its nearly ready just the middle that isn't totally frozen.
 


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