Starting weight: 66.6kg / 146.5lbs
Preheat the oven to 180 C / Gas 4. Using an electric beater, beat the egg yolks together with ½ the Splenda until it lightens in colour.
Add the cold water, zest & juice.
Place the bowl over some simmering water in a saucepan to create a Bain Marie and stir constantly over the heat until the mixture begins to thicken.
In a clean bowl, using an electric beater, beat the egg whites together with the remaining Splenda until soft peaks form and the ends curl under.
Gently fold the egg whites into the egg yolks. Transfer the batter to a 10-12 inch non stick quiche tin and bake for around 35 minutes or until the top has turned a light golden brown
Was in the office today. I seem to drink more water when I'm in the office - which is a good thing. But I also want to eat more. All I kept thinking was snack, snack snack. It took A LOT of will power not to go to the shop and get some thing that would blow the diet. Anyhoo, I gave into this craving by have a late evening munchies of jelly cubes. Not sugar free I'm afraid - damn you Hong Kong for only importing full fat items. It seems near impossible to purchase even 1/4 of the Dukan recommended items. I mean 1/3 fat free philly?? Never seen this in the UK, but they have it in Hong Kong. Quark is also a no go since it costs HK$67 / £6 for the tiniest tub I've ever seen :-(
Mini rant over.
I'm off to bed before I devour another packet of jelly cubes....
Today's weight: 63.4kg / 139.48lbs
Today's loss/gain: -0.7kg / -1.54lbs
Total weight loss: -3.2kg / 7.04lbs
Breakfast: oatbran porridge
Snack:
Lunch: 2 ham rolls with 1/3 fat free philly, Buller 99% fat free vanilla yoghurt
Snack: carrot and cucumber sticks with 97% fat free cottage cheese
Dinner: baked chicken wings, Dukan lemon tart (more souffle - recipe below)
snack: raspberry jelly cubes
snack: raspberry jelly cubes
Drinks:
Water: 2 ltr
Redbush tea: 0 cups
Peppermint tea: 1 cup
Lemon Tart
Lemon Tart
3 eggs-separated
3 tbsp Splenda Granulated Sweetener
30 ml cold water
Juice & Zest of 1/2 lemon
3 tbsp Splenda Granulated Sweetener
30 ml cold water
Juice & Zest of 1/2 lemon
Preheat the oven to 180 C / Gas 4. Using an electric beater, beat the egg yolks together with ½ the Splenda until it lightens in colour.
Add the cold water, zest & juice.
Place the bowl over some simmering water in a saucepan to create a Bain Marie and stir constantly over the heat until the mixture begins to thicken.
In a clean bowl, using an electric beater, beat the egg whites together with the remaining Splenda until soft peaks form and the ends curl under.
Gently fold the egg whites into the egg yolks. Transfer the batter to a 10-12 inch non stick quiche tin and bake for around 35 minutes or until the top has turned a light golden brown
Was in the office today. I seem to drink more water when I'm in the office - which is a good thing. But I also want to eat more. All I kept thinking was snack, snack snack. It took A LOT of will power not to go to the shop and get some thing that would blow the diet. Anyhoo, I gave into this craving by have a late evening munchies of jelly cubes. Not sugar free I'm afraid - damn you Hong Kong for only importing full fat items. It seems near impossible to purchase even 1/4 of the Dukan recommended items. I mean 1/3 fat free philly?? Never seen this in the UK, but they have it in Hong Kong. Quark is also a no go since it costs HK$67 / £6 for the tiniest tub I've ever seen :-(
Mini rant over.
I'm off to bed before I devour another packet of jelly cubes....
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