Dukan Diet Recipes - Starters and Desserts

The Dukan Diet was one of the most popular diet and lifestyle plans of 2010 and as it says on the cover "Five million French People can't be wrong".

This Dukan Diet Recipes - Starters and Desserts hub is one of my five Dukan Diet Recipes hubs.

Dukan Diet Recipes is the capstone hub in which you will find all of the recipes listed.

The other hubs in which the recipes are detailed are

Dukan Diet Recipes - Poultry

Dukan Diet Recipes - Fish and Seafood

Dukan Diet Recipes - Meat

This is another area where the Dukan Diet scores really highly as you're only restricted on the types of food you eat rather than the amount of food you eat. This means it is possible to have proper three course meals where you are able to forget you are even on a diet on the days you can eat vegetables as well as protein. This means that you can hold a dinner party without breaking your diet

The recipes to help create your three course meals are listed below. You could of course also use some of these recipes to make yourself a delicious lunch.

• Spicy Pumpkin Soup
• Courgette Gaspacho with diced Red Pepper
• Thick Zucchini/Courgette Soup
• Stuffed Tomatoes
• Coffee, Chocolate or Vanilla Creme
• Cheesecake
• Floating Island
• Sweet Omelette with fat free yoghurt.

Dice your pumpkin, together with an onion and an apple and place in your pressure cooker with a bouillon cube.

Cover with water and cook until soft.

Liquidize and add sea salt, freshly ground black pepper and curry powder to taste and add a swirl of 0% (fat free) fromage frais to serve.

(Serves 4)

700g Courgettes (Zucchini)

Chicken Stock Cube

1/2 teaspoon Curry powder

1 diced Red Pepper

2 finely chopped Shallots

Chop the courgettes and place into a large casserole cover with water and add the stock cube.

Cook for 4-5 minutes

Drain and keep the stock as well as the courgettes

Place the stock in the refrigerator for 30 minutes to cool.

Mix the courgettes with 400ml of the stock adding the curry powder and chopped shallots

Season with salt and pepper to taste.

Chill in the refrigerator for at least 2 hours.

When ready to serve, ladle into 4 bowls and top with chopped red pepper..

(6 - 8 servings)

4 large peeled courgettes
1 large onion.
1 carrot,
1 turnip
1 low-fat beef bouillon cube.

Wash, peel and cut the vegetables into largechunks.

Place in a saucepan with the bouillon cube andd cover with water.

Cook for 20 - 30 minutes.

Liquidize to producen a thick, smooth soup and serve hot.

Take top off 2 large beef tomatoes

Scoop out the seeds

Fill with drained cottage cheese

Season with Freshly Ground Black Pepper

Replace tops of tomatoes

Serve

(Serves 4)

3 egg yolks

¼ tsp cornflour

225ml skimmed 0% fat milk

Flavoring 1tsp instant coffee or 1 tsp non-fat cocoa powder dissolved in water or 1 vanilla pod, split lengthwise, insides removed and mixed with a few drops of vanilla extract. 


Sweetener to taste

Mix 3 egg yolks with a pinch of cornflour until smooth.

Pour 225ml skimmed milk into a pan and add flavoring and sweetner

Add milk to eggs and stir on a low heat until stiff.

Place in ramekin dishes or cups to serve

(Serves 6)

1 teaspoon Baking powder

2-3 tablespoons of Cocoa powder

3 tablespoons Cornflour

3 Eggs

1 kg Quark

2 tablespoons Skimmed (0%) milk

Sweetener to taste

Vanilla extract to taste

Preheat the oven to 180C.

Mix the yolks with the sweetener.

Add quark, milk, vanilla extract, baking powder and corn flour.

Whip the 3 egg whites until stiff (add a pinch of salt for easier whipping).

Slowly mix into the cheese.

Spread baking paper on the bottom of the cake tin and rub a drop of oil around the sides using a tissue or paper towel.

Bake for one hour.

Turn off the oven and leave the cake inside for another 20 minutes.

Decorate the top with a bit of low fat cocoa powder.

Each portion contains about half a tablespoon of cornflour.

(Serves 4)

4 eggs, separated.
500ml (18fl oz) skimmed milk.
1 vanilla pod, split lengthwise or vanilla essence
Sweetener to taste

In a bowl, beat the egg whites until they form soft but firm peaks (you can use a dash of cream of tartar to make this easier).

In a saucepan bring the milk , sweetener and a small vanilla pod to the boil.

With a ladle carefully spoon out snowball-sized portions of the egg whites and drop them into the hot milk. They will swell up. Turn once and then remove wiith a slotted spoon and drain on a plate.

Beat the egg yolks in a bowl and slowly add the milk whisking all the time.

Return the mixture to the saucepan and place the pan on a low heat, stirring all the time until the custard thickens.

To serve place custard in bowl and top with a floating island.

(Serves 1)

2 eggs

pinch of salt

2 teaspoon cornflour

Sweetener to taste

Crack 2 eggs into bowl and whisk.

Add salt, cornflour and sweetener to the bowl and and mix thoroughly.

Pour the egg mixture into the middle of the frying pan.

Let it cook until it starts to get a little brown on the edges. Check to see that the underside of the omelette is light brown, then flip the omelette over and cook the other side

Serve the omelette hot with fat free yoghurt.