Fruity Mousse

  • 1 8oz. pkg. fat-free cream cheese, softened
  • 1 tub Crystal light Pink Lemonade flavor low-calorie soft drink mix, divided
  • 1 cup skim milk
  • 1 tub 8oz. whipped topping, thawed


  1. Beat cream cheese and 1 1/2 tsp. of the drink mix in a large bowl with an electric mixer on medium speed until well blended and smooth. Gradually add milk, mixing to well blended.
  2. Gently stir whipped topping until well blended. Pour into serving bowl or individual dishes.
  3. Refrigerate 3 hours or until firm. Serve with fresh fruit, if desired.
  4. Note: Place remaining drink mix in a glass or plastic pitcher. Add 1 quart of water, stir to dissolve.

Fruity Mousse

Low Carb Broiled Flank Steak

South Beach Broiled Flank Steak
  1. 1 1/2 lbs flank steaks
  2. 1/2 cup tomato juice
  3. 1/4 cup Worcestershire sauce
  4. 1 small onion, finely chopped (1/4 cup)
  5. 1 tablespoon fresh lemon juice
  6. 1 garlic clove, minced
  7. 1/2 teaspoon fresh ground black pepper
  8. 1/8 teaspoon salt

  1. Place the steak in a 13″x9″ glass baking dish. Combine the tomato juice, Worcestershire sauce, onion, lemon juice, garlic, pepper, and salt.
  2. Pour the mixture over the steak. Cover and refrigerate for 2 hours, turning once.
  3. Place the steak on the broiler rack and brush with the marinade.
  4. Broil 3″ from heat for 5 minute Turn, brush with the marinade, and broil for 3 min til thermometer registers 145 for med-rare.
  5. To serve, cut diagonally across the grain into thin slices.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Peanut Butter Muffins

Peanut Butter Muffins
  1. ½ cup egg white
  2. ¼ cup ground flax seeds
  3. ¼ cup ground almonds
  4. ¼ cup Splenda granular , sugar substitute
  5. ½ cup natural-style peanut butter
  6. ¼ cup ricotta cheese
  7. 1 teaspoon vanilla
  8. 1 teaspoon baking soda

  1. Preheat oven to 350°F.
  2. Melt peanut butter in microwave for 1 minute or until smooth.
  3. Mix all ingredients together.
  4. Pour into mini muffin cups (24 cup tray), and bake 15 minutes.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Apple Crisp

Apple Crisp
  1. 1/4 cup unsweetened dried cherries
  2. 1/2 cup water
  3. 1/2 cup old-fashioned rolled oats
  4. 1/2 cup trans-fat-free margarine
  5. 1/2 cup whole-grain pastry flour
  6. 1/4 cup plus 2 tablespoons granular sugar substitute
  7. 9 Granny Smith apples, sliced (9-10 cups)
  8. 2 tablespoons fresh lemon juice

  1. Preheat oven to 350°F. Lightly coat a 9″ by 13″ baking dish with cooking spray.
  2. Place cherries and water in a bowl and soak cherries until ready to use.
  3. Meanwhile, combine oats, margarine, 1/4 cup of the flour, 1/4 cup of the sugar substitute, and 1 tablespoon of the cinnamon in a medium bowl; stir until mixture is crumbly.
  4. Toss apples and lemon juice together in a large bowl.
  5. Add remaining 1/4 cup flour, 2 tablespoons sugar substitute, and remaining 1 tablespoon cinnamon; stir to combine.
  6. Place apples in baking dish. Pour cherries and soaking water over apple mixture; toss gently to combine.
  7. Sprinkle oat topping evenly over fruit. Bake until apples are tender, about 40 minutes. Serve warm.

Grilled Sesame Salmon

Grilled Sesame Salmon
  1. 2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
  2. 1 tablespoon salt, plus additional to taste
  3. 4 tablespoons rice vinegar, divided
  4. 2 tablespoons fresh lime juice, divided
  5. 2 tablespoons reduced-sodium soy sauce
  6. 2 tablespoons tahini or smooth, natural peanut butter
  7. 1 tablespoon plus 1 teaspoon toasted sesame oil, divided
  8. 1 clove garlic, chopped
  9. 1 teaspoon chopped fresh ginger
  10. 4 salmon fillets (about 5 ounces each)
  11. 1/2 small red onion, very thinly sliced
  12. 6 cups baby arugula or salad greens

  1. Place cucumbers in strainer set in sink; toss with 1 tablespoon salt.
  2. Press kitchen towel on cucumbers; drain at least 1 hour or up to 3.
  3. To make sauce, combine 2 tablespoons vinegar, 1 tablespoon lime juice, soy sauce, tahini, 1 tablespoon oil, garlic, ginger, and 1 tablespoon water in blender; puree until combined.
  4. Preheat grill to medium-high. Season both sides of salmon with salt.
  5. Place skin side down on grill; cook 3 minutes, or until skin shrinks and separates from flesh. Flip; cook 4 minutes, until done.
  6. Toss cucumbers with remaining 2 tablespoons vinegar, 1 tablespoon lime juice, 1 teaspoon oil, and sliced onions. Refrigerate until serving.
  7. Divide arugula equally among four plates. Top each serving with salmon, then cucumbers. Drizzle sauce over servings.

iPhone App for Dukan Recipes

The Weight Loss Coach iPhone App for Dukan Diet Recipes is now available in the Apple iTunes Store.

Now there is no need to print out the recipes or run back and forward between your PC and the kitchen to check on ingredients and instructions – just take your iPhone into the kitchen and get cooking!

Click here to go to the iTunes Store to download the Dukan Diet Recipes App!