NOTICE: In preparation for the UnDiet Recipes book this site will no longer have new recipes added to it . But don't despair - if you place yourself on the UnDiet Update list you'll recipe new recipes each month, many of which will not even be in the recipe book!

No Bake Protein Desserts

Fruity Yogurt

For a thick and rich Fruity Yogurt drain sugar free, full fat yogurt overnight and up to several days, in the refrigerator. You can do this by placing in a filter-lined coffee basket set over a bowl, or a cheesecloth lined sieve or colander. This step isn't necessary, it just gives you a yogurt more similar in texture to commercial yogurts, without all the sugars and thickeners.

Some Fruits have more water content than others and will therefore produce a much thinner yogurt. There are several ways to make these Fruity Yogurts thicker:

Puree Fruit of your choice. Stir Fruit into yogurt. (do not beat or use blender as the yogurt will become very thin). Taste and add any of the following to taste:

Fruits to try:

Paska with Fresh Berries

Carb grams: 35

Thank you to for contributing this recipe. The only modifications needed were to exchange white sugar for unrefined sugar.

Process in blender until smooth

1-1/2 cups lowfat cottage cheese
2 eggs, hard boiled, yolks only
2/3 cup unrefined sugar
2 tablespoons unsalted butter

Spoon into a cheesecloth lined colander. Place this assembly over another container that to catch the liquid that will drain off from the paska. Refrigerate overnight. The paska can be made several days in advance, but it will be firmer.

Toss gently and refrigerate several hours or overnight

1 cup fresh or frozen boysenberries
1 cup fresh or frozen raspberries
2 cups fresh or frozen strawberries, quartered
1 tablespoon brandy
2 tablespoons unrefined sugar

Serve a scoop of the paska in the middle of a bowl and circle it with the berries and their juices.

When refrigerated for only a day this cheese is pretty soft and will not "unmold" perfectly.

Yield: 6 servings

Per serving: Calories 222; Fat 6.5 g; Saturated fat 3.3 g; Cholesterol 83 mg; Sodium 198 mg.

Maple Pudding Protein

This is a can't-fail, mix and dump recipe. Throw everything in the food processor, dump it in a bowl, toss it in the fridge. That's it - it's done!

To cut down on dairy I use 1/2 soy cream cheese and 1/2 real cream cheese but it does affect the taste. Use low fat cream cheese if you want but not non-fat, it tastes terrible.

In a large bowl, beat 8 ounces cream cheese until fluffy.

Gradually beat in until smooth 3/4 cup heavy cream, or nondairy milk, or mix of both (14 ounces sweetened condensed milk)

Stir in 1 cup maple syrup and 1 teaspoon vanilla. Pour into bowl or individual dishes. Chill 3 hours or until set.

Gelatin version: (still experimenting)

Boil in a small pan or nuke in microwave


Remove from heat and sprinkle over water, stirring until dissolved

packets plain gelatin

Puree in blender

ounces cream cheese
maple syrup

When mixture is smooth mix in gelatin mixture. Pour into a  large bowl or individual dishes. Cover with plastic wrap. Refrigerate for xxx hours until pudding is set.

Protein Crusts

Protein Pastry Crust

Preheat oven to 350 degrees.

Combine and beat until light and fluffy

1/2 cup softened butter
3 cups date or maple sugar

Add one at a time

6 eggs or 1-1/2 cups Eggbeaters added a 1/4 cup at a time

When last egg is incorporated add and mix well

1/2 teaspoon sea salt
1 teaspoon nutmeg
2 cups chopped pecans
1/4 cup soy milk or heavy cream
1 teaspoon vanilla

Combine and mix well

3 cups softened butter
8 ounces softened cream cheese
3 cups soy flour

Pie crust:I've always used this for individual tarts so I'm guessing that this recipe is enough for 2 pie pans, but you'll have to judge for yourself. Split the dough into 2 equal-sized pieces. Roll each piece into a ball, then flatten slightly. Place in greased pie tin or springform pan. Use your fingers to pat and spread the dough over bottom and up sides of pan.

Individual tarts:Make walnut-sized balls with the dough and place in greased muffin tins or tart pans. Use your fingers to pat and spread the dough over bottom and sides of each tin or pan. Pour your choice of filling into shells and bake for 30 minutes until the shells are lightly browned. Serve as is or topped with Chocolate Sauce or custard Sauce.

Protein Baking Ingredients

Almond Paste

Process in food processor until nuts are very finely ground

3 cups almonds, blanched and skinned
1 teaspoon almond extract, try and get alcohol-free extract
4 cups unrefined sugar, finely ground in blender or coffee mill

While food processor is running drizzle in smaller amount of egg whites for a Protein dish, egg yolks for a Starch dish. Add additional egg if necessary until paste is moist enough to hold together.

3-4 whites, 6-8 yolks

Neutral desserts can be used with a Protein meal also. Check out the Fudgy Cake & Chocolate Sauce!

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last revised January 24, 2004
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