I'm stumped. I'm not so sure what is the answer. I'll do some research and get back to you if I got an answer. You should email the people at Dukan Diet as they probably could assist you..
And I need one that makes less servings. I would eat it all if it is really good so need it cut down..
I bet you could sub InstaBake or another whole grain flour, to improve it's nutrition. I'd also use FF milk instead of 2%. That would pull out some more fat..
If you create this as a recipe at allrecipes.com, and then tell it to calibrate it to one serving, you could get the ingredient volumes that way...
Kitty, how is that done? I just became a member of allrecipes.com to try to resize the recipe, but am not sure how. If I create the recipe, doesn't it look like mine and isn't it available for all to see? Is it possible to create it, get the info I need referrence servings, and then delete it? I just don't want to misrepresent by puttling someone else's recipe on that site. Thanks for any additional info...
My two cents. the Dukan Diet soup has cheddar cheese in it and there is a fat free cheddar made by Kraft, it does melt. Also I would maybe try corn starch or.
Guar Gum, both are thickeners. The Guar Gum only has 5 cal. per half a tsp..
Corn Starch has 30 Cal. per Tbsp. I personal would try the corn starch. Not sure what the guar gum tastes like, I've had an unopened container of it for.
I would also think this could be frozen into cup sizes. Sounds like a wonderful soup and I do miss my broccoli cheese soup. My favorite. M..
From what I've read, if you are planning to freeze something, then it should be thickened with something that won't separate when freezing. I've read that tapioca starch sauces won't separate from freezing and then thawing. I think cornstarch thickened items will separate...
I've made soups, chili, swedish meatballs and gravy with cornstarch as a thickener for years and they haven't separated during freezing. Even if they did a person could stir them up again when you thaw/heat it up..
I just looked at my Dukan Diet cheesy cream of broccoli soup container and it has.
Sardine oil, anchovy oil, and fish gelatin in it. Maybe we should be glad it is.
This is an excellent recipe, I love Cooking Light magazine. The stats are reasonable for a Dukan Diet lunch. I added a side salad with a few grilled shrimp. Delish! Great for company too...
That is great news. I might have to make some this weekend..
Cooking Light has another great soup recipe that you wouldn't think would be good, but it is amazing. It is African Chicken Peanut soup. I've been having a craving for that as well. It has 188 calories, 15 grams of protein, 19 carbs, and 3.4 grams of fiber. It's a little high across the board, but I don't know if it is too high to be considered Dukan Diet friendly. Your thoughts..
I love cookinglight.com, and the broccoli soup you posted sounds perfectly in line with the Dukan Diet soup..
Stats in Dukan Diet cream of broccoli: 160 cal, 5g fat, 10g protein (taken from Nourish one I have)..
The cookinglight one is probably more nutritious since you are using fresh items and veggies. I would keep the 2% milk, you need a little fat in there and it's the same as the Dukan Diet one anyway!..
I love cooking light. I have many of their cookbooks. I've forgotten about them. Maybe it's time to whip em out and see what I can reconfigure!!..
Hi Loredana- Just wanted to tell you I checked out your homepage, and you look incredible!! Congratulations on your weight loss!!..
I used to have the magazine subcription until I discovered it's all online for FREE and you can do searches and save the recipes in a "file" on their site!..
I used to get the magazine too!! I loved the photos of all the food. I had no idea you could get it for free online. Thanks for the tip. I'm going to sign up tonight!!..
I checked out that recipe on Cooking Light's website (thank you Loredana, good info, and who knew?) and it looks pretty good. Funny, I had cut that out awhile ago when I got the magazine cuz it appealed to me too. The fat is a bit high, maybe you could use that PB2 that everyone talks about, I've never tried it though (could be dangerous), or just cut the amount of peanut butter down. I love all kinds of soups..
I found one online the other day from chef Cat Cora for a summer Thai chicken soup, sounds good and inline ns-wise...
Hey girl! How are ya? I'm finally starting to get a little nervous about my wedding in October, but I can't wait to go to Vegas!! Whoohooo!.
How's the little one? Hope your summer is going good still. You started it out right down here, had some great weather. I can't wait till my vaca Labor day week, I need a break from this freakin' traffic!!!!.
Love your new pic too. I should've let you take a pic of us, I think I'm getting more resolved to that whole thing now......