Note: these recipes are not necessarily Medifast-friendly, nor endorsed by Medifast! They just happen to utilize Medifast meals and/or supply ways to incorporate everyday food modifications into our Lean & Green meals. Most of these would be more suitable for the transition or maintenance stages of our new lifestyle, rather than the fat burn stage. They have mostly been modified from recipes I’ve borrowed from others and I’m thankful to those who have paved the way! Bon Appetite! –Julie
Medifast Pancake Mix Cinnamon Roll:
One Pancake Mix
2 Tbsp Water
1/8 tsp Cinnamon
1 Packet Stevia
Combine all ingredients and put in small microwaveable bowl for 45 seconds. Do not over-bake or it will get dry.
2 Tbs Low Fat Cream Cheese (softened)
1 Packet Stevia
In the same bowl you used to create the pancake batter, mix the cream cheese and the Stevia. Spread on warm Cinnamon Roll.
3 eggs at room temp
3 tablespoons light cream cheese at room temp
A pinch or 1/16 tsp cream of tartar (you can use white vinegar or lemon juice as a substitute)
1 packet Splenda (or Stevia)
Preheat oven to 350 degrees.
Separate egg whites from egg yolks, putting whites in one bowl and yolks in another bowl.
Add cream of tartar (or vinegar or lemon juice) to whites.
Beat whites on high until stiff peaks form. Set aside.
Add cream cheese (can warm slightly in the microwave first) to yolks
Add Splenda to yolks.
Whisk yolk mixture until blended.
Gently fold yolk mixture into whites being careful to not over mix and make the whites fall.
On a cookie sheet lined with parchment paper, make six equal sized blobs, not touching.
Bake at 350 for 22-28 minutes.
They should be nicely browned.
Medifast Shake Cake:
1 Medifast Shake mix
2 Tbsp Egg Beaters (or one egg white)
1/2 tsp Baking Powder
Vanilla Extract (a few drops)
A tablespoon or two of water (just enough to make a batter)
Microwave for one & a half minutes (start short and you can always add time)
Mix one packet of Stevia and one tablespoon of fat free cream cheese.
Spread on warm cake.
Medifast Pudding Peanut Butter Chocolate Ice Cream:
1 package Medifast Chocolate Pudding
½ cup water
1 Tbsp peanut butter
Whisk Medifast Chocolate Pudding with water then whisk in the peanut butter. Freeze for ½ hour.
½ cup water
1 Tbsp Hersey’s Unsweetened Cocoa
3 packets Stevia
Heat water for one minute in microwave then whisk in Cocoa and Stevia. Microwave for 20 more seconds. Pour warm syrup over ice cream or keep fresh in the refrigerator for a few days.
After letting the ice cream set in the freezer for ½ hour, whisk the syrup to prevent settling and spoon it over ice cream. Use a fork to poke holes in the ice cream and push the syrup down into the ice cream. Put back in the freezer for ten minutes. Enjoy!
P.S. the longer you are able to leave it in the freezer, the more it will resemble ice cream and the less it will resemble pudding, but good luck! It’s hard not to eat sooner rather than later!