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Dieting 101

The South Beach Diet
The South Beach diet is a weight loss system started by Cardiologist arthur agatston which stresses that dieters should eat "good carbs" instead of "bad carbs" and "good fats" instead of "bad fats"
Agatston invented his nutritional system for people who have heart disease, as a consequence of his detailed study of scientific data completed on other diets.
"good" foods include, lean beef, skinless poultry, fish, parmesan cheese, pecan halves, nonfat milk and certain vegetables, such as butter beans, eggplant and spinach.

Caramel Flan

	Category	Dessert Recipes
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Ingredients And Procedures

3 tb Sugar

3 lg Eggs

1/3 c Brown sugar - dark brown,

-packed 2 ts Vanilla extract

1/4 ts Almond extract

1 cn Evaporated whole milk - (12

-oz.) 1/2 c Whole milk

1. Preheat the oven to 300F. In a small saucepan, combine the granulated

sugar with 1 tablespoon water. Stir over moderate heat until the sugar turns a medium caramel color, about 3 minutes. Working quickly, pour the caramel into six (6-oz.) custard cups; don't worry if they're not evenly coated. 2. In a medium bowl, beat the eggs. Whisk in the brown sugar, vanilla and

almond extract. Gradually whisk in the evaporated and whole milk. Strain the mixture through a sieve and then pour it into the custard cups. Place the cups in a baking pan and add enough hot water to reach halfway up the sides. Bake for about 1 hour or until set. Let the flans cool to room temperature in the water bath. Cover and refrigerate overnight. 3. Run a knife tip around the edge of each flan and invert onto dessert

plates. Serve cold. Recipe from Food & Wine, April, 1990.

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<h1>Caramel Flan</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 tb Sugar <P>3 lg Eggs <P>1/3 c Brown sugar - dark brown, <P>-packed 2 ts Vanilla extract <P>1/4 ts Almond extract <P>1 cn Evaporated whole milk - (12 <P>-oz.) 1/2 c Whole milk <P>1. Preheat the oven to 300F. In a small saucepan, combine the granulated <P>sugar with 1 tablespoon water. Stir over moderate heat until the sugar turns a medium caramel color, about 3 minutes. Working quickly, pour the caramel into six (6-oz.) custard cups; don't worry if they're not evenly coated. 2. In a medium bowl, beat the eggs. Whisk in the brown sugar, vanilla and <P>almond extract. Gradually whisk in the evaporated and whole milk. Strain the mixture through a sieve and then pour it into the custard cups. Place the cups in a baking pan and add enough hot water to reach halfway up the sides. Bake for about 1 hour or until set. Let the flans cool to room temperature in the water bath. Cover and refrigerate overnight. 3. Run a knife tip around the edge of each flan and invert onto dessert <P>plates. Serve cold. Recipe from Food & Wine, April, 1990. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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