Vanilla Custard

Vanilla Custard

Ingredients:

1 MF Eggs (1 Meal)
1 Vanilla Pudding (1 Meal)
1 cup water
1/4 tsp cinnamon (1/2 condiment)
1/2 tsp vanilla (1/2 condiment)
1 packet Splenda (1 condiment)

1 tbsp Da Vinci sugar free syrup (1/2 condiment - optional)

Directions:
Mix ingredients in blender. Pour into sprayed ramekin or baking dish. Bake at 350 degrees for 20 minutes.

2 Servings with 1 MF Meal and 1 or 1.25 Condiments per Serving

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Root Beer Float

Root Beer Float

Ingredients:

1 Medifast Vanilla Pudding or Vanilla Shake (1 Meal)

1/2 cup ice

1 cup diet root beer (make sure there are 0 carbs)

Directions:

Combine ingredients in a blender and blend until smooth.

1 Meal

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Pumpkin Pie Custard

Pumpkin Pie Custard

Slightly adapted from New Beautiful Me's Egg Custard by Sandy's Kitchen

Ingredients:

1 package of MF Vanilla pudding (1 Meal)
1 egg white

1/2 tsp vanilla extract (1/2 Condiment)

1/2 tsp pumpkin pie spice (1 Condiment)

1 packet Splenda (1 Condiment)

1/2 cup water

Directions:

Preheat oven to 350 degrees. Spray a ramekin with cooking spray. Mix all ingredients in a blender. Pour into prepared ramekin. Bake for 20 to 25 minutes or until set. Serve warm or refrigerate overnight. I placed it in the fridge overnight.

1 Meal and 2 1/2 Condiments 

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Coconut Pudding

When using coconut milk, make sure you account for the number of condiments you use because 1/3 cup is 1 healthy fat if you use Thai Kitchen brand. So if I use it in the pudding, I would add 1/3 cup coconut milk and add enough water until I get a 1/2 cup of liquid. If I use it in a shake, I would use 2/3 cup coconut milk as 2 healthy fats and add enough water to equal 1 cup. I hope you enjoy the recipe!

Coconut Pudding

Ingredients:

1 MF Vanilla Pudding (1 Meal)

1/3 cup Thai Kitchen Lite Coconut Milk (1 Healthy Fat approved by NS)

Water

1/8 tsp coconut extract (.125 Condiments)

1/2 packet Splenda (.50 Condiments)

Directions:

Empty vanilla packet in a small bowl. Take 1/3 cup coconut milk and just enough water to make 1/2 cup of liquid and add to pudding. Add coconut extract and splenda and whisk until completely blended. Refrigerate for 15 to 30 minutes. Enjoy!

1 Meal, 1 Healthy Fat and .625 Condiments

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Cheesecake Ice Cream

This particular recipe doesn't really taste like cheesecake, but it was very good. It probably needs more cream cheese to be more like cheese cake but I am not using more of my condiments. It has more of a vanilla flavor so I added a 1/2 tsp of lemon extract. The lemon helped give it a subtle refreshing lemon taste like a lemon pie. Love it! Try it with vanilla extract for more vanilla flavor. Enjoy!

Cheesecake Ice Cream

Slightly adapted from Cooking with Medifast

Ingredients:

Vanilla Pudding (1 Meal)

1/2 cup water

1 tbsp light cream cheese (1 Condiment)

1/2 tsp lemon extract - I added this to give it a subtle lemon flavor (1/2 Condiment)

Directions:

Combine ingredients in a bowl and whisk until well blended. Pour contents in a small bowl with a lid and freeze for at least 30 minutes. 1-2 hours before you plan to eat, put in fridge to soften. Or you can decrease the water to 1/4 cup and add 1/2 cup ice in a blender to eat right away as soft serve.

1 Meal and 1-1/2 Condiments

• Options: Try using chocolate pudding and mix some PB2 (Reeses), almond and coconut (for Almond Joy), or even heavenly hash from Cooking with Medifast. The possibilities are endless when you have chocolate and vanilla pudding to work with. What the heck! Try banana too while your at it. 

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Butter Pecan Ice Cream

This picture has an additional 1 tsp of Walden Farms caramel syrup to the top.

Butter Pecan Ice Cream

Slightly adapted from Cooking with Medifast

Ingredients:

Vanilla Pudding (1 Meal)

1/2 cup ice cubes, crushed

3 oz water

1/4 tsp coconut extract (1/4 Condiment)
1/4 tsp almond extract (1/4 Condiment)

1/2 tsp maple extract (1/2 Condiment)
Dash of nutmeg (Optional)

Directions:

Put all ingredients into blender. Mix ingredients for 2 to 3 minutes until smooth.

1 Meal and 1 Condiment

Full Recipe

Pancake Crepes, 3 Variations

These renditions were created by Sandy's Kitchen. She experimented with several different kinds. Here are just a few of them.

#1) Vanilla Ricotta Creme Crepes with Chocolate Sauce

Ingredients:

Chocolate Chip Pancake Mix (1 Meal)

Little more than 1/4 cup water

1/4 cup part skim ricotta cheese 2-3 grams fat/oz (1/4 Lean)

1/2 packet Splenda (1/2 Condiment)

1/8 tsp vanilla extract (1/8 Condiment)

1 tbsp Walden Farms Chocolate Syrup (1/2 Condiment)

Directions:

Combine chocolate chip pancake mix with water. The consistency should be a little thinner than pancake batter. Spray non-stick skillet with cooking spray. Pour batter into pan and cook until done. Set aside.

Combine ricotta cheese, Splenda, and vanilla extract until blended. Put mixture inside crepe. Drizzle 1 tbsp chocolate syrup over the top.

1 Meal with 1-1/8 Condiments and 1/4 Lean

The second one I made is basically the same recipe for the crepe, but different filling. If you like cream cheese, you will like this one. The fruit spread I used was grape, but my personal favorite from Walden Farms is strawberry. If you don't have fruit spread, use a 1/2 packet of Splenda for some added sweetness. It is still very good. You may not even want to microwave the cream cheese and fruit spread together, but I find it easier to spread when it is nice and soft. Voila! Breakfast is served! This is my second favorite crepe.

#2) Chocolate Chip Crepes with Cream Cheese Filling

Ingredients:

Chocolate Chip Pancake Mix (1 Meal)

A little more than 1/4 cup water

1 tbsp light cream cheese (1 Condiment)

1 tbsp Walden Farms fruit spread (1 Condiment)

or

1/2 packet Splenda (1/2 Condiment)

Directions:

Combine chocolate chip pancake mix with water. The consistency should be a little thinner than pancake batter. Spray non-stick skillet with cooking spray. Pour batter into pan and cook until done. Set aside.

Combine cream cheese and fruit spread or splenda until semi blended. Microwave for 15 seconds and stir until completely mixed. Put mixture inside crepe.

1 Meal and 2 Condiments for fruit spread and cream cheese

or

1 Meal and 1 1/2 Condiments for splenda and cream cheese


This is the third variation of what to put inside your pancake crepes. You can use any pudding you like whether it be banana, chocolate, or vanilla. I am trying to get rid of my vanilla pudding so I decided to put some PB2 in it. It tastes kind of like butterscotch. One other Medifast member called it Butterfingers pudding which it does kind of taste like it. Hmmm, maybe I should have added chocolate syrup so it would be like the candy bar! Another great reason for me to use my chocolate syrup! This counts as 2 meals, but you really aren't going to eat both meals at the same time because you will have some pudding left for later. Turned out tasty and did not even require many condiments! So which one is your favorite?

#3) Butterscotch Crepes with Caramel Sauce

Ingredients:

Pancake Mix (1 Meal)

A little more than 1/4 cup water

Vanilla Pudding (1 Meal)

1/2 cup water

1 tbsp PB2 (1/2 Snack)

1 tbsp Walden Farms Caramel Syrup (1/2 Condiment)

Directions:

Combine pudding with 1/2 cup water and 1 tbsp PB2 with a whisk until blended. Chill in the refrigerator for 30 minutes.

Combine pancake mix with water. The consistency should be a little thinner than pancake batter. Spray non-stick skillet with cooking spray. Pour batter into pan and cook until done. Set aside.

Spread 2-3 tbsp of  pudding in crepe and reserve the rest of the pudding for later. Drizzle 1 tbsp caramel syrup over the top.

2 Meals, 1/2 Condiment and 1/2 Snack

Full Recipe

Bread Pudding

This one is very filling because of the added egg beaters. You can add a tablespoon of caramel or chocolate syrup from Walden Farms per serving. Serve it warm or cold! Enjoy!

Bread Pudding

Created by Medifast Member Tyrade from www.mymedifast.com

Ingredients:

1 packet MF maple and brown sugar oatmeal (1 Meal)

1 packet MF vanilla pudding (1 Meal)

1 packet splenda (1 Condiment)

3/4 c water

1/4 tsp baking powder (1/2 Condiment)

1 tsp of vanilla extract (1 Condiment)

1/4 tsp of cinnamon ((1/2 Condiment)

1/2 cup Egg Beaters (1/4 Lean)

2 tbsp Walden Farms Caramel Syrup (1 Condiment)

Directions:

Mix it all together and bake at 350F for 30 minutes, glass dish 7 x 5 x 1.5 or loaf pan.

I added SF caramel syrup (Walden Farms) for dessert one night. Delicious!

2 Servings:  Each serving is 1 Meal, 1/8 Lean and  2 Condiments

Full Recipe