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> Retete Montignac pentru dulciuri, Dulciuri si desert conform Monti care nu ingrasa
Teocris
post Jul 20 2010, 07:29 AM
Post #181


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Cu prune inca nu am facut nimic anul acesta. Ia sa ma duc sa cumpar si eu saptamana asta (IMG:style_emoticons/default/magindesc.gif)
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Bia
post Jul 20 2010, 07:43 AM
Post #182


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Eu o sa fac si cateva borcane de compot conform din prune. Ador prunele. (IMG:style_emoticons/default/biggrin.gif)
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Jo-Anna
post Jul 20 2010, 03:24 PM
Post #183


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ba .. pls pt prosti ca mine ... ce naiba e aia compot conform? sau sunca conform sau salam conform? ca m-ati innebunit cu conformitatea asta
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Bia
post Jul 20 2010, 05:36 PM
Post #184


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Esti la topicul Monti. Deci e conform cu principiile dietei.
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sylvia_31
post Sep 7 2010, 11:18 AM
Post #185


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Acum am citit...
Jo, ce simpatica ai fost (IMG:style_emoticons/default/laugh.gif) (IMG:style_emoticons/default/kiss.gif) .
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scaii12
post Oct 4 2010, 09:44 PM
Post #186


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Ciocolata de casa:
300g fructoza, 250 lapte praf fara zahar ( Dr. Okter), 50 gr. cacao, 9 linguri de apa, 100 gr unt.


Se fierbe fructoza cu apa si untul la foc mic pina se topeste fructoza.

Se ia de pe foc si se amesteca cu laptele praf si cacaoa. Atentie laptele praf si cacaoa se amesteca inainte de a se turna in apa cu fructoza.

Eu mai pun in ea si nuci cand am si data viitoare ma gandeam sa incerc cu alune nesarate.


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Diana.
post Oct 21 2010, 01:47 PM
Post #187


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Voua vi se pare ok reteta asta?

Tort Diplomat Montignac
Tort Diplomat Montignac
Ingrediente
Blat :
3 galbenusuri
3 Linguri Fructoza
150 gr. margarina
2 Linguri faina integrala
2 Linguri tarate
3 Linguri cacao
100 ml. lapte caldut
1 pliculet praf de copt
1/2 lingurita esenta rom

Crema :
200 ml. smantana dulce
450 gr. iaurt 0 % grasime
2 plicuri gelatina granule ( cate 7 gr./plic)
2 plicuri gelatina transparenta pt. ornat + 4 Linguri fructoza
1 lingurita esenta rom
300 gr. mure
5 linguri fructoza

Mod de preparare
La Blat : am batut galbenusurile + fructoza + marga semitopita. Am adugat cacao, esenta de rom si alternand am pus laptele si faina amestecata in prealabil cu praful de copt.
Am copt cca 30 minute la foc mediu. Am scos pe un gratar si am lasat la racit.
Crema : se bate frisca (smantana). Nu iese batz ca si frisca lichida. Se adauga iaurtul, fructoza, esenta de rom.
Gelatina se lasa la inmuiat in putina apa rece apoi se dizolva la bain-marie. Se adauga si gelatina in frisca si se amesteca bine.
Punem inelul formei in jurul blatului, aranjam hartie de copt cat mai inalta, turnam frisca.
O lasam cca 2 ore la frigider ca sa se intareasca si apoi aranjam fructele.
Gelatina pt. decor se face cfm instructiunilor de pe plic si se toarna peste fructe.
Se da iar la frigider pana a 2-a zi.


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Globetrotter
post Oct 21 2010, 08:50 PM
Post #188


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Pare conform, de faza a doua cred... cu conditia sa nu mananci prea mult (fructoza in cantitate mare ingrasa (IMG:style_emoticons/default/smile.gif) )...
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