EXHIBIT A & B:
Shelly's Mushroom, Cheese, Bruschetta Tortilla Pizza - Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with Bruschetta Sauce (fresh pasta section), a slice of Provolone, Sauteed Mushrooms, Asiago Cheese and Italian Seasoning.How to make them: Preheat oven to 375 degrees. I put 1 drop literally of olive oil on the cookie sheet and spread it around. Place tortilla on cookie sheet. Spread the sauce on the tortilla (pesto, marinara, alfredo, bruschetta sauce, whatever.) Put a slice of cheese on top of that and then any combination of toppings or leftovers I can find bumping around the fridge. Sprinkle with parmesan if desired. Pop in oven. 10 minutes exactly. Have the oven hot before you do the toppings **Do not let them sit. Pop them in the oven right away or the toppings will make the tortilla soggy.
Shelly's 5 Minute Sugar-Free Almond Joy Cake1 Egg, beaten
3 Tablespoons Milk
2 Tablespoons Sugar-Free Torani Syrup (I used SF Coconut)
1 Tablespoon Canola Oil
3 Tablespoons Multigrain Pancake Mix (I use this)
2 Tablespoons Sugar-Free Chocolate Pudding Mix, dry
1 Tablespoon Cocoa
1 Tablespoon Unsweetened Coconut
1 scoop (1/4 cup) Chocolate Protein Powder
Pinch salt
1 Measuring Cup or Microwave Safe Mug
In a measuring cup or microwave safe mug, Mix egg, milk, syrup, and oil and combine thoroughly. In a separate bowl, mix pancake mix, pudding mix, cocoa, coconut, protein powder, and salt. Tip dry into wet and stir till combined.
Nuke in microwave for 2 minutes. Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.
I topped it with No Sugar Added Whipped Cream and a drizzle of Sugar Free Hot Fudge, a sprinkle of Coconut and of course an Almond. Sooooo good.
More Cakes
Original Chocolate version
Espresso
Lemon
