Diet types

The Atkins’ Diet
First invented by doctor atkins in the 1960s, the atkins diet is still one of the most popular diets today. Although highly controversial, it allows weight loss whilst allowing many foods that are not normally available to dieters, like bacon and hard cheeses.
With the atkins diet you eat protein and fat, avoiding carbohydrates almost completely. It is referred to as a low carb/high protein, diet.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
Unlike other diets, on the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

English Berry Trifle Recipe

	Category	Dessert Recipes
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Ingredients And Procedures

10 oz Pkg frozen raspberries in

Syrup, thawed 10 oz Pkg frozen strawberries in

Syrup, thawed Cranberry juice cocktail or Cranberry juice (optional) 1 tb Cornstarch

2 tb Raspberry or blackberry rum

(optional) 1 Recipe Vanilla Custard

Pudding 1 Angel food cake(about 10 oz)

1/4 c Fresh raspberries or

Straberries (garnish) Place the thawed raspberries and strawberries in a large sieve and drain over a bowl. Place the fruit in a medium bowl and set it aside. Measure the syrup. You should have 1 cup; if necessary, add enough cranberry juice to bring up the level. Transfer 1/4 cup of the syrup to a small saucepan. Add the cornstarch and stir to mix well. Stir in the remaining syrup and mix well. Bring to a boil over medium-high heat. Cook, stirring, until the juice thickens and turns clear. Stir in the brandy or rum (if using). Measure out and reserve 1/2 cup of the fruit for garnish. Meanwhile, prepare the custard, cover, and chill. Cut the cake into bite-size pieces using a serrated knife. Place half of the pieces in a large straight-sided glass bowl. Spoon half of the fruit over the cake. Cover with half of the custard. Repeat to use all the cake, fruit, and custard. Garnish the top with the reserved fruit and the fresh raspberries or strawberries. Cover and refrigerate for at least 2 hours and up to 6 hours before serving. ~--

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<h1>English Berry Trifle</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>10 oz Pkg frozen raspberries in <P>Syrup, thawed 10 oz Pkg frozen strawberries in <P>Syrup, thawed Cranberry juice cocktail or Cranberry juice (optional) 1 tb Cornstarch <P>2 tb Raspberry or blackberry rum <P>(optional) 1 Recipe Vanilla Custard <P>Pudding 1 Angel food cake(about 10 oz) <P>1/4 c Fresh raspberries or <P>Straberries (garnish) Place the thawed raspberries and strawberries in a large sieve and drain over a bowl. Place the fruit in a medium bowl and set it aside. Measure the syrup. You should have 1 cup; if necessary, add enough cranberry juice to bring up the level. Transfer 1/4 cup of the syrup to a small saucepan. Add the cornstarch and stir to mix well. Stir in the remaining syrup and mix well. Bring to a boil over medium-high heat. Cook, stirring, until the juice thickens and turns clear. Stir in the brandy or rum (if using). Measure out and reserve 1/2 cup of the fruit for garnish. Meanwhile, prepare the custard, cover, and chill. Cut the cake into bite-size pieces using a serrated knife. Place half of the pieces in a large straight-sided glass bowl. Spoon half of the fruit over the cake. Cover with half of the custard. Repeat to use all the cake, fruit, and custard. Garnish the top with the reserved fruit and the fresh raspberries or strawberries. Cover and refrigerate for at least 2 hours and up to 6 hours before serving. ~-- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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