Dukan Diet Cruise Recipe: Lemon Madeleines

Here is a Dukan friendly adaptation of the recipes for the beautiful French Madeleines.  As the recipe uses tolerated foods it is only suitable from Phase 2/Cruise.


If you don’t know what Madeleines are they are traditional small sponge like cakes from the north east of France.  They have a distinctive shell shape which comes from being baked in special Madeleine pans that have shell shaped depressions.

The Madeleine pan is the only special piece of equipment needed to bake these cakes and I’d recommend investing in a non stick version like the one in the picture below.  I like this design as the handles make it easier to get in and out of the oven especially when wearing oven gloves.

 

Madeleine Pan

Lemon Madeleines

Ingredients 

(If you want to make more of these beautiful cakes just scale up the ingredients.)

  • 4 Eggs
  • 4 tablespoons of Splenda
  • 6 tablespoons of Greek Yogurt
  • 6 tablespoons of Oat Bran
  • 4 tablespoons of Corn Starch (Cornflour) (Tolerated)
  • 1 sachet of Baking Powder
  • 2 tablespoons of Fat Free Milk
  • Zest of one Lemon

Method

  1. Preheat your oven to 350°F/180°C /Gas Mark 4.
  2. Beat the eggs and sweetener in a bowl until you have a pale creamy mixture.
  3. In another bowl mix together the oat bran, corn starch/cornflour and baking powder.
  4. In stages gradually add the Greek yogurt  to the creamy mixture and then do the same again with the oat bran mixture.
  5. The mixture needs to be nice and smooth and this is where you may need to add the milk to achieve this consistency.
  6. Pour the mixture into your Madeleine tin and bake in the oven for around 15 minutes.  You might need to leave your cakes to bake for a little longer but be careful as the thinner edges might get over done.
  7. Leave to cool in the tin before turning out.

Madeleines1

20 Responses to “Dukan Diet Cruise Recipe: Lemon Madeleines”

  • Grazia on January 13, 2017

    I will make them and let you know if I will make again xxx thanks

    • Amber on January 13, 2017

      Hi Grazia

      The oat flour is slightly off Dukan but I know that many grind their oat bran to produce a flour. I hope it turns out great:)

      Best wishes

      Amber:)

  • Glenda on November 8, 2016

    Is there a substitute for wheat bran that is gluten free?

    • Amber on November 12, 2016

      Hi Glenda

      If you are looking for an aid to help with constipation you could use psyllium husk.

      Best wishes

      Amber:)

  • sue on February 4, 2015

    i made these. they are great. thank you so much.

  • Lynn on March 23, 2014

    When do you add the lemon zest? I’m guessing when you add the Greek yogurt.

    • Amber on March 23, 2014

      Hi Lynn

      Yes you would add it when you’ve mixed in the Greek yogurt.

      Best wishes

      Amber:)

  • Mary S on February 13, 2014

    There is no such thing as fat-free real coconut milk. I’ve had good luck using regular fatfree milk w/ some coconut extract added. The “coconut milk” described above is basically water and additives.
    Comparing US labels between regular and light coconut milk told me that the fat content of the light was about half that of the regular but the ingredients list was the same–meaning that the light was just watered-down regular.

  • Mary S on February 13, 2014

    How much is a “sachet” of baking powder? In the US baking powder comes in multi-use cans (tins). A metric volume measurement would be fine; I can convert.
    You have the patience of a saint.

    • Amber on February 13, 2014

      Hi Mary S

      A sachet is usually between 10 and 12 grams.

      Kind regards

      Amber:)

  • ruth on August 24, 2013

    Hello amber,
    sorry to bother again but i came across this weight watchers orange flavor jelly crystals and i was wondering if it is allowed? they also have banoffee and chocolate flavour whips…can these be used?

    info abt jelly crystals 100g:
    6 kcal
    protein: <0.1g
    carbs: 1.5g
    of which sugars: <0.1g
    fat:<0.1g
    of which saturates: <0.1g
    fibre: 0.5g
    sodium: 0.03g
    salt equivalent: 0.1g

    thanks a lot!
    ruth

    • Amber on August 24, 2013

      Hi Ruth

      You can use the jelly crystals but not the whips. They are too high in carbs.

      Best wishes

      Amber:)

      • ruth on August 24, 2013

        thanks amber…are they tolerated items?
        i made muffins with them and used 4 sachets (they are too sweet, so i will have one a day) with 2tbsp of oat bran, 1 wheat bran and one cornflour, 1 egg and 1tsp baking soda

        i didnt know these were so sweet…would be nice to know if there is a limit. in the package gives these nutritional info i gave you, but then when you read per serving (half sachet) carbs content is 3.1g.. andi used 4 sachets!

        sorry just being a bit worried. i only had one to try it…im scared of eating the rest!

        thanks like usual!
        ruth

        • Amber on August 24, 2013

          Hi Ruth

          I’m not sure which sweetener you are using but here are the details for SPLENDA® No Calorie Sweetener Granulated

          NUTRITION FACTS
          Amount Per Serving Calories 0 Total Fat 0g Total Carb. Less than 1g Protein 0g

          You use it in exactly the same quantities as normal sugar.

          My guess is that you’ve put about double the amount of sweetener that is needed as most sachets are equivalent to 2 teaspoons.

          The only tolerated ingredient is the cornflour but in view of the carb content in your sweetener I think I’d have one muffin as both your tolerated items per day.

          I’d advise switching to another sweetener with less carbs.

          Best wishes

          Amber:)

          • ruth on August 24, 2013

            thanks amber,

            i did not use any sweetner. all the sweetness comes from these jelly crystals. are they also used as sweeteners?

            I will definitely use less next time, but \im not sure if i can eat these muffins I made as I have used 4 entire sachets….this means i would have put in total 32g of carbs according to the info in the package if i had made the crystals as suggested in the package, but i didnt as i did not make a jelly dessert…sorry just a bit anxious. i dotn want to make mistake after a month of diet!

            ruth

          • Amber on August 25, 2013

            Hi Ruth

            We have been talking a cross purposes, I didn’t realise that you were intending to use the jelly crystals in this recipe I just thought you were asking a general question on whether the jelly crystal could be eaten on the diet. It isn’t a change I’d have recommended. You can use jelly to sweeten some recipes but it is usually in uncooked recipes. Tolerated foods do have carbs in them but I thing you might be happier not eating any more of this batch.

            Kind regards

            Amber:)

          • ruth on August 25, 2013

            Hello Amber,
            i was wondering if we could use this fat free coconut milk to make some chicken curry?
            this is the link: http://www.hollandandbarrett.com/pages/product_detail.asp?pid=2781&prodid=3603

            thanks like always…this website it’s a life saver!

            Ruth

          • Amber on August 25, 2013

            Hi Ruth

            Coconuts aren’t an allowed food so the answer is no but it is worth remembering to try when you are in Stabilisation as it be a useful calorie saver but I’m a bit concerned that it is just a watered down version of normal coconut milk as the ingredients say it is made from “Filtered water, Coconut milk 8.4%, Fruit extract concentrate, Calcium phosphate, Emulsifier: Sucrose ester, Sea salt, Colour: Natural carotene”.

            Most people add yogurt to their curries to give a creamier taste but it is usually best done after thecurry has cooled down a little to help stop the yogurt splitting.

            Best wishes

            Amber:)

  • Melani on August 22, 2013

    Can you make this out of any other baking pans like a round cake? To save me money I don’t want to spend on the pan. I just want to bake and eat this. Thanks

    • Amber on August 22, 2013

      Hi Melani

      You could use a muffin pan and turn them upside down to eat just like you do with a Madeleine pan. I’m really not sure how it would turn out baked as one big cake though.

      Kind regards

      Amber:)

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment moderation is enabled. Your comment may take some time to appear.