Diet types

The Glycaemic Index Diet
The glycaemic index diet system is based around the glycaemic index, a chart showing foods and an indicator of the speed that the glucose and energy of the food gets changed to glucose in the dieters bloodstream. The theory is that slow release types of food (ie those foods with a low Gi number), suppress your appetite and help to eat less food without feeling hungry.
It's also very efficient for people with diabetes, as the low GI food types are useful in reducing increases in blood sugar secretion.

Quick& Easy Boston Cream Pie Recipe

	Category	Baking Recipes
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Ingredients And Procedures

1 Package Yellow cake mix

(single layer size) 1 Egg

Water 1/2 Teaspoon Lemon extract

1 Package Vanilla pudding (regular)

1 1/2 Cup Milk

1 Teaspoon Vanilla

1 Can Chocolate frosting

1. Prepare the cake mix using the egg, water, and lemon extract, following label directions. Pour into a greased and floured 8-inch round cake pan.(9-inch is too large and causes cake to be too flat.)

2. Bake at 350?F for time indicated on the cake package, or until the center of the cake springs back when lightly touched. Cool cake in pan on rack for 10 minutes. Remove from pan and cool completely.

3. Prepare pudding mix with milk and vanilla and cook according to package directions. Cover with plastic wrap to prevent skin from forming on top and cool completely.

4. Split layer cake, fill with cooled vanilla pudding, put cake back together and then frost with enough chocolate frosting to cover the top. Store in refrigerator.

From the kitchen of Lois FLack.

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<h1>Quick& Easy Boston Cream Pie</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 Package Yellow cake mix <P>(single layer size) 1 Egg <P>Water 1/2 Teaspoon Lemon extract <P>1 Package Vanilla pudding (regular) <P>1 1/2 Cup Milk <P>1 Teaspoon Vanilla <P>1 Can Chocolate frosting <P><P>1. Prepare the cake mix using the egg, water, and lemon extract, following label directions. Pour into a greased and floured 8-inch round cake pan.(9-inch is too large and causes cake to be too flat.) <P>2. Bake at 350?F for time indicated on the cake package, or until the center of the cake springs back when lightly touched. Cool cake in pan on rack for 10 minutes. Remove from pan and cool completely. <P>3. Prepare pudding mix with milk and vanilla and cook according to package directions. Cover with plastic wrap to prevent skin from forming on top and cool completely. <P>4. Split layer cake, fill with cooled vanilla pudding, put cake back together and then frost with enough chocolate frosting to cover the top. Store in refrigerator. <P>From the kitchen of Lois FLack. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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