Key-lime-mousse tart, with coconut and agave nectar, completes the meatless, heatless meal. Key-Lime-Mousse Tart The ChefMatthew Kenney, Pure Food & Wine Servings Serves 4 IngredientsTart Crust 1⁄2 pound raw macadamia nuts 1 cup shredded, unsweetened dry coconut1 tablespoon grated lime zest2 tablespoons lime juice1⁄2 vanilla bean, seeds only 1 teaspoon salt4 packets Stevia (an…
|Key-lime-mousse tart, with coconut and agave nectar, completes the meatless, heatless meal.|
Matthew Kenney, Pure Food & Wine
1⁄2 pound raw macadamia nuts
1 cup shredded, unsweetened dry coconut
1 tablespoon grated lime zest
2 tablespoons lime juice
1⁄2 vanilla bean, seeds only
1 teaspoon salt
4 packets stevia (an all-natural artificial sweetener, available
at health-food stores)
2 tablespoons agave nectar (available at health-food stores)
Cold-pressed coconut butter (also known as coconut oil; available
at Garden of Life), or macadamia-nut oil
5 ripe avocados, peeled and pitted
1⁄2 cup lime juice
1⁄4 cup packed grated lime zest
1⁄4 cup agave nectar
2 tablespoons cold-pressed coconut butter
1⁄2 vanilla bean, scraped, seeds reserved
1⁄2 teaspoon salt
10 packets stevia
Put the nuts in the bowl of a food processor, and place in
the freezer to chill.
Once nuts are chilled, add all ingredients except coconut
butter to the bowl, and pulse until well combined but still
chunky. Do not overprocess, or the nuts will become oily.
Lightly oil four 41⁄2-inch removable-bottom tart shells
with coconut butter. Divide mixture into 4 parts, and press
into tart shells, smoothing it with the bottom of a measuring
cup. When shells are filled, wrap in plastic, and place in
the freezer to chill until firm.
Place avocados, lime juice, lime zest, agave nectar, coconut
butter, vanilla-bean seeds, and salt in the bowl of a food
processor, and pulse until smooth. Add stevia to taste, and
Carefully remove chilled tart crusts from the shells. Fill
with mousse, cover, and chill in the refrigerator or freezer
until the mousse is firm.
Photograph by Christopher Baker.
Ingredients:1 1/2 cups fresh or frozen unsweetened raspberries, defrosted1/8 teaspoon stevia extract* (see the book Sensational Stevia Desserts for brand variances)1 teaspoon lemon juiceInstructions:frozenPureeblendjuiceblender.tasterefrigerateserve.
Ingredients:4 large Granny Smith apples*1 1/2 teaspoons ground cinnamon6 tablespoons unsalted butter1/2 teaspoon stevia extract**Instructions:PeelcoreCutslices.Mixheat,melt butterfryingmixslicesheatstirringspoon,platesServeextract.ServefrozenWhippedCreamTopping
Fruit mousse, an easy, all-the-time dessert. [Photograph: Nila Jones] This delicious fruit mousse is wonderfully light and easy to make. It just takes five minutes, three ingredients, and a food processor. The result will delight even your pickiest guests. Why this recipe works: Because this mousse is made with frozen fruit, you can make it…
This delicious fruit mousse is wonderfully light and easy to make. It just takes five minutes, three ingredients, and a food processor. The result will delight even your pickiest guests.
Why this recipe works:
Note: This mousse contains raw egg white. Pasteurized egg whites can be used, though the mousse might not turn out quite as fluffy. Those concerned with the health risk of raw eggs should not make or consume this recipe. I call for a little refined sugar in this recipe, but feel free to use honey, maple syrup, or even stevia extract instead, or leave the sweetener out altogether.
Ingredients:1/4 cup pure, unsweetened cranberry juice3/4 cup club soda or sparkling mineral water10-15 drops (about 1/8 teaspoon) of liquid stevia extract (amount may depend on your specific brand of stevia)Instructions:Stir the stevia into the cranberry juice. Add the club soda.Makes one cup.
Frozen yogurt! I mean let’s face it: Everybody loves a good frozen yogurt. Adults, tweens, teens, kids, whoever. You’ve seen it a hundred times at your local ice cream parlor on Sunday in the summer: 9:00 p.m. and the place is packed! A line around the corner, kids playing, everybody’s happy; it’s the sweet life.…
Frozen yogurt! I mean let’s face it: Everybody loves a good frozen yogurt. Adults, tweens, teens, kids, whoever. You’ve seen it a hundred times at your local ice cream parlor on Sunday in the summer: 9:00 p.m. and the place is packed! A line around the corner, kids playing, everybody’s happy; it’s the sweet life. For a diabetic, that could go two ways: One way is horribly wrong, and that’s if there’re no sugar-free items on the board. Or, totally great because they do offer some special items for people with some sort of dietary restriction. Or there’s Plan C, which is that you make a batch of this silky, creamy, coconut yogurt at home and relax with the fam on Sunday night. Let the others rush to the corner store and wait in line; your only fear will be whether or not your family leaves you any.
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By: SIMONE VAN DEN BERG Ingredients: 2 tablespoons amazon matcha powder 2 cups double cream 1 1/4 cup full fat milk 1 vanilla pod 1/2 cup sugar 3,5 sheets gelatin (or 2 tbsp dried) Directions: Put the double cream, milk, seeds of the vanilla bean and sugar in a small saucepan and … Continue reading →
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