Key-Lime-Mousse Tart

  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…

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Key-lime-mousse tart, with coconut and agave nectar, completes the meatless, heatless meal.

Key-Lime-Mousse Tart

The Chef
Matthew Kenney, Pure Food & Wine

Servings
Serves 4

Ingredients
Tart Crust
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

Key-Lime Mousse
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

Cooking Instructions
Tart Crust
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.

Key-Lime Mousse
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
process.

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.

Read More
buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Raspberry Sauce Using Stevia

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.

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Ingredients:

  • 1 1/2 cups fresh or frozen unsweetened raspberries, defrosted
  • 1/8 teaspoon stevia extract* (see the book Sensational stevia Desserts for brand variances)
  • 1 teaspoon lemon juice

Instructions:

  1. frozen
  2. Puree
  3. blend
  4. juice
  5. blender.
  6. taste
  7. refrigerate
  8. serve.

Read More
buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Sizzling Cinnamon Apple Slices Using Stevia

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

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Ingredients:

  • 4 large Granny Smith apples*
  • 1 1/2 teaspoons ground cinnamon
  • 6 tablespoons unsalted butter
  • 1/2 teaspoon stevia extract**

Instructions:

  1. Peel
  2. core
  3. Cut
  4. slices.
  5. Mix
  6. heat,
  7. melt butter
  8. frying
  9. mix
  10. slices
  11. heat
  12. stirring
  13. spoon,
  14. plates
  15. Serve
  16. extract.
  17. Serve
  18. frozen
  19. Whipped
  20. Cream
  21. Topping

Read More
buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Light and Easy 5-Minute Fruit Mousse Recipe

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…

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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 all year round.
  • This mousse makes a great last-minute dessert, because it only takes 5 minutes to make and uses ingredients you can easily keep on hand.
  • The egg white helps leaven a fruit puree into a light and fluffy dessert.

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.

Read More
buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Low Carb Cranberry Cooler

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.

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Ingredients:

  • 1/4 cup pure, unsweetened cranberry juice
  • 3/4 cup club soda or sparkling mineral water
  • 10-15 drops (about 1/8 teaspoon) of liquid stevia extract (amount may depend on your specific brand of stevia)

Instructions:

  1. Stir the stevia into the cranberry juice. Add the club soda.
  2. Makes one cup.

Read More
buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Frozen Coconut Yogurt with Cinnamon recipes

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.…

recipe image
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.

Ingredients:

  • 3 cups 2% plain organic Greek yogurt
  • Granulated stevia extract equivalent to 1/2 cup sugar
  • 2 tablespoons coconut milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon coconut extract
  • 1/2 cup unsweetened shredded coconut

Instructions:

  1. In a large bowl, combine the yogurt, sweetener, coconut milk, cinnamon, and coconut extract. Cover tightly with plastic wrap and let the mixture chill in the fridge for at least 1 hour or overnight.
  2. Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s instructions for frozen yogurt.
  3. In the last 5 minutes of the maker’s cycle, add the shredded coconut.

Read More
buy organic stevia extract at yo.urenzo.com/organic-stevia-extract-powder/




Why Choose Matcha over Coffee

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