Sexy Forever: How to Fight Fat After Forty (42 page)

In a chilled bowl, whip the cream until it holds soft peaks, and whip in the remaining sweetener until the cream holds its shape. Do not overwhip or the mousse will get grainy.

Fold together the whipped cream and the chocolate mixture. (Reserve a little whipped cream for serving.) Cover with plastic wrap and refrigerate for at least 4 hours.

To serve, place a dollop of whipped cream on the bottom of each dessert dish (I like to use martini glasses) and scoop the mousse on top of the cream. Garnish with a sprinkle of shaved chocolate.

COCOA NUTS

Protein, Carbohydrates, Healthy Fats
Level 1, Level 2

Makes about 6 cups

I’m always looking for tasty, low-sugar desserts. These nuts are coated with a soft meringue and then baked. The result is a satisfying crispy combo of nuts and sweet meringues. Keep these on hand for something sweet in Level 1, but remember not to overdo it, and count them toward your Carbohydrates.

Preheat the oven to 325 degrees.

Spread the nuts on a baking sheet and toast for 10 minutes. Remove the nuts from the baking sheet and set aside. Scatter the butter pieces over the baking sheet and place in the oven to melt. Remove from oven as soon as the butter is melted.

With an electric mixer, whip the egg whites until they just start to hold a shape. With the mixer running, gradually add the sweetener, and continue to whip for 2 minutes. The mixture will be sticky and shiny, much thinner than a typical meringue. Sift the cocoa on top of the whites and fold in the nuts with a spatula.

Scoop the nut-meringue mixture onto the buttered baking sheet and gently spread it out. Bake for 10 minutes. Remove the pan from the oven and use a metal spatula to break up the nut mixture and turn the pieces in the butter. Return to the oven for another 10 minutes, then break up the nuts and turn them again. Return to the oven for a final 15 minutes. When done, the butter will be mostly absorbed, the coating will be dry, and the nuts will be robed in a crispy meringue. Place the pan on a cooling rack and let cool completely.

Break up clumps and store in an airtight container for up to a week.

NUTTY CHOCOLATE TORTE

Protein, Healthy Fats, Carbohydrates, Insulin Triggers
Level 2

Serves 12

Chocoholic alert! This dark, dense chocolate cake is so rich and delicious you only need a small slice. Use a very good-quality dark chocolate, like Valrhona or Scharffenberger. (If you can find a good sugar-free chocolate, you may use it.) If I have time, I like to toast the nuts before I grind them in the food processor. This cake is lower in flour and sugar than a regular chocolate cake—and sinfully delicious.

Preheat the oven to 325 degrees. Butter and flour a 10-inch cake pan, preferably a springform pan.

Melt the chocolate and butter in the top of a double boiler, or in a heatproof bowl over a saucepan of simmering water. Set aside to cool.

Combine the ground nuts and flour in a bowl and set aside.

Beat the egg yolks until light and fluffy. Slowly add the sweetener and continue beating until the mixture is pale yellow and tripled in volume.
Fold in the melted chocolate. Fold in the flour mixture. Then fold in the brandy.

In a separate bowl, beat the egg whites until soft peaks form. Gently fold them into the batter in two batches. Spread the batter evenly in the prepared pan and tap on the counter to eliminate air pockets. Bake for about 45 minutes, or until a toothpick inserted into the center comes out slightly moist.

Set aside to cool on a rack for at least 1 hour. Since the center may be moist, it’s best to refrigerate it for 2 hours. Release the sides of pan and invert cake. Slice and serve with whipped cream.

RASPBERRY CRÈME BRÛLÉE

Protein, Healthy Fats, Fruit
Level 1, Level 2

Serves 8

Crème Brûlée is a decadent, rich custard with a thin layer of caramelized sugar on top. And since it’s mostly fats, it creates less of an insulin response. This recipe is a great option that can keep you away from sugary desserts. If you are going to enjoy this on Level 1, make sure you do not have any carbohydrates with it! The slight imbalance from the berries is no problem, as long as you are steadily losing on Level 1. If you make it with sugar, only enjoy it on Level 2.

Lightly butter eight 5-inch heatproof ramekins or individual soufflé dishes. Place a few raspberries into the bottom of each dish. Fill a large bowl with ice cubes. Set aside.

In a medium saucepan, combine the heavy cream with the vanilla bean and its scrapings. Bring to a boil over low heat.

Place the egg yolks and the
¹
⁄
₃
cup sweetener into the top of a double boiler, or in a heatproof bowl over a pan of simmering water. Whisk vigorously until the mixture becomes a very pale yellow and feels hot to the touch. Remove from the heat and whisk in the boiling cream. Place back
on the pan of simmering water, but turn off the heat. Whisk the mixture until it thickens, 5 to 10 minutes.

When the mixture has thickened, place the top of the double boiler into the larger bowl filled with the ice cubes. Whisk occasionally to cool. Strain into a clean bowl.

Spoon the custard into the prepared ramekins and refrigerate, covered, until firm, about 2 hours. When ready to serve, sprinkle 1 tablespoon of All Natural SomerSweet evenly over the top of each serving. Caramelize with a propane torch, or set 1 inch from a hot broiler until the tops brown. Garnish with more raspberries and mint leaves.

NEW YORK–STYLE CHEESECAKE WITH LEMON ESSENCE