The Sexy Forever Recipe Bible (118 page)

Fold the whipped cream into the ricotta mixture until well incorporated. Spoon into custard cups and refrigerate overnight. Garnish with the remaining lemon zest before serving.

SERVES 6 TO 8

lemon zabaglione

PROTEIN
DETOX, LEVEL 1, LEVEL 2

4 large eggs

4 large egg yolks

¾ cup All Natural SomerSweet or sugar

½ cup fresh lemon juice (about 4 lemons)

Heat 1 inch of water to a simmer in a 3-quart saucepan (or the bottom of a double boiler). Place the eggs, egg yolks, and All Natural SomerSweet in a medium stainless-steel bowl (or the top of the double boiler) and add the lemon juice. Place the bowl over the simmering water. Whisk vigorously to combine, until the eggs are light and foamy and have thickened, 8 to 9 minutes.

Serve immediately, in small dishes or glasses.

SERVES 6

COLD CREAMY LEMON ZABAGLIONE
 Instead of serving warm, let it cool to room temperature and add ¾ cup heavy cream that has been whipped to soft peaks. Chill and serve.

chocolate fondue

HEALTHY FATS, FRUIT, INSULIN TRIGGERS
LEVEL 1, LEVEL 2

1 recipe
Dark Chocolate Fudge Sauce

1 pint fresh strawberries

1 pint fresh blackberries

1 pint fresh raspberries

Place the warm fudge sauce into a fondue pot. Serve with the fresh berries.

SERVES 6 TO 8

warm chocolate soufflé cakes

PROTEIN, HEALTHY FATS, CARBOHYDRATES, INSULIN TRIGGERS
LEVEL 2

4 ounces dark chocolate (at least 60% cocoa)

6 tablespoons (¾ stick) unsalted butter, plus more for greasing

1 cup All Natural SomerSweet or sugar

1¾ tablespoons cornstarch

2 large eggs

2 large egg yolks

2 cups
Perfectly Whipped Cream

In a medium saucepan, melt the chocolate and butter over low heat. Set aside to cool.

In a medium bowl, combine the All Natural SomerSweet and cornstarch. In a separate bowl, whisk the eggs and yolks.

Add the eggs to the cooled chocolate mixture and stir until smooth. Add the SomerSweet mixture a little at a time, stirring to combine. Refrigerate overnight.

Preheat the oven to 400°F. Grease four 6-ounce mini cake molds or porcelain ramekins with butter.

Scoop the mixture into the molds, filling them two-thirds full. Bake for 20 minutes on the top rack in the oven, until set. They should spring lightly to the touch. Serve warm with whipped cream.

SERVES 4

molten chocolate cakes

PROTEIN, HEALTHY FATS, CARBOHYDRATES, INSULIN TRIGGERS
LEVEL 2

9 ounces dark chocolate (at least 60% cocoa)

11 tablespoons unsalted butter

3 large eggs

3 large egg yolks

½ cup All Natural SomerSweet or sugar

¼ cup whole wheat pastry flour

2 cups
Perfectly Whipped Cream

Fresh raspberries, for garnish

Preheat the oven to 325°F. Butter 6 small glass custard cups, 3 to 4 ounces each.

In a double boiler, heat 6 ounces of the chocolate and the butter over 3 inches of simmering water until melted.

With the whisk attachment on the mixer, mix the eggs, yolks, and All Natural SomerSweet until pale and thick, about 10 minutes. Add the flour and melted chocolate and mix for 5 more minutes.

Pour the batter into the custard cups until almost half full. Chop the remaining chocolate and place in the center of the batter in each cup, then pour more batter on top, dividing the batter equally among the six cups.

Place the cups in the oven and bake for 12 to 15 minutes, until the sides seem stiff but the center jiggles when you touch it.

Cool for a few minutes. Slide a knife around the sides of the cups to make sure the cakes will slide out when flipped over. Invert each onto a plate and remove the cup. Prick the center with a fork and allow the chocolate to ooze out like lava. Serve with whipped cream and fresh raspberries.

SERVES 6

decadent chocolate cake

PROTEIN, HEALTHY FATS, CARBOHYDRATES, INSULIN TRIGGERS
LEVEL 2