The Sexy Forever Recipe Bible (120 page)

Pinch of sea salt

¼ cup Raspberry Coulis (page317)

Perfectly Whipped Cream

Preheat the oven to 250°F. Line a nonstick 8- or 9-inch round springform pan with waxed paper or parchment paper.

Place the egg whites in a clean stainless-steel bowl of an electric mixer. Beat on medium speed until frothy. Add the All Natural SomerSweet, ½ teaspoon water, and the salt. Increase the speed to high and beat until the egg whites form stiff peaks, about 6 minutes. Do not let the egg whites get too dry.

Spoon the meringue into the prepared pan. Distribute evenly over the bottom of the pan, taking care not to deflate the batter. Bake in the center of the oven for 1 hour.

Remove the cake from the oven and allow it to cool for 5 minutes. Carefully run a thin-bladed knife or metal spatula around the edge of the cake to loosen it. Remove the outside edge of the pan. Run a spatula underneath the cake to loosen it from the waxed paper underneath. Transfer the cake onto a serving platter.

Fold the coulis into the whipped cream. Using a spatula, smooth the mixture over top and sides of cake. Serve immediately or refrigerate.

SERVES 6 TO 8

chocolate cupcakes with whipped cream filling

PROTEIN, HEALTHY FATS, CARBOHYDRATES, INSULIN TRIGGERS
LEVEL 2

CUPCAKES

11⁄3 cups whole wheat flour

2 cups All Natural SomerSweet or sugar

2⁄3 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1½ teaspoons sea salt

3 large egg whites

2⁄3 cup mayonnaise

2 teaspoons vanilla extract

1⁄3 cup heavy cream

2 tablespoons instant decaffeinated coffee granules

FILLING

2⁄3 cup heavy cream

½ teaspoon vanilla extract

2 tablespoons All Natural SomerSweet or sugar

FROSTING

Dark Chocolate Fudge Sauce

Preheat the oven to 350°F. Grease a 12-cup muffin tin and set aside. Take 2 tablespoons of the flour and coat the muffin tin. Tap out excess flour.

For the cupcakes:
Mix the remaining flour, All Natural SomerSweet, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

In a separate bowl, beat the egg whites until frothy. Add the mayonnaise, vanilla, cream, 1 cup water, and the coffee granules. Whisk until well blended.

Pour the wet mixture into the dry ingredients and stir thoroughly until the batter is smooth. Divide the batter among the muffin tins. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes. Remove cupcakes from the muffin tins and cool completely before filling, about 20 minutes.

When cupcakes are cool, use a melon baller to scoop a hole from the bottom of each one. Reserve the piece of cake to use as a plug. Using the melon baller, enlarge the hole in the center of the cupcake. Set cupcakes aside.

For the filling:
With an electric mixer, whip the cream until it starts to thicken. Add the vanilla and SomerSweet. Continue whipping until soft peaks form. Using a small spoon or butter knife, fill the cupcake holes with the whipped cream. Use the reserved cupcake bottoms to plug the holes. Place right side up on a piece of waxed paper.

For the frosting:
Carefully reheat the sauce in a microwave on high for 30 seconds. Stir well. Repeat heating and stirring until mixture is smooth. Do not overheat or sauce will separate. Spoon sauce carefully over tops of cupcakes.

MAKES 12

mini coconut baked alaska

PROTEIN, HEALTHY FATS, INSULIN TRIGGERS
LEVEL 2

COCONUT ICE CREAM

2½ cups heavy cream

8 large egg yolks

¾ cup All Natural SomerSweet or sugar

1 cup coconut milk

CRUST

10 ounces dark chocolate (at least 60% cocoa), chopped

3 ounces unsweetened chocolate, chopped

12 tablespoons (1½ sticks) unsalted butter

5 large eggs, at room temperature

½ cup All Natural SomerSweet or sugar

MERINGUE

4 large egg whites

2⁄3 cup All Natural SomerSweet or sugar

½ teaspoon vanilla extract

For the ice cream:
Pour the cream and ½ cup water into a heavy saucepan. Heat until hot, but not boiling; remove from the heat. Place the yolks in a medium bowl. Whisk for 2 minutes. Pour the cream over the eggs, whisking constantly. Pour the mixture back into the saucepan and place over low heat. Stir until the mixture thickens and coats the back of a spoon. Pour the mixture through a sieve into a clean bowl. Add the All Natural SomerSweet and coconut milk. Stir well. Cover and cool to room temperature. Refrigerate for at least 2 hours. Pour into an ice cream machine and freeze according to the manufacturer’s directions.

For the crust:
Preheat the oven to 350°F. Butter six 6-ounce ramekins and set aside.

Melt the chocolates and butter together in a double boiler over gently simmering water. Stir until the chocolate is smooth. Remove from the heat and allow the mixture to cool slightly. Meanwhile, beat the eggs until pale and tripled in volume, 8 to 10 minutes. Add the All Natural SomerSweet and beat for another minute. Mix one-third of the egg mixture into the chocolate mixture; carefully fold the rest of the egg mixture into the chocolate. Pour into prepared ramekins. Bake for 17 minutes. Cool completely, then refrigerate for at least 1 hour.

Place ¼ cup ice cream inside each ramekin; flatten and smooth the top. Cover with waxed paper and freeze.

For the meringue:
Preheat the oven to 400°F. Beat the egg whites in a mixer until soft peaks form. Add the All Natural SomerSweet and vanilla, and beat until stiff peaks form. Dollop on top of the frozen ice cream. Place in the hot oven for 5 minutes, or until the meringue is golden brown. Cool for 5 minutes. Serve within 5 minutes.

SERVES 6

berry pie

HEALTHY FATS, CARBOHYDRATES, FRUIT, INSULIN TRIGGERS
LEVEL 2

2 tablespoons cornstarch

¼ cup orange juice

1⁄3 to ½ cup All Natural SomerSweet or sugar, depending on sweetness of berries

6 cups fresh or frozen berries (raspberries, blackberries, blueberries)

Whole Wheat Tart Crust
, unbaked

Preheat the oven to 400°F.

Mix the cornstarch with the orange juice until smooth. Add the All Natural SomerSweet and blend until well combined. Gently toss the berries with this mixture and let sit for about 15 minutes.

Grease a 9-inch pie pan and line it with one piece of dough. Pierce the dough with a fork in several places. Bake for 7 to 10 minutes, or until the crust is lightly browned. Remove the pie pan and turn up the oven to 450°F.

Place the berries in the bottom crust. Cover with the second piece of dough, making slits to let out the steam (or make a lattice top, if you prefer). Bake for 10 minutes. Reduce the heat to 350°F and bake for 45 minutes more, until juices are thickened and bubbly. Cool for a few hours before cutting and serving.

SERVES 6 TO 8

lemon curd tart

PROTEIN, HEALTHY FATS, CARBOHYDRATES, INSULIN TRIGGERS
LEVEL 2