The Sexy Forever Recipe Bible (121 page)

3 tablespoons unsalted butter, softened

¼ cup agave or honey

2 large eggs, lightly beaten

¼ cup fresh lemon juice

Grated rind of 2 lemons

1 prebaked 9-inch
Whole Wheat Tart Crust
, cooled

Mint sprig or small edible flowers (pansies or nasturtium), for garnish

Blend the butter and the agave in a double boiler (or in a bowl or smaller saucepan placed over a saucepan of boiling water). When well combined, mix in the eggs, stirring constantly. Add the lemon juice and rind. Continue stirring until the custard thickens and coats the back of a wooden spoon.

Fill the crust with the
lemon curd and garnish with a sprig of mint or flowers. Set aside until the curd is set. Tastes best when served at room temperature.

SERVES 6 TO 8

fresh berry custard tart

PROTEIN, HEALTHY FATS, CARBOHYDRATES, FRUIT, INSULIN TRIGGERS
LEVEL 2

½ cup All Natural SomerSweet or sugar

¼ cup cornstarch

4 large egg yolks

2 cups whole milk

½ teaspoon vanilla extract

1 prebaked 9-inch
Whole Wheat Tart Crust
, cooled

2 cups mixed fresh berries, such as blackberries, raspberries, strawberries, or boysenberries

Combine ¼ cup of the All Natural SomerSweet and all of the cornstarch in a mixing bowl and blend with a fork until smooth. Add the egg yolks and ½ cup of the milk, forming a paste.

Put the remaining 1½ cups milk and remaining ¼ cup SomerSweet in a saucepan and bring to a boil. Add the hot milk mixture to the cold ingredients, whisking constantly. Pour back into the pan and stir over medium heat until smooth and thick. Remove from heat and add the vanilla. Chill for 2 hours.

Fill the cooled crust with the chilled custard. Arrange the berries in a pretty pattern on top, and serve.

SERVES 6

strawberry-rhubarb cobbler

HEALTHY FATS, CARBOHYDRATES, FRUIT, INSULIN TRIGGERS
LEVEL 2

FILLING

4 cups fresh strawberries, hulled and quartered

4 cups chopped rhubarb (in 1-inch pieces)

1 teaspoon vanilla extract

1 cup All Natural SomerSweet or sugar

2 tablespoons orange juice

2 tablespoons cornstarch

2 cups
Perfectly Whipped Cream
or vanilla ice cream

TOPPING

11⁄3 cups white whole wheat flour (see
Note
) or whole wheat pastry flour

2 tablespoons All Natural SomerSweet or sugar

1¼ teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon sea salt

4 tablespoons (½ stick) cold unsalted butter, cut up

½ cup buttermilk

Preheat the oven to 350°F.

For the filling:
In a large bowl, combine the strawberries, rhubarb, vanilla, All Natural SomerSweet, orange juice, and cornstarch. Mix well and set aside.

For the topping:
In a stand mixer fitted with a paddle (or in a bowl), combine the flour, All Natural SomerSweet, baking powder, baking soda, and salt. Add the butter and mix until a coarse mixture (or cut the butter into the dry ingredients with a pastry cutter or two knives). Add the buttermilk and, using a fork, mix until a dough forms. Turn out onto a work surface and knead gently, but do not overwork.

Roll the dough out until it is ½ inch thick, adding flour as needed. Using a cookie cutter, cut out biscuits and place on a cookie sheet while setting up the dish.

Place the fruit filling into a 9 × 13-inch baking dish and top with the biscuits. Bake for 30 to 40 minutes, until the fruit is bubbling and the biscuits are golden brown. Serve hot, topped with whipped cream or vanilla ice cream.

SERVES 8

strawberry gratin

HEALTHY FATS, FRUIT
LEVEL 1, LEVEL 2

4 cups fresh strawberries

2 cups sour cream

1 tablespoon All Natural SomerSweet or sugar

2 teaspoons vanilla extract

3 tablespoons All Natural SomerSweet or brown sugar

Preheat the broiler.

Wash the strawberries and slice off the end with the hull and stem. Place the berries, cut side down, sitting upright in a tart pan. Nuzzle them together, side by side, as many as will fit in the pan.

In a bowl, mix the sour cream, 1 tablespoon of the All Natural SomerSweet, and vanilla. Pour over the berries. Sprinkle the remaining 3 tablespoons SomerSweet (or brown sugar) over the strawberries and broil for 3 to 5 minutes, until the top gets brown and crusty. Serve warm.

SERVES 4

wild berry crostata

HEALTHY FATS, CARBOHYDRATES, FRUIT
LEVEL 1, LEVEL 2