The Sexy Forever Recipe Bible (123 page)

2⁄3 cup old-fashioned rolled oats

2¼ cups All Natural SomerSweet or sugar

1 teaspoon ground cinnamon

4 tablespoons (½ stick) unsalted butter, cut into ¼-inch pieces

5 ounces dark chocolate (at least 60% cocoa), chopped into ¼-inch pieces

Preheat the oven to 375°F. Butter a 9 × 13-inch baking dish and set aside.

For the filling:
Combine the pear slices, lemon juice, and almond extract in a large bowl. Add the All Natural SomerSweet and flour and toss to combine. Pour the filling into the prepared baking dish. Set aside.

For the topping:
Mix the flour, oats, All Natural SomerSweet, and cinnamon in a medium bowl. Add the butter and rub in with your fingers until moist clumps form. Mix in the chopped chocolate.

Sprinkle the topping over the pear mixture. Bake until the topping is golden brown, 25 to 30 minutes. Cool at least 20 minutes before serving. Serve warm or at room temperature.

SERVES 6

cherry clafouti

PROTEIN, HEALTHY FATS, CARBOHYDRATES, FRUIT
LEVEL 2

1½ pounds fresh cherries (with pits), or 2 pounds frozen (see Note)

2 large eggs

1 large egg yolk

2⁄3 cup All Natural SomerSweet or sugar, plus more for dusting

5 tablespoons unsalted butter, melted

2⁄3 cup white whole wheat flour (see
Note
) or whole wheat pastry flour

1 cup heavy cream

Crème fraîche
(optional)

Preheat the oven to 350°F. Butter a 9-inch round or square baking dish.

Wash, dry, and stem the cherries. Place them in the baking dish.

Combine the eggs and the yolk in a large bowl, add the All Natural SomerSweet, and whisk in the melted butter. Sift in the flour and mix well. Then mix in the cream and continue beating until the batter is smooth. Pour over the cherries.

Bake for 40 minutes, until golden brown. Remove from the oven and dust lightly with a little more SomerSweet. Serve lukewarm from the baking dish, with crème fraîche, if desired.

SERVES 8

NOTE
 Baking the cherries with their pits imparts a wonderful flavor. Be sure to warn your guests, though, so no one cracks a tooth.

mountain of lemon meringue pie

PROTEIN, HEALTHY FATS, CARBOHYDRATES
LEVEL 2

1 prebaked 9-inch
Whole Wheat Tart Crust

1 recipe
Lemon Curd

6 large egg whites

¼ teaspoon cream of tartar

1 cup All Natural SomerSweet or sugar

Fill the prepared pie crust with the lemon curd and chill to set.

Preheat the oven to 375°F.

Beat the egg whites with the cream of tartar until fluffy. Continue beating, gradually adding the All Natural SomerSweet, for 5 to 8 minutes, until stiff peaks form. Smooth the meringue over the lemon curd filling, covering it completely. Spoon the rest of the meringue onto the center of the pie. Using a spatula, draw the meringue upward so it resembles a mountain.

Bake for 7 to 10 minutes, or until the meringue is golden brown. Serve at room temperature. Do not chill.

SERVES 6 TO 8

decadent chocolate brownies

PROTEIN, HEALTHY FATS, INSULIN TRIGGERS
LEVEL 2

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

12 tablespoons (1½ sticks) unsalted butter

5 large eggs, at room temperature

¾ cup All Natural SomerSweet or sugar

½ cup
Dark Chocolate Fudge Sauce
, warmed

Preheat the oven to 350°F. Butter an 8-inch square baking pan and set pan aside.

Melt the chocolate and butter together in a double boiler over gently simmering water. Stir until chocolate is smooth. Remove from 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 mixture.

Pour the batter into the prepared pan. Pour the fudge sauce on top of the brownie batter and swirl with a butter knife.

Bake for 35 minutes. The batter will not appear to be completely set. Cool completely before refrigerating, then refrigerate for at least 1 hour.

Cut into squares. Serve at room temperature.

MAKES 36 BROWNIES

chocolate soufflé with whipped cream and hot chocolate sauce

PROTEIN, HEALTHY FATS, INSULIN TRIGGERS
LEVEL 2

SOUFFLÉ

4 ounces dark chocolate (at least 60% cocoa)

3 large egg yolks

½ cup All Natural SomerSweet or sugar

5 large egg whites

HOT CHOCOLATE SAUCE

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

¾ cup heavy cream

2 cups
Perfectly Whipped Cream

Preheat the oven to 400°F. Butter a 1-quart soufflé dish.

For the soufflé:
Melt the chocolate in a double boiler (or in a bowl or smaller saucepan placed over a bigger saucepan of boiling water). In a bowl, beat the egg yolks until they are pale yellow, then add the All Natural SomerSweet. Continue to beat until well blended. Remove the chocolate from the heat and slowly add the egg mixture to the chocolate mixture. You don’t want the eggs to cook.

In a separate bowl, beat the egg whites until they are stiff. Pour the chocolate mixture into the egg whites and fold in gently with a spatula, using wide circular motions so that you keep as much air in the mixture as possible. Gently pour the mixture into the buttered soufflé dish and bake for about 20 minutes.

For the chocolate sauce:
Place the chopped chocolate in a bowl. Place the cream in a saucepan and bring to a boil. Add the hot cream to the chocolate and stir until all the lumps are gone.

When the soufflé is done, serve immediately with a spoonful of hot chocolate sauce and a dollop of whipped cream.

SERVES 4 TO 6

tangerine soufflé with crème anglaise

PROTEIN, HEALTHY FATS, FRUIT
LEVEL 2