The Sexy Forever Recipe Bible (124 page)

½ cup tangerine juice

6 large eggs, separated, at room temperature

½ cup All Natural SomerSweet or sugar

2 teaspoons tangerine zest

¼ cup heavy cream

Tangerine Crème Anglaise

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

Pour the tangerine juice into a saucepan over medium-high heat. Let the juice reduce by three-fourths, until it becomes thick and syrupy. Remove from heat and set aside.

Beat the egg yolks and half of the All Natural SomerSweet until light and tripled in volume, 6 to 8 minutes. Add 2 tablespoons of the reduced tangerine syrup, the tangerine zest, and the cream. Continue to beat for another minute. Set aside.

In another bowl, beat the egg whites until frothy. Add the remaining All Natural SomerSweet and beat until stiff peaks form. Gently fold the egg whites into the yolk mixture until well incorporated. Transfer to the soufflé dish and bake for about 20 minutes. Serve immediately with
tangerine crème anglaise.

SERVES 4

tangerine crème anglaise

PROTEIN, HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2

6 large egg yolks

1¾ teaspoons vanilla extract

1 teaspoon tangerine zest

2 cups heavy cream

½ cup All Natural SomerSweet or sugar

Whisk the egg yolks, vanilla, and tangerine zest in a bowl and set aside. Heat the cream in a saucepan over medium heat until hot but not boiling. Remove the cream from the heat and add the All Natural SomerSweet. Slowly pour the cream over the egg yolk mixture, whisking constantly. Return the mixture to the saucepan over low heat, whisking constantly until the mixture thickens and coats the back of a spoon. Serve warm or cover in an airtight container and refrigerate for 2 days.

MAKES 2½ CUPS

tiramisù

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

16 ounces mascarpone (or cream cheese), softened

¼ cup All Natural SomerSweet or sugar

1 teaspoon vanilla extract

1 cup strong brewed decaffeinated coffee

2 tablespoons unsweetened cocoa powder

2 cups heavy cream

18
Cocoa Meringue Cookies
, not dipped into chocolate

2.5 ounces dark chocolate (at least 60% cocoa), grated

Beat together the mascarpone, All Natural SomerSweet, vanilla, and ¼ cup of the coffee with an electric mixer until smooth. Divide the mixture between two bowls. Add the cocoa powder to one bowl and beat until combined.

In a third bowl, beat the cream until stiff. Divide between the two bowls of mascarpone mixture. Fold in and set aside.

Place half of the cookies into an 8-inch square baking dish. Sprinkle with half of the remaining coffee. Spoon the chocolate cheese mixture over the cookies. Sprinkle with half the grated chocolate. Layer the rest of the cookies on top of the grated chocolate and sprinkle with the remaining coffee. Spread the last of the cheese mixture over the cookies. Sprinkle with the remaining grated chocolate. Cover and refrigerate 2 hours or overnight before serving.

SERVES 6 TO 8

wild berry fool

HEALTHY FATS, FRUIT
LEVEL 1, LEVEL 2

1 cup heavy cream

¼ cup All Natural SomerSweet or sugar, or more to taste

1 pound mixed frozen berries, thawed and drained (strawberries, raspberries, blackberries, blueberries)

Fresh whole berries, for garnish

Place the cream and the All Natural SomerSweet in a mixing bowl and whip with an electric mixer until soft peaks form. Do not overbeat. Taste and add more SomerSweet if necessary.

Place the frozen berries in a food processor and pulse until the berries are chunky. Fold the berries into the whipped cream until well combined. Spoon into serving dishes and chill.

Garnish with the fresh berries before serving.

SERVES 4

new york–style cheesecake

PROTEIN, HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2

Three 8-ounce packages cream cheese, at room temperature

¾ cup All Natural SomerSweet or sugar

3 large eggs, at room temperature

1 cup sour cream

1½ tablespoons fresh lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

Preheat the oven to 350°F. Butter the sides and bottom of a 9-inch springform pan. Line the bottom with a double thickness of waxed paper. Lay two 24-inch-long pieces of aluminum foil on a work surface to make an
X
. Place the springform pan in the center of the foil and fold up around the sides to form a waterproof jacket.

In a large mixing bowl, beat the cream cheese and All Natural SomerSweet until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the sour cream, lemon juice, lemon zest, and vanilla. Mix until smooth.

Pour the batter into the prepared pan and place in a large roasting pan. Place the roasting pan in the oven and pour enough hot water into the roasting pan to surround the cheesecake pan with 1 inch of water. (This is a water bath, which helps keep the cheesecake from cracking and curdling.)

Bake for 1 hour. Turn off the oven and let cool in the oven for an additional hour without opening the door. Remove the cheesecake from the water bath and cool to room temperature.

Cover and refrigerate the cheesecake in the springform pan, preferably overnight. To unmold, run a warm knife around the edges of the cheesecake before you release the springform. Transfer the cheesecake to a serving dish.

SERVES 8 TO 10

peppermint cheesecake with chocolate crust

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