Desserts – Low Starch No Sugar

Source:

These recipes that I will use for Christmas were taken from the Recommended Book Cura Romana I will add photos when I cook them.  At the time of writing this Dec 10, 2013 I have not attempted them yet 🙂

The recipes recommendations are as follows:  good for the 6 weeks of consolidation after testing for:

• Almonds Macaroons eggs and nuts sensitivity
• Easygoing Pie Crust: nuts sensitivity
• Lemon Cream Pie: sour cream, cream and cottage cheese.

 I am fine in all counts as I am on my second round.

Almond Macaroons

Makes 18

• 50g / 2 oz  ground almonds
• 50g / 2 oz unsweetened shredded coconut
• 1 teaspoon real vanilla essence (no sugar – organic if possible)
• 1 Tablespoon of Almond flavored liquor or almond essence (optional)
• Stevia to taste
• Pinch of salt
• 2 free range/organic egg whites
• 1 Tablesppon coconut oil or butter to grease baking tin

Preheat oven at 145° C or 300°F.  Mix the ground almonds together with the coconut, vanilla, liquor or essence and salt, set aside. Beat the egg whites in a separate bowl.  Fold the other ingredients and mix gently with your fingers.  Roll the mixture into balls the size of large marbles and place on a greased baking sheet.  Bake for 20-25 minutes, until golden brown but soft inside.

Easygoing Pie Crust

• 60 g (2 ox) flax seeds, ground to a fine power.
• 1 teaspoon fresh lemon juice
• 2-4 tablespoons iced water
• stevia, to taste
• pinch of sale
• 180 g (6½ oz) almonds (ground to a fine powder)
• 1½ tablespoons coconut oil, melted

Soak the ground flax seeds in the lemon juice and a couple of teaspoons of iced water for 20 minutes.  Mix together with a fork and put aside.  In another bowl mix together the stevia, salt, almonds and melted coconut oil.  Now combine the seed and nut mixture, stirring with your fingers until mixed thoroughly.  Pour into a 22 cm (9 inch) flan dish, and using your fingers, press the mixture into the pan all along the bottom and the sides.  Prick with knife or fork and bake at 160°C  (320°F) for 15 minutes.  Allow to cool and it is ready to fill.

Lemon Cream Pie

• 120 ml (4 fl oz) fresh lemon juice
• 125 g (4 oz) unflavored gelatin
• stevia to taste
• 450 g (1 lb) cottage cheese
• 240 ml (10 fl oz) sour cream
• 1 teaspoon finally grated lemon zest
• 200 ml (8 fl oz) double cream (heavy cream), whipped
• 60 g (2 oz) fresh raspberries, blackberries, blueberries or strawberries

Heat half the lemon juice gently in a saucepan, sprinkling the gelatin into it and stirring over a low heat until dissolved.  Mix the stevia together with the cottage cheese, blending in the sour cream, the remainder of the lemon juice and the lemon zest.  Now mix in the lemon gelatin and blend well.  Cool in a refrigerator until the mixture has thickened but not set completely.  Fold in the whipped cream .  Spoon the filling into pie crust and chill for several hours.  Serve with crushed berries as topping.

 The Book:

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Liliana

Successful dieter who loves to eat and will prove the HCG Diet is the diet to end them all! Wife, Accountant and Internet Marketer 🙂

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