I know what you're thinking...how can this luscious looking strawberry dessert recipe show up on a website about permanent weight loss?
Is it fattening? Nope. It’s going to be very hard to undo so many
years of brainwashing that fat makes us fat but we need to if we’re
going to be permanently slim, happy and healthy. This
recipe has no dense carbs in it - no crust, no flour at all. It has a
low glycemic sweetener, fresh fruit and some cream. Of course you only
get one serving at a sitting. But it's rich, right, so just eat it slowly and enjoy!
It's taking me a while to grasp the significance of this, years in fact, that fat alone does not make you fat. What makes you fat is sugar plus fat which does equal fat storage but when you use coconut palm sugar rather than regular table sugar in this recipe you do not have to worry about fat storage. You need high glycemic cane sugar for that. We can eat the good fats, in fact we need them for good health, and 30 grams a day is plenty of fat.
When you allow yourself the occasional good dessert it's much easier to pass up the white carbohydrates that are packed with empty calories that just create sugar cravings. Some fats in foods help you to feel full and satisfied.
This is one of our printable low glycemic index recipes.
You can make these in individual, oven proof, 1 cup ramekins or use a shallow 2 quart baking dish like the one above. Preheat the broiler and place an oven rack about 4 inches below the broiler. Let the fruit sit on your counter so that it’s at room temperature when you begin. Gently combine the strawberries, oranges, lemon juice, salt, sugar and vanilla in a large bowl. You can combine the fruit ahead of time but once you add the salt and sugar you need to be ready to pop it into the oven; otherwise there will be too much liquid.
In a small bowl, whisk together the sour cream, crème fraîche and milk. You don’t want it to be too thick or it will lay like an omelet on top of the fruit. Add enough milk so that it runs through the fruit a bit. Sprinkle the 2 tablespoons of coconut palm sugar over the top. Place the dish or dishes under the broiler and broil until the sugar melts about 2 - 5 minutes. Serve immediately while still warm.
Coconut palm sugar is low glycemic and it has the same texture as brown sugar so it works beautifully in this recipe. You should be able to find it at any natural foods market.
This strawberry dessert recipe can be duplicated as is but with changing up the fresh fruit with what’s in season and strikes your fancy. Strawberries and oranges make a delectable combination but I can imagine that blueberries and pineapple, apples and blackberries, nectarines and raspberries would all be delicious. Use what's in season locally if you can but you could use frozen berries in this dish and it would still be good.
This recipe has been modified to make it low glycemic from one introduced by Emily Luchetti, a renowned pastry chef who has written many baking books.
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