Angel food Cake Pops
Do you suffer from Hiatal Hernia?
Eating food high in starch (even “complex carbohydrates”) will keep the hernia problematic. This is because starchy foods cause the blood sugar to rise fast and then plummet to under the normal healthy level. The drop of blood sugar causes the production of serotonin to go down and cause depression. The decrease of serotonin causes the production of histamine, which causes the expansion of blood vessels. Over expansion of blood vessels causes liquid in the blood vessels to leak out. When liquid leaks out into sinus area it causes nasal drip. When it drips into the bronchi, it causes asthma. When it drips into the brain, it causes headaches and migraines.
Another cause of hiatal hernia is a diet high in omega-6 fatty acids and low in rich in omega-3 fatty acids. When that balance is out of whack, inflammation can set in.
Many mineral deficiencies can also cause hiatal hernia. One of which is magnesium, which is possibly the single most important nutrient for managing this because of its multiple effects on the condition. It is extremely powerful in the relaxation of bronchial muscle, resulting in a reduction of bronchospasm and increased airways diameter. Magnesium stimulates the production of AMP and ATP, two important mediators that create relaxation of bronchospasm. Magnesium also reduces the histamine response, which calms inflammation. (make sure to take magnesium glycinate NOT oxide!)
To read more on the healing benefits of a Ketogenic diet, check out my book Keto-Adapted.
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You can switch up the flavors of these cake pops. I used THIS strawberry egg white protein and strawberry extract to make “Strawberry Lemonade Cake Pops.” The different flavors are endless! Some suggestions:
1. Use Chocolate Egg White Protein powder and Kahlua/rum extract; use the custard filling to make “Tiramisu Cake Pops”
2. Use Tropical Dreamsicle Egg White Protein powder and orange extract with vanilla in the cake. Add orange and vanilla extract to the lemon curd to make “Dreamsicle Cake Pops”
3. Use Pina Colada Egg White Protein powder and pineapple extract to the cake. Add pineapple extract to the lemon curd/custard to make “Pina Colada Cake Pops”
- 12 egg whites
- 2 tsp cream of tartar
- 1 pinch salt
- 1 cup strawberry protein powder (EGG WHITE powder if Dairy Free)
- 1 cup Swerve confectioners' (or powdered erythritol)
- 1 tsp strawberry extract (or other extract)
- LEMON CURD:
- 1 cup Swerve (or erythritol and 1 tsp stevia glycerite)
- ½ cup lemon juice
- 4 large eggs
- 1 TBS finely grated lemon peel
- 8 TBS coconut oil (or butter if not Dairy Sensitive)
- OPTIONAL CUSTARD (if you don't like Lemon):
- 12 large egg yolks
- 1 cup unsweetened almond milk
- ½ cup Swerve confectioners (or erythritol and ¼ tsp stevia glycerite)
- ½ cup coconut oil, melted (or butter)
- 8 oz cream cheese
- ⅓ cup Swerve confectioners
- 1 tsp vanilla (OR other extract like strawberry)
- ⅛ teaspoon Redmond Real salt
- PINK COATING:
- ¼ cup Swerve grandular
- 1 drop natural red food coloring
- Preheat oven to 350 degrees F (175 degrees C). Sift protein powder and natural sweetener together and set aside. In a large clean bowl, whip egg whites with a pinch of salt until foamy (save the yolks for Lemon Curd or Custard). Add cream of tartar and continue to beat until very stiff (you will be able to put bowl upside down and the whites won't fall out). Add your favorite extract flavor. Quickly fold in egg white powder mixture. Pour into a greased 10 inch tube pan. Bake at 325 degrees F (175 degrees C) for 30 minutes. It also makes great FRENCH TOAST.
- LEMON CURD: Combine natural sweetener, lemon juice, 4 eggs and lemon peel in a medium saucepan and whisk to blend; add butter. Whisk constantly over medium heat until mixture thickens and coats back of
spoonthickly (do not boil), about 12 minutes. Pour mixture through strainerinto medium bowl. Place bowl in larger bowl filled with ice water and whisk occasionally until lemon curd is cooled completely,about 15 minutes. Add extracts if desired. Can be made 1 day ahead.
- CUSTARD (If you don't like lemon): Whisk egg yolks, almond milk, and sweetener in
mediummetal bowl to blend. Slowly mix in the melted oil/butter so the eggs don't cook unevenly. Set bowl over saucepanof simmering water. Whisk mixture constantly and vigorously until thickened and instant-readthermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total (or coats the back of a spoon). Remove mixture from over water. Add extracts if desired. Serve warm or chilled. (If serving chilled, it can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.
- COATING: Place the cream cheese into a small bowl and heat until very warm. Add the sweetener.
- Stir in extracts and salt. Taste and adjust sweetness to your liking.
- PINK COATING: Place the sweetener into a small bowl. Add the food coloring and stir to coat the granules.
- TO ASSEMBLE: Crumble cake into large bowl. Add ⅓ cup filling and mix completely. Tip: If you don’t mind getting a little messy, push up your sleeves and use your hands to mix the cake and filling! Be careful not to add too much filling. You want the consistency to be sticky, not soggy.
- Roll the mixture into balls and place on cookie sheet. Place in the freezer to freeze for 1 hour (the coating sticks better).
- Place the ends of the lollipop sticks into into the cake balls. Dip them in the cream cheese mixture and then dust them with the pink sweetener and place them in styrofoam to set or can put in freezer/fridge for cooling/set.
- Chill the pops in the freezer for 15 minutes.
Traditional Angel Food = 159 calories, 0.7g fat, 5.5g fiber, 35g carbs, 0.2g fiber
"Healthified" Angel Food = 54 calories, 0.7g fat, 11.1g protein, 0.9g carbs, trace fiber (11% fat, 82% protein, 7% carbs)
"Healthified" Angel Food with lemon curd = 146 calories, 10g fat, 13g protein, 1g carbs, trace fiber (61% fat, 36% protein, 3% carbs)
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