Testimony of the Day
Update from Dawn on the 30 Day Accelerated Meal Plans:
“I was challenged to post 5 pictures that I feel beautiful in. I’ve had a long journey with my health over the last year and a half toward feeling the best in my life! I don’t just LOVE myself sometimes now….I LOVE myself all of the time. I know now that health isn’t just about weight loss it’s about mind and body.
Loving yourself in any form is always best BUT most of all loving yourself enough to want to be the healthiest you can be is key.” – Dawn
APPLE ICE CREAM
In a medium saucepan place the egg yolks and sweeteners in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the whipping cream. Place the saucepan onto medium heat on the stove and cook, stirring constantly (I used my hand mixer, see photo). Stir until thickened into a custard. Remove from heat and stir in the almond milk and salt. Let cool completely (I cooled overnight…it was hard to wait!). Place into your ice cream machine (click HERE to find the one I love AND it is 1/2 off the original price!!!) and watch the magic happen within 45 minutes or according to your ice cream maker’s directions. Freeze until set for ice cream or stir in pieces of “crisp topping” and caramel.
1/3 cup Swerve (or erythritol) (or Allulose)
1 tsp stevia glycerite (omit if using Swerve)
1/3 cup crushed almonds/pecans/walnuts
1/4 cup almond flour
1/4 cup vanilla whey protein (or egg white protein)
1 tsp ground cinnamon
1/4 cup butter or coconut oil, softened
Preheat oven to 325 degrees F. Combine 1/3 cup erythritol and stevia glycerite, 1/3 cup crushed nuts, almond flour, whey and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Place mixture on a cookie sheet and bake until topping is golden brown, about 15 minutes. Cool and use to swirl into ice cream.
HOMEMADE TURTLES USING “HEALTIFIED” CARAMEL and CHOCOLATE!
Using Swerve OR Just Like Sugar: Before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in. Work fast or the sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter….so good on veggies!). Immediately add the Just Like Sugar® and the cream to the pan. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator up to 2 weeks.
Using Xylitol: Again have everything ready. Wear oven mitts; the caramelized sugar will be much hotter than boiling water. In a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan, heat sweetener on moderately high heat. As it begins to melt, stir vigorously with a whisk or wooden spoon. As soon as it comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the xylitol crystals have melted (the liquid should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note that when you add the butter and the cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks.
Makes 12 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Apple Crisp Ice Cream = 295 calories, 19g fat, 3g protein, 59.7g carbs, 2g fiber (57.7 effective carbs)
“Healthified” Apple Crisp Ice Cream = 202 calories, 19g fat, 4.4g protein, 2.4g carbs, 0.8g fiber (1.6 effective carbs)