When you are gathering with friends and family this week-end, here’s a frosty treat that everyone will enjoy, as we officially begin the Summer Season in the Northern Hemisphere … and, as long as you have a toasty fire going, there’s no reason you can’t use it in Autumn in the Southern Hemisphere either!
This is a great way for big flavor to carry along a small portion. You can be satisfied with “less” or celebrate with abandon. It’s about as healthy a dessert as we can make.
Just don’t use this after a meat meal, as dairy “coats” these animal proteins and makes them harder or impossible to digest properly. It is another reason for the prohibition in the Jewish dietary Kosher Laws, not to “mix” milk and meat.
I also do not recommend garnishing it with fruit, which should only be used as the appetizer course, 20 minutes before the rest of the meal, for the best digestion. So, I have garnished the dessert with chocolate.
If you want, you can mix in a tablespoon or so of finely-ground organic coconut. This adds another flavor option, along with some fiber. You can whizz too-large grated coconut in the food processor to make it finer. Add a little coconut milk if you need to return to the proper consistency as before the coconut was added.
Em’s Cool Marsala Cheesecake
makes (4) 1/2-cup servings
Use a loaf pan OR pie pan OR ( 4) 1/2-cup ramekins OR mini muffin pan.
1/2 cup organic cream cheese, at room temperature
1/2 cup mascarpone, ricotta or dry cottage cheese at room temperature
1/4 cup agave nectar
1 tablespoon Marsala wine
1/2 teaspoon vanilla or coconut extract
1/2 cup organic heavy cream
Bittersweet Chocolate curls
1. Line your larger pan with a new sheet of parchment paper, or place paper baking cups if using muffin tins (individual servings in ramekins won’t need a liner).
2. Beat the cream cheese and softer cheese with an electric mixer until it is fluffy.
3. Add the liquids — agave nectar, Marsala, and extract. Beat just until combined.
4. In a separate mixer bowl, whip the heavy cream to stiff peaks. Then, fold it into the cheese mixture.
5. Spoon mixture into the prepared pans and freeze until firm (which is at least one hour, for the smaller diameter containers).
If this dessert was frozen for more than 2 hours, then remove it from freezer and allow to soften for about 10-15 minutes before serving.
6. Just before serving, add bittersweet chocolate curls or chocolate sprinkles.
If You Insist Cookie Crumb Crust
this recipe makes enough for a 9″ cheesecake or pie
I do not recommend using the crust, as it is just extra calories, carbohydrates and fat.
1 1/2 cups cookie crumbs (use organic gingersnaps or graham crackers)
1 stick organic butter
1. Preheat your oven to 325 degrees F.
2. Melt the butter in a skillet; add the cookie crumbs and toss well.
3. Cool to a safe temperature, then press the crumb mixture into the pie pan, on the bottom and up the sides. Lay in a piece of oiled aluminum foil, oiled side downward, and add about 6 small, metal pie weights or dry beans (about 1/2 inch thick layer) on top of the foil.
4. Bake the pie crust for 8-10 minutes, until the crust is set. Gently and slowly remove the foil, while warm.
5. Cool completely on a rack before adding filling.
This is a low glycemic index dessert that satisfies with just a small portion size. As it has fat, it will help to slow the digestion of your meal to cushion it’s blood-sugar impact. Enjoy!
Best to all — Em
(c)2007 Em https://diabetesdietdialogue.wordpress.com
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