PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
A fresh take on everyone's favorite midsummer dessert.
This recipe includes superfoods such as:
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
2 tbsp. lemon juice
1 tbsp. cornstarch
1 1/2 pt. blueberries
1 c. sugar
2 lb. ripe peaches
3 c. all-purpose flour
4 1/2 tsp. baking powder
3/4 tsp. salt
9 tbsp. butter or margarine
1 c. milk
1 c. heavy or whipping cream
Preheat oven to 425 degrees F. In cup, mix lemon juice and cornstarch until smooth.
In 3-quart saucepan, heat blueberries, 2/3 cup sugar, and lemon-juice mixture to boiling over medium-high heat. Reduce heat to medium; cook 1 minute. Stir in peaches; set aside.
Prepare biscuits: In large bowl, mix flour, baking powder, salt, and 1/3 cup sugar. With pastry blender or two knives used scissor-fashion, cut in 9 tablespoons cold margarine or butter until mixture resembles coarse crumbs. Stir in milk; quickly mix just until mixture forms a soft dough that leaves side of bowl.
Turn dough onto lightly floured surface; knead 6 to 8 strokes to mix thoroughly. With lightly floured hands, pat dough 1 inch thick.
With floured 3-inch round biscuit cutter, cut out shortcakes. With pancake turner, place shortcakes, 1 inch apart, on ungreased large cookie sheet.
Press trimmings together: cut as above to make 8 shortcakes in all. With pastry brush, brush shortcakes with 1 tablespoon melted margarine or butter and sprinkle with 1 tablespoon sugar. Bake 15 to 20 minutes until golden.
Beat cream with 2 tablespoons sugar until soft peaks form. With fork, split warm shortcakes horizontally in half. Spoon some blueberry-peach mixture into each split shortcake; top with sweetened whipped cream, then some more blueberry-peach mixture.
Serving Size: 8
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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