Tropical White-Chocolate Bark - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Barbara Chernetz
Coworkers, bosses — heck, we'll wager even the mailman will devour this D.I.Y. candy. Double the recipe and give it to everyone.
Ingredients
- 12 oz. white chocolate
- 1/4 c. chopped dried papaya
- 1/4 c. chopped dried pineapple
- 1/2 c. coconut flakes
- 1/2 c. macadamia nuts
Instructions
- Line a baking sheet with nonstick foil or parchment.
- In a bowl, melt white chocolate on medium for 30 seconds. Stir and heat again for 30 seconds. Stir and repeat 2 more times, 30 seconds each, until white chocolate is smooth.
- Pour chocolate onto prepared baking sheet and spread into a 1/4-inch-thick rectangle using a metal spatula. Sprinkle with papaya, pineapple, coconut, and macadamia nuts.
- Refrigerate 1 hour or until firm. Peel off foil and break bark into pieces. It will keep about one month in an airtight container in the refrigerator.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts.
Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.
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