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.
This recipe includes superfoods such as:
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).
Butter, for greasing
All-purpose flour, for dusting
1 1/2 cups granulated sugar
12 large eggs
3 pounds ricotta cheese
1/4 cup orange liqueur
1 orange, zested
Ground cinnamon, for dusting
2 cans mandarin oranges, drained
Special equipment: a 9-inch springform panPreheat the oven to 325 degrees F. Grease the inside of a 9-inch springform pan with butter then lightly dust with flour. Wrap the bottom of the pan with foil to seal the edges. In a stand mixer fitted with the whisk attachment, beat the sugar and eggs together until light and fluffy. Add the ricotta, orange liqueur and orange zest and mix together. Transfer the batter to the prepared pan and place the pan in a large roasting pan. Dust the top of the cheesecake with cinnamon. Place the pan next to the oven and fill the roasting pan with enough hot water to come halfway up the sides of the springform pan. Bake until golden and a toothpick inserted in the middle of the cheesecake comes out clean, about 2 hours. Cool the cake to room temperature and then transfer to the refrigerator to cool for at least 4 hours, or up to overnight. Top the cake with the mandarin oranges, then slice and serve.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
Serving Size: 8
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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