Best Protein Powder for PCOS: Fueling Your Health
Discover the top protein powders for managing PCOS. Learn about their benefits, how to choose the right one, and tips for incorporating them into your diet.
Recipe by Ann Taylor Pittman A handful of blueberries boosts the color of the filling.
1/4 cup minced dry-roasted, unsalted pistachios
4.5 ounces all-purpose flour (about 1 cup)
1/4 cup powdered sugar
1/4 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
2 tablespoons canola oil
Baking spray with flour
1/2 cup fresh or frozen, thawed blueberries
2 cups pomegranate juice
1/3 cup granulated sugar
3 tablespoons cornstarch
2 large egg yolks
1 teaspoon grated orange rind
3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup granulated sugar
1/3 cup water
Pomegranate arils (optional)
Preheat oven to 350 °.
Place pistachios in a food processor; process until almost ground. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour, powdered sugar, and 1/4 teaspoon salt to processor; pulse to combine. Add butter; drizzle with oil. Pulse until mixture resembles coarse meal. (It will be dry and slightly sandy.) Press mixture into bottom and up sides of a 9-inch removable-bottom tart pan coated with baking spray. Bake at 350 ° for 25 to 30 minutes or until golden. Cool completely.
Place blueberries in a medium saucepan; mash with a potato masher. Add juice, 1/3 cup sugar, and cornstarch, stirring with a whisk. Bring to a low boil over medium-high heat, stirring frequently. Reduce heat; simmer 1 minute or until thickened, stirring constantly. Place egg yolks in a medium bowl; add 1/2 cup hot juice mixture to yolks, stirring with a whisk. Pour egg mixture into pan; bring to a boil over medium-low heat. Cook 1 minute or until bubbly and thick, stirring constantly. Remove from heat. Strain through a sieve into a bowl; stir in rind. Place bowl in a larger ice-filled bowl for 20 minutes or until cooled, stirring occasionally. Pour mixture into crust. Cover and chill 3 hours or until set.
Place egg whites in a large bowl. Add vanilla, cream of tartar, and 1/8 teaspoon salt; beat with a mixer at high speed until soft peaks form. Combine 3/4 cup sugar and 1/3 cup water in a saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250 °. Gradually pour hot sugar syrup in a thin stream over egg whites, beating at medium-low speed, then at high speed until stiff peaks form. Spread meringue over tart. Garnish with pomegranate arils, if desired.
Serving Size: 12
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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