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.
Recipe by Marian Cooper Cairns Treat yourself to this bite-size dessert featuring coffee-flavored chocolate cheesecake in a mini phyllo shell. Easy pick-up desserts like this one are perfect for entertaining, so you may want to double the recipe. You can
2 tablespoons slivered almonds
1 (2.1-oz.) package frozen mini-phyllo pastry shells, thawed
2 tablespoons heavy cream, divided
1/2 teaspoon instant espresso powder
1 (3-oz.) package cream cheese, softened
3 tablespoons powdered sugar
2 tablespoons light brown sugar
1 ounce bittersweet chocolate
Preheat oven to 350 °. Place almonds in a single layer in a shallow pan. Bake at 350 °, stirring occasionally, 5 to 7 minutes or until lightly toasted and fragrant.
Place thawed pastry shells on a baking sheet, and bake at 350 ° for 3 to 5 minutes or until crisp.
Stir together 1 Tbsp. cream and 1/2 tsp. espresso powder in a small microwave-safe ramekin or cup. Microwave at HIGH 10 seconds; stir until espresso is dissolved.
Beat cream cheese and sugars at medium-high speed with an electric mixer until smooth. Gradually add espresso mixture, and beat 30 seconds or until creamy and light. Spoon 1 rounded teaspoonful into each phyllo shell.
Microwave chocolate and remaining 1 Tbsp. cream in a small microwave-safe ramekin or cup at HIGH 20 seconds, stirring after 10 seconds and at end until smooth. Spoon 1/4 tsp. chocolate mixture over each tart. Top immediately with almonds. Cover and chill 2 hours or up to 24 hours.
Serving Size: 15
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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