Blackberry Millefeuille - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- Phyllo layers
- 2 sheets frozen phyllo pastry, thawed and cut in half
- 3 tablespoons clarified butter, melted
- 1 tablespoon maple sugar, brown sugar or white sugar
- About 3 tablespoons/20 g finely chopped hazelnuts
- Blackberry filling
- 1 cup/250 ml heavy cream
- Maple syrup, to sweeten
- 1 teaspoon vanilla extract
- About 1 pound/450 g blackberries
Instructions
- To prepare the phyllo layers: Heat the oven to 375 degrees F. Lay a sheet of phyllo pastry on a work surface. Brush with melted butter. Sprinkle over about a teaspoon of sugar and some hazelnuts. Make 3 more layers the same way. Using a large knife or pizza cutter, slice the sheet into 8 rectangles. Arrange on a baking sheet and bake until golden and crisp, about 7 minutes.
- To prepare the blackberry filling: Whip the cream with enough syrup to sweeten, and the vanilla extract. Assemble the dessert just before serving: Lay a phyllo layer on each of 4 plates. Top each with 1/4 of the cream mixture. Arrange berries standing upright on top. Top each dessert with another round of phyllo. Serve.
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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