Animal Protein – Desserts

Peach CreaFibromyalgiaPeachCreamsiclesmsicles

3 ripe peaches
1/3 cup sucanat (granulated cane juice) or other sugar
1 cup yogurt (for non-dairy version use peach nectar)
1 tsp. vanilla flavoring

Bring a pot of water to a boil. Lower flame and blanch peaches in hot water for one minute. Remove peaches and rinse under cold water. Peel skin and remove pit. Puree blanched peaches in a food processor or blender with sugar, yogurt and vanilla flavoring. Pour contents into a popsicle tray and set in the freezer for 2-3 hours. Yield: 8-10 popsicles.

Grilled Nectarines with Stewed Blackberries

4 nectarines, halved (pit removed)
1 tbsp. unsalted butter
Pinch of sea salt
1 cup blackberries
1 cup apple juice or other juice
1 cup yogurt

Heat a grill pan (or frying pan) on medium/high and melt 1 tbsp. unsalted butter.  Lightly sprinkle nectarines with sea salt.  Place nectarines flesh side down onto grill pan and sear 7-10 minutes or until softened.  While nectarines are grilling, place blackberries and juice into saucepan and cook on high heat until liquid is reduced by 2/3 (approx 10-15 minutes).  Removed nectarines from pan and place on a plate.  Spoon 1-2 blackberries and thickened juice into the center.  Serve with yogurt.

Baked Custard


1 cup whole milk
1 cup heavy cream, not ultra-pasteurized
¼ cup honey or Rapadura
5 organic egg yolks
1 teaspoon vanilla extract

Preheat oven to 325 degrees F.  Warm the milk and cream gently over a low flame.  Meanwhile, beat Rapadura or honey with egg yolks.  Slowly add milk and cream mixture to eggs, beating constantly.  Blend in vanilla and pour into individual custard cups.  Place in a pan of hot water and bake in the oven for about 1 hour, or until a knife inserted into the custard comes out clean.  Chill well.  Makes 5-6 Servings.

Crème Brulee

3 cups heavy cream
2 teaspoons vanilla extract
8 egg yolks (from large organic eggs)
¾ cup Rapadura or sugar (optional)

Preheat the oven to 325 degrees F.  Bring the cream to a simmer in a heavy bottomed saucepan.Lightly whisk the egg yolks with the ¾ cup Rapadura or sugar.  Whisk the vanilla extract into the egg yolk mixture.  Strain the hot cream, a bit at a time, into the egg mixture.  Stir the egg mixture with the whisk for a few seconds after each addition of cream so the hot cream doesn’t curdle the yolks.  Don’t whisk the egg mixture or you’ll make it frothy and it won’t be smooth on top when you bake it.  Just stir it gently, making sure you’re incorporating the egg yolks into the cream.

Ladle the cream mixture into one medium-size baking dish large enough that the mixture forms a layer between ½ to 1 inch thick, or six 5- or 6- ounce individual round or oval gratin dishes, ramekins, or custard cups.  Arrange the dish or dishes of custard in a baking dish with high sides and place it on one of the oven racks.  Use a teakettle or ladle to pour in enough hot tap water to come halfway up the sides of the molds.  Cover the dish with a sheet of aluminum foil to prevent the custards from forming a crust on top.

Start checking the custards after about 45 minutes—if they’re deep they’ll take longer—by peeling back the foil and wiggling them very slightly back and forth.  If they’re not done, the surface will ripple.  As they continue to cook, the ripples will appear only in a smaller area near the center of the custard.  When there’s no rippling at all on the custards you’ve checked, take the foil off all the custards and wiggle the whole bunch so that, if your oven doesn’t cook evenly, you’ll catch any that are underdone.  When done, take out of the oven and remove the dish from the larger dish of water and let them cool for about 30 minutes.  Refrigerate them for at least 1 hour, but preferably overnight before serving.  Makes 6 Servings

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