3 Amazing Benefits of Eating Almonds
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Almonds are packed with protein and contain beneficial nutrients such as magnesium.  Almonds also contain powerful antioxidant, vitamin E, which helps to combat oxidative stress that contributes to aging. This superfood tree nut is a beneficial choice for diabetics for supporting healthy blood sugar levels. Since high levels of LDL cholesterol is a well-known risk factor for heart disease, the daily consumption of almonds is highly recommended by nutritional experts because almonds have impressive benefits to lowering the LDL and maintaining the “good” HDL cholesterol.

Almonds Have Life Extension Benefits

Almonds have an interesting history. They have been consumed as far back as B.C. They were served to Egypt’s pharaoh’s as a prized ingredient. During the silk road era explorers would consume almonds while traveling. 

Ancient Indian Ayurvdeic practicioners even touted almonds for their life enhancing capabilities.

Today you can find almonds widely available as a raw snack, nut butter, almond milk, or even in flour form.

Nutritional Information (1/4 cup serving size)

Almonds are rich in essential nutrients 

  • Vitamin E (16mg)
  • Riboflavin (0.4mg)
  • Manganese (0.8mg)
  • Magnesium (97mg)
  • Phosphorus (172mg)
  • Calcium (96mg)
  • Iron (33mg)

Vitamin E found in almonds helps to nourish the skin and reduce signs of aging.

Almonds are consumed in the raw nut form or as almond butter which is another good option. Sounds like a pretty tasty path to longevity, if you ask me!

Almonds Help to Support Health Blood Sugar Levels

With more than 50% of American adults currently with prediabetes and an alarming 30 million that already have diabetes according to JAMA (Journal of the American Medical Association).

It makes sense to start eating a food source that can help to support healthy blood sugar levels. It’s as easy as consuming some almonds! Or, simply grab one of our delicious BochaBars that come in two flavors: Chocolate Peanut Butter and Vanilla Almond Crunch.

The rich amount of Monounsaturated fatty acids (MUFA’s) found in almonds has a slow rate of glucose being released into the blood stream.

A pubmed study was conducted on 65 adults with prediabetes that had a modification to their diet over a 16 week period… where 20% of their energy was derived from almonds.

The results were astonishing with the almond group exhibiting a greater reduction in insulin compared to the nut-free control group.

To conclude, consuming a diet that had 20% of it coming from almonds over a 16 week period improved markers for insulin sensitivity.

Almonds Can Help Support Healthy Cholesterol Levels

I’m sure you are probably aware by now that having high LDL cholesterol is a significant risk factor for heart disease. For optimal health, you want to have a higher amount of HDL “good cholesterol” while keeping LDL substantially lower. Almonds have  benefits for healthy cholesterol levels.

A PubMed study was conducted as a randomized crossover study on 27 hyperlipidemic men and women for 1 month. The results showed that the almond consumption group produced the greatest reduction in levels of blood lipids along with a significant reduction in LDL cholesterol.

Make Almonds Part of Your Healthy Diet

So, there you have it. Now you can see why we utilize almonds as one of our main ingredients in our line of great tasting gluten-free protein BochaBars.

Go ahead. Enjoy a BochaBar. Be proactive and make almonds part of your healthy diet and receive these 3 amazing health benefits.

Lemon-Curd-Keto-Cheesecake-whole-450x239
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Lemon Curd Keto Cheesecake recipe provided by Tara Wright, Whole Body Living

My absolute favorite dessert on the planet is a cheesecake with lemon curd on top! As soon as I mastered my Keto Cheesecake, I knew Keto Lemon Curd was my next challenge!

I adapted this recipe from The Joy of Cooking Lemon Curd Recipe. With my new secret weapon (BochaSweet) in hand, I knew it wasn’t going to be too difficult to get the taste just right.

I really like a tart lemon curd and to get the perfect tart flavor, I used Lemon Vitality Essential Oil by Young Living.

Lemon Curd Keto Cheesecake

Lemon-Curd-Keto-Cheesecake

Cuisine: Keto
Servings: 14 slices

A low carb cheesecake topped with tart keto lemon curd is the perfect keto dessert for any celebration! We enjoyed this low carb lemon curd cheesecake for the first time on Easter! Comment and tell me what occasion you’re celebrating with this festive keto cheesecake.

INGREDIENTS:

To Make Crust

  • 4 cups walnuts
  • 2 tablespoons BochaSweet
  • 5 tablespoons coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

To Make Cheesecake

  • 4 packages cream cheese (8 ounces)
  • 1 1/4 cup BochaSweet
  • 4 eggs
  • 1/3 cup heavy whipping cream
  • 1/3 cup sour cream
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/2 teaspoon salt

To Make Keto Lemon Curd

  • 6 eggs
  • 2/3 cup BochaSweet
  • 2 lemons grated zest
  • 1 cup lemon juice (3-4 lemons)
  • 12 tablespoons unsalted butter (cut in pieces)
  • 1 tablespoon pure vanilla extract
  • 5-8 drops Young Living  Lemon Vitality Essential Oil (optional)

DIRECTIONS:

Making The Crust

  1. Preheat oven to 300 degrees. Line a spring-form pan with parchment paper.
  2. This is optional, but makes removing the cheesecake and transferring it to a plate a breeze!
  3. Pulse walnuts in food processor until finely ground.
  4. Add remaining ingredients and process for 1 minute until it forms into a batter.
Preparation
  1. Prepare your tools so that you can work quickly. You will need a mesh colander like the one pictured in the video to strain the lemon curd. You will also need a bowl you that the mesh colander will fit in so that you can pour the lemon curd into the colander with ease. Have this set up beside your cooking area.
  2. Transfer the batter to your lined springform pan.
  3. Working from the inside out, press batter into the spring-form pan making sure the batter goes to the edges and is pressed down firmly.
  4. Bake at 300 degrees for 15 minutes.
  5. Remove from oven and cool completely before filling. (The middle will look like it’s not quite set up, and this is ok!)
Making The Cheesecake
  1. Preheat oven to 300 degrees. Make sure all of your ingredients are warmed!
  2. Prepare your springform pan for a water bath. See the video & instructions on the blog post.
  3.  Combine cream cheese and BochaSweet and mix on low until smooth. If your mixture is lumpy, this means your cream cheese isn’t warm enough. Warm it now before proceeding further. Also, make sure your other ingredients are warm. See the blog post for tips.
  4. Add eggs, heavy cream, sour cream, vanilla, salt and almond extract to the cream cheese mixture. Mix on low until smooth.
  5. Bake in a water bath for 60 minutes at 300 degrees. The water bath creates creamy, amazing results and is well worth the extra effort.
  6. Turn off the oven and allow to set for 4 hours or overnight.
  7. Remove your baked cheesecake from the oven and allow to cool completely before placing it in the refrigerator.
  8. Get my recipe for creamy keto caramel sauce and use as a topping!
Making The Keto Lemon Curd
  1. In a medium saucepan, mix the eggs, BochaSweet and lemon zest together until thoroughly combined.
  2. Add lemon juice and butter and turn heat to medium.
  3. Whisk constantly over medium heat until mixture is thickened and come to a gentle simmer. Allow the mixture to simmer for about 20 seconds. Remove from heat.
  4. Pour lemon curd through the mesh colander that you have set up with a bowl underneath. Using a wooden spoon or spatula, work the lemon curd through the colander. Set the colander aside.
  5. Add 1 teaspoon pure vanilla extract and 5 drops Young Living Vitality Lemon Essential Oil (optional). Taste the lemon curd and add additional drops of oil until you’re pleased with the tartness.
  6. Allow the lemon curd to cool for about 30 minutes before pouring it on top of your cheesecake. (Cheesecake should still have the springform pan on it.
  7. Pour filling onto cooled crust.
  8. Pour the lemon curd onto your finished cheesecake and spread until even. Cover and refrigerate for at least 4 hours prior to serving.

Nutritional Information (Per Serving):

  • Calories: 656
  • Total Fat: 64g
  • Saturated Fat: 27g
  • Cholesterol: 224mg
  • Sodium: 385mg
  • Potassium: 334mg
  • Total Carbs:  10g
  • Dietary Fiber: 2g
  • Sugars: 4g
  • Protein:13g
  • Sodium: 385mg
  • Potassium: 334mg
Coconut Powered Pancakes
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Coconut flour is a popular choice for people following a ket diet but often it’s very difficult to get the right texture or taste. These coconut powered pancakes have a delicious, moist texture that will make your taste buds explode. Especially, when served with our keto-friendly DIY BochaSweet™ maple syrup.

A distinct variation to many typical recipes you will find is the addition of coconut yogurt to add a clean, dairy-free source of probiotics. Plus, these pancakes are packed with collagen protein and MCTs for sustained energy and gut health. Make sure to use an eco-friendly non-stick pan to easily flip these pancakes after a few minutes on each side.

Coconut Powered Collagen Pancakes

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

  • 1/4 cup coconut flour
  • 3 whole eggs
  • 1/2 tsp baking powder
  • 1/4 cup coconut yogurt
  • 1/4 cup cacao butter
  • 3 teaspoons BochaSweet
  • 1 tbsp MCT powder
  • 2-3 tbsp grass-fed collagen peptides
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt (to taste)
  • Optional: a little water

DIRECTIONS:

  1. Whisk together melted cacao butter, coconut yogurt, BochaSweet, salt, eggs, and vanilla extract.
  2. In a separate bowl combine coconut flour and baking powder. Mix dry ingredients into the wet ingredients. Allow the batter to sit to thicken. If too thick, you can add an additional egg or a little extra water to thin it out.
  3. Lightly oil the skillet with some coconut oil over medium heat. Scoop out heaping tablespoons of batter onto skillet to make pancakes a few inches in diameter.

Serves: 6

Nutritional Information (per serving):

  • Calories: 180
  • Protein: 6g
  • Carbs: 5g
  • Fiber: 2g
  • Fat: 16g
  • Saturated Fat: 10g
  • Sugars: <1g
  • Cholesterol: 95mg
  • Sodium: 200mg

 

Vegan MCT-Powered Latte Feature
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Perhaps, you are not all too crazy about coffee or want to change up your “go-to” morning beverage. This is why we went ahead and put together a delicious, creamy vegan yerba mate latte that packs a clean caffeine kick. This drink also contains energizing MCT powder, adaptogenic mushrooms, plant protein, and raw cacao to fuel your brain.

The addition of MCT (medium chain triglycerides) powder is a superfood that fuels the brain and breaks down into C8, C10, and C12 medium fatty acids. These fatty acids are further added to be metabolized in the liver and turned into energy. Further it breaks down into ketones and is used by the brain as fuel. This is a stable source of energy which is great for those that follow a keto diet. In this latte, you will also find a blend of adaptogenic mushrooms – reishi being one of our favorites – which contains properties that help to combat stress, enhance vitality, and potentially act as a detoxifying liver cleanse.

Vegan MCT-Powered Latte (Blog)

 

 

 

 

 

 

 

 

 

 

 

Vegan MCT-Powered Tea Latte

INGREDIENTS:

  • 1 cup brewed yerba mate tea
  • 1 tablespoon raw cacao
  • 1 tablespoon sunflower seed butter
  • 1 scoop MCT powder
  • 3 capsules Mushroom Boost
  • 1 teaspoon cinnamon
  • 2 tablespoons plant protein of your choice (we used sunflower and pumpkin protein)
  • BochaSweet to taste

DIRECTIONS:

  1. Start by brewing the Yerba mate and then add all the ingredients in a blender.
  2. Blend together for 30 seconds or until frothy and creamy.
  3. Pour into a coffee mug. Enjoy.
Perfect Keto Cheesecake
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Keto Cheesecake recipe provided by Tara Wright, Whole Body Living

We should all give great thanks to my bestest friend Karen for starting me down this path! Way back in the day (we won’t even talk about how many years ago), I taught Karen how to make amazing cheesecakes.

She’s continued to make cheesecakes and has gotten very creative with flavor combinations. We stopped to see her on our way home from a family trip and she presented me with a Keto Cheesecake. You’re thinking “Wow, what an amazing friend!”.

Yep. She’s A-M-A-Z-I-N-G!

Then she wrote out the recipe for me and said “Make it PERFECT!” And so…..I did!

The Perfect Keto CheesecakePerfect Keto Cheesecake

Cuisine: Keto
Servings: 10 slices

According to my taste testers, this keto cheesecake tastes just like the real thing. Learn how to make a keto cheesecake that will amaze your taste buds and impress not only yourself but your friends and family too!

INGREDIENTS:

  • 4 packages cream cheese (8 ounces)
  • 1 ¼ cup BochaSweet
  • 4 eggs
  •  cup heavy whipping cream
  •  cup sour cream
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon almond extract
  • ½ teaspoon salt

DIRECTIONS:

To Make the Filling:
  1. Preheat oven to 300 degrees. Make sure all of your ingredients are warmed!
  2. Prepare your springform pan for a water bath. See the video and instructions on the blog post.
  3. Combine cream cheese and BochaSweet and mix on low until smooth. If your mixture is lumpy, this means your cream cheese isn’t warm enough. Warm it now before proceeding further. Also, make sure your other ingredients are warm. See the blog post for tips.
  4. Add eggs, heavy cream, sour cream, vanilla, salt and almond extract to the cream cheese mixture. Mix on low until smooth.
  5. Pour filling onto cooled crust.
  6. Bake in a water bath for 60 minutes at 300 degrees. The water bath creates creamy, amazing results and is well worth the extra effort.
  7. Turn off the oven and allow to set for 4 hours or overnight
  8. Remove your baked cheesecake from the oven and allow to cool completely before placing it in the refrigerator
  9. Get my recipe for creamy keto caramel sauce and use as a topping!

NUTRITIONAL INFORMATION:

  • Calories: 380
  • Carbs: 4g
  • Net Carbs: 1g
  • Fat: 37g
  • Protein: 7g
  • Sugars: 3g
  • Sodium: 440mg
  • Potassium: 165mg
  • Cholesterol: 179mg

 

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MUSHROOM BLOG POST

Do you see “mushrooms” popping up everywhere? From mushroom coffee to lattes, these health promoting herbs are making their way into the mainstream.

At BochaSweet, we love to drink plenty of blended coffee, teas and lattes. What better way to supercharge our day than with a variety of potent mushroom extracts!

There are lots of different mushrooms out there, but there are 4 special adaptogenic mushrooms that stand out the most.

We went ahead and combined these mushrooms that you will soon learn about so that you can feel more vitality, less stress, mental clarity, natural energy, and more.

So, let’s get into it.

1. Cordyceps

These mushrooms are one of the most popular mushrooms out there.

Cordyceps first gained their claim to fame when the Chinese women’s track and field team broke multiple records in 1993.

Cordyceps are harvested in the high mountain regions of the Himalayas and used for centuries as food and medicine, dating back to the 15th century. The polysaccharides in cordyceps help to support immune function and energy production – ATP (adenosine triphosphate) – which combats stress.

From its ancient beginnings in traditional Chinese medicine, cordyceps has long been used as a highly treasured herb known for life-enhancing vitality by adapting to stress and for easy respiration as a “lung tonic”.

2. Shiitake

You can find these mushrooms easily at grocery store and make a great addition to any meal.

These mushrooms are rich in nutrition: high in B Vitamins, Vitamin D, potassium, zinc, and magnesium.

Shiitake mushrooms are a treasure from Asia that have been used for a long time as an adaptogen that can help the body deal with stress, and at the same time provide a boost to the immune system. It stimulates the body’s T-lymphocystes, these are specialized white blood cells that play a key role in the body’s defense against invading pathogens.

What is also unique about shiitake is that they contain all 8 essential amino acids as well as special fatty acid called linoleic acid.

3. Maitake

Maitake is a polypore mushroom known as the “hen of woods” that grows in clusters at the base of trees and also considered the “king of mushrooms” in Japan. It has been used in both Japan and China as both a food and tonic herb for thousands of years to help enhance immunity.

The beta-D-glucans found in maitake mushrooms help to boost the immune system.

4. Reishi

Reishi is another popular adaptogenic mushroom and are also known as ling zhi in Chinese. They are tied to longevity, better immune function, and mental clarity. They can be consumed as a tincture, tea, powder form, or in soup.

Reishi grows on hardwood trees and is considered one of nature’s most powerful immune-modulating herbs, and has been utilized for over 2,000 years in Traditional Chinese Medicine. Used for millennia in Asia, Reishi has been respectfully called the “mushroom of immortality”. Surprisingly, reishi mushrooms also have the potential to act as a detoxifying liver cleanse.

It is also underrated for its nootropic properties (enhance memory or other cognitive functions) which help boost mental performance and overall brain health.

“Yoga In A Bottle”

You may not be able to actually feel the positive effects of mushrooms to your health, but you can rest assured that they are doing their job.

So, it makes sense to include BochaSweet Mushroom Boost in your day-to-day life. Experience feeling more relaxed, more at ease, and less stress, almost like “yoga in a bottle”.

Keto Coconut Frosting
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Low Carb Coconut Frosting recipe provided by Tara Wright, Whole Body Living

Coconut desserts are a family favorite in our household. I created this specific recipe for my youngest 13th birthday. She requested cupcakes with a creamy coconut frosting. I wanted to see if I could create something so good, she wouldn’t know it was a sugar free frosting!

With this Low Carb Coconut Frosting Recipe, I really outdid myself. (Her words). When she bit into the cupcake, she closed her eyes and nodded her head vigorously. She said “perfect”. If a 13 year old approves, it’s worth it, right?

These recipes, are, of course, meant for special occasions and not everyday indulgences. This is a way to stick to your low carb keto diet for birthdays and holidays where it may otherwise be tough.

After all, food is a part of life. We celebrate with cake on our birthday. Why shouldn’t you be able to remain sugar free, low carb and grain free? Have your cupcake and eat it too! You truly won’t believe these are keto!

Low Carb Coconut Frosting

Course: Dessert, Keto
Cuisine: Keto
Servings: 24
Prep Time: 10 minutes

This low carb frosting recipe is creamy, rich and indulgent. It pipes onto cupcakes perfectly. I like to toast some unsweetened coconut and sprinkle on top for an added crunch & a pop of flavor.

INGREDIENTS:

  • 8 ounces cream cheese
  • 1/4 cup butter
  • 1/4 cup culinary coconut milk
  • 1/4 cup heavy whipping cream
  • 1 teaspoon coconut extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon pure vanilla extract
  • 1/2 cup BochaSweet
  • pinch of salt
  • 1/2 cup unsweetened coconut toasted (optional)

DIRECTIONS:

  1. For best results, bring your ingredients to room temperature by sitting them out on the counter for a few hours prior to making.
  2. In your mixing bowl, combine all of the ingredients except for the toasted coconut.
  3. Mix until combined on low speed. Then, gradually increase the speed to high and beat for 3 or 4 minutes or until light and fluffy.
  4. Frost your cupcakes or cake and then sprinkle on the toasted coconut.
  5. Store your finished dessert in the refrigerator. Prior to serving, remove your dessert from the fridge a few hours ahead. This frosting is at it’s creamiest at room temperature.
Keto Coconut Frosting


NUTRITIONAL INFORMATION:

  • Calories: 74
  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 18mg
  • Sodium: 49mg
  • Potassium: 14mg
Keto Maple Syrup (Tara)
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DIY Keto Maple Syrup

DIY Keto Maple Syrup recipe provided by Tara Wright, Whole Body Living

One morning, my husband and I were enjoying keto waffles drizzled lightly with a sugar-free maple flavored syrup. My husband looked at me and said “You used to make homemade syrup, could you make the same thing in a Keto version?”

Well, why not?

It took me quite a bit of trial and error to get this keto maple syrup just right. This syrup won’t harden in the refrigerator, but it does still tend to separate and require a vigorous shake before use. Adding additional xanthan gum causes too much thickening for our tastes.

This Keto Maple Syrup is so much more than a pancake syrup. Try it on salmon to make a Keto Maple Glazed Salmon. It’s also great on pork chops, chicken breasts and kabobs! We’ve even recently been experimenting with making keto maple glazed bacon! Oh yeah!

DIY Keto Maple Syrup

Keto Maple Syrup (Tara)

Course:
Breakfast
Cuisine: Keto
Servings: 24 Servings

You’ll never buy keto pancake syrup again with this easy-to-make low carb syrup recipe. It’s not just for pancakes! Use it as a baste for keto maple-glazed salmon, pork chops or bacon!

INGREDIENTS:

  • 1/2 cup water
  • 3/4 cup BochaSweet
  • 1/2 cup heavy whipping cream
  • 2 tablespoons butter
  • 1 teaspoon maple extract
  • 1/2 teaspoon pure vanilla extract

DIRECTIONS:

  1. In a small saucepan over medium heat, combine water and BochaSweet.
  2. Stir mixture until completely dissolved (the mixture will look clear). Then bring to a boil.
  3. Add 1/2 cup heavy whipping cream and bring the mixture back to a boil.
  4. Simmer for 1 minute.
  5. Add butter and boil for 1 minute
  6. Vigorously mix in 1/8 tsp xanthan gum (this thickens the syrup and prevents separation)
  7. Remove syrup from heat.
  8. Add maple and vanilla extracts.

 

NUTRITIONAL INFORMATION:

  • Calories: 25
  • Fat: 2g
  • Saturated Fat: 1g
  • Cholesterol: 9mg
  • Sodium: 10mg
  • Potassium: 3mg

 

 

Keto Vanilla Cupcakes Feature
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Keto Vanilla Cupcakes recipes provided by Tara Wright, Whole Body Living

Have your cake & eat it too!

Living a keto lifestyle is sustainable even during the holidays with these delicious vanilla cupcakes.

I have paired them with a tangy lemon-lime frosting. These also taste great with my strawberry keto frosting, coconut keto frosting or vanilla peppermint keto frosting!

Low Carb Vanilla Cupcakes (Keto & Grain Free)

Keto Vanilla Cupcake

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

INGREDIENTS:

  • 6 eggs separated
  • 1/4 tsp cream of tartar
  • 1/2 heavy whipping cream
  • 1/2 cup water
  • 1/2 cup olive oil
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoons almond extract
  • 1/2 cup BochaSweet
  • 1/2 cup (30g) superfine coconut flour  
  • 1 cup (112g) almond flour
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • Pinch salt
  • 2 tablespoons acacia fiber powder
For the Frosting:
  • 8 ounces cream cheese
  • 4 tablespoons butter softened
  • 1/4 cup heavy cream
  • 1/2 cup BochaSweet
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 7 drops Young Living Lemon Vitality Essential Oil
  • 7 drops Young Living Lime Vitality Essential Oil
  • Pinch salt

Nutrition facts per serving:

  • Calories: 309
  • Total Fat: 31g
  • Sodium: 320mg
  • Total Carbohydrates: 2g
  • Total Sugars: 1g
  • Protein: 5g

 

Strawberry Margarita Tartlets (Image
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Recipe and content provided by Amanda Hokanson

I was craving something beyond peanut butter and chocolate…it is rare but it does happen.

The plan was to make a key lime curd and ended up with these Strawberry Margarita Tartlets. The only unfortunate thing is the lackluster color of key lime curd — luckily the color belies the flavor punch.

Strawberry Margarita Tartlets (Image

Strawberry Margarita Tartlets

INGREDIENTS:

Key Lime Curd

  • 2/3 cup (160 ml) key lime juice (or fresh squeezed)
  • 10 tbsp (150 grams) BochaSweet sweetener
  • 4 large egg yolks
  • 1/2 cup (118 ml) heavy whipping cream
  • 2 tbsp (28 grams) Kerrygold butter
  • 1 tsp vanilla extract
  • 1.5 tbsp lime zest

Tart Filling

  • 8 ounces of softened Neufchatel cheese
  • strawberry sauce (to taste)

DIRECTIONS:

  1. If you’re fancy and have a bain-marie then get ready to put it to work. If you’re a commoner like me, find a heat proof bowl that will fit atop a large sauce pan or small pot to use as your double boiler. Fill your pan with water and set it on the heat and bring to a boil. It should be as full as possible without letting the bowl sit in the water.
  2. Whisk juice, sweetener, eggs, and whipping cream in the heat proof bowl. Reduce the heat on the pan to a low boil and place the bowl on the pan.
  3. Be prepared to spend some quality time with this curd. You must whisk, stir, scrape, and otherwise keep it moving to prevent scorching and keep it smooth. Adjust heat up and down, keep things moving without burning yourself but whisk like you’ve never whisked before.
  4. Once the curd mixture gets hot, it will start to thicken pretty quickly. Lift your whisk and when what falls off keeps a bit of its form before melting back in, take it off the heat.
  5. Beat in the butter, vanilla, and zest. Whisk until well incorporated. Allow to cool 15 minutes, stirring occasionally, then cover and place in fridge at least 4 hours.
  6. The tart filling is 8 ounces of softened Neufchatel cheese whisked together with the curd. I made almond meal tartlet shells and added some homemade strawberry lime chia sauce.

 

Strawberry Margarita Tartlets

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