Look at Mariel Hemingway. We think she’s a beautiful actress with perfect life. She’s beautiful and she’s an actress but her life has been far from perfect. Her family has highs and lows and eating disorders and addictions like everyone else.
While I was on vacation, AARP asked Circle of Food to link to the most recent article in AARP magazine written by Mariel Hemingway. A little late but still a good read. Check it out.
Recipe: Ricotta “No Bread” Pudding with Blueberries
Coconut oil for greasing pan
1 tablespoon ground almond meal, plus more for coating ramekins
1 pound fresh, organic, part-skim-milk ricotta
5 large egg yolks
1/4 cup XyloSweet (see note, below)
Pinch of sea salt
1 teaspoon grated lemon zest
5 large egg whites, beaten to stiff peaks
1 cup organic blueberries, for garnish
1. Preheat the oven to 375º F. Grease an 8-inch square baking pan. Sprinkle with a little almond meal, shaking the pan to coat.
2. In a medium bowl, combine the ricotta with the egg yolks, the remaining tablespoon almond meal, the XyloSweet, salt, and lemon zest. Mix well to combine. Gently fold in the egg whites.
3. Pour the mixture into the prepared pan. Bake for about 25 minutes or until the center is slightly jiggly and the top is lightly browned. Turn off the heat and leave the pudding in the oven for an additional 5 minutes; remove from the oven. Serve warm or at room temperature, topped with fresh blueberries. Refrigerate the leftovers.
NOTE: You can find Xylosweet at most Whole Food stores.
Nutrients per serving: 155 calories, 11g protein, 7g carbohydrates, 1g dietary fiber, 10g fat (5g saturated fat), 146mg cholesterol, 148mg sodium