Monday, April 2, 2012

Healthier Sweets

I recently stumbled upon a new blog called Roost, which I mentioned in a previous post, and I've been enjoying reading through the author's posts and beautifully styled photos. For health reasons, she and her husband eat gluten-, sugar-, grain-, lactose-, and starch-free, which I originally imagined would be horrible. But the more I've read her blog, and the more amazingly creative recipes she posts, I've been incredibly impressed. I'm not sure I could do it for the lack of coffee and cream alone, but I'm inspired by the imaginative meals and desserts she has created. 

The photo above is my recreation of her Raw Meyer Lemon, Vanilla Bean "Cheese"cake. Mine isn't strictly raw, because I added greek yogurt as an extra layer, but it still turned out well (since Kroger didn't have cashews for baking, I made the top layer with hazelnuts, almonds, and pistachios, and since that made the layer brown rather than a creamy white, I decided to add the yogurt). 

I've been so impressed with this recipe that I've made it a few times, and this past time I decided to try it with chai instead of lemon juice. This was a great idea in my mind, and it even turned out well in the bowls... 
... but as soon as I tried to eat it, it turned into this...
It's somewhat hard to tell, but the one on the left is watery, while the one on the right is still creamy like a cheesecake. I didn't think about water and oil separating, so while the flavor was good - even a bit too sweet, perhaps - it wasn't so enjoyable to eat. I think for the other bowl I may drizzle it over vanilla ice cream (although that takes away the guilt-free-ness of it). I think I'll try it next time with chai powder and maybe milk? We'll see.

This week I'm planning to try the vanilla granola recipe. I'll let you know how it turns out.


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