LOWER YOUR CHOLESTEROL This juice combo is great for naturally reducing cholesterol, and at the same time reduce cellulite and fat deposits! However, if you’re on any medication or chemotherapy, it is best to avoid consuming grapefruit. JUICE RECIPE: – 1 large grapefruit – 2 Asian pears (better medicinal properties) – ¼ lemon – ½-inch ginger root – Add a pinch of seasalt Read more: juicing-for-health.com
Take whatever fruit you like and arrange on an already baked pie crust filled with instant custard. Top with whip cream if you desire.
Lemon Meringue Cheesecake
2 1/2 cups graham cracker crumbs
1/3 cup sugar
6 Tbsp butter, melted
4 (8 oz) packages cream cheese, room temperature
1 1/2 cups granulated sugar
6 egg yolks (reserve whites for meringue)
2 Tbsp flour
1 cup sour cream
2 Tbsp lemon zest (2 large lemons)
6 egg whites
1 1/2 cups granulated sugar
How to Make
Preheat oven to 300°
Combine all ingredients for crust in a bowl evenly. Press mixture into a 9″ springform pan and up the sides, about one inch.
Bake for 10 minutes and allow to cool.
In bowl fitted with paddle attachment beat cream cheese and sugar together until combined and smooth. Add in egg yolks and beat until mixture is just combined, scraping sides as necessary.
Add in flour, sour cream and lemon zest and mix until smooth.
Pour mixture over prepared crust. Bake for 75 minutes. Then turn off oven and leave cheesecake in the warm oven with the door closed for 4 hours.
Finally, remove it from oven, run a knife along the edges to loosen from pan and chill for 6 hours, or overnight.
Whisk 6 reserved egg whites with sugar. Place over a double boiler and stirring constantly heat mixture until it reaches 140° on candy thermometer. Pour mixture immediately into bowl of stand mixer, fitted with whisk attachment and beat for 10 minutes, until glossy and stiff peaks form.
Spread the meringue over chilled cheesecake and with kitchen torch lightly brown the tops of the meringue.
if you would like to amp up the flavor of lemon in this recipe, you can add another tablespoon of lemon zest.
Store covered in refrigerator for up to 3 days.
recipe adapted from Amazing Cakes Magazine.
Begin by making your mojito
Mix about 1/4 cup of mint in with your lime juice until the flavors are released.
Graham Cracker Crust Ingredients:
1 1/4 cups finely-ground graham cracker crumbs
2 Tbsp. sugar
5 Tbsp. butter, melted
1/2 cup lime juice (preferably fresh)
1/4 cup fresh mint leaves, loosely packed
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
2 tablespoons rum (optional)
2 cups whipped cream
To Make The Graham Cracker Crust:
Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl until evenly combined. Press mixture evenly onto bottom and up side of a 9-inch (4-cup) pie plate. Bake crust on the middle oven shelf for 10 minutes, then remove and let cool.
To Make The Filling:
While the crust is baking, make your filling. Combine mint leaves and lime juice in a shaker or glass. Use a muddler (or the end of a large wooden spoon) to muddle the mint into the lime juice. Then strain out the juice and discard the mint leaves.
In a separate mixing bowl, whisk together the condensed milk and egg yolks in a bowl until combined. Add the minty lime juice and rum (if using) and whisk by hand for 1 minute until combined and slightly thickened.
Pour filling into crust and bake on the middle oven shelf for 15 minutes. Transfer pie to a cooling rack, and let sit until it reaches room temperature. Then refrigerate for at least 3 hours, or until chilled and set.
Add optional toppings just before serving, if desired.
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