Relax!(^1) ⁄ 2 cupunsalted
butter,melted
1 cupgranular
erythritol
1 tsp.vanilla
extract
1 largeegg
2 cupsalmond
meal
(^1) ⁄ 2 tsp.xanthangum
(^1) ⁄ 2 tsp.baking
powder
(^1) ⁄ 4 tsp.salt
(^1) ⁄ 2 cup
unsweetened
chocolatechips
1.Heat ovento 355°F.
In a bowl,combine
butteranderythritol.
Usinga handmixer,
beat ingredients
onmedium1 min.;
add vanillaandegg
an d mix on lowan
additional20 sec.
1 cupfreshlemon
ju ice(about
6 largelemons)
1 tbsp.freshly
gratedlemon
zest
1 cupgranular
erythritol
1 cupwater
1.In a mediumsauce-
panovermediumheat,
co mbinelemonjuice,
le monzest,erythritol
an d water.Heat,stir-
ringfrequently,until
theerythritolis com-
pletelydissolvedand
nolongervisible.
2.Removethepan
fr omthe heatandlet
themixturecool 10
mi n.,thentransferto
thefridgeto chillfora
mi nimumof 1 hr.
3.Tr ansferthe chilled
CH OCOLATECHIPCOOKIES
Serves 12LEMON SORBET
Serves 6This summer-
perfect dessert
is packed
with immune-
boosting
vitamin C.Add^1 ⁄ 4 cup of
walnuts to the batter
to give these cookies
some extra crunch.
PER SERVING: 168 cal,
4g protein, 2g carbs,
17g fatPER SERVING: 10 cal,
0g protein, 3g carbs,
0g fat- Add almond meal,
xanthan gum, baking
powder and salt to the
bowl. Continue to mix
until well combined,
then gently fold in the
chocolate chips. - Remove the dough
from the bowl (you
should be able to pick
it up with your hands)
and divide it into 12
equal-size pieces. Roll
the pieces into balls
and evenly space them
across a large baking
sheet. Transfer to the
oven and bake 10 min. - Remove the cookies
from the oven and
let them cool for a
minimum of 30 min.
before serving.
mixture to an ice-
cream maker and
churn 30 min. or until
the sorbet becomes
thick and icy. If you
don’t have an ice-
cream maker, transfer
the mixture to a large
bowl and place it in
the freezer. Stir every
30 min. for at least 3
hrs. or until the desired
thickness and texture
are achieved.- Serve immediately,
or transfer to an airtight
container and store in
the freezer for up to
two weeks. If freezing,
allow the frozen sorbet
to soften at room tem-
perature for 10 min.
before serving.