Tag: raw sugar

Chocolate Drizzled Coconut Macaroons

If I’m craving something sweet, macaroons are a good option because they are made with just egg whites and sugar – no flour or butter. Of course, you shouldn’t eat the whole batch, because too much sugar is not a good thing.

Last year I posted a recipe for plain coconut macaroons^[1], but this year I was craving them drizzled with a little chocolate, so I reduced the sugar a little to compensate for the chocolate and drizzled some chocolate over them once they were done.

I’ve been using only raw sugar these days, so the color may not be as white, but they worked out just fine. These are gluten-free and Passover-friendly, hope you enjoy!

Chocolate Drizzled Coconut Macaroons
gordon-ramsay-recipe.com
Servings: 19 • Serving Size: 2 macaroons • Old Points: 2 pt • Points+: 3 pt
Calories: 105 • Fat: 5.5 g • Protein: 2 g • Carb: 13 g • Fiber: 1 g • Sugar: 12 g
Sodium: 15 mg (without salt)

Ingredients:

    • 3/4 cup (5 large) egg whites
    • 1/2 cup + 2 tbsp raw sugar
    • 10 oz sweetened coconut flakes (Baker’s)
    • 1/2 tsp almond extract
    • 1/4 tsp vanilla extract
    • pinch of salt
    • 1 oz melted semi-sweet chocolate for drizzling (I melted 2 oz, but only used 1 oz)

Directions:

In a heavy saucepan combine egg whites, sugar and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes.

The mixture should be sticky and moist, not dry. Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator about 30 minutes.

Preheat the oven to 300°. Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper.

Bake 27-30 minutes or until golden.

Let them cool then melt the chocolate in the microwave and drizzle on top of the cookies using a spatula or a spoon.

Makes 38 cookies.

References

^{^} coconut macaroons (www.gordon-ramsay-recipe.com)

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Citrus Basil Mojito Pops

These ice pops are the perfect balance of orange, lemon and lime, plus I added fresh mint and basil from my garden which adds just a hint of flavor inspired by my favorite cocktail – mojitos! You can make these with or without the rum, I made them without so I can share them with my toddler.

These are so refreshing on a hazy, hot summer day, and I love that I know what I am putting into them. Have you ever looked at the labels on ice pops? Some of those bright colors are so unnaturally and many of the ingredients are completely foreign to me. As for the popsicle mold, sizes will vary so you make get more or less depending on the size of your mold. I bought my popsicle mold from Progressive^[1] a few years ago on Amazon, I am linking to it here^[2] for all of you who asked where I bought it. Small plastic dixie cups would work too, just freeze them for about an hour until almost set, then insert the wooden sticks so they stay in place.

Citrus Basil Mojito Pops
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 pop • Old Points: 1 pt • Weight Watchers Points+: 1 pt
Calories: 34 • Fat: 0 g • Carb: 8 g • Fiber: 0 g • Protein: 0 g • Sugar: 7 g
Sodium: 1 mg • Cholesterol: 0 mg

Ingredients:

1 1/4 cups fresh squeezed orange juice
8 tsp raw sugar, or your favorite sweetener (raw honey for Paleo)
2 tbsp lemon juice
2 tbsp lime juice
3/4 cup water
8 fresh mint leaves
8 fresh basil leaves
2 tbsp rum (optional)

Directions:

Squeeze the orange juice, I used about 2 to get 1 1/4 cups. Combine the remaining ingredients in a blender until smooth. Pour about 1/3 cup into each popsicle molds and freeze until solid.

References

^{^} popsicle mold from Progressive (www.amazon.com)
^{^} here (www.amazon.com)

Avocado Coconut Popsicles

These creamy popsicles are a real treat! Made with just 4 ingredients – nutrient dense avocados, coconut-almond milk, raw sugar and sweetened coconut flakes. They are also dairy-free, vegan, vegetarian and gluten-free.

It’s no secret, I’m pretty avocado obsessed! I grew up eating avocados all my life and I usually incorporate them into a meal just about every day! In fact, I love them so much I created an entire Pinterest Board^[1] devoted to avocados. But I usually eat them in some type of savory dish such as guacamole^[2], BLT^[3], egg salad^[4], in my salad dressings^[5], with my soups^[6] and more.

But the fact is, in Brazil where my Dad lived for many years, avocados were never eaten with salt; instead they were treated as the fruit that they are and were often sweetened with sugar. My dad used to make a smoothie years ago with avocados, milk and sugar which he called Vitamina. Because I love coconut, I took his smoothie idea and added coconut flakes and loved it! And since avocados are so nutrient dense, you’re also getting a good dose of healthy fats, vitamins and minerals to boot!

Avocado Coconut Popsicles
gordon-ramsay-recipe.com
Servings: 10 • Size: 1 pop • Old Points: 2 pts • Points+: 2 pts
Calories: 84 • Fat: 5 g • Carb: 11 g • Fiber: 1 g • Protein: 1 g • Sugar: 9 g
Sodium: 30 mg • Cholesterol: 0 mg

Ingredients:

4 oz haas avocado (from 1 medium)
2 1/3 cups unsweetened Almond Breeze Almond Coconut milk^[7]
6 tbsp raw sugar (or your favorite sweetener)
1/2 cup sweetened shredded coconut flakes (Baker’s)

Directions:

Combine the avocado, milk and sugar in the blender and mix until smooth. Add the coconut flakes and mix to incorporate. Pour into the popsicle mold and freeze.

Disclosure: This post is sponsored by Blue Diamond Almond Breeze^[8].
I only share products I use in my own kitchen. I created this recipe and received compensation to do
so.

References

^{^} Pinterest Board (www.pinterest.com)
^{^} guacamole (www.gordon-ramsay-recipe.com)
^{^} BLT (www.gordon-ramsay-recipe.com)
^{^} egg salad (www.gordon-ramsay-recipe.com)
^{^} salad dressings (www.gordon-ramsay-recipe.com)
^{^} my soups (www.gordon-ramsay-recipe.com)
^{^} Almond Breeze Almond Coconut milk (almondbreeze.com)
^{^} Blue Diamond Almond Breeze (almondbreeze.com)