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Rhubarb Shortcakes

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Rhubarb Shortcakes

Phase 2

Ingredients

Shortcakes:
8 raw egg whites
Zest of 1 large lemon
1/2 cup Fast Metabolism Quick & Easy Dessert and Snack Mix

Filling:

1 pound fresh rhubarb, cut in 1/2-inch pieces (about 2 2/3 cups)
2/3 cup birch-based xylitol
1 tablespoon plus 1 teaspoon fresh lemon juice

Powdered xylitol for sprinkling (optional)*

Directions

Make the shortcakes: Preheat the oven to 325 degrees F. Combine the egg whites and lemon zest in a large mixing bowl, and whip with an electric mixer until the whites hold stiff peaks. Fold in the Dessert and Snack Mix one tablespoon at a time. Drop in 8 equal mounds on a parchment-lined baking sheet (do two batches, if necessary). Bake 20 minutes, until golden brown. Do not underbake. Remove the pan from the oven, and place it on a wire rack. Cool completely.

Meanwhile, make the filling: Combine the filling ingredients in heavy saucepan. Stir over medium heat until the xylitol dissolves. Reduce the heat to medium-low, cover, and simmer until the rhubarb is tender, stirring occasionally, about 7 minutes. (The filling can be served warm, chilled, or at room temperature.)

Assemble the shortcakes: Slice the cooled shortcakes in half horizontally. Spread 1/4 cup of filling on each bottom half, and replace the top. Sift powdered xylitol over the top, if you like.

*Whiz 3 to 4 tablespoons xylitol in a blender for 1 minute, then measure and use this like powdered sugar.

Portions:

Serves 8 as a Phase 2 protein and vegetable snack
Serves 4 as a Phase 2 meal protein and vegetable (including breakfast)
Can be incorporated on other Fast Metabolism Diet Phases as a protein and vegetable
May by used on any Food Rx program as a protein and vegetable