Dessert: Fruitcake Trifle

Recipe by Marissa Goldberg The monounsaturated fats in this dessert's hazelnuts are super satiating. Trust us: You'll want seconds—but maybe not until tomorrow.

This recipe includes fertility superfoods such as:

Cinnamon, Nuts, Pineapple

Health and fertility benefits of Fruitcake Trifle

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.

Ingredients

1/2 cup plus 3 tablespoons dark brown sugar, packed
3 tablespoons light butter
1 egg
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 teaspoon cinnamon
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/3 cup nonfat plain Greek yogurt
Vegetable oil cooking spray
1/4 cup hazelnuts
2 tablespoons cornstarch
1 cup 1 percent milk
1 egg yolk
1 tablespoon dark rum
2 tablespoons chopped dried cherries
2 tablespoons chopped dried pineapple
2 tablespoons chopped dried apricots

Instructions

Heat oven to 350 °F. In a bowl, mix 1/2 cup sugar and butter until smooth and creamy. Mix in egg and vanilla extract until well combined. In a second bowl, combine flour, cinnamon, baking powder, salt, ginger and cloves. Add half of dry ingredients to butter-egg mixture; mix until just combined. Add yogurt; mix until just combined. Add remaining half of dry ingredients; mix until just combined. Coat a half-loaf pan with cooking spray; add batter; tap bottom of pan on a hard surface several times to remove air bubbles. Bake until a toothpick comes out clean, about 35 minutes. Flip cake onto a wire rack and let cool completely. Spread nuts evenly on a baking sheet; toast until light brown, 10 to 15 minutes. Place nuts in a clean towel; rub gently to remove skins; chop. In a small saucepan, whisk cornstarch into milk until fully dissolved. Bring milk-cornstarch mixture to a boil over medium heat, stirring occasionally; remove from heat. In a bowl, combine remaining 3 tablespoons sugar, egg yolk and rum. Add one third of milk-cornstarch mixture to sugar-rum mixture, whisking constantly; pour into same saucepan; cook over medium-high heat, whisking constantly, until pastry cream thickens, about 2 minutes. Pour cream into a shallow dish; set plastic wrap on surface of cream and let cool completely. Tear cake into chunks. In each of four 7-ounce serving glasses, divide and layer half of cake chunks, half of cooled rum cream, and half of dried fruit and nuts; repeat layers. Refrigerate at least 1 hour and up to 24; remove from fridge 45 minutes before serving.

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