4 C heavy cream
2 C Xylitol (Powder in a blender first, then measure)
1 T gelatin
Blend and stir over medium heat until sugar is dissolved. Let it cool until its room temperature. Add:
2 C sour cream
1 t vanilla
Mix quickly with whisk. Refrigerate overnight.
Serves 4
• 1/3 cup low-fat buttermilk
• 1/3 cup reduced-fat sour cream
• 2 tablespoons cider vinegar
• 1 tablespoon honey
• Coarse salt and ground pepper
• 1 large head Boston lettuce
• 1 pound sliced roasted turkey breast, torn into pieces
• 1 avocado, pitted and sliced
• 1 cup alfalfa sprouts or pea shoots
• 6 radishes, halved and thinly sliced
• 4 carrots, cut into matchsticks
• 4 ounces Monterey Jack cheese, cut into strips (1 cup)
Directions: In a small bowl, combine buttermilk, sour cream, vinegar, and honey: Season with salt and pepper. Set dressing aside. Divide lettuce among 4 serving plates; top with turkey, avocado, sprouts, radishes, carrots, and cheese, Top with dressing and serve!
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Serves 4
• Coarse salt and ground pepper
• 1/4 teaspoon cayenne pepper
• 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 2 tablespoons olive oil
• 1 medium red onion, finely diced
• 2 tablespoons fresh lime juice
• 1 Hass avocado, pitted and cut into chunks
Directions
1. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
2. In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
3. Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.
