RECIPE: FMD P1, Cherry Fruit Spread
It's New Year's Resolution time again, how are you doing on yours? I decided to do the Fast Metabolism diet again for a "28 day cleanse", if you will. I pretty much stayed on it the first 6 months of 2015 and lost 20+ lbs. The last half of the year I was on maintenance and though I put on 4 lbs by the end of last year, I pretty much kept most of the weight off. This diet really does work in rebalancing your system.
That being said, I thought I could use a tune up, especially after the holidays, so here I am! I am an older and wiser FMDer, and I have some tricks up my sleeve. This is one of two posts where I will share a nice Phase 1 fruit spread to go on top of oatmeal and P1 compliant toast. I got the idea from Haylie's peach toast recipe in her book. I thought, "well if you can do that with peaches, why not make some "jams" in the same way to use in the same manner?" This batch I made on Sunday, and divided it up and froze it. Cherries are so sweet you don't need extra sweetness, but if you find you do, like I did, I added my monk fruit sweetener. You can use stevia or birch xylitol. Also I use P1 compliant arrowroot to have the fruit gel up nicely, giving you a jam-like consistency.
I have to say, I do miss jam on this diet, and in maintenance phase where I avoid sugar, regardless. SO this will be a nice thing to have in the fridge and freezer when I have a hankering for some fruit on toast.
Ooo, just wait until summer, where I can use some fresh berries! YUM!
FMD P1, Cherry Fruit Spread
12 ounces of frozen, pitted red cherries, defrosted
1/2 cup true Monk Fruit sweetener (or Birch xylitol)
1 cup of water
1 teaspoon of vanilla extract
1/4 teaspoon of salt
1 1/2 teaspoons of arrowroot powder
Boil all ingredients for 20 minutes over medium high heat stirring occasionally, until reduced by half. Use a potato masher and mash the mixture until the fruit has been smashed and cut up a little, cook for 10 more minutes. Add the arrowroot and cook until thickened, stirring frequently. Take off heat let cool until mixture begins to gel and becomes thicker. Once cooled divided into small storage containers, label and freeze. Defrost them as you need them throughout the week during phase P1 or P3. I like to use it on Ezekiel bread toast for P1 or steel cut oatmeal.