Studio 5 Contributor, Sue Neal puts this recipe from the Miracle Berry Diet Cookbook to the test.
· 1 1/2 c. + 2 T water
· 2 T freshly squeezed orange juice
· 1/4 c. freshly squeezed lemon juice
· 1/3 c. rice wine vinegar
· 2 1/2 T soy sauce
· 1 T grated orange zest
· 1/3 c. honey
· 1/2 t. minced fresh ginger
· 1/2 t. minced garlic
· 2 T chopped green onion
· 1/2 t crushed red pepper flakes
· 2 boneless, skinless chicken breast halves, cut into 1/2″ pieces
· 1 lb boneless, skinless chicken thighs, cut into 1/2″ pieces
· 1 c. flour
· 1/2 t. salt
· 1/4 t. ground black pepper
· 1/4 c. olive oil
· 2 T cornstarch
Combine first 11 ingredients in a saucepan over med-high heat, bring to boil, take off heat and let cool for 15 minutes.
Place chicken in ziplock bag and add 1 cup marinade into the bag. Reserve the rest of the marinade for the sauce. Place chicken in bag in refrigerator (in a container so it won’t leak) for at least 2 hours, or up to 6 hours.
To cook, place flour, salt & pepper in shallow bowl. Heat oil in shallow pan. Toss chicken pieces in flour mixture and fry on med-high heat until golden brown and cooked through. Drain pieces on a cooling rack over paper towel.
After all the chicken is cooked, wipe out the oil and add the marinade and heat up. Add cornstarch to a small cup with 2 Tbsp of water to make a slurry. Add to the marinade, bring to a boil to create the sauce. Add chicken pieces and toss carefully to coat. Serve immediately. Sprinkle with some fresh green onions cut on the diagonal.
Option: To make this without using the Miracle Berry, add 1 cup packed brown sugar to recipe. I haven’t done this yet, but I would try 1/2 cup first and go from there. You could also use a sugar substitute like Splenda to sweeten.
1 stick butter
1 c. water
1 c. flour
4 large eggs
1/4 t. salt
Preheat oven to 450 degrees. Use Silpat sheet or grease baking sheet.
In a med. saucepan combine the butter and water and bring to a boil, stirring until butter melts completely. Turn the heat down to low and add the flour and salt, stirring until the batter leaves the sides of the pan and begins to form a stiff ball. Remove from heat.
Add 1 egg at a time, beating until each egg is incorporated into the dough. It’s much easier to place the dough into your mixer and beat the eggs in that way. Beat until the dough loses its shine and looks dull.
Place dough into a pastry bag fitted with a large tip. You can also use a gallon size freezer ziplock bag and snip off one corner.
Pipe dough onto cookie sheet in 4″ x 1 1/2″ strips. Bake for 15 minutes. Turn temp down to 325 F. and bake for 20 minutes more until golden brown. Cool completely.
Lemon Cream Cheese filling
16 oz. Reduced Fat Cream Cheese
1 c. Cold heavy cream
1 c. freshly squeezed lemon juice
1 T pure vanilla
1/3 c. honey
Beat Heavy Cream in mixer until soft peaks form. Set aside.
Beat softened cream cheese in mixer. Add honey. Beat until incorporated. Add lemon juice and vanilla and mix well. Remove from mixed and fold in whipped cream.
Cut open each eclair and spoon filling inside (you can also pipe filling through a small hole at end of eclair, but then you would need to omit the strawberries.
Place cut strawberries inside and cover with top.
Option: Add 3 cups of powdered sugar to filling to sweeten without the use of the Miracle Berry.
Option: To make this without using the Miracle Berry, add 3 cups Powdered sugar to filling. I haven’t done this yet, but I would try 2 cups first and go from there. You could also use a sugar substitute like Splenda to sweeten.