Simple Truth Organic Ghee Clarified Butter with Pink Himalayan Salt Description
Ghee Whiz!
We've combined our ghee with pink Himalayan salt to create a flavorful clarified butter that's delicious on toast or with vegetables. It's high smoke point of 375°F also makes it ideal for sautéing, searing or frying.
Directions
Refrigeration not necessary. Store in a cool, dry place.
Free Of
GMO, gluten, lactose.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (14 g)
Servings per Container: 28
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 13 g | 17% |
|
| Saturated Fat | 9 g | 45% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 35 mg | 12% |
|
| Sodium | 330 mg | 14% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Fiber | 0 g | 0% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 0 g | |
|
| Vitamin D | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 0% |
|
| Potassium | | 0% |
|
Other Ingredients: Organic clarified butter (milk), pink Himalayan salt.
Contains: Milk.
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Cherry Cheesecake Mini Bites (Gluten-Free)
These mini cheesecakes have an easy-to-make gluten-free crust so more folks can indulge. The sweet filling incorporates cream cheese, egg, honey and vanilla for a dreamy, creamy cheesecake. Top them with a dark sweet cherry for the perfect little dessert bite.
Cherry Cheesecake Mini Bites (Gluten-Free)
Crust
- 1 pkg. Simple Mills Gluten-Free Vanilla Cake Mix
- 1/2 cup melted ghee (coconut or grape seed oil)
Filling
- ¼ cup milk (or non-dairy alternative)
- 1 egg (separated, room temperature)
- 2 tsp. grass-fed gelatin
- 1/8 cup raw honey
- 2 tsp. gluten-free vanilla extract
- 1 pkg. (8 oz.) organic cream cheese (softened)
- Pinch sea salt
- Dark sweet cherries
Crust
- Preheat oven to 350 degrees F.
- In large mixing bowl, mix baking mix with melted ghee or oil until soft dough forms.
- Into mini muffin pan lined with paper cups, drop 1 tsp. dough and press dough down and up sides.
- Bake 10-12 minutes.
- Remove from oven and use back of spoon or scoop to press dough down if it has risen in middle. Let crusts cool before filling.
Filling
- In saucepan over medium heat, whisk together milk and egg yolk. Continue whisking mixture over heat while sprinkling in gelatin. Dissolve fully.
- In separate bowl, beat cream cheese, honey and vanilla with hand mixer until smooth.
- Slowly pour egg and milk mixture into cream cheese and beat until smooth. Refrigerate about 10 minutes.
- In small bowl, beat egg whites with salt until stiff; fold into cream cheese mixture and spoon into individual crusts.
- Refrigerate at least 1 hour.
- Prior to serving, top each bite with cherry.
Tips: This recipe can be made in 9-inch pie pan by adjusting baking time for crust to 15 minutes and chilling cheesecake for at least 3 hours before serving.
Sweet on this idea? Order the ingredients you’ll need from Vitacost.
