Did you know - One in every five women in India suffer through diagnosed or undiagnosed PCOS? Polycystic Ovary Disease is a hormonal disorder that can make your regular life quite difficult. Due to the medical complications including medications, procedures and much-needed lifestyle change, people suffering from PCOS have eating limitations. 

But we at Foodism thought, why can't they have fun when it comes to dessert options? We present you with 3 recipes that are absolutely delicious & PCOS-friendly!

1- Chocolate Avocado Mousse

Ingredients

• 2 large ripe avocados 350g avocado flesh
• 1/2 cup / 50g cocoa powder unsweetened
• 1/2 cup / 120g coconut cream
• 1/2 cup / 60g powdered sweetener
• 1/2 tsp vanilla extract
• 1 tsp cinnamon
• pinch of nutmeg
• pinch of sea salt

Method -

1. Add all ingredients into a food processor and blend until creamy and smooth. 
2. Divide between 6 shot glasses or small serving bowls and chill until ready to serve.
3. Notes
4. The cinnamon, nutmeg and vanilla extract are not essential but make the pudding taste better. 
5. Make sure you use really ripe avocados and blend the mousse until it is very smooth.
6. For a boozy pudding add a tablespoon of Brandy. 
7. You can decorate your chocolate avocado mousse with a spoonful of whipped coconut cream (sweeten it with a bit of powdered sweetener) and berries or grated dark chocolate. 

2- Chocolate Blueberry Nut Clusters (Gluten & Dairy Free)

INGREDIENTS

• 1 cup fresh blueberries, preferably organic
• 1 cup vegan, sugar-free chocolate chips 
• 1 tablespoon coconut oil
• 1/4 cup chopped walnuts 

Method-

1. Melt the chocolate chips and coconut oil in a double boiler, stirring constantly until smooth. Remove from heat. Place parchment paper on a baking sheet. 
2. Add the blueberries to the chocolate mixture and remove them with a slotted spoon, creating little piles on the parchment. 
3. Top with walnuts and then place in the refrigerator for approximately 30 minutes or until set. Enjoy!

3- Gluten-Free Keto Chocolate Swiss Roll

Ingredients-

Chocolate Sponge

• 6 egg whites
• ½ tsp cream of tartar
• 6 egg yolks
• ¼ cup (60 g) erythritol powder
• ½ tsp stevia extract powder
• 2 tbsp (20 g) psyllium husk powder
• 3 tbsp (20 g) cocoa powder (unsweetened)
• ¼ cup (60 ml) water
• ½ cup (60 g) almond flour

Pumpkin Filling

• ½ cup (125 g) mascarpone (or cream cheese)
• ½ cup (120 g) pumpkin puree
• 2 tbsp (15 g) erythritol powder
• ¼ tsp NOW stevia extract powder
• ¼ tsp cinnamon
• ½ cup (120 ml) heavy cream

Mocha Chocolate Frosting

• 2 tbsp (25 g) unsalted butter (room temperature)
• 2 oz (60 g) cream cheese
• 2 tbsp (15 g) erythritol powder
• ½ tsp stevia extract powder
• 2 tbsp (15 g) cocoa powder (unsweetened)
• 1 tsp espresso
• ½ cup (120 ml) heavy cream

Method - 

Chocolate Sponge

1. Preheat the oven to 180C/350F. Line a 12x12" (30x30cm) cake pan that's at least 1"(2.5cm) tall with parchment paper.
2. Separate the egg whites and egg yolks into two different bowls. I put the egg whites into the stand mixer bowl and egg yolks into a large bowl.
3. Add the erythritol and stevia to the egg yolks and mix with your hand mixer attached with the whisk attachment for 2 minutes until the yolks become light creamy yellow.
4. Add the next ingredients one at a time in the following order and mix between each addition: psyllium husk powder, cocoa powder, water, almond flour. The dough should be smooth and just a tad little thick. It will get thicker as time passes.
5. Next, whip the egg whites until stiff peaks. Don't overbeat them as you don't want to break the meringue.
6. Add ⅓ of the meringue into the egg yolks and mix with the hand mixer as the chocolate batter is probably pretty thick now. Add the next ⅓ and fold in with your silicone spatula. Add the last ⅓ and fold in again.
7. Carefully pour the cake batter into the prepared cake pan lined with parchment paper and spread the batter evenly.
8. Bake in the preheated oven for 23-25 minutes.
9. Take out of the oven, take the cake out of the cake pan, flip over on another piece of parchment paper and peel the paper off. Place the peeled paper back on, flip the cake once more.
10. This time roll the dough into a swiss roll. You will let the cake cool down completely in its rolled form. This will take about an hour. 
11. DO NOT frost the cake if it's still warm. The frosting will just melt off it.

Pumpkin Filling

1. In a large bowl, add the pumpkin puree, mascarpone, spices and sweeteners. Mix together until smooth.
2. In a separate bowl, whip the heavy cream until perfectly whipped. Don't over whip as we don't want to make butter.
3. Fold in the whipped cream into the pumpkin mascarpone cream and mix evenly.
4. Chocolate Mocha Frosting
5. Add the softened butter, cream cheese and sweeteners in a large bowl and mix until creamy. Make sure there are no cheese bumps whatsoever. This is super important because when we frost the cake, if there are ANY cheese bumps, the frosting WILL get stuck in the piping tip.
6. Add the cocoa powder and mix again.
7. Pour in the heavy cream a little at a time and mix until the frosting becomes super frosty and creamy. Make sure to use cold heavy cream.

Assembling the cake

1. Unroll the cooled cake sponge and peel the top paper off.
2. Spread the pumpkin mascarpone all over the sponge and spread evenly with an offset spatula.
3. Starting at the short end, use the parchment paper to help gently roll up the cake. Use the parchment paper to gently push the roll so it is tight. Make sure the seam-side is facing down. Carefully place the cake onto a tray.
4. Add the chocolate mocha frosting in a piping bag attached with a piping tip.
5. Drizzle the chocolate frosting from left to right and right to left on the top of the cake.

Try out these delicacies and share your experience with us!