Posts Tagged ‘cream cheese’

Red, White, and Blue No Bake Berry Cheesecake (Low Carb, Gluten-Free) + Summer Cookbook Preview

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Sometimes the best desserts are the most simple. For many of us, the 4th of July involves tending to the barbecue, chasing after the little ones, and squeezing maximum fun out of holiday weekend with the fam in a 48 hour whirlwind trip home, so dessert has to be uncomplicated.

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Sugar-Free Pumpkin Cheesecake for a Sweet Thanksgiving!

There’s less than week until Thanksgiving!

You know what that means… it’s baking season! Holiday indulgences will be everywhere, tempting you to gobble sugary treats until you’re more stuffed than the turkey (or turducken) on the table.

This recipe might just be your sweet salvation.

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This No-Bake Pumpkin Cheesecake has the familiar flavors of fall for those pumpkin pie lovers at the Thanksgiving table,  but is blissfully sugar-free! And it’s so good that I actually prefer it to pumpkin pie (but not to Sugar-Free Gooey Pumpkin Butter Cakenothing tops that glorious creation!). The fluffy, mousse-like texture of the No-Bake Pumpkin Cheesecake filling rests atop a sweet and cinnamon-y, “cookie” crumb crust, making for an irresistible flavor combination.

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Healthy Chocolate Cake with a Secret, revisited

On the advent of Easter, it’s the perfect time for a new beginning. I’ve been baking on and off since January, sharing my Chocolate Cake with a Secret with friends at the local hospital and doctor’s offices. In the midst of pursuing a career in the health professions, I’ve encountered many diabetic patients who are looking to manage their blood sugar while still enjoying tasty treats. These personal encounters, in additional to emails from readers, have been the best inspiration for me to get back to making sugar-free treats!
Sugar-Free Chocolate Cupcakes with Lemon Cream Cheese Frosting

Wanna know what I’ve learned from making the the beloved black bean chocolate cake hundreds of times over the course of five years? Here are some tips and tricks to make it even more scrumptious!

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Holiday Indulgences: Sugar-Free Pumpkin Gooey Butter Cake

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Pumpkin. Gooey. Butter. Cake.

If you’ve heard of Paula Deen, you know what this awe-inspiring seasonal dessert creation is. Or more importantly, how it tastes. When I made this for my family as a freshman in high school, a new holiday tradition was born. We couldn’t stop eating it, and somehow a day after Thanksgiving there was nary a crumb in the pan of leftovers.

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The Taste of Summer, pt. 2– Sugar-Free Blueberry Cheesecake Bars

This time of year, I like to cool off with my treats. My new Cuisinart ice cream maker has been running constantly lately. To mix things up and take a break from the brain freeze, I decided to try something new. Cheesecake is the ultimate cool, creamy indulgence that’s naturally low in carbs. There are tons of variations and different recipes out there for this classic dessert. I’ve never made it, though. The idea of using a whole pound of cream cheese, a giant round pan, and a water bath was always intimidating. It just sounds hard, worrying about cracks in the top and achieving the right consistency and whatnot. Though I’ve never experienced intense cravings for this particular food, cheesecake seemed like the perfect excuse to use up a CostCo-sized tub of blueberries sitting in my fruit bin.

Blueberry cheesecake called my name! It’s rather simple to de-carb cheescake–you simply remove the sugar. Erythritol (see the bold term for info) works like a charm for “wet” applications like cheesecake, so you don’t have to worry about using any special ingredients to offset its menthol-like “cooling” effect. Stevia rounds out the sweetness of these incredibly creamy bars. This sour-cream based cheesecake recipe posted in its original form here is a real winner. Thanks to BawdyWench for her simple, delicious recipe!

Even if you’re not a “cheesecake person,” you should definitely give this recipe a try. It takes minutes to whip up, and doesn’t have that thick, gummy mouthfeel elicited by a ton of cream cheese. The blueberries burst in your mouth as you bite through the silky base and nontraditional but oh-so-delicious gluten-free shortbread crust (check oats for gf label!). Get your brain-boosting antioxidants in for the day with these fresh blueberries. Studies show that blueberry consumption positively affects your memory. These delicious summer fruits are naturally low in carbs, so eat up! The batch of cheesecake bars from yesterday is almost gone. Some serious nibbling has been happening. I don’t blame the cheesecake bandit–it was love at first bite with these babies!

Creamy Blueberry Cheesecake Bars
Adapted from this recipe by BawdyWench

Makes eight servings

Ingredients:

Shortbread Crust:
3/4 cup finely ground almonds
2 tablespoons sifted oat flour (check for gluten-free certification if necessary)
1 tablespoon erythritol
1/8 teaspoon pure stevia extract
1/4 cup butter, melted

Filling:
1 egg
1/2 teaspoon pure vanilla extract
3/4 cup organic sour cream
1/4 cup plus 2 tablespoons erythritol
1/4 teaspoon pure stevia extract
8 ounces cream cheese (1 package), softened
1 tablespoon organic unsalted butter, melted
3/4 cup fresh blueberries

Preparation:
Preheat oven to 350 degrees Fahrenheit.

Whisk together dry ingredients for crust. Mix in melted butter and press into the bottom of a foiled lined 8 by 5 loaf pan. Bake for 15 minutes, or until golden brown around the edges. Let crust cool.

Turn oven down to 325 degrees Fahrenheit.

Blend together eggs, vanilla, sour cream, and sweeteners. Beat cream cheese and melted butter together until smooth, then add to first ingredients and beat until just combined and smooth. Stir in half of the blueberries. Pour cheesecake batter into loaf pan and sprinkle the rest of the blueberries over the filling. Bake for 35 minutes using the water bath method (see this post). Remove from oven and let the cheesecake bars cool completely, still submerged within the water bath. Remove the loaf pan from the water bath and move it to the refrigerator when the bars have cooled to room temperature. Cover with a layer of paper towels and plastic wrap. Refrigerate for four hours or until firm. Don’t sneak a bite until they have set up properly and attained the perfect creamy consistency!

~6 grams net carbs per serving

Cuts like a hot knife through buttah!

Healthy Ice Cream Bars, Take Two!

After much tweaking and experimentation, here’s a vanilla version of my Easy Ice Cream Bars. The texture isn’t as smooth as it is with the peanut butter, so you should let ’em sit out for a moment before taking a bite. The yogurt brings a pleasant tang to the party.

Let’s take a moment to talk about the miraculous calorie-free naturally occurring sweetener: Erythritol! Erythritol is totally safe and has no aftertaste or unpleasant side effects like the other sugar alcohols. It has 70% of the sweetening power of sugar, with many of the properties that sugar imparts in baking (structure, mouthfeel, etc.) The one caveat: the “cooling” effect you can taste when erythritol re-crystallizes. It’s the weirdest sensation. You have to figure out a way to make the majority of erythritol present in the recipe stay dissolved so you can avoid that effect. I’m still tinkering around with it in recipes, but it’s slow-going because erythritol is precious stuff and I’m on a student budget. Z-sweet is the brand available locally. You pay a premium for buying it in stores, but it is worth the cost if you’re looking for a product not produced with genetically modified corn. I’ve been ordering 5 lb bags of erythritol online lately because I go through it so quickly. The best price I’ve found for it is at iherb.com, and online supplement retailer. No, erythritol is not something that cavemen would’ve consumed while foraging for food, but it does not wreak havoc on your body like sugar does. My justification for using it is that it was impossible to consume concentrated amounts of any form of sugar while living off the land, making erythritol the more “natural” way of eating than using, say, honey or maple syrup. We were not able to eat any refined sweeteners or copious amounts of fruit on a regular basis before the advent of agriculture, so it makes sense that our bodies are not designed to handle the 300+ carb per day diet that is standard now. Did you know that bears are the only animal in the wild showing signs of tooth decay?

The one I chomped into (shown on the left, obviously) is filled with a layer of mooshed up Sugar-Free Brownies. Yum! 

Easy Ice Cream Bars (Vanilla version)

Makes 6 small rounds

Ingredients:

Filling:
2 oz heavy cream, preferably organic
2 oz cream cheese
3 Tablespoons of ricotta cheese or strained greek-style yogurt
2 Tablespoons of erythritol (or 1.5 Tablespoons xylitol)
A pinch of pure stevia extract

1/4 teaspoon pure vanilla extract

Chocolate Coating:
1 Tablespoon unrefined coconut oil
2 squares Lindt extra dark 85% chocolate bar (or Ghirardelli 86% chocolate bar)
A pinch of pure stevia extract
Chopped nuts (optional)

Peanut Butter Coating:

4 teaspoons creamy peanut butter
2 teaspoons unrefined coconut oil or non-hydrogenated shortening
A pinch of pure stevia extract

Preparation:

Beat heavy cream with a mixer until it forms stiff peaks. Do not over beat or it will get clumpy, and turn to butter! Set whipped cream aside. Measure out granular erythritol or xylitol and powder in a coffee grinder or blender. Beat cream cheese, yogurt, erythritol, sweetener, and vanilla extract until the mixture is smooth and clump free. Test for sweetness. It should be a bit sweeter than you want the finished product. Using a spatula, fold cream cheese into the whipped cream until well combined. Shape ice cream rounds on a pan lined with parchment or waxed paper. Freeze for 1 hour or until firm.

Melt coating ingredients in the microwave in 10 second intervals, until liquified. Stir until smooth and add sweetener, to taste. Remove rounds from freezer and dip into coatings, or top with a layer of mushed up brownie/cookie dough/etc before dipping. You may need to set the round on the paper and spoon the coating over bare spots. Sprinkle bars with nuts immediately after dipping in the coating, if desired. Chill for another few minutes until the coating hardens.

So stuffed from all of this experimenting in the kitchen! Goodness, healthy eating is so trying. I’ve gotta go dump these off on my friends asap. For some reason, I don’t think they’ll mind.