Posts Tagged ‘lemon juice’

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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Almond Flour Biscuits + Pumpkin Apple Butter (aka Fall In a Jar!)

These paleo biscuits will rock your world.

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 Slathered with Pumpkin Apple Butter, which tastes like a cross between pumpkin pie and apple pie, these biscuits will satisfy the fiercest of carb cravings.

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Sugar-Free Pumpkin Apple Butter make your house smell the best it’s ever smelled, getting you in the mood for pumpkin spice lattes and color changing leaves and knit scarves and all of the other seasonal accoutrements taking over storefronts and Pinterest.

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Homemade, Healthier Pop Tarts! A sugar-free and scrumptious low carb version of the breakfast treat.

If you haven’t heard yet, the E-Cookbook is up for sale! It’s $5.99 and stuffed full of printable recipes and sugar-free baking tips n’ tricks. To everyone who’s already gotten a copy: Thank you SO much for supporting my experiments in the kitchen! The Kindle and Ipad versions are in the works. You asked, and I shall deliver! Like my Facebook page and follow my Pinterest board for updates.

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Healthier Pop Tarts! Say what?!

It’s the breakfast I used to fantasize about as a little kid, walking hand-in-hand with my mom in the grocery store. She would always lovingly shoo me away from the sugary cereals and snacks, so these pre-packaged frosted hand pies were a rare treat for me.

Until college. Then, anything was game! Ever heard of the freshman 15 30? Yeah, that totally happened to me. Pop Tarts helped make it happen. That’s why I decided to give a Healthy Indulgences make over to Kellogg’s best selling junk food-for-breakfast product. My low carb version of the iconic pastry is gluten-free, no sugar added, and equally yummy!

Sugar-Free Homemade Pop Tarts
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Low Carb Low Fat Ice Cream (with a secret ingredient, shh!)

Every once in awhile I think I have an original, particularly ground-breaking idea. 99% of the time, that isn’t the case. This is one of those ideas that gave me false hope. Oh well, it was fun feeling creative until some googling showed me this link to Jessica Su’s cottage cheese ice cream at her Su Good Sweets blog (WARNING: NOT low carb). Do I get points for making it sugar-free and all natural?

This one goes out to the body builders, PSMFers, and those with gall bladder issues (love you, Mom!). Fool your friends with this creamy, delicious frozen treat that’s low cal, low sugar, and guilt-free. It doesn’t taste like cottage cheese, honest! My faithful testers weren’t able to detect anything except lemony goodness, although one of them made a face after I revealed the secret ingredient. You don’t have to portion control here, since a 1/2 cup serving has 90 tiny calories and 5 grams of carbs! It’s basically the most delicious way ever to get in a whopping 18 grams of protein and 15% of your RDA of calcium (I’m looking at you, vegetarians!) Yes, you can have ice cream while losing weight and eating for optimal health.

Be sure to look for a cottage cheese without scary additives. Gum thickeners are pretty natural, but the phrase “artificial flavors” is probably a bad sign. Use full-fat or low fat cottage cheese if you’re not watching your calories. I like Organic Valley products–no hormones! If organic cottage cheese doesn’t fit into your budget, Friendship 1% blends up nice and creamy with no strange additives. If all else fails, compare labels and pick the one with the lowest sodium content–the saltiness is noticeable, especially with the lemon flavor. You don’t have to fear dietary salt, but some people are more sensitive to the taste than I am. Did you know it’s actually more dangerous to eat a low sodium diet than it is to just eat how your tastebuds tell you to?

Bust out your old ice cream maker (or find a nifty automatic model on Craig’s List like I did) and get ready to be amazed. Even if you are enjoying your low carb cream n’ egg yolk based ice cream, give cottage cheese ice cream a fair chance. The protein is very satisfying, so it’s a wee bit easier to portion control than the best ice cream recipe in the world by my man, Alton Brown (low carb tweaks coming soon!).

Protein Packed Low Carb Ice Cream

Makes two servings

Ingredients:

Lemon Variation:
1 cup of cottage cheese or ricotta cheese (recommended: Friendship No-Salt Cottage Cheese)
2 tablespoons lemon juice
1/2 teaspoon lemon extract
4 tablespoons sugar-free sweetener–
For ALL NATURAL sugar-free sweetening, use both of the following:
-3 tablespoons erythritol
-1/4 teaspoon Trader Joe’s pure stevia extract


Chocolate Almond Variation:

1 cup of cottage cheese or ricotta cheese (recommended: Friendship No-Salt Cottage Cheese)
1/2 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
2 tablespoons cocoa powder
1/4 cup liquid egg whites or lite coconut milk
4 tablespoons of sweetener–
For ALL NATURAL sugar-free sweetening, use both of the following:
-3 tablespoons erythritol
-1/4 teaspoon Trader Joe’s pure stevia extract

Optional:
1 Tablespoon glycerin (to keep ice cream soft)

Preparation:
Combine ingredients in a blender or magic bullet. Puree until smooth and free of lumps, scraping down the food processor a few times. Freeze according to your ice cream manufacturer’s directions. Store in a tupperware container in your freezer and consume immediately, or within two hours of making your ice cream. It turns into an icy rock beyond that point (unless you add a tablespoon of vodka to the mix). You can always pop the container in the microwave for a few seconds to defrost.

This is all that was left of the chocolate almond!