I know that it is snowing in some parts of the country today, but we are trying to hold onto summer for just a little bit longer! This sugar free blackberry cobbler is perfect paired with your favorite sugar free vanilla ice cream. Also delicious with blueberries, or a combination of berries.
RECIPE: Continue reading
Filed under Desserts, Low Carb/Keto
A light, refreshing sugar-free dessert perfect for summer evenings. You can use any fresh berry (raspberry, strawberry, blackberry). It is sugar free, low-carb, and keto friendly.
RECIPE:
12 oz fresh blackberries (about 2 cups)**
¼ cup water
¼ cup granulated low carb sweetener (I used erythritol)
2 (8 oz) packages cream cheese, softened
¼ cup powdered low carb sweetener (I used a monkfruit/erythritol blend)
¼ tsp liquid stevia
1 Tbs vanilla extract
1 cup heavy cream
Additional fresh blackberries for garnish
Combine blackberries, water, and granulated sweetener in a small saucepan. Cook over medium-low heat for 15 minutes, crushing blackberries with a potato masher or spoon. Strain blackberry mixture through a fine mesh sieve, pressing with a spoon to strain all of the pulp. Set strained mixture aside to cool.
In a large mixing bowl, combine the cream cheese, powdered sweetener, stevia, and vanilla. Beat with a mixer for 3-4 minutes, or until light and fluffy. Beat in cooled blackberry mixture. Taste and add additional sweetener, if needed.
In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold whipped cream into the blackberry mixture.
Spoon mousse into 8 small ramekins and refrigerate until slightly firm (1-2 hours). Garnish with fresh blackberries, if desired.
NOTE: you can also use other berries like raspberries or strawberries.
NoEmptyChairs.me
Filed under Desserts
I love sour cherries in the summer, especially when they are paired with a sweeter berry. We had some blackberries that were getting a little over-ripe, so adding them to this dessert made a perfect Family Night treat. And topped with cinnamon ice cream that we were given in trade for a used girl’s bike? Best trade we ever made!
This is a double batch of the recipe printed below. Small scoops of dough are dropped onto the hot fruit filling, and then sprinkled with a mixture of cinnamon and sugar. Twenty minutes in the oven and the topping is perfectly cooked and ready to eat!
The cobbler topping is not made of hard dry biscuits, or loose crumble. It is soft, tender, not-too-sweet, cinnamon-topped mini cakes that soak up that fruit goodness and just scream for a scoop of real vanilla (or cinnamon-thanks Jenny!) ice cream.
This is bowl-licking good stuff!
RECIPE:
Filling:
1 quart (4 cups) pitted sour cherries
———(or 2 cans sour/tart cherries + juice)
2 cups blackberries, raspberries or mixed berries
1 cup sugar
2 Tbs Clear Jel (or cornstarch)
½ Tbs lemon juice
1 tsp vanilla extract
½ tsp almond extract
¼ tsp salt
Cobbler:
¾ cup flour (or half wheat & white flour)
2 Tbs sugar
1 tsp baking powder
¼ tsp salt
2 Tbs cold butter
½ cup buttermilk, kefir, or milk (use less if using regular milk)
1 egg
1/2 Tbs sugar + 1/8 tsp cinnamon
Preheat oven to 400°F.
Combine filling ingredients in a saucepan. Cook and stir over medium heat until bubbly and slightly thickened. Pour into an 8×8” pan, or 2-qt casserole dish.
Mix flour, sugar, baking powder and salt. Cut in butter. Combine milk and egg. Make a well in center of dry ingredients. Add milk/egg mixture. Stir just until dough clings, adding more milk if necessary. Spoon into 6 mounds over hot filling.
Mix sugar and cinnamon. Lightly sprinkle over topping, discarding any extra.
Bake, uncovered, for 20-25 minutes. Check topping with a toothpick.
NoEmptyChairs.me
Filed under Desserts
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