A light and delicious sugar-free dessert that will please the whole family.
The filling is a no-bake light and airy cheesecake flavored with pureed strawberries and raspberries.
Take your dessert from simple to stunning by topping with a fresh raspberry glaze and garnishing with stabilized whipped cream and fresh berries.
RECIPE: Continue reading
Filed under Desserts
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.
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Filed under Desserts
This sugar-free strawberry cheesecake may have just jumped onto my list of all-time favorite desserts, even those full of sugar.
This is a no-bake cheesecake that is easy to put together. Made with fresh strawberries, it is a fabulous summer dessert that won’t heat up the kitchen.
It is light and airy, not dense like a baked cheesecake. I sweetened it with stevia and erythritol, but you can easily substitute real sugar. But for those watching their carb and sugar intake, this is a wonderfully satisfying dessert. My kids don’t even miss the sugar!
I made it in a 9” springform pan, and it completely filled the pan for a nice tall cheesecake. You could make it in a little bit larger pan instead if you don’t want quite as thick of slices.
I garnished the cheesecake with some whipped cream and fresh berries. A wonderful light and summery dessert.
RECIPE:
Crust:
¾ cup whole almonds (roasted and salted)
¼ cup whole pecans
¼ cup rolled oats
3 Tbs butter, melted
10 drops of liquid stevia
Filling:
3 (8 oz) packages cream cheese, at room temperature
1 cup sour cream
2 tsp vanilla extract
¾ cup erythritol
½ tsp liquid stevia
½ cup cool water
2 (1 oz) packages unflavored gelatin
1 quart (4 cups) whole strawberries, hulled
1 cup heavy cream
Garnish:
1 cup heavy cream
1 Tbs cream cheese, at room temperature
½ tsp vanilla extract
5 drops liquid stevia
Whole strawberries, and/or other berries (raspberries, blackberries)
Crust:
Preheat oven to 350°F.
Place almonds, pecans, and oats in a food processor; blend until finely ground. Add butter and stevia and pulse until combined. Lightly spray 9” springform pan with baking spray (I like coconut oil spray for this). Press crust mixture onto bottom of pan. Bake for 10 minutes. Cool completely.
Filling:
In a large mixing bowl, beat cream cheese until smooth. Add sour cream, vanilla, erythritol, and stevia and beat again until smooth.
Place cool water in a separate bowl; sprinkle gelatin over water. Let sit for 5 minutes, or until gelatin has softened. Microwave for 15 seconds, or until gelatin has dissolved.
Place strawberries in a food processor. Blend until very finely chopped (mixture will be slightly liquidy). Add gelatin mixture to food processor and pulse until mixed. Add chopped strawberries to cream cheese mixture and beat until smooth. Taste mixture and add additional sweetener, if needed.
In a separate mixing bowl, whip 1 cup cream until stiff peaks form. Fold into filling.
Pour mixture over cooled crust in the springform pan. Refrigerate for at least 4-6 hours or until firm.
Garnish:
Combine cream, cream cheese, vanilla, and stevia in a mixing bowl and beat until stiff peaks form. Pipe onto top of chilled cheesecake and garnish with fresh berries.
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DAY 12: Peppermint Bark Snowflakes
Layers of dark and white chocolate with crushed candy canes. You can spread the bark into a large slab and then break apart when hardened. OR: Use a silicone mold to make fun individual Peppermint Bark Snowflakes.
The bottom chocolate layer in this mold ends up with a fun imprinted design.
Peppermint bark is simply layers of dark and white chocolate flavored with peppermint extract and sprinkled with crushed candy canes between the layers and on the top.
I like to use very finely crushed candy canes (the “dust” that you get when you crush them) in between the layers, and the more coarsely chopped candy canes on the top layer.
Let harden in the mold and pop them out for a fun treat. Or an easy, no-bake gift.
RECIPE:
8-10 candy canes
8 oz dark melting chocolate
8 oz white melting chocolate
½ tsp peppermint extract, divided
Crush candy canes in a Ziploc bag or bowl. Reserve the larger pieces of crushed candy canes to use on the top of the peppermint bark.
In a microwave safe bowl, melt dark chocolate in the microwave. Stir in ¼ tsp peppermint extract. Spoon into a Ziploc bag. Cut off a small corner and use bag to pipe chocolate into 12 silicone snowflake molds. Use a toothpick, if necessary to smooth chocolate into crevices of molds. Sprinkle top of melted dark chocolate with finely crushed candy canes. Let dark chocolate harden for about 20 minutes in the refrigerator before adding white layer.
In a microwave safe bowl, melt white chocolate in the microwave. Stir in ¼ tsp peppermint extract. Spoon into a Ziploc bag. Cut off a small corner and use bag to pipe white chocolate over the dark chocolate. Use a toothpick to spread to the edges of the mold. Sprinkle with the more coarsely chopped candy cane pieces. Let bark harden completely. Pop out of molds and store at room temperature.
If you are not using molds, spread layers of dark and white chocolate onto a baking sheet lined with a silicone mat or non-stick foil. Let harden and break into large pieces.
Makes 12 snowflakes
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