Tag Archives: sugar free

Sugar-Free Blackberry Cheesecake Mousse

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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.

Blackberry Cheesecake Mousse 1

RECIPE:

Sugar-Free Blackberry Cheesecake Mousse

Blackberry Cheesecake Mousse 1

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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Sugar-Free Strawberry Cheesecake

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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!

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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.

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RECIPE:

Sugar-Free Strawberry No-Bake Cheesecake

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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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Sugar Free Baked Custards and a Magic Fridge

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In our laundry room is an old refrigerator. It isn’t fancy, doesn’t dispense water or ice, or sync to your phone to create grocery lists. But it is magic.

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As my husband and children like to observe, whenever someone takes the last custard from this fridge, more magically appear again the very next day. They love this Magic Fridge.

It must be that same Magic that turns full laundry baskets into piles of folded clothes, raw ingredients into hot meals, and grimy bathrooms into sparkling retreats (okay, that might be wishful thinking; I’m still waiting for that kind of magic to appear).

But if you’re looking for a simple egg custard that is easy to make sugar-free, this is definitely the kind of magic I can help you with.

Baked Custards 1

Stevia is my favorite non-sugar sweetener, but it can sometimes be bitter if it is used alone to sweeten desserts. For this recipe, I combine stevia with erythritol. You could also use Splenda (or go for an all-sugar version).

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RECIPE:

Sugar Free Baked Custards

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3 eggs
3 egg yolks
¼ tsp liquid stevia
1 ½ tsp vanilla
pinch of salt
4 cups (1 quart) half & half
½ cup erythritol (or Splenda)
Optional: fresh berries for garnish

Preheat oven to 325°F.

Prepare a pan for a water bath: place eight 8-oz ramekins in a larger baking pan. Heat enough water to come halfway up sides of ramekins. (Don’t add hot water to baking pan until after pouring custard into ramekins)

In a mixing bowl, whisk together eggs, egg yolks, stevia, vanilla, and salt.

Heat half & half until very hot, but not quite boiling. (You can do this either in the microwave or on the stovetop). Remove from heat and stir in erythritol.

While whisking constantly, slowly pour the hot milk in a steady stream into the mixing bowl with the eggs. Do this very, very slowly at first, or you will curdle the eggs.

Strain the custard through a mesh sieve to remove any lumps.

Pour custard into small ramekins. Fill bottom of the larger baking pans with hot water to halfway up sides of ramekins.

Bake for 30 minutes, or until set at the edges, and only slightly jiggly in the center. Cool for 15 minutes in the water bath. Remove ramekins from water bath and refrigerate for 2-3 hours before serving. Serve with fresh fruit, if desired

Yield: 8 8-oz custards

**To prepare using sugar: use 2/3 cup sugar in place of stevia and erythritol

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Baked Raspberry Custard Cups (Sugar Free)

Raspberry Custard Cups 2

These innocent little dessert cups created a fair amount of contention in our home recently.

I have two of these  Crème Brulee Ramekin Sets:

Creme Brulee Ramekins

While this is definitely not a necessary kitchen item (it was a gift), I do enjoy using it. I like that the rack keeps the bottom of the ramekins from touching the bottom of the pan when using a water bath. And it is really easy to remove the ramekins from the water bath with the rack. However. With 8 little cups and 6 people in our house right now, this creates conflict regarding the two “extras”.

Raspberry Custard Cups 1

Brian eats very little sugar, so every now and again I try to make a dessert that he will eat. Custards are an easy dessert to substitute out sugar without compromising the texture of the dessert. I make these using a combination of stevia and Splenda, but you could certainly make them with sugar as well.

So when I made these sugar-free custards, Brian assumed that I had made them for him and promptly ate a second one later that night and a third for breakfast the next morning. From the sad, droopy faces I got when kids came home from school asking about the “extras”, you would think that summer vacation had been cancelled.

Luckily, these are super easy to make, so I threw another batch in the oven before dinner. I wish I could say that everyone was happy that they got a second dessert, but unfortunately, it just created the same conflict two days in a row with who was going to get the “extras”.

Next time I’ll just hide the two extras, announce that there are only six, and eat the extras myself while everyone is at school. No more conflict.

RECIPE:

Baked Raspberry Custard Cups

Raspberry Custard Cups 2

3 cups half-and-half ( or 1 ½ cups milk + 1 ½ cups cream)
3 whole eggs + 2 egg yolks
½ cup sugar (or 1/3 cup Splenda + 10 drops vanilla stevia)
1 tsp vanilla extract or 1 vanilla bean, halved and scraped
Pinch of salt
Raspberries (about 2 cups), fresh or frozen (do not thaw)

Preheat oven to 325°F. Prepare a pan for a water bath: place eight 6-oz ramekins in a larger baking pan. Heat enough water to come halfway up sides of ramekins.

Heat half-and-half in a saucepan over medium heat until very hot, but not quite boiling.

In a mixing bowl, whisk eggs, sugar, vanilla and salt until well combined.

While whisking constantly, slowly pour the hot milk in a steady stream into the mixing bowl with the eggs and sugar. Do this very, very slowly at first, or you will curdle the eggs. (I transfer the hot milk from the saucepan to a 1-quart Pyrex measuring cup so that it is easy to pour)

If necessary, strain custard through a mesh sieve to remove lumps. If you have no lumps, then just skim the foam from the top of the bowl using a mesh skimmer.

Place 5-6 raspberries (if using frozen raspberries, do not thaw first) in the bottom of each ramekin. Pour custard over raspberries. Fill bottom of larger pan with enough hot, almost boiling, water to come halfway up sides of ramekins.

Bake for 30-35 minutes, or until set completely at the edges, and only slightly jiggly in the center. NOTE: If you are using frozen raspberries, bake for 35-40 minutes. Cool for 15 minutes in waterbath. Remove ramekins from waterbath and refrigerate for 2-3 hours before serving.

 

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Twelve (More) Days of Christmas Cookies: Old-Fashioned Coconut Macaroons

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DAY 12: For our final Christmas cookie this season, a traditional coconut macaroon. This is a flourless, gluten-free cookie made from coconut, egg whites, sugar and almond extract. They can be made sugar-free as well by using unsweetened coconut and a sugar substitute. The ones pictured here are the full-sugar variety.

The “dough” is cooked on the stove prior to baking, which leaves you with a wonderful chewy macaroon on the inside and slightly crispy toasted coconut on the outside. Dipping the bottoms in chocolate is optional, but I definitely recommend it.

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RECIPE:

Coconut Macaroons

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1 (14 oz) pkg flaked sweetened coconut
6 egg whites
1 cup sugar
¼ tsp salt
2 tsp almond extract
1 cup semi-sweet or bittersweet chocolate chips, melted (optional)

Preheat oven to 325°F.

In a medium saucepan, stir together coconut, egg whites, sugar and salt. Cook over medium heat for 10 minutes, stirring constantly (a spoon drawn through the mixture should leave a clean path). Remove from heat; stir in almond extract.

Drop onto greased cookie sheets (or line with a Silpat) by rounded teaspoonfuls. Let stand on cookie sheets for 15 minutes before baking. Bake for 18-20 minutes, until lightly browned. Cool on pan for 2 minutes before removing to wire rack. Cool completely.

Dip bottoms of macaroons in melted chocolate, if desired. Place on waxed paper until chocolate has hardened.

Makes about 4 dozen cookies.

TWELVE DAYS OF CHRISTMAS COOKIES (2010) RECAP:
DAY 1: Raspberry Crumb Bars
DAY 2: Pumpkin Snickerdoodles
DAY 3: Chocolate Nutella Cookies
DAY 4: Glazed Lemon Poppy Seed Cookies
DAY 5: Almond Macaroon Brownies
DAY 6: Trail Mix Cookies
DAY 7: Cream Cheese Cut-Out Cookies
DAY 8: Chocolate Revel Bars
DAY 9: Chocolate Peanut Butter Swirl Cookies
DAY 10: Caramel Pecan Bars
DAY 11: Turtle Pretzel Snaps

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Thanksgiving: Cranberry Sauce with Orange & Cinnamon

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Thanksgiving is rapidly approaching. Now is the time to start planning your menu. Over the next week, I will share some of our family’s favorites.

We love our cranberry sauce around here, especially on leftover turkey sandwiches the next day. The addition of orange peel and juice, and a hint of cinnamon gives this cranberry sauce a nice tang. The picture above is a Sugar Free version, made with stevia. The recipe below includes instructions for making it with full sugar or a sugar substitute. In the past I have had problems getting a proper gel with sugar substitutes, so I now add a little unflavored gelatin (Knox). I like it sprinkled with toasted finely chopped pecans, but the kids don’t like it as much this way, so I usually leave it plain.

RECIPE:

Cranberry Sauce

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½ cup water
½ cup fresh orange juice (or additional water)
1 cup sugar or sugar substitute (Stevia, erythritol, Splenda) **
1 tsp Knox gelatin (only if using sugar substitute)
1 cinnamon stick
1 tsp fresh grated orange peel
2 cups fresh or frozen cranberries
½ cup toasted pecans, optional

Place water in a medium saucepan. If using a sugar substitute, sprinkle gelatin over water and let stand 5 minutes. Heat to a boil. Stir in orange juice, sugar (or substitute), cinnamon stick and orange peel. Return to a boil; boil 5 minutes. Stir in cranberries, return to a boil. Boil 5 minutes or until cranberries pop. Remove from heat and remove cinnamon stick. Serve warm or cold with toasted pecans.

**NOTE: Sugar substitutes vary a lot in sweetness, especially stevia. I use Sweet Leaf brand powdered stevia and usually use about 1/2 tsp. Start on the low side; taste cranberry sauce and add more to your taste, if necessary. You can also use part sugar/part sugar substitute.

 

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