Category: Special Desserts

Buttermilk Sherbet with Peaches and Rum Caramel

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Summer is here!  In my family both the winter and summer solstice’s were a time of celebration.  My parents would often host a party in the winter and now that I have my own family we now often have a gathering of friends for the summer solstice.  This recipe is one of my favorites.  Buttermilk can be quite high in sugar from lactose but the flavor is hard to imitate… so I kept it in!  I hope you find this little bit of celebratory indulgence as delicious as my family does.

Buttermilk Sherbet with Peaches and Rum Caramel
 
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Nutrition Information
  • Serves: 1
  • Serving size: 1
  • Calories: 345
  • Fat: 27.6g
  • Carbohydrates: 28.2g
  • Fiber: 20.3g
  • Protein: 4.2g
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Ingredients
  • Buttermilk Sherbet
  • 2 cups heavy cream
  • 2 cups cold buttermilk
  • ¼ cup lemon juice
  • ⅔ cup xylitol
  • 1 pinch pure powdered stevia
  • 1 tsp lemon zest
  • ¼ tsp salt
  • ⅛ tsp xanthan gum
  • 1 tsp vanilla
  • Rum Caramel
  • ½ cup xylitol
  • ⅓ cup heavy cream
  • 2 tbsp unsalted butter
  • ⅛ tsp Kosher salt (up to ¼ tsp)
  • ⅛-1/4 tsp xanthan gum
  • 2 tsp vanilla
  • 1 tbsp dark rum
  • 2 peaches, diced
Instructions
  1. Buttermilk Sherbet
  2. In a small saucepan heat 1 cup of the cream with the xylitol, stevia, lemon zest, and salt over medium-high heat. Continue to heat until all the sweetener has dissolved. Sprinkle on the xanthan gum whisking until slightly thickened then remove from the heat and allow to cool for 15 minutes.
  3. To the cooled cream mixture add the remaining cold cream, buttermilk, lemon juice and vanilla. Pour the mixture into a plastic container, cover with a lid and put it in the refrigerator for at least 4 hours or overnight.
  4. Place the mixture in an ice cream maker and follow manufacturer directions. Once the sherbet is done serve immediately or pack into a freezer-safe container and place in freezer. This sherbet will keep in the freezer for up to one month. Place frozen sherbet in the refrigerator for 20-30 minutes before serving and use an ice cream scoop that has been dipped in hot water to serve more easily. Makes about 1 quart; 1 serving = ½ cup.
  5. Rum Caramel
  6. Place xylitol in a heavy sauce pan over medium high heat until it liquefies. Continue to heat for 3-5 minutes or until the mixture reaches 390°F; using a kitchen thermometer. Note: the mixture may smoke but will not change color, this is normal, do not remove it from the heat.
  7. While the xylitol is cooking, in a small sauce pan heat the cream until bubbles just begin to form on the outer edges of the pan. Keep warm over low heat until ready to use. (Can also simply be heated in the microwave for about 1 min till it begins to bubble on the edges.)
  8. Once the xylitol has reached 390°F, remove the pan from the heat and add the hot cream (stand back as it may sputter). Whisk in the butter and salt (more may be added depending upon level of saltiness desired) until fully incorporated.
  9. Sprinkle the xanthan gum over the mixture and add the vanilla and rum; whisk until smooth and thickened. Serve immediately or store in the refrigerator for up to 2 weeks in a tightly sealed container. Gently rewarm in the microwave or on low in a sauce pan. Makes ¾ cup. 1 tbsp per serving.
  10. Putting it all together: Serve the ice cream with ⅛th of the diced peaches and 1 tbsp warm caramel - ENJOY!
Notes
Net Carbs : 7.9g
SugarOH: 16g
 

Matcha White Chocolates

Matcha White Chocolates

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Matcha White Chocolates
 
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Nutrition Information
  • Serves: 8
  • Serving size: 3 pieces
  • Calories: 190
  • Fat: 18.8g
  • Carbohydrates: 6.4g
  • Fiber: 4.5g
  • Protein: 0.9g
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Ingredients
  • 4oz culinary grade cocoa butter
  • 3 tbsp xylitol, powdered
  • ⅔ cup coconut milk powder
  • 1 pinch pure powdered stevia
  • Pinch of salt (up to ⅛ tsp)
  • 1 tsp vanilla
  • 1-2 tsp Matcha green tea powder
Instructions
  1. Gently heat the cocoa butter in a small pot that is fitted over another pot of simmering water (double boiler). Do not allow the bottom of the top pan to sit in the water. Once melted, set aside to cool for 10-15 minutes until just warm to the touch but no longer hot.
  2. Place the xylitol in a blender and pulse several times until powdered. Add the coconut milk powder, stevia, salt, vanilla, tea powder and the cooled cocoa butter. Pulse for 1-2 minutes until smooth then pour into the wells of a candy or chocolate mold. Most chocolate molds hold about 1 ½ teaspoons of liquid. This recipe makes about 25 individual chocolates when using this size mold. Each serving is about 1 oz or 3 chocolates.
  3. Place molds on a sheet pan into the refrigerator until solid; about an hour. Remove from the molds and store at room temperature or refrigerate for up to 3 months in a tightly sealed container.
Notes
Net Carbs: 1.9g
SugarOH: 4.5g
 

Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies

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Raspberry Cheesecake Brownies
 
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Nutrition Information
  • Serves: 12
  • Serving size: 1
  • Calories: 304
  • Fat: 25.2g
  • Carbohydrates: 21.2g
  • Fiber: 18.3g
  • Protein: 5.8g
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Ingredients
Cream Cheese Batter
  • 12 oz cream cheese, softened
  • 3 tbsp erythritol
  • 2 tbsp xylitol
  • Pinch pure powdered stevia
  • 1 large egg
  • 1 ½ tsp vanilla
  • ¾ tsp almond extract
  • 1 cup raspberries

Chocolate Batter
  • 8 oz sugar-free chocolate, chopped
  • ½ cup unsalted butter
  • 1 tsp vanilla
  • Pinch of salt
  • 3 large eggs
  • 2 tbsp xylitol
  • 1 pinch pure stevia
  • 1 tsp unsweetened cocoa powder for dusting
Instructions
  1. Preheat oven to 300°F. Grease a 9x9-inch square pan and cover the bottom and sides with a single piece of aluminum foil. Spray with oil and set aside.
  2. In a small bowl, with an electric mixer and paddle attachment, blend together the softened cream cheese, erythritol, xylitol, and stevia smooth. Add egg, vanilla and almond extract until fully incorporated. Place ⅓ of the cream cheese mixture into another bowl and add the raspberries, blending until combined. Set both bowls aside.
  3. Melt the chocolate and butter in a microwave safe bowl for 30 second intervals, stirring in between until melted, do not overheat. Blend butter and chocolate until butter is fully incorporated, add vanilla and salt; blend then set aside.
  4. In a medium bowl, with an electric mixer and whip attachment, whip the eggs, xylitol and stevia until pale yellow and thick; about 3 minutes. Add the melted chocolate mixture and blend 30 seconds until fully incorporated into a thick brownie batter.
  5. Pour two thirds of the brownie batter into the pan, smoothing it out to cover the bottom of the pan in an even layer. Take spoonfuls of each cream cheese mixture and alternate them over the layer of brownie batter in the pan with spoonfuls of the remaining brownie batter. Use a knife to gently swirl the batters together then rap the pan on the counter to remove any air bubbles and settle the batter.
  6. Bake for 45 minutes or until set in the center. Cool on a rack in the pan for at least 1 hour up to 1 ½ hours. Once cooled, carefully removed the sides, invert onto a plate, dust the bottom with 1 tsp of cocoa powder to prevent sticking and invert again onto a serving plate. Enjoy immediately or place in the refrigerator for up to 4 days tightly wrapped – bring to room temperature before serving. It may also be frozen, tightly wrapped, for up to 1 month. Bring to room temperature before serving. Cut into twelve 1 ½ x 1 ½ inch brownies.
Notes
Net Carbs: 2.8g
SugarOH: 16.3g
 

Blackberry Cabernet Sorbet

Blackberry Cabernet Sorbet

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Blackberry Cabernet Sorbet
 
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Nutrition Information
  • Serves: 8
  • Serving size: ½ cup
  • Calories: 65
  • Fat: 0g
  • Carbohydrates: 17.2g
  • Fiber: 14.7g
  • Protein: .8g
Recipe type: Frozen Treats
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Ingredients
  • ½ cup xylitol
  • ¼ cup water
  • 3 cups fresh or frozen blackberries
  • 1 pinch pure powdered stevia
  • ½ cup cabernet wine
  • 1 tbsp fresh lemon juice
Instructions
  1. Bring the xylitol and water over medium-high heat to a boil. Once all the xylitol has dissolved, remove it from the heat and quickly cool over an ice water bath and then refrigerate for at least 1 hour.
  2. Puree the blackberries in a food processor or blender. Strain through a fine mesh strainer to remove the seeds. You should have about 22oz of blackberry puree.
  3. Add the syrup, stevia, cabernet and lemon juice; whisking to incorporate all ingredients.
  4. Place in an ice cream maker. Follow manufacturer’s directions to make sorbet. Makes eight ½-cup servings.
Notes
Net Carbs: 2.5g
SugarOH: 12hg
 

pumpkin flan

Pumpkin Flan

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This flan melts in your mouth with the rich flavor of pumpkin and warm spices. It is dairy free, quick and easy with this recipe. The caramel sauce is made after the flan so you get to decide how much you want!

Pumpkin Flan
 
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Nutrition Information
  • Serves: 10
  • Serving size: 1
  • Calories: 207
  • Fat: 16.4g
  • Carbohydrates: 18.5g
  • Fiber: 15.9g
  • Protein: 5.7g
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Ingredients
  • 6 large eggs
  • 4 large egg yolks
  • 13.5 oz canned coconut milk
  • 1 cup heavy cream
  • ¾ cup pumpkin puree
  • ¼ cup xylitol
  • ¼ cup erythritol
  • 1 pinch pure powdered stevia
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ¼ tsp cloves

Caramel Sauce
  • ¼ cup xylitol
  • ½ tsp maple extract
Instructions
  1. Preheat oven to 300°F. Combine all ingredients except for the eggs in a heavy bottomed sauce pan, stirring continuously bring to almost a boil and watch for bubbles on the sides of the pan. Remove from heat and set aside.
  2. Whisk together the eggs and egg yolks; while whisking slowly add half of the heated mixture. Once half has been added add the rest and whisk to combine. Pour into a one quart mold and place in a deep pan such as a cake or brownie pan. Fill the pan carefully with hot water so that the water level comes up about ½-way up the mold. Place the pan with the filled mold(s) in the
  3. oven and bake for 45 minutes. Check every 10 minutes after that; it should barely move in the center when gently shaken. Cool to room temperature and then place in the refrigerator overnight.
  4. Make caramel sauce just before serving by placing the xylitol in a heavy bottomed sauce pan. Heat until it boils and begins to smoke (the smoke can be startling but is not harmful), remove from the heat and set aside to cool slightly. Once cooled about 10 minutes add the maple extract, stir to combine then pour over unmolded flan.
  5. To remove flan from the mold(s), rewarm by soaking the bottom of the mold in hot water for several minutes then invert onto a serving platter. Serve topped with caramel sauce.
Notes
Net Carbs: 2.6g
SugarOH: 15.2g