Tag: Blueberry

Kefir Buttermilk Ice Cream

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Kefir Buttermilk Ice Cream
 
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Nutrition Information
  • Serves: ½ cup
  • Serving size: 1
  • Calories: 277
  • Fat: 23.6g
  • Carbohydrates: 17.5g
  • Fiber: 12g
  • Protein: 4.3g
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Ingredients
  • 1 cup buttermilk, room temperature
  • 1 tbsp gelatin (unflavored)
  • ½ cup xylitol
  • 2 pinches stevia (or to taste)
  • 1 tsp lemon zest
  • ¼ tsp salt
  • 2 cups cream, cold
  • 1 cup milk kefir, cold (unflavored and homemade preferred)
  • ¼ cup lemon juice
  • 1 tsp vanilla (optional)
  • ¼ cup raspberries (optional)
  • ¼ cup blueberries (optional)
Instructions
  1. Sprinkle the gelatin onto ½ cup of the buttermilk in a small bowl. Set aside and allow to hydrate.
  2. In a small saucepan heat ½ cup of the buttermilk with the xylitol, stevia, lemon zest, and salt over medium-high heat. Continue to heat until all the sweetener has dissolved. Add the hydrated gelatin and continue to heat for until it has dissolved completely. Remove from the heat and allow to cool for 15 minutes.
  3. To the cooled buttermilk mixture add the remaining cold cream, kefir, 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 ice cream is done serve immediately or pack into a freezer-safe container and place in freezer. The ice cream will keep in the freezer for up to one month. Place frozen ice cream 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. Shown served with blueberries and raspberries.
Notes
Net Carbs : 5.5g
SugarOH: 12g
 

Cran-Blueberry Sauce

Cran-Blueberry Sauce

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A video version of this recipe can be found here.

Cran-Blueberry Sauce
 
Author: 
Nutrition Information
  • Serves: 12
  • Serving size: ¼ cup
  • Calories: 43
  • Fat: 0.1g
  • Carbohydrates: 16.9g
  • Fiber: 11.4g
  • Protein: 0.3g
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Ingredients
  • 4 cups fresh or frozen cranberries
  • 2 cups fresh blueberries
  • 1 cup water
  • ⅓ cup xylitol
  • ¼ cup erythritol
  • 1 pinch pure powdered stevia
  • 2 tbsp orange zest
Instructions
  1. Combine all the ingredients in a large saucepan over medium heat.
  2. Bring to a boil, and then reduce heat to low and simmer for 15–20 minutes or until the cranberries burst and the mixture becomes thickened.
  3. Cool and then store in the refrigerator until ready to use. May be made up to one week in advance or frozen for up to three months. Makes 3 cups. A serving is about ¼ cup.
Notes
Net Carbs: 5.5g
SugarOH: 9.3g
 

Cran-Blueberry Cheesecake Squares

Cran-Blueberry Cheesecake Squares

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Cran-Blueberry Cheesecake Squares
 
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Nutrition Information
  • Serves: 16
  • Serving size: 1
  • Calories: 217
  • Fat: 18.1g
  • Carbohydrates: 18.3g
  • Fiber: 14.2g
  • Protein: 5.3g
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Ingredients
Crust:
  • 1 egg white
  • 2 tbsp coconut oil, melted
  • 2 tbsp erythritol
  • ½ tbsp xylitol
  • 1 pinch pure powdered stevia
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • ¾ cup unsweetened shredded coconut
  • ¾ cup almond meal
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ⅛ tsp salt
Filling:
  • 16 oz cream cheese, softened
  • 3 large eggs
  • 1 large egg yolk
  • ⅓ cup xylitol
  • ¼ cup erythritol
  • Pinch pure powdered stevia
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla
  • Pinch of salt
Topping:
  • 1½ cups Cran-Blueberry Sauce
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
Instructions
  1. Crust: Preheat oven to 350°F. Prepare a 9-inch square baking pan with aluminum foil. Set aside.
  2. In a medium bowl whisk together the egg white, coconut oil, erythritol, xylitol, stevia, vanilla, and lemon zest. Add the coconut, almond meal, baking powder, baking soda, and salt; blend with a spoon into a thick batter.
  3. Scoop the batter into the prepared pan and press into an even layer. Bake for 12 minutes or until the edges just start to turn golden. Remove from oven and set aside to cool.
  4. Filling: With an electric mixer and the paddle attachment, beat the cream cheese until smooth. Add the eggs one at a time, beating for 20 seconds between additions, and then add the yolk, beating another 20 seconds. Powder the xylitol, erythritol, and stevia in a blender, and then add to the cream cheese mixture along with the lemon juice, lemon zest, vanilla, and a pinch of salt. Beat for an additional 20 seconds to combine.
  5. Pour mixture over the warm crust and bake 25–30 minutes until puffed and no longer jiggly in the center. Remove from oven and allow to cool to room temperature.
  6. Topping: Make the Cran-Blueberry Sauce as directed. Reserve 1½ cups and place the remaining in the refrigerator or freezer. Bloom the gelatin in the cold water in a small bowl by sprinkling it over the top and allowing it to sit for a few minutes. Add the bloomed gelatin to the warm sauce. (If it was made previously, warm it up in a saucepan over medium heat until it begins to bubble around the edges, then remove from heat and add bloomed gelatin). Blend in the gelatin to be sure it is distributed throughout and melts into the sauce. Cool to room temperature.
  7. Once the sauce and baked cream cheese have cooled, pour the sauce over the top, press a sheet of clear plastic wrap on the surface and place in the refrigerator for four hours or overnight to chill and set up the top layer. Cut into 16 squares. Maybe refrigerated in an airtight container for up to one week or frozen for three months. Serve cold or at room temperature.
Notes
Net Carbs: 4.1g
SugarOH: 12.4g
 

Blueberry Refrigerator Jam

Blueberry Refrigerator Jam

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Blueberry Refrigerator Jam
 
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Nutrition Information
  • Serves: 10
  • Serving size: 2 tbsp
  • Calories: 20
  • Fat: 0.1g
  • Carbohydrates: 5.6g
  • Fiber: 2g
  • Protein: 0.2g
Recipe type: Sauces and Toppings
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Ingredients
  • 2 cups fresh blueberries
  • 2 tsp lime juice
  • 1 tsp lime zest
  • 1 tbsp xylitol
  • Pinch of nutmeg (optional)
  • ⅛ tsp xanthan gum
  • 1 pinch of pure powdered stevia (optional)
Instructions
  1. Place the blueberries in a heavy bottomed sauce pan with the xylitol, lemon juice, lemon zest and nutmeg if using. Bring to a boil then reduce heat to low and continue to cook while stirring occasionally for 15-20 minutes or until it has thickened slightly.
  2. Sprinkle the xanthan gum over the surface and then blend in with a spoon, continue to cook for 1 minute then remove from heat and cool to room temperature. Adjust sweetness by slowly adding stevia to your taste. Once cool place in a glass jar or plastic container with a tightly fitting lid and keep refrigerated for up to 2 weeks. This may also be properly canned if desired. Makes 1 ¼ cups. Each serving is 2 Tbsp.
Notes
Net Carbs: 3.6g
SugarOH: 1.2g