Tag: Cranberry

Cranberry Collagen Yummies

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Pop-able Cranberry Yummies are not just for kids, especially if you want a healthy holiday treat!  It’s like cranberry sauce that had babies.  These bite sized treats are high in vitamin C and collagen for healthy skin, hair, nails and your gut.   You could also turn these into a delicious parfait by finely chopping (or us a blender pulsing just a few times) and adding to whipped cream or coconut cream.  Top with a sprinkle of cinnamon and orange zest and you have the perfect Keto dessert.

Cranberry Collagen Yummies
 
Author: 
Nutrition Information
  • Serves: 34
  • Serving size: 1
  • Calories: 9
  • Fat: 0g
  • Carbohydrates: 1.7g
  • Fiber: 1.3g
  • Protein: 0.7g
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 4 ½ oz fresh or frozen cranberries (about 1 ¼ cup)
  • 1 cup water + 2 tbsp, divided
  • ½ tbsp lemon juice
  • 1 tbsp orange zest
  • 3 tbsp xylitol
  • 1 pinch pure stevia (20 drops of liquid)
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ⅛ tsp cloves
  • 4 tbsp gelatin
  • 2 tsp vanilla
Instructions
  1. Place cranberries, 2 tbsp of water, lemon juice, orange zest, xylitol, stevia, cinnamon, ginger and cloves in a sauce pan over medium heat and bring to a boil. Cook for 10-15 minutes stirring occasionally until all the cranberries pop. Remove from heat and set aside.
  2. In a small with the remaining 1 cup of water sprinkle the gelatin over the top while whisking until it does not have any additional lumps. Let it sit for 2 minutes to bloom or soften.
  3. Transfer the cranberry mixture to a blender and blend until smooth.
  4. Once the gelatin has softened add it to the warm pan used for the cranberries and heat over very low heat while stirring until the gelatin has melted and becomes clear. Add the cranberry mixture and vanilla. Taste to adjust sweetness, if desired add additional stevia to your taste. To add additional flavor add ½ drop* each of cinnamon, clove and ginger essential oils and 3-4 drops orange essential oil. *Use a toothpick to add.
  5. Pour into individual 1 tbsp silicon molds or into an 8x8 inch pan lined with plastic wrap. Place in refrigerator for 2 hours to set up then remove from mold or cut into 34 pieces and store in an air tight container. Store in the refrigerator for up to 1 week but do not freeze.
Notes
Net Carbs = 0.4g
SugarOH = 1.1g
 

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
 
Author: 
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