Tag: Recipe

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
 

Blackberry Jalapeno Jam

Blackberry Jalapeno Refrigerator Jam

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A video version of this recipe can be found here.

Blackberry Jalapeno Refrigerator Jam
 
Author: 
Nutrition Information
  • Serves: 10
  • Serving size: 2 tbsp
  • Calories: 13.3
  • Fat: 0.1g
  • Carbohydrates: 3.5g
  • Fiber: 2.5g
  • Protein: 0.3g
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Ingredients
  • 1½ cups fresh blackberries
  • 1 jalapeno pepper, finely diced
  • 1 tbsp xylitol
  • 2 tsp lemon juice
  • 1 tsp lemon zest
  • ⅛ tsp xanthan gum
  • 1 pinch of pure powdered stevia (optional)
Instructions
  1. Depending upon the size of the blackberries and the consistency of jam that you enjoy, leave the blackberries whole or cut them in half to make the inner core smaller. Place them in a heavy bottomed saucepan with the diced jalapeno, xylitol, lemon juice, and lemon zest. Bring to a boil then reduce heat to low and continue to cook while stirring occasionally for 15–20 minutes or until thickened slightly.
  2. Sprinkle the xanthan gum over the surface and then blend in with a spoon, continue to cook for one 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 two weeks. This may also be properly canned if desired. Makes 1¼ cups. Each serving is 2 tablespoons.
Notes
Net Carbs: 1.0g
SugarOH: 1.2g
 

Blueberry-Lavender Sorbet

Blueberry-Lavender Sorbet

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Blueberry-Lavender Sorbet
 
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Nutrition Information
  • Serves: 12
  • Serving size: ⅓ cup
  • Calories: 44.8
  • Fat: 0.1g
  • Carbohydrates: 10.6g
  • Fiber: 6.2g
  • Protein: 0.3g
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Ingredients
  • 3 cups fresh or frozen blueberries
  • ⅓ cup xylitol
  • 3 Tbsp water
  • 1 pinch pure powdered stevia
  • 1 Tbsp fresh lemon juice
  • 1-2 drops lavender essential oil (start with 1 drop)
Instructions
  1. Combine the xylitol and water in a heavy sauce pan. Heat over medium high heat until all of the xylitol dissolves and it begins to boil. Remove from heat and pour it into a small container placed over an ice water bath and then refrigerate for at least 1 hour.
  2. Puree the blueberries in a food processor or blender. Add the chilled syrup, lemon juice and stevia to add additional sweetness if necessary. Whisk to incorporate all ingredients.
  3. Place in an ice cream maker. Follow manufacturer’s directions to make sorbet. Makes twelve ⅓ cup servings.
Notes
Net Carbs: 4.5g
SugarOH: 5.3g
 

Coconut Cream Anglaise

Coconut Crème Anglaise

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Coconut Crème Anglaise
 
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Nutrition Information
  • Serves: 8
  • Serving size: ¼ cup
  • Calories: 129
  • Fat: 11.8g
  • Carbohydrates: 6.6g
  • Fiber: 4.5g
  • Protein: 1.9g
Recipe type: Sauces and Toppings
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Ingredients
  • 13.5 oz canned coconut milk
  • 2 tbsp erythritol
  • 1 tbsp xylitol
  • Pinch of salt
  • 4 large egg yolks
  • 2 tsp vanilla
  • Pinch pure powdered stevia
Instructions
  1. Combine the coconut milk with the erythritol, xylitol and salt in a heavy bottomed sauce pan over medium-high heat. Stir while heating until bubbles begin to form on the outside edges of the pan. Remove from the heat and set aside.
  2. While coconut milk mixture heats, whisk the egg yolks in a small heatproof bowl. When the coconut milk is almost boiling slowly whisk a small stream into the egg yolks until more than half has been incorporated. Return the coconut milk to the heat and then pour the egg yolk mixture back into the pan whisking it in completely. Continue to heat and stir with a wooden spoon until the mixture begins to thicken and coats the back of the spoon. The temperature should not go over 170°F and the mixture should not boil. Remove from the heat and immediately transfer to a bowl and place it into an ice water bath. Place plastic wrap on the surface and allow it to cool to room temperature in the bath. Once cooled, whisk in the stevia and vanilla and transfer it to the refrigerator to fully cool for at least 4 hours or overnight. May be stored tightly covered and refrigerated for up to 5 days. Makes 2 cups. Each serving is ¼ cup.
  3. This recipe can also be used to make a simple vanilla ice cream or eggnog. For ice cream: allow it to chill in the refrigerator at least 4 hours or overnight then churn as recommended by your ice cream maker. For eggnog: add ¼ tsp nutmeg, ½-1 oz spiced rum and ice cubes.
Notes
Net Carbs: 2.1g
SugarOH: 4.5g