Tag: Topping

Spiced Pumpkin Chocolate Bark

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Do you shop at Trader Joe’s?  Do you find it annoying that everything looks and sounds so appealing… but you are watching out for added sugars and trying to be healthier about your choices.  Welcome to my world.  BUT I saw this pumpkin granola bark on the shelf there and thought to myself… I need to make this today.  So I did.  I hope you love it as much as I do.  No guilt, no worries, easy and so so worth it!

Spiced Pumpkin Chocolate Bark
 
Author: 
Nutrition Information
  • Serves: 10
  • Serving size: 1 piece
  • Calories: 111
  • Fat: 10.1g
  • Carbohydrates: 14.4g
  • Fiber: 11.2g
  • Protein: 2.3g
Prep time: 
Cook time: 
Total time: 
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Ingredients
Instructions
  1. Melt chocolate in a microwave safe bowl at 30 second intervals.
  2. Spread chocolate onto the bottom of an 8x8-inch pan using an offset spatula.
  3. Sprinkle granola over the melted chocolate and gently press it in so that it adheres to the chocolate. Set aside for an hour or place in the refrigerator to quickly cool and harden.
  4. Once hardened score into 10 pieces and store in the refrigerator for up to 2 weeks. Do not freeze.
Notes
Net Carbs = 3.2g
SugarOH = 5g
 

Probiotic NY-Style Non-Dairy Cheesecake

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Probiotic Cheesecake?  What in the world is that, you may ask.

Probiotic foods are quite popular for a very good reason.  Probiotics are the healthy bacteria that normally reside in your gut.  They are highly beneficial to our health and are best when served within their natural habitat (in other words with the foods they like to eat and can grow from).

This cheesecake,  aside from being creamy, healthy and dairy free, is quite possibly one of the healthiest desserts around!

To make it cashews are cultured with probiotics (much like yogurt) and since it is not cooked the probiotics remain active.  A luscious probiotic sour “cream” made from coconut milk is added to the top.  As always it is sugar free and low in carbs.

I added a quick blackberry topping to give it some color and decadence.  Try topping it with your favorite berry!

Sweet Synergy

 

More delicious recipes in my book, Sweet Synergy!

 

Probiotic NY-Style Non-Dairy Cheesecake
 
Author: 
Nutrition Information
  • Serving size: 1
  • Calories: 150
  • Fat: 12.2g
  • Carbohydrates: 8.6g
  • Fiber: 3.2g
  • Protein: 3.3g
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Ingredients
  • Cheesecake Filling:
  • 2 cups raw cashews
  • 2 probiotic capsules (or ¼ cup unsweetened coconut yogurt or whey from milk or coconut kefir)
  • 2 tbsp coconut oil
  • 1 lemon (zested and juiced, 2 tsp zest and 2 tbsp juice)
  • 2 tbsp xylitol, powdered
  • 2 pinches pure powdered stevia
  • 2 tbsp unsweetened coconut milk or water
  • 1 tsp gelatin
  • 2-3 drops lemon essential oil (optional)
  • Cheesecake Topping:
  • 14oz can of unsweetened coconut milk or cream
  • 2 probiotic capsules (or ¼ cup unsweetened coconut yogurt or whey from milk or coconut kefir)
  • 2 tbps xylitol, powdered
  • 1 pinch pure powdered stevia
  • 2 tsp vanilla extract
  • 2 tbsp unsweetened coconut milk or water
  • 1 tsp gelatin
Instructions
  1. Filling:
  2. Soak nuts overnight or for at least 8 hours and as much as 24 hours in a large bowl with filtered water. Drain and place in a blender with the coconut oil.
  3. Blend until the cashews become a very fine paste adding water a tablespoon at a time if necessary to create a very smooth and thick mixture.
  4. Break open the probiotic capsules (or add the other options) and add to the nut mixture. Blend for 1-3 pulses until combined.
  5. Pour mixture into a bowl, cover loosely with a clean kitchen towel or clean paper towel and place in a dark area in your kitchen (I place mine in a cabinet so it won’t be disturbed and won’t be affected by light). Allow the probiotic cashew mixture to sit undisturbed for 24-48 hours. Test after 24 hours to see if it is sour enough for your taste. Place in the refrigerator in a container with a tight fitting lid.
  6. After both the filling and topping (below) have been cultured (either before or after refrigeration) stir the lemon zest, lemon juice, xylitol and stevia (add lemon essential oil now too if using) into the cheesecake filling. Set aside.
  7. Place the coconut milk into a small microwavable bowl and sprinkle the gelatin over the top; allow to rehydrate for 2-3 minutes then microwave for 10-15 seconds until all the gelatin has melted and appears clear (do not boil). Add 2-3 tbsp of the cheesecake filling to the bowl of gelatin and stir until blended then blend that into the rest of the filling. Set aside.
  8. Topping
  9. Heat the coconut milk to 115°F, remove from heat and set aside to cool down to 100°F.
  10. Once the milk has reached 100°F, break open the probiotic capsules and sprinkle them onto the warm milk. Whisk until uniform. Pour mixture into the container of your yogurt maker or pour into a container with a cover (not airtight) and set in a warm location in your kitchen (an oven with the oven light on works fine) for 18-24 hours.
  11. After the coconut milk has cultured, place into a container and blend in the xylitol, stevia and vanilla until smooth. Set aside.
  12. Place the coconut milk into a small microwavable bowl and sprinkle the gelatin over the top; allow to rehydrate for 2-3 minutes then microwave for 10-15 seconds until all the gelatin has melted and appears clear (do not boil). Add 2-3 tbsp of the cheesecake topping to the bowl of gelatin and stir until blended then blend that into the rest of the topping. Set aside.
  13. Putting It All Together:
  14. At this point both the filling and topping are cultured and all the ingredients have been added for both. Placing them in the refrigerator at this point will produce thickened filling and topping – it will set the gelatin. Both the filling and topping can be made up to a week in advance and stored in the refrigerator for optimal flavor and sour taste as long as they are made without the gelatin. The gelatin can be added just before assembling.
  15. Prepare a sheet pan with 14 silicon regular muffin cups (alternatively paper cups can be used in a muffin tin). Using a 3 tbsp scoop, scoop 3 tbsp filling into each muffin cup and then top with 1 tbsp of topping (you will have extra topping, use it to make a sugar-free granola parfait with berries – it’s delicious!) Place the sheet pan in the refrigerator for at least 8 hours for the gelatin the fully set. When you plan to serve them, pop them in the freezer for an hour so they are easier to remove from the silicon or paper. Makes 14 regular muffin-sized cheesecakes or 1-9-inch cheesecake (in a spring-form pan; use all of the filling and 1 cup of the topping). Keep leftovers in a tightly sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Notes
Net Carbs: 5.4g
SugarOH: 13g


More delicious recipes in my book, Sweet Synergy!

Sweet Synergy
 

 

    More delicious recipes in my book, Sweet Synergy!

 

 

 

Want to learn more?
    More delicious recipes in my book, Sweet Synergy!

 

 

 

 

More delicious recipes in my book, Sweet Synergy!

 

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
 

Coconut Cream Anglaise

Coconut Crème Anglaise

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Coconut Crème Anglaise
 
Author: 
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