Saturday, August 24, 2013

Lemon Cream Cheese Cups - Low Carb (UPDATED)


I liked my Cannoli Cups recipe a lot, so I decided to make the crust again from that recipe, but using a different filling. This filling is another easy one with only 4 ingredients. Although the crust makes 24 mini muffin cups, half of them were filled with the Cannoli cream, and the other half were filled with the Lemon Cream Cheese mixture. The amounts for the mixture here are based on 12 mini muffin cups crust.

Ingredients (updated)
  • 4 oz cream cheese (full fat) room temperature
  • 1 Tbsp lemon juice
  • 3 Tbsps Swerve or granular erythritol
  • 1/4 cup plus 1 Tbsp heavy whipping cream
Directions (updated)
  1. In a bowl, beat all ingredients with a hand mixer until smooth.
  2. Pipe or spoon into the 12 mini crust cups. There might be some mixture remaining, refrigerate and save it for later, or dive right on in (that's what I did!).
Notes
Each Lemon Cream Cheese Cup has 1.4g net carbs.
My original directions called for whipping the heavy cream in a separate bowl and then folding into the rest of the ingredients. Today I made this as a pie and forgot to do that step. Instead, everything was mixed in one bowl, and I'm happy to say that the filling tastes even better and much lighter than my original!


To print this recipe, follow the instructions on my sidebar and go to Print Friendly!

Saturday, August 17, 2013

Creamy Fruit Pops with optional Chocolate Hard Shell


I don't know about you, but I am really enjoying my time experimenting with recipes. Today I've got another frozen concoction that's low carb, but not dairy free. I like whipping cream, so if I can incorporate it into a recipe I will. I have no issues with dairy, nor do I have issues with some gluten. Mine is strictly with carbs, the lower the better for me with regards to keeping this Type 2 Diabetes in better control. Now if I can only get my butt moving to go for a walk or something, my readings would be so much better. Hmm, that almost sounds like I'm a psychic doing readings. Although I think I am intuitive I am talking about my glucose readings. Ah, that nasty little finger stick sometimes once a day, sometimes more if I feel a little off.
My favorite fruit is strawberries (really bananas but too many carbs) and quite often my breakfast will be strawberries with whipped cream and chopped walnuts, especially if I don't feel like cooking, or just need to finish what's in the crisper. So, this pop is made with strawberries.
The chocolate that you see is from The Coconut Mama's Magic Shell recipe, however I didn't use honey but subbed with confectioner's Swerve and it worked just fine. I also added a little bit of Walden Farms Pancake Syrup. The syrup was around 1/4 cup, and the confectioner's Swerve was around 3 tablespoons. You have to taste it to see if more sweetener is needed. I'm thinking that the next time I make these, I will just add the chocolate shell after the pop has frozen. The way it is here is quite thick and I didn't enjoy that part as much as I thought. A thinner shell on the outside would have been just enough!

Ingredients:
1/2 of a 12oz. bag Frozen Fruit
7oz. Coconut Milk (unsweetened)
7oz. Heavy Whipping Cream
1 to 2 Tbsp Vanilla Extract
Pinch of Salt

Directions:
Add fruit, coconut milk, salt, and whipping cream to a blender and mix on high until combined.
Add sweetener and vanilla and blend briefly.
Taste the mixture and add more sweetener if needed.
Pour into popsicle molds and freeze for a minimum of 4 hours. Overnight is best!

Notes:
I used frozen strawberries, which my carb count is based on.
6 servings approximately 1/2 cup each mold. Net carbs per serving is 2.8g (not counting the chocolate shell)


To print this recipe, follow the instructions on my sidebar and go to Print Friendly!

Friday, August 9, 2013

Another Cannoli Cream Creation!


Yep, that's right, it's only 3 slices of pie! I forgot to take a pic of it before taking it to my get-together with my sister Pattie, niece Stephanie, Cassidy (great-niece), and Gavin (great-nephew). The kids split a slice, and the adults all had one. It went over big, and I am so thrilled that my husband, Frank, loved it too!
Use the same crust recipe and for the filling add an additional 1/3 recipe ingredients, or you could double it and save any extra filling. Hmm, maybe putting it inside a cupcake, oh yes!
My husband liked it so much that he asked what else I could make. So, I'm making another pie crust right now, and will fill it with the Lemon Cream Cheese filling, but I'll double it since that amount is only for 12 mini-muffin cups.

Notes
Yield - 8 slices
Per slice 4.5g net carb.  Slice it smaller and you can cut the carbs more!