Old Fashioned Apple Dumplings THM-XO

Old Fashioned Apple Dumplings have been a family favorite for years. These are seasonal item you will find in many Amish/Mennonite bakeries and roadside stands in the fall.  They can be eaten warm with a bit of cream which is my favorite or with ice cream like some of my family prefer.  This recipe is a healthier version of an old traditional comfort food made by our grandmothers.

Old Fashioned Apple Dumplings THM-XO

  • 6 apples, cored and peeled, I used Granny Smith Apples

Pastry:

Sauce:

Pastry: In a mixer bowl combine flours, baking powder, and salt together. Cut in shortening until pea size. Add cream and almond milk. Mix lightly until just moistened and combined. Divide dough in half. Roll each half in a rectangle shape. Cut in 3 pieces. Press one dough piece around each apple. Place apples in individual 6 baking dishes or in a 9 x 13 baking pan (6 dumplings in the pan). Preheat oven to 350 degrees F. Sauce:  Combine water, butter, cinnamon, vanilla,  sweetener, and molasses in a saucepan. Bring to a boil and whisk in glucomannan. Remove from heat. Pour half of the sauce over the apples. Place pan of dumplings in the oven. Bake for 20 minutes, pour remaining sauce over apples. Cover with foil. Bake for an additional 25 minutes. Remove from oven.  Spoon some of the sauce in pan over the dumplings. Cool. 6 servings.

*THM Gentle Sweet can be used instead of the Brown Sugar Sweetener. Use the same amount AND add a drop or two of Natural Burst Maple Flavoring. 

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them.

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Trim Healthy Mama Store   THM Glucomannan, THM Gentle Sweet, Natural Burst Maple Flavoring 

Old Fashioned Apple Dumplings THM-XO

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Glenda Groff

Ingredients

  • 6 apples cored and peeled

Pastry:

  • 1/2 cup oat flour
  • 1 3/4 cups sprouted wheat flour
  • 2 1/2 teaspoons baking powder
  • 1/3 teaspoon salt
  • 5 tablespoons butter
  • 1 tablespoon cream
  • 1/2 cup almond milk

Sauce:

  • 1 1/2 cups water
  • 2 tablespoons butter
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/2 cup Brown Sugar Sweetener Substitute
  • 1/2 teaspoon glucomannan or xanthan gum
  • 1/4 teaspoon Black-strap Molasses

Instructions

  1. Pastry: In a mixer bowl combine flours, baking powder, and salt together. Cut in shortening until pea size. Add cream and almond milk. Mix lightly until just moistened and combined. Divide dough in half. Roll each half in a rectangle shape. Cut in 3 pieces. Press one dough piece around each apple. Place apples in individual 6 baking dishes or in a 9 x 13 baking pan (6 dumplings in the pan). Preheat oven to 350 degrees F.
  2. Sauce:  Combine water, butter, cinnamon, vanilla, sweetener, and molasses in a saucepan. Bring to a boil and whisk in glucomannan. Remove from heat. Pour half of the sauce over the apples. Place pan of dumplings in the oven. Bake for 20 minutes, pour remaining sauce over apples. Cover with foil. Bake for an additional 25 minutes. Remove from oven.  Spoon some of the sauce in pan over the dumplings. Cool. 6 servings.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

 

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Sourdough Flat-breads THM-E

Soft, chewy Sourdough Flat-breads–have you ever looked at them at a restaurant or store and wish you could have one?  You can! These are one of the easiest breads to make.  Sourdough Flat-breads do not need a mature starter because you do not need the high rise as you do with a loaf of bread.  You can make them with a starter that is a week old. If you see your bread dough isn’t rising properly as it should, you can save it by making flatbreads. Honey Oat Sourdough BreadMulti-Grain Sourdough Bread, Soft Rye Sourdough Bread, and Tomato Basil Sourdough Bread recipes can be used to make flatbreads. The dough can be mixed and kept in the refrigerator for up to 4 days, making the flatbreads as you need them. This Tomato Basil Dough was in the fridge for 24 hours. I removed enough to make 1 flatbread for lunch. 

Sourdough Flat-breads THM-E

Preheat a griddle over medium-high heat for 3-4 minutes.  Take an egg size piece of sourdough. With a rolling pin, roll dough into a rectangle that is 1/8 inch thick. Lightly spray the griddle with cooking spray. Lay the dough  on the hot griddle, stretching as needed. Fry until the edges start to look like they are baked. 

Flip the flatbread to cook the other side.

 

If you are using Honey Oat Sourdough recipe the flatbread will be lightly browned when you flip it.  With the Tomato Basil Sourdough you will not see browning as quick. Repeat making as many flat-breads as desired. One flatbread is an THM-E serving.

The Tomato Basil Flatbread pictured at the top had a Tuna Patty,  Chipotle Sandwich Sauce, lettuce, onions and tomatoes for an E meal with Sweet Garlic Dill Pickles as a side.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them.

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You will find many more sourdough recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

  

 

 

THM SALE starting tomorrow 9/18/2018 and going for 48 hours.
This post does contain affiliate links with the products I love to use. These items are superior quality and I love to use them. If you purchase items through these links, I receive a small commission but your price doesn’t change. Will you consider using these links to help support this blog and keep more recipes coming. Here is my referral link for the Trim Healthy Mama Store.
 
Pearl Priscilla’s Post on THM Main Page
 
Tomorrow there will be a top five THM sale (these things usually happen last minute due to inventory movement so sorry I couldn’t give earlier notice). Our workin DVD’s will also be included in the sale as well as the MIM packages at under half price still. So this means:
 
Sale will start early tomorrow morning and go 48 hours.
 

Granola Cereal THM-E

Need a crunchy topping for your yogurt parfait? This recipe combines puffed brown rice, oats, and Uncle Sam’s Cereal for a tasty  Maple-flavored granola.  This granola makes a filling E breakfast with a scoop of THM Collagen, almond milk, and a diced apple.

Granola Cereal THM-E

Combine oats, puffed rice, quinoa, Uncle Sam’s cereal, and wheat flour together.

Melt butter, add vanilla, honey, maple flavoring, sweet mix, water and Stevia. Heat until everything is dissolved. Beat egg whites until frothy. Stir int hot liquid. Pour over grain mixture and toss well. Bake at 350 degrees for 1 hour, stirring every 15 minutes. Cool. Store in air-tight container. 14 servings.

 

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. 

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Trim Healthy Mama  THM Collagen THM Maple Natural Burst   THM Stevia 

Granola Cereal THM-E

Servings 14
Author Glenda Groff

Ingredients

  • 6 cups Old Fashioned Oats
  • 4 cups Brown Puffed Rice
  • 2 cups Puffed Quinoa
  • 2 cups Uncle Sam's Cereal
  • ½ cup sprouted wheat flour
  • 4 tablespoons butter melted
  • 2 teaspoons vanilla
  • 2 tablespoons honey
  • 1/8-1/4 teaspoon THM maple flavoring
  • 1 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
  • 4 egg whites
  • ½ cup water
  • 4 tiny spoons THM Stevia

Instructions

  1. Combine oats, puffed rice, quinoa, Uncle Sam's cereal, and wheat flour together. Melt butter, add vanilla, honey, maple flavoring, sweet mix, water and Stevia. Heat until everything is dissolved. Beat egg whites until frothy. Stir int hot lliquid. Pour over grain mixture and toss well. Bake at 350 degrees for 1 hour, stirring every 15 minutes. Cool. Store in air-tight container. 14 servings.

You will find many more breakfast recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

Strawberry Milk with Kefir THM-FP

Do you remember as a child stirring a heaping tablespoon of strawberry powder into a cold glass of milk? Have you ever wished you could have a that cold glass of strawberry milk again? You can! This recipe has rekindled my love for  strawberry milk and is so refreshing poured over a glass of crushed ice.

Strawberry Milk with Kefir

Blend all ingredients together in a blender. Pour over crushed ice. 1 serving

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. I love to use my cast iron skillet for this recipe. 

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Trim Healthy Mama Store   Gentle SweetStrawberry Protein Powder,  Baobab Boost Powder

Strawberry Milk with Kefir THM-FP

Course Drinks
Prep Time 5 minutes
Servings 1
Calories 280 kcal
Author Glenda Groff

Ingredients

  • 1 cup almond milk
  • 1 cup Kefir double fermented
  • 1 scoop THM Strawberry Protein Powder
  • 1/2 teaspoon vanilla
  • 2 teaspoons THM Gentle Sweet
  • 1/2 teaspoon Strawberry Flavoring
  • 1-2 teaspoons  Baobab Powder

Instructions

  1. Blend all ingredients together in a blender. Pour over crushed ice. 1 serving

You will find many more drinks, smoothies, and shakes recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

Fried Apples with Greek Yogurt THM-E

Crisp,  juicy apples in shades of green, yellow, and red are being picked in orchards these late summer days. Their flavors vary from tart to honey sweet. In our area freshly picked apples begin to appear at produce markets in late July and continue being picked until late October.  Fried apples are so easy to make and the Brown Sugar Sweetener caramelizes on them for a melt-in-your-mouth goodness. I was gifted Granny Smith Apples and the combination of tart/caramelized is so appealing.

apple 3 f

Fried Apples with Greek Yogurt THM-E

Melt butter in a skillet over medium heat. Add sliced apples.

Cover and reduce heat to low. Fry for 3-4 minutes. Turn apples. Sprinkle with sweetener, cinnamon, and salt. Cover.  Fry 2 minutes or until desired tenderness. Set aside.

Mix Greek yogurt with collagen. Spoon into  two  dessert bowls. Top with apples. Serves 2.

*Additional sweetener can be added to the yogurt if preferred. The sweetness from the apples was enough for me.

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. I love to use my cast iron skillet for this recipe. 

Amazon

                            

Trim Healthy Mama Store THM Gentle Sweet  THM Mineral Salt  THM Collagen

Fried Apples with Greek Yogurt THM-E

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 2
Author Glenda Groff

Ingredients

  • 2 Granny Smith Apples cored, peeled, and sliced
  • 1 1/2 teaspoons butter
  • 2-3 tablespoons Brown Sugar Sweetener Substitute or Gentle Sweet
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 2 cups Non-fat Greek Yogurt
  • 2 tablespoons THM collagen

Instructions

  1. Melt butter in a skillet over medium heat. Add sliced apples. Cover and reduce heat to low. Fry for 3-4 minutes. Turn apples. Sprinkle with sweetener, cinnamon, and salt. Cover. Fry 2 minutes or until desired tenderness. Set aside. Mix Greek yogurt with collagen. Spoon into  two  dessert bowls. Top with apples. Serves 2.

 

You will find many more dessert recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

apple 3 f

 

 

 

 

Pumpkin Sourdough Cinnamon Rolls THM-crossover

Cool, crisp mornings warn us that fall is rapidly approaching. Pumpkins, gourds, hay bales, and  corn-shocks can be found at little roadside stands on our quiet country back roads. Neck Pumpkins are a favorite of mine for baking with their orange meaty flesh. Pureed pumpkin add a delightful twist to these cinnamon rolls and Brown Butter Frosting takes it over the top.

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. 

Pumpkin Sourdough Cinnamon Rolls  THM – XO

Cinnamon roll dough:

Cinnamon mixture:

  • 1 ½ teaspoons cinnamon
  • 2/3 cup erythritol
  • 5 tiny spoons THM Stevia
  • 2 drops Maple flavoring
  • ½ teaspoon Blackstrap Molasses
  • 2 tablespoons melted butter

Brown Butter Frosting:

In mixer bowl combine almond milk, starter, pumpkin, egg, and honey.  Add 2 cups flour and dough enhancer. Mix for 2 minutes. Add remaining flour in 1/4 cups increments until dough pulls away from the sides of the bowl. Mix well. Let rest 20 minutes. Add salt and knead 8-9 minutes. Place in a greased bowl and cover with a lid. Let rise 4 hours and then refrigerate 3 days***. Sprinkle baking soda over dough and knead in. Dust a surface with sprouted wheat flour and press cold dough into a large rectangle with floured hands. Brush with butter and sprinkle very generously with cinnamon mixture. Roll into a long jelly roll. Cut the cinnamon rolls using a piece of heavy sewing thread—slide the thread under the roll and pull the ends across each other. Place on baking pans, cover, and allow to rise until doubled. Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Cool completely. In mixer bowl combine butter and cream cheese. Whip until smooth and well combined. Add sweetener, Stevia drops, and cream. Whip until fluffy, about 2 minutes. Frost cinnamon rolls.  20 rolls.

*Do not allow the cinnamon dough to come to room temperature when rolling them out. I have melted butter and the cinnamon mixture ready before I remove the dough from the fridge. Cold dough works the best as you need very little flour when rolling them out.

**Slightly more flour may be needed if your starter is thinner.

***This recipe is styled after Gwen’s Nest Bread which use 1/3 white flour and allows it to ferment for 3 days in the fridge.

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. 

Amazon 

Trim Healthy Mama Store THM Stevia,   THM Gentle Sweet

Pumpkin Sourdough Cinnamon Rolls  THM - XO

Servings 20
Author Glenda Groff

Ingredients

Cinnamon roll dough:

  • 1/2 cup almond milk
  • 1 cup sourdough starter
  • 1 cup pureed butternut squash or pumpkin
  • 1 egg
  • ¼ cup butter
  • 2 tablespoons honey
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon dough enhancer
  • 2 ½ cups white whole wheat flour*
  • ¾ cup white flour**
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Cinnamon mixture:

  • 1 ½ teaspoons cinnamon
  • 2/3 cup erythritol
  • 5 tiny spoons THM Stevia
  • 2 drops Maple flavoring
  • ½ teaspoon Blackstrap Molasses
  • 2 tablespoons melted butter

Brown Butter Frosting:

  • 6 tablespoons butter browned and cooled
  • 6 ounces cream cheese
  • 1/4 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
  • 6-8 drops SweetLeaf Vanilla Creme Stevia Drops
  • 2/3 cup whipping cream

Instructions

  1. In mixer bowl combine almond milk, starter, pumpkin, egg, and honey.  Add 2 cups flour and dough enhancer. Mix for 2 minutes. Add remaining flour in 1/4 cups increments until dough pulls away from the sides of the bowl. Mix well. Let rest 20 minutes. Add salt and knead 8-9 minutes. Place in a greased bowl and cover with a lid. Let rise 4 hours and then refrigerate 3 days***. Sprinkle baking soda over dough and knead in. Dust a surface with sprouted wheat flour and press cold dough into a large rectangle with floured hands. Brush with butter and sprinkle very generously with cinnamon mixture. Roll into a long jelly roll. Cut the cinnamon rolls using a piece of heavy sewing thread---slide the thread under the roll and pull the ends across each other. Place on baking pans, cover, and allow to rise until doubled. Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Cool completely. In mixer bowl combine butter and cream cheese. Whip until smooth and well combined. Add sweetener, Stevia drops, and cream. Whip until fluffy, about 2 minutes. Frost cinnamon rolls.  20 rolls.

Recipe Notes

*Do not allow the cinnamon dough to come to room temperature when rolling them out. I have melted butter and the cinnamon mixture ready before I remove the dough from the fridge. Cold dough works the best as you need very little flour when rolling them out.

**Slightly more flour may be needed if your starter is thinner.

***This recipe is styled after Gwen's Nest Bread which use 1/3 white flour and allows it to ferment for 3 days in the fridge.

You will find many more sourdough recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

 

French Onion Soup THM-FP (to can or freeze)

Canning and preserving food is in full swing these hot summer days. Preserving food for use in the winter months is so rewarding.  Canned soups make a quick tasty meal and best of all you know exactly what is in it because you made it. I used bone broth that I made from beef bones to can this soup which is an added bonus in nutrients.

French Onion Soup

  • 12 cups thinly sliced sweet onions
  • 2 tablespoons butter
  • 1 tablespoons Brown Sugar Sweetener Substitute 
  • 2 tablespoons salt
  • 4 quarts fat-free beef broth
  • 2 garlic cloves minced
  • 2/3 cup red wine vinegar

Melt butter in a large kettle. Add onions and Brown Sugar Sweetener. Cook over medium-low heat until onions are caramelized. Divide onions between 7 quarts jars. Heat broth, salt, garlic, and red wine vinegar together until boiling. Divide between the jars adding additional water if needed to fill jars with a 1 inch head space. Add lids and rings. Pressure can at 10 psi for 30 minutes. 7 quarts.

THM Gentle Sweet can be used in place of Brown Sugar Sweetener Substitute.

Caramelizing onions and the soup in jars ready for the pressure canner.

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. 

Amazon


Trim Healthy Mama Store  Gentle Sweet

French Onion Soup THM-FP

Author Glenda Groff

Ingredients

  • 12 cups thinly sliced sweet onions
  • 2 tablespoons butter
  • 1 tablespoons Brown Sugar Sweetener Substitute
  • 2 tablespoon salt
  • 4 quarts fat-free beef broth
  • 2 garlic cloves minced
  • 2/3 cup red wine vinegar

Instructions

  1. Melt butter in a large kettle. Add onions and sweet mix. Cook over medium low heat until onions are caramelized. Divide onions between 7 quarts jars. Heat broth, salt, garlic, and red wine vinegar together until boiling. Divide between the jars adding additional water if needed to fill jars with a 1 inch head space. Add lids and rings. Pressure can at 10 psi for 30 minutes. 7 quarts.

  2. This can also be frozen in pint/quart freezer containers.

You will find many more canning/preserving recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

 

No-bake Fresh Peach Cheesecake THM-Crossover

Sweet juicy peaches star in this fluffy cheesecake.  Even better yet, it is  no-bake dessert so you don’t have to heat your kitchen up to bake on warm summer days. The walnuts in the crust add a delightful crunch and pair with the smoothness of the filling. There are so many peaches varieties to pick from but my favorites for fresh eating are Red Haven, Sun High, and Contender. This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change.

No-bake Fresh Peach Cheesecake THM-Crossover

Crust:

Cheesecake:

Crust instructions: In a food processor combine almond flour, walnuts, coconut flour, sweetener, and cinnamon. Pulse until well combined. Add butter. Pulse until crumbly. Press on the bottom of a spring-form cheesecake pan. Refrigerate.

Crust pressed in the pan and ready for the filling. 

Filling Instructions: In a mixer bowl combine cream cheese, sweetener, and cinnamon. Mix until smooth. Add sour cream. Mix well.  Soften gelatin in almond milk for 5 minutes. Set aside. Add whipping cream, vanilla, and xanthan gum to cream cheese mixture. Whip until fluffy. Heat almond milk/gelatin until syrupy. With mixer running on low pour the gelatin into the cream cheese mixture in a thin stream. Mix well. Fold in peaches. Spoon into cheesecake pan, smoothing the top. Refrigerate. Garnish with Peach/Pineapple Jam or fresh peaches when serving.

*The Brown Sugar Sweetener can be replaced with THM Gentle Sweet. 

Peach cheesecake

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. I love my Kitchen Aid Mixer for making this dessert. 

Amazon 

Trim Healthy Mama Store   THM Gentle Sweet

peach cheesecake 4

No-Bake Fresh Peach Cheesecake THM-crossover

Servings 16
Author Glenda Groff

Ingredients

Crust:

  • 1 cup blanched almond flour
  • 1/3 cup chopped walnuts
  • 2 tablespoons coconut flour
  • 2 tablespoons Brown Sugar Sweetener Substitute
  • 1/4 teaspoon cinnamon
  • 3 tablespoons cold butter, cubed

Cheesecake Filling:

  • 3 8 ounce packs 1/3 fat cream cheese, softened
  • 1/2 cup Brown Sugar Sweetener Substitute
  • 1/2 teaspoon cinnamon
  • 1/2 cup sour cream or Greek Yogurt
  • 1/3 cup almond milk
  • 1 1/2 tablespoons unflavored gelatin
  • 1 1/2 cups whipping cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon xanthan gum
  • 2 1/2 cups finely chopped, peeled fresh peaches

Instructions

  1. Crust instructions: In a food processor combine almond flour, walnuts, coconut flour, sweetener, and cinnamon. Pulse until well combined. Add butter. Pulse until crumbly. Press on the bottom of a spring-form cheesecake pan. Refrigerate.   Filling Instructions: In a mixer bowl combine cream cheese, sweetener, and cinnamon. Mix until smooth. Add sour cream. Mix well. Soften gelatin in almond milk for 5 minutes. Set aside. Add whipping cream, vanilla, and xantham gum to cream cheese mixture. Whip until fluffy. Heat almond milk/gelatin until syrupy. With mixer running on low pour the gelatin into the cream cheese mixture in a thin stream. Mix well. Fold in peaches. Spoon into cheesecake pan, smoothing the top. Refrigerate. Garnish with Peach/Pineapple Jam or fresh peaches when serving.

You will find many more cakes, pies, cheesecakes, and dessert recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

 

Raspberry Cake Roll THM S

Raspberries are a delightful treat in mid-summer. I have both red and black raspberry patches in our orchard.  Black Raspberries are my all time favorite and but the Red Raspberries are ever-bearing and give all summer. They do require some work with pruning but give a bountiful crop every year.  My children love to walk through the patch and eat their fill when they are sent to pick.

Raspberry Cake Roll THM-S

Cake:

Raspberry Filling:

Additional 1 tablespoon oat fiber and 1 tablespoon erythitol for dusting

Cake Directions: Beat egg whites until frothy. Add cream of tartar, vanilla, and Gentle Sweet. Beat until glossy and semi-stiff. Sift together oat fiber, protein powder, and baking powder. Fold into egg white mixture. Line a 10 x 15 baking sheet with parchment paper. Spray generously with non-stick spray. Spread batter evenly over parchment paper. Bake at 350 degrees F. for 8-10 minutes. For cake roll — sprinkle a cotton tea towel with 1 tablespoon oat fiber and 1 tablespoon powdered erythitol.  Remove cake from oven.  Flip cake upside down over towel, remove parchment paper. Roll up cake starting at the narrow end. (towel is rolled up with cake. Cool completely.

Filling Directions: In a mixer bowl, whip cream cheese and yogurt together until smooth. Add cream, berries, and Gentle Sweet. Whip until thickened. Add xanthan gum. Whip for 30-45 seconds. Unroll cake. Spread filling over cake and roll. Refrigerate. 12 servings

*You can also cut the cake into thirds to make a torte. Begin by layering cake, filling, cake, filling , and ending with cake.

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. I love my Kitchen Aid Mixer for making this dessert. 

Amazon

                                     

Trim Healthy Mama Store 
 

Raspberry Cake Roll THM-S

Servings 12
Author Glenda Groff

Ingredients

Cake:

  • 6 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 1/2 teaspoons vanilla
  • 1/4 cup THM Gentle Sweet
  • 1/4 cup THM Oat Fiber
  • 1/4 cup THM Whey Protein Powder
  • 1/4 teaspoon baking powder

Raspberry Filling:

  • 8 ounces cream cheese
  • 1 cup Greek Yogurt
  • 1 1/3 cups whipping cream
  • 1 cup raspberries
  • 1/2 cup THM Gentle Sweet
  • 3/4 teaspoon xanthan gum

Additional 1 tablespoon oat fiber and 1 tablespoon erythitol for dusting

Instructions

  1.  Cake Directions: Beat egg whites until frothy. Add cream of tartar, vanilla, and Gentle Sweet. Beat until glossy and semi-stiff. Sift together oat fiber, protein powder, and baking powder. Fold into egg white mixture. Line a 10 x 15 baking sheet with parchment paper. Spray generously with non-stick spray. Spread batter evenly over parchment paper. Bake at 350 degrees F. for 8-10 minutes. For cake roll --- sprinkle a cotton tea towel with 1 tablespoon oat fiber and 1 tablespoon powdered erythitol.  Remove cake from oven.  Flip cake upside down over towel, remove parchment paper. Roll up cake starting at the narrow end. (towel is rolled up with cake. Cool completely.

    Filling Directions: In a mixer bowl, whip cream cheese and yogurt together until smooth. Add cream, berries, and Gentle Sweet. Whip until thickened. Add xanthan gum. Whip for 30-45 seconds. Unroll cake. Spread filling over cake and roll. Refrigerate. 12 servings

You will find many more cakes, pies, and dessert recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.