Desserts and Ice Cream

Pumpkin Pie Bars THM-S

/ glenda1969 / Leave a comment

This past weekend as I watched snowflakes swirling past the window, all I could think of was — I’m not ready for fall to be over with the colorful leaves, apples, and pumpkins. But just as God has promised there will always be the cycle of seasons, after fall comes winter. My teacher daughter was given 4 huge neck pumpkins by one of her student. These pumpkins make the best pies and if you are in a crunch for time this recipe tastes just like a pumpkin pie. I love that it is so easy to make without the hassle of rolling out pie crusts.

Pumpkin Pie Bars THM-S

For crust: Preheat oven to 350 degrees F. Combine all ingredients in a food processor. Pulse until mixture is crumbly. Press crumbs in layer in a 9 x 13 glass baking pan. Bake for 15-18 minutes or until light brown. Remove from oven. Set aside. Combine filling ingredient in a blender jar. Blend for 2 minutes.  Pour carefully over crust. Bake for 40-45 minutes or until set.  Remove from oven and cool completely.  18 servings

**NOTE: THM Oat Fiber is the best on the market. It does not have the gritty texture and funny after taste of some kinds.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

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Trim Healthy Mama Store  Oat Fiber  Gentle Sweet   Baking Blend

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Pumpkin Pie Bars THM-S

Author Glenda Groff

Ingredients

Crust:

  • 1 cup THM Baking Blend
  • 1/3 cup rolled oats
  • 2 tablespoon oat fiber
  • 1/4 cup Brown Sugar Sweetener Mix
  • 1/2 cup cold butter

Filling:

  • 4 cups cooked pumpkin
  • 5 eggs
  • 1/2 cup Brown Sugar Sweetener Mix
  • 1 tablespoon cinnamon
  • 1/2 teaspoon blackstrap molasses
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 1 tablespoon oat fiber
  • 1 teaspoon caramel flavoring
  • 3 cups milk I used 2 1/4 cups almond milk and 3/4 cup cream
  • whipped cream and pecans for garnishing

Instructions

  1. For crust: Preheat oven to 350 degrees F. Combine all ingredients in a food processor. Pulse until mixture is crumbly. Press crumbs in layer in a 9 x 13 glass baking pan. Bake for 15-18 minutes or until light brown. Remove from oven. Set aside. Combine filling ingredient in a blender jar. Blend for 2 minutes.  Pour carefully over crust. Bake for 40-45 minutes or until set.  Remove from oven and cool completely.  18 servings

You will find many more recipes for your Holiday meals 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.

When using this pin, click on the writing below the picture to save. That works the best for some smartphones.

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Old-Fashioned Caramel Pudding THM-S

/ glenda1969 / Leave a comment

If you grew up in the rich Pennsylvania Dutch heritage like I did, puddings made with cornstarch were a staple in many homes. Many of our grandparents had a family cow or milked cows for an income. Caramel Pudding has always been a favorite in our family and my late mother-in-law made the best pudding. She always browned the butter and caramelized the brown sugar she used.  Brown butter is another Pennsylvania Dutch practice that most of us grew up with and is unheard of in other areas.  This recipe has satisfied my craving for the traditional sugar laden pudding my grandma would make.

Old-Fashioned Caramel Pudding THM-S

Combine milk and cream together, set aside. In a 2 quart sauce pan melt butter over medium heat. Cook butter until it is golden brown. Add sweetener. Cook 2 minutes. Add 1 3/4 cups of the milk mixture to the saucepan. Heat to just about boiling point. With a hand blender,  blend the remaining milk mixture, eggs, and glucomannan together until smooth.  Add 1/2 cup of hot milk and blend again. Whisk egg mixture into the saucepan. Whisk until it thickens slightly. Remove  from heat. Whisk flavoring, salt, and molasses. Soften gelatin in water for 5 minutes. Whisk into hot pudding. Cool. Serves 4-6.

Use the larger amount of gelatin for a firmer set.

I blend the pudding with my hand blender after I add the gelatin for an extra smooth creamy texture!

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

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THM Glucomannan 

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Old-Fashioned Caramel Pudding THM-S

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Glenda Groff

Ingredients

  • 2 cups almond milk
  • 1/2 cup cream
  • 2 tablespoons butter
  • 1/3 cup Brown Sugar Sweetener Substitute
  • 3 eggs or 6 egg yolks
  • 1/2 teaspoon glucomannan
  • 2 teaspoons Olive Nation Caramel Flavoring
  • pinch of mineral salt
  • 1/4 teaspoon Black-strap Molasses
  • 3/4 teaspoon unflavored gelatin
  • 1 tablespoon water

Instructions

  1. Combine milk and cream together, set aside. In a 2 quart sauce pan melt butter over medium heat. Cook butter until it is golden brown. Add sweetener. Cook 2 minutes. Add 1 3/4 cups of the milk mixture to the saucepan. Heat to just about boiling point. With a hand blender,  blend the remaining milk mixture, eggs, and glucomannan together until smooth.  Add 1/2 cup of hot milk and blend again. Whisk egg mixture into the saucepan. Whisk until it thickens slightly. Remove  from heat. Whisk flavoring, salt, and molasses. Soften gelatin in water for 5 minutes. Whisk into hot pudding. Cool. Serves 4-6.

Recipe Notes

I blend the pudding after I add the gelatin for a smooth creamy texture. 

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.

Crust-less Pumpkin Cheesecake Pie THM-S

/ glenda1969 / Leave a comment

Browsing through a magazine this past week I saw a recipe for Pumpkin Cheesecake Pie but off course it was loaded with sugar. I decide to try a sugar-free one and for the lack of time made it without a crust. It was very well received by the taste-testers in my family and now I have a new favorite for the fall holidays. In this recipe I use my home canned pumpkin but bought canned pumpkin works just as well or you can substitute well-drained cooked butternut squash.

Crust-less Pumpkin Cheesecake Pie  THM-S

Cheesecake layer:

Pumpkin Layer:

  • 1 1/4 cups pumpkin
  • 1/2 cup heavy cream
  • 1/2 cup almond milk
  • 1/3 cup Greek Yogurt
  • 3 tablespoons THM Gentle Sweet or Brown Sugar Sweetener*
  • 2 large eggs, room temperature
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla

Walnut Streusel Topping:

Preheat oven to 350 degrees F.  Grease the bottom of a 9 inch glass pie pan. Set aside. In a mixer bowl whip together cream cheese and sweetener until smooth. Add egg, vanilla, and salt. Mix until just combined. Spread evenly on the bottom of the pie pan. Set aside. Combine pumpkin layer ingredients in blender jar or in a bowl. Blend until smooth. Carefully pour over cream cheese mixture. For streusel topping combine baking blend, Brown Sugar Sweetener, and walnuts together. Mix in cold butter until just combined. Sprinkle over the pumpkin layer. Cover the pie plate with foil–folding up the center so it doesn’t touch the filling. Place in over for 25 minutes. Remove foil and bake 15-20 minutes longer or until center of the pie is just so set. Remove from oven and cool for 8 hours or until completely set. Serves 8

* I prefer using Brown Sugar Sweetener for the added flavor it gives.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog and keeps new recipes coming. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon 

       

Trim Healthy Mama Store, Mineral Salt,  Gentle Sweet  

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Crust-less Pumpkin Cheesecake Pie  THM-S

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author Glenda Groff

Ingredients

Cheesecake layer:

  • 8 ounces cream cheese softened
  • 2 tablespoons THM Gentle Sweet
  • 3/4 teaspoon vanilla
  • 1 large egg room temperature
  • pinch of salt

Pumpkin Layer:

  • 1 1/4 cups pumpkin
  • 1/2 cup heavy cream
  • 1/2 cup almond milk
  • 1/3 cup Greek Yogurt
  • 3 tablespoons Brown Sugar Sweetener
  • 2 large eggs room temperature
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla

Walnut Streusel Topping:

  • 3 tablespoons THM Baking Blend
  • 2 tablespoons Brown Sugar Sweetener
  • 3/4 cup chopped walnuts
  • 2 tablespoons cold butter cut in cubes

Instructions

  1. Preheat oven to 350 degrees F.  Grease the bottom of a 9 inch glass pie pan. Set aside. In a mixer bowl whip together cream cheese and sweetener until smooth. Add egg, vanilla, and salt. Mix until just combined. Spread evenly on the bottom of the pie pan. Set aside. Combine pumpkin layer ingredients in blender or in a bowl. Blend until smooth. Carefully pour over cream cheese mixture. For streusel topping combine baking blend, Brown Sugar Sweetener, and walnuts together. Mix in cold butter until just combined. Sprinkle over the pumpkin layer. Cover the pie plate with foil--folding up the center so it doesn't touch the filling. Place in over for 25 minutes. Remove foil and bake 15-20 minutes longer or until center of the pie is just so set. Remove from oven and cool for 8 hours. Serves 8.

You will find many more pie and cheesecake 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.

Old Fashioned Apple Dumplings THM-XO

/ glenda1969 / Leave a comment

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.

Amazon 

    

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

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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.

 

Fried Apples with Greek Yogurt THM-E

/ glenda1969 / Leave a comment

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. 

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

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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

 

 

 

 

Raspberry Cake Roll THM S

/ glenda1969 / Leave a comment

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 
 

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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.

 

 

Strawberry Frozen Yogurt and Strawberry Sorbet THM-FP

/ glenda1969 / Leave a comment

Warm summer weather calls for cold, creamy ice cream. Here are two recipes for frozen yogurt and sorbet that are delicious for the hot muggy days. Best of all, they are THM FP.

This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

PicMonkey Collage st

Strawberry Frozen Yogurt

  • 3 cups sliced strawberries
  • 3 cups Greek Yogurt, fat free
  • 1/3 cup THM Gentle Sweet or Pyure Stevia Blend
  • 1 teaspoon vanilla

Blend ingredients together until smooth. Freeze in a 1.5 quart tabletop ice cream freezer following manufactures instructions. Serves 6-8. I freeze the remaining frozen yogurt in individual containers. 30-45 minutes before I want to serve it, I remove it from the freezer and place it in the fridge. It softens slightly and is so handy.

Strawberry Sorbet

  • 5 cups whole strawberries
  • 1 1/4 cup coconut milk, cartoned not canned
  • 1/3-1/2 cup THM Gentle Sweet or  Pyure Stevia Blend
  • 1 teaspoon vanilla

In a blender combine strawberries, milk, sweet mix, and vanilla. Blend until smooth. Freeze in a 1.5 quart tabletop ice cream freezer following manufactures instructions. 6-8 servings.

 Below are a few of my favorite items for these recipes. If you purchase items through these links, I receive a small commission but your price doesn’t change. 

Amazon

                     

Trim Healthy Mama Store 

My THM affiliate link is now available for you to purchase items through. They have very high quality products.  THM Gentle Sweet

You can find many more ice cream 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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Strawberry Frozen Yogurt THM-S

Course Dessert
Servings 8

Ingredients

  • 3 cups sliced starwberries
  • 3 cups fat-free Greek Yogurt
  • 1/3 cup THM Gentle Sweet
  • 1 teaspoon vanilla

Instructions

  1. Blend ingredients together until smooth. Freeze in a 1.5 quart tabletop ice cream freezer following manufactures instructions. Serves 6-8.

Recipe Notes

I freeze the remaining frozen yogurt in individual containers. 30-45 minutes before I want to serve it, I remove it from the freezer and place it in the fridge. It softens slightly and is so handy.

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Strawberry Sorbet THM-FP

Ingredients

  • 5 cups whole strawberries
  • 1 1/4 cups coconut milk, cartoned
  • 1/3-1/2 cups THM Gentle Sweet
  • 1 teaspoon vanilla

Instructions

  1. In a blender combine strawberries, milk, sweet mix, and vanilla. Blend until smooth. Freeze in a 1.5 quart tabletop ice cream freezer following manufactures instructions. 6-8 servings.

 

ice cream pic

 

Strawberry-Rhubarb Chia Pudding-THM S

/ glenda1969 / Leave a comment

One of the earliest old-time garden favorite to be picked is tangy rhubarb. Here it is combined with strawberries in a creamy “tapioca style” THM S dessert. TMP609486007

Strawberry-Rhubarb Chia Pudding

  • 4 cups diced rhubarb
  • 1 cup water
  • 2/3 cup THM Gentle Sweet
  • 1 cup Chia Seeds
  • 1/4 cup xylitol Strawberry Jello*
  • 4 cups sliced strawberries
  • 3 cups Greek Yogurt
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon THM Stevia

Cook rhubarb and water together for 5 minutes. Remove from heat. Add Gentle Sweet, chia seeds, and jello. Stir well. Refrigerate for 12 hours. Blend strawberries until smooth. Add strawberries and yogurt to rhubarb mixture. Whip cream and Stevia until stiff. Fold whipped cream into strawberry/rhubarb mixture. Refrigerate until ready to serve. Serves 12-14.
* I buy bulk xylitol jello from our local grocery store but it can be purchased from www.clnf.org

Below are a few of my favorite items for these recipes. If you purchase items through these links, I receive a small commission but your price doesn’t change. 

Amazon

My THM affiliate link is now available for you to purchase items through. They have very high quality products. THM Gentle Sweet      THM Stevia

You can 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 request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.  

HG cookbook pic 25

Angel Food Strawberry Dessert—THM S

/ glenda1969 / 9 Comments

strawberry angel 25Who is anxious for luscious, juicy, sun-kissed strawberries? Quart boxes piled full of berries in rows at roadside produce stands signal that summer has arrived in all it splendor. This cake tastes just like Grandma’s Angel Food cake of years ago. The cake layer is a FP and can be topped with a fat-free Greek Yogurt filling for a FP Dessert. The recipe is an S and has the FP option listed, also. This is a winner with our family.

This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change

Angel Food Strawberry Dessert

Filling:

  • 4 ounces cream cheese
  • 1/2 cup cream
  • 2 tablespoons THM Gentle Sweet
  • 1/2 teaspoon vanilla
  • 1 quart fresh berries

Glaze:

  • 1/2 cup blended strawberries
  • 2 teaspoons THM Gentle Sweet
  • 1/4 teaspoon xanthan gum

Whip egg whites until frothy. Add 1 tablespoon Gentle Sweet , vanilla, and cream of tartar.Whip until soft peaks for. Combine oat fiber, whey protein, and remaining Gentle Sweet together. Fold into egg whites. Line a 10 inch round baking pan with parchment paper. Spread batter evenly in pan. Bake at 350 degrees F. for 10-11 minutes of until lightly browned. Cool completely. Whip cream cheese until softened. Add cream, Gentle Sweet, and vanilla. Whip until fluffy. Spread over angel food cake. Clean strawberries. Arrange strawberries upside over cake. Blend the glaze together until smooth and thickened. Drizzle over berries. Serves 10

Fuel Pull Filling Option

  • 2/3 cup fat-free Greek Yogurt
  • 2/3 cup Fat -free Cottage Cheese
  • 2 tablespoons THM Gentle Sweet
  • 1 teaspoon vanilla
  • 1/3 teaspoon xanthan gum

Blend all ingredients together until smooth and creamy. Spread over cake. Garnish with berries and glaze.

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 Gentle Sweet  THM Oat Fiber  THM Whey Protein Powder

You can 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 request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now. 

HG cookbook pic 25

strawberry angel 25

Ice Cream Cake

/ glenda1969 / Leave a comment

 

My family loves Dairy Queen Ice Cream Cakes and they are so nice for those special occasions. Here is a sugar-free version that we are enjoying.

Ice cream cake slice 25

Ice Cream Cake

Chocolate cake*

  • 2 cup baking mix
  • 1/2 cup erythitol
  • 1/2 cup xylitol
  • 3/4 teaspoon THM Stevia
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 cup cocoa
  • 3/4 cup butter, melted
  • 3/4 cup sour cream
  • 1 1/8 cups almond milk
  • 3 eggs
  • 4 teaspoon vanilla
  • 4-6 drops Loran Cake Batter flavoring, optional

Fudge Sauce**

  • 1/4 cup butter
  • 1/2 cup Powdered Sweet Mix
  • 2/3 cup cocoa
  • pinch of salt
  • 3/4 cup whipping cream
  • 1/3 cup sour cream
  • 2 teaspoon vanilla

Whipped Cream Icing

  • 3 cups whipping cream
  • 3 tablespoons water
  • 1 tablespoon unflavored gelatin
  • 4 donks THM Stevia
  • 1 1/2 teaspoons vanilla

2 boxes Breyer’s Carb Smart Ice cream***

Preheat oven to 350 degrees F. In a mixing bowl, combine baking mix, sweeteners,  salt, baking powder, baking soda, and cocoa together. Blend together butter, sour cream, almond milk, eggs, vanilla, and Cake Batter flavoring. Combine wet ingredients with dry until well combined. Line two 9 inch cheesecake pans with foil. Divide batter between the pans. Bake for 50-55 minutes. Remove from oven and cool completely. Place cake in freeze (in the pan) until frozen completely.  For Fudge Sauce: Melt butter in microwave. Blend remaining fudge ingredients with melted butter. Cook for 2-3 minutes in microwave, whisk until smooth. Spread over frozen cakes, reserving 1/4 cup for drizzle. Allow ice cream to soften at room temperature for 10 minutes. Spread one box ice cream over each cake. Refreeze. Soften gelatin in water for 5 minutes. Whip cream with Stevia and vanilla until slightly thicken. Heat softened gelatin until syrupy. With mixer mixing drizzle gelatin into cream. Mixing continuously until thickened. Icing cakes. Melt reserved fudge sauce and drizzle over cakes. Pipe remaining whipped cream around cake edge. Freeze. Remove from freezer 10 minutes before serving. 12 servings per cake. Yields 2 Ice Cream Cakes.

*Chocolate cake recipe and Fudge Sauce** are adapted from recipes in the Food For Life Cookbook by Margaret Raber.

*** you can use homemade ice cream if you prefer.

And no, we don’t eat desserts all the time. We often eat simple meals of meat, veggies, and a huge salad. I do enjoy finding sugar-free dessert options for my children.