Desserts and Ice Cream

Angel Food Strawberry Dessert—THM S

/ glenda1969 / 9 Comments

Angel Food Strawberry Dessert—THM S

Who is anxious for luscious, juicy, sun-kissed strawberries? I, know I am. 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 my Grandma’s Angel Food cake many years ago. The cake layer is a FP and can also be topped with a fat-free Greek Yogurt filling for a FP Dessert. The recipe as a THM S and has the FP option listed, also. This is a winner with our family.

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Lemon Cheesecake Mousse THM-S

/ glenda1969 / 1 Comment

Do you want a refreshing Lemon Cheesecake Mousse for those special occasions? Best of of it is low carb and sugar free. Lemons have always be a favorite of mine and this dessert was made with tree-ripened lemons. You can’t get it any better than that!! I have chosen to use fat-free Greek yogurt, and reduced fat cream cheese to lighten the calorie load. if you prefer you can use full fat Greek Yogurt and cream cheese.

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Sour Cream Raspberry Pie THM-S

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Today, March 14th is National Pi Day!!! One way to celebrate is with a Sour Cream Raspberry Pie. For years I have had a Black Raspberry patch at the edge of my garden. They are my all time favorite berry. I do have red raspberries, strawberries, and blueberries plants but I love to walk through my black raspberry patch picking the plump juicy fruit the best. My children always hated the spring time when mom said it was time to trim raspberries. Leather gloves and long sleeves shirts were a must. Some summers my patch yielded over 130 pints but I have scaled it down to a more manageable size much to my children’s relief.

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Sourdough Doughnuts THM-XO

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Fasnacht Day is tomorrow and widely celebrated in Lancaster County. The tradition of eating fastnachts on Fat Tuesday started with the Pennsylvania Dutch as they were looking for recipes to use up lard before Lent. Fastnacht is a German word which means “night before the fast. I have always saved the lard we make when we butcher hogs in the winter to fry doughnuts. These sourdough doughnuts are very tasty and our family loves them.

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White Cake with Strawberry Cream Filling THM-S

/ glenda1969 / 1 Comment

Everyone loves to celebrate special occasions with beautiful decorated cakes. But so often those cakes are ladened with so much sugar and carbs. This cake used white navy beans as the base for the batter and is filled with Strawberry Cream Filling and frosted with Cream Cheese Frosting. It takes those special occasions to a new level. Don’t forget the Cake Batter Flavoring as it adds that a flavor that low-carb, sugar-free baked items are often lacking.

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Pumpkin Pie Bars THM-S

/ glenda1969 / 3 Comments

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.

Old-Fashioned Caramel Pudding THM-S

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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.

Amazon

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 / 2 Comments

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.