Strawberry Frozen Yogurt and Strawberry Sorbet THM-FP

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.

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.  

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.

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

 

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Strawberry-Rhubarb Chia Pudding-THM S

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

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.

Angel Food Strawberry Dessert

  • 3/4 cup egg whites, room temperature
  • 3 tablespoon THM Gentle Sweet
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cream of tartar
  • 3 tablespoons THM oat fiber*
  • 3 tablespoons THM whey protein powder

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.

My THM affiliate link is now available for you to purchase items through. They have very high quality products and I will only use their oat fiber. It is the best.  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

Ice Cream Cake

 

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.

 

 

Angel Food Berry Dessert—THM FP

Strawberry Angel Food Dessert FP 25

Angel Food Cake:

  • 3/4 cup egg whites, room temperature
  • 1 tablespoon Sweet Mix or Gentle Sweet
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cream of tartar
  • 3 tablespoons THM oat fiber
  • 3 tablespoons whey protein isolate powder
  • 2 tablespoons Sweet Mix or Gentle Sweet

Filling:

  • 1/2 cup cottage cheese, fat-free
  • 1/2 cup plain Greek yogurt, fat free
  • 2 tablespoons Sweet Mix or Gentle Sweet
  • 1/2 teaspoon vanilla
  • 4 drops Loran Cheesecake Flavoring
  • 1/4 teaspoon xanthan gum

Glaze:

  • 3 strawberries
  • 1-2 teaspoons Sweet Mix or Gentle Sweet
  • 1/8 teaspoon xanthan gum
  • Fresh Berries

Whip egg whites until frothy. Add sweet mix, vanilla, and cream of tartar. Whip until soft peaks for. Combine oat fiber, whey protein, and sweet mix 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 12-14* minutes or until lightly browned. Cool completely. Blend cottage cheese, yogurt, Sweet Mix, vanilla, cheesecake flavoring, and xanthan gum together until smooth. Spread over cake. For glaze, blend strawberries, Sweet mix, and xanthan gum together until smooth. Set aside Clean strawberries. Arrange berries over cake. Drizzle with glaze. Serves 8-10. This is a FP/Neutral by THM guidelines.

*baking time may vary with ovens

Strawberry Angel Food dessert FP

 

 

Dirt Pudding

DSC_0723I was trying to think of a dessert that has not been THM’d. This one has been a family favorite for years. Here is a healthier version than the sugar laden one. The cookie crust can be made a few days before you are ready to serve the pudding. This dessert will keep in the fridge for 3-4 days if you can hide it that long.

www.pinterest.com/ernieglenda/around-the-family-table-cookbook

Cookie crust

  • 1 egg
  • ½ cup brown sweet mix*
  • ½ cup coconut oil or butter
  • ½ cup cocoa
  • 1 teaspoon vanilla
  • ¾ cup almond flour
  • ½ cup baking mix

Preheat oven to 350 degrees F. Cream egg, sweet mix, and butter together. Add cocoa, vanilla, almond flour, and baking mix. Mix well. Press out on a cookie sheet ¼ in thick. Bake for 10-12 minutes. Cool completely. Store in a tight container.

Pudding mix:

  • 8 ounces cream cheese
  • 4 tablespoons butter
  • 2/3 cup powdered sweet mix*
  • 1 ½ teaspoons vanilla
  • 3 cups almond milk, divided
  • 1 tablespoon and 1 teaspoon unflavored gelatin
  • 1 ½ teaspoons xanthan gum
  • 1 ½ cups whipping cream
  • 12-16 drops toffee flavored Stevia

For crumbs

  • 3 ounces cream cheese
  • 2 tablespoons powdered Sweet Mix*

For pudding: whip cream cheese, butter, powdered, sweet mix, and vanilla until fluffy. Soften gelatin in 2/3 cup milk for 5 minutes. Add remaining milk to cream cheese gradually while mixing.  Heat gelatin in microwave until syrupy. Drizzle into cream cheese mixture with mixer running. Add xanthan gum and milk well. Set aside. Whip cream until stiff. Fold into cream cheese mixture.  Set aside. Break chocolate crust into piece. Place in a food processor bowl. Cut cream cheese into small pieces. Add to processor bowl along with powdered sweet mix. Pulse until cookies are crushed and cream cheese is mixed with crust. Spread half of crumbs into an 8 x 11 glass pan or a medium size serving dish. Pour filling over crumbs. Sprinkle with remaining crumbs. Refrigerate until set. Serves 8-10.

*you can replace the Sweet Mix with Gentle Sweet.

Peach Torte THM–Crossover

This delicious dessert features juicy peaches we pick from our orchard. My favorite peaches to use are Red Haven and Contender. You can can use any type of berries you would like in this dessert to keep it in an S setting. This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

peaches

Peach Torte

Cake:

Filling:

  • 8 ounces cream cheese
  • 3 tablespoons THM Gentle Sweet
  • 1 cup whipping cream
  • 1/2 teaspoon gelatin, unflavored

Glaze:

Beat egg whites until frothy. Add cream of tartar, vanilla, and Gentle Sweet. Beat until semi-stiff. Combine oat fiber, protein powder, and baking powder. Mix yolks with water. Blend into dry ingredients. Fold into egg whites. Line 3 9 inch round cake pans with parchment paper. Divide batter between the pans. Bake at 350 degrees for 8-10 minutes*. Cool. Soften gelatin in 1 tablespoon cream for 5 minutes. Heat until syrupy. Whip cream cheese and Gentle Sweet together. Add cream. Start to whip while drizzling in the softened gelatin. Whip until peaks form. Layer cake on platter, 1/3 filling, peach slices, repeat twice. Stir together water and jello. Cool. Pour over peaches slices. Refrigerate. Serves 12.

*cover the last 2-3 minutes if it is getting to dark on top.

**this is a crossover or combined fuel category. The cake recipe can also be used to make an amazing Boston Creme Pie with  vanilla filling and a chocolate gauche.

You can substitute fresh strawberries and strawberry xylitol jello for peaches and peach jello.

This cake can be baked in a 12 x 15 baking pan. I bake it for 8 minutes and then cover it and bake 7 minutes longer. Otherwise it can become to dark on top and the center doesn’t get totally finished.

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 Oat Fiber,  THM Whey Protein Powder,  THM Gentle Sweet 

Peach Torte

Course Dessert
Servings 12
Author Glenda Groff

Ingredients

Cake

  • 8 eggs separated
  • 1 tablespoon vanilla
  • 1/2 teaspoon cream of tartar
  • 1/3 cup THM Gentle Sweet
  • 1/2 cup THM Oat Fiber
  • 1/3 cup THM Whey Protein Powder
  • 1/2 teaspoon baking powder
  • 1/4 cup water

Filling

  • 8 ounces cream cheese
  • 3 tablespoons THM Gentle Sweet
  • 1 cup whipping cream
  • 1/2 teaspoon unflavored gelatin
  • 1/2 cup boiling water
  • 2 tablespoons xylitol orange Jello, sugar free
  • 3-4 peaches

Instructions

  1. Beat egg whites until frothy. Add cream of tartar, vanilla, and sweet mix. Beat until semi-stiff. Combine oat fiber, protein powder, and baking powder. Mix yolks with water. Blend into dry ingredients. Fold into egg whites. Line 3 9 inch round cake pans with parchment paper. Divide batter between the pans. Bake at 350 degrees for 8-10 minutes*. Cool. Soften gelatin in 1 tablespoon cream for 5 minutes. Heat until syrupy. Whip cream cheese and sweet mix together. Add cream. Start to whip while drizzling in the softened gelatin. Whip until peaks form. Layer cake on platter, 1/3 filling, peach slices, repeat twice. Stir together water and jello. Cool. Pour over peaches slices. Refrigerate. Serves 8-10.

    *cover the last 2-3 minutes if it is getting to dark on top.





**this is a crossover or combined fuel category. The cake recipe can also be used to make an amazing Boston Creme Pie with vanilla filling and a chocolate gauche.

This cake can be baked in a 12 x 15 baking pan. I bake it for 8 minutes and then cover it and bake 7 minutes longer. Otherwise it can become to dark on top and the center doesn’t get totally finished.

You can substitute fresh strawberries and strawberry xylitol jello for peaches and peach jello.

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.

peaches