Peach Torte THM–Crossover

This delicious dessert features sweet juicy peaches we pick from our orchard. My favorite peaches to use are Red Haven and Contender. There is nothing like a sun-warmed fresh picked ripe juicy peach. You can can also use any type of berries to keep this dessert in an S setting.

Continue reading
Advertisements

Strawberry Cream THM-FP

Strawberries herald the spring/summer season as roadsides stands and markets display boxes of crimson fruit. They are the easiest fruit to grow in backyard gardens and produce very well. This dessert is refreshing on warm, summer days and best of all it is a Fuel Pull. Using frozen berries thickens the dessert almost immediately after blending in soften gelatin. I am enjoying more FP desserts to balance out those meals when I just need a bit more protein and something sweet.

Continue reading

Angel Food Strawberry Dessert—THM S

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.

Continue reading

Lemon Cheesecake Mousse THM-S

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.

Continue reading

Sour Cream Raspberry Pie THM-S

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.

Continue reading

Sourdough Doughnuts THM-XO

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.

Continue reading

White Cake with Strawberry Cream Filling THM-S

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.

Continue reading

Pumpkin Pie Bars THM-S

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.

Amazon

         

Trim Healthy Mama Store  Oat Fiber  Gentle Sweet   Baking Blend

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

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 

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.