Blueberry Tart with Walnut Crust

For the Crust

  • 1/2 cup walnuts, lightly toasted (see Tip)
  • 1 cup graham cracker crumbs, preferably whole-wheat (see Note)
  • 1 large egg white
  • 1 tablespoon butter, melted
  • 1 tablespoon peanut or canola oil
  • Pinch of salt

For the Filling

  • 8 ounces reduced-fat cream cheese (Neufchâtel), softened
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup plus 2 tablespoons pure maple syrup, preferably grade B, divided
  • 2 cups fresh blueberries

 

  1. To prepare crust: Preheat oven to 325°F.
  2. Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
  3. Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
  4. To prepare filling: Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle the remaining 2 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.

Blueberry Tart with Walnut Crust

Sugar-Free Chocolate Peanut Butter Fudge

  • 8 oz. unsweetened chocolate squares
  • 1 cup smooth peanut butter (no sugar added)
  • 3/4 – 1 cup erythritol
  • 1 cup worth other sugar substitute (splenda, powdered erythritol, Sweetzfree liquid Splenda)
  • 1/2 teaspoon vanilla
  • Pinch salt

 

  1. Melt the chocolate. (Tip: pour boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off to avoid burning the chocolate).
  2. Mix in the rest of the ingredients, adjusting sweetener to taste.
  3. Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 15 pieces and serve.

Sugar-Free Chocolate Peanut Butter Fudge

Cinnamon-Sugar Cookies

  • 1 1/2 cups white whole-wheat flour, (see Tip)
  • 1 1/2 cups all-purpose flour
  • 3 teaspoons ground cinnamon, divided
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plus 1 teaspoon sugar, divided
  • 5 tablespoons canola oil
  • 4 tablespoons unsalted butter, at room temperature
  • 2 large eggs
  • 2 teaspoons vanilla extract

 

  1. Whisk white whole-wheat flour, all-purpose flour, 2 teaspoons cinnamon, baking powder, baking soda and salt in a medium bowl.
  2. Beat 1 cup sugar, oil and butter in a mixing bowl with an electric mixer on high until smooth, scraping down the sides. Add eggs and vanilla and beat until smooth, scraping down the sides. Add the flour mixture and mix on low speed until just combined.
  3. Place half the dough on a large piece of plastic wrap and shape into a 10-inch log. Repeat with the remaining dough. Wrap and freeze until just firm, about 45 minutes. Re-roll the logs to make them rounder and return to the freezer until very firm, at least 1 hour more.
  4. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
  5. Remove one roll of dough at a time from the freezer and let stand at room temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren’t as round as you want them to be, shape the dough with your fingers. Combine the remaining 1 teaspoon each cinnamon and sugar in a small bowl and sprinkle each cookie with a little.
  6. Bake 8 minutes for soft cookies or 10 minutes for crisp cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.

Cinnamon-Sugar Cookies

Pineapple Empanaditas

  • 1 cup whole-wheat pastry flour
  • 1/2 cup cornmeal
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons reduced-fat cream cheese, (Neufchâtel), cut into small pieces
  • 2 tablespoons canola oil
  • 4 tablespoons low-fat milk
  • 1 1/2 cups chopped fresh pineapple
  • 1/3 cup pineapple or apricot preserves
  • 2 tablespoons plain dry breadcrumbs
  • 1/4 teaspoon ground cinnamon
  • Confectioners’ sugar, for dusting (optional)

 

 

  1. Whisk flour, cornmeal, sugar, baking powder and salt in a large bowl. Add cream cheese and oil and blend with your fingers until crumbly. Sprinkle the mixture with milk, 1 tablespoon at a time, and stir with a fork until the dough just comes together—the mixture will still be a little crumbly. Knead a few times in the bowl, then turn out onto a lightly floured surface and knead a few more times until the dough comes together. Divide in half and shape into 2 discs. Wrap in plastic and refrigerate until chilled, at least 30 minutes or up to 2 days.
  2. Combine pineapple and preserves in a small saucepan. Bring to a simmer over medium heat and cook, stirring often, until syrupy, 12 to 15 minutes. Mash the pineapple into smaller chunks with a potato masher or fork. Remove from the heat; stir in breadcrumbs and cinnamon.
  3. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
  4. On a well-floured surface, roll out one disc of dough at a time into a 1/8-inch-thick circle. Cut circles of dough using a 3-inch round cookie cutter. Repeat with the remaining dough, re-rolling scraps as necessary, to make 24 circles.
  5. Place 1 teaspoon pineapple filling in the center of each circle. Fold in half, press edges together and crimp with a fork. Place on the prepared baking sheet.
  6. Bake the empanaditas until golden, 12 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature, dusted with confectioners’ sugar, if desired.

Pineapple Empanaditas

Fruity Mousse

  • 1 8oz. pkg. fat-free cream cheese, softened
  • 1 tub Crystal light Pink Lemonade flavor low-calorie soft drink mix, divided
  • 1 cup skim milk
  • 1 tub 8oz. whipped topping, thawed

 

  1. Beat cream cheese and 1 1/2 tsp. of the drink mix in a large bowl with an electric mixer on medium speed until well blended and smooth. Gradually add milk, mixing to well blended.
  2. Gently stir whipped topping until well blended. Pour into serving bowl or individual dishes.
  3. Refrigerate 3 hours or until firm. Serve with fresh fruit, if desired.
  4. Note: Place remaining drink mix in a glass or plastic pitcher. Add 1 quart of water, stir to dissolve.

Fruity Mousse

Simply Delicious Sugar-Free Cheesecake

For the Filling:

  • 5 8-ounce packages cream cheese, softened
  • 1-1/2 cups sugar equivalent substitute
  • 3 eggs
  • ½ cup Fage Total Classic Plain Greek yogurt
  • 1 Tbsp lemon juice
  • 1 ½ tsp vanilla extract

For the crust:

  • 1 cup almonds, whole
  • 2 Tbsp sugar equivalent substitute
  • 4 Tbsp butter, melted

For the topping:

  • 1 cup unsweetened, heavy whipping cream
  • 2 Tbsp sugar equivalent substitute
  • Fresh fruit

 

Making the crust:

  1. Process nuts together until resembling coarse crushed graham crackers.
  2. Mix almond meal, butter and sweetener.
  3. Press in bottom of a 9-10” springform pan.
  4. Place in fridge.


Making the Filling:

  1. Heat oven to 325 degrees Fahrenheit.
  2. In a mixer, beat cream cheese with sweetener on medium for about one minute. On low, add eggs, one at a time, until just blended. Finally, add Fage, lemon juice and vanilla and beat just until blended (10-30 seconds).
  3. Pour into crust. Place a pan of water in the rack below the cheesecake. Bake until set, 1 hour 15 minutes-90 minutes. Cool on rack for 15 minutes before moving to chill in the refrigerator.

Making the Topping:

  1. Combine whipping cream with sweetener and beat in a mixer for 3-5 minutes, or until stiff peaks form.
  2. With a spatula, gently frost the top of the cheesecake with topping.
  3. Cover with fresh fruit.

Simply Delicious Sugar-Free Cheesecake

Almond Coconut Bars

  • 1 cup Shredded Unsweetened Coconut
  • 2 cups whole Raw Almonds
  • 1/2 cup Almond Butter
  • 2/3 cup extra virgin coconut oil (This is a great place to use Gold Label)
  • 1 Tbsp Coconut Flour
  • 1/2 tsp Salt
  • 1 1/2 Tbsp Blackstrap Molasses
  • 1 Tbsp Vanilla Extract
  • 3 oz 85% dark chocolate (I use two squares of Unsweetened Chocolate and one square of Semi-Sweet Chocolate).

 

  1. Melt coconut oil in microwave on low power or in a small saucepan on the stove on low heat.
  2. Line a 9×9” baking pan with wax paper.
  3. Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).
  4. Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn’t be too small). Finish it also with a good stir by hand to make sure all the ingredients are incorporated evenly.
  5. Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.
  6. Melt chocolate either in microwave on low power on in a double boiler. Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated. Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting). Cut into bars and store in a plastic container in the fridge.

Almond Coconut Bars

 

Chocolate “Peanut Butter” Ice Cream with Chocolate Shell

For the ice cream

  • 2 (14 ounce) cans coconut milk
  • 3 tablespoons unsweetened cocoa powder
  • ⅓ cup raw honey
  • 1 teaspoon instant coffee (I used ground coffee)
  • ⅛ teaspoon cinnamon
  • pinch of salt
  • ¼ cup sunflower seed butter (or other nut butter)

For the chocolate shell

  • ¼ cup coconut oil, melted
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon sunbutter (or other nut butter)
  • 2 tablespoons raw honey
  • ½ teaspoon vanilla extract
  • pinch of salt

 

  1. Place a saucepan over medium heat and add all ice cream ingredients to it, except for the sunflower seed butter. Stir until cocoa powder is completely broken down and ingredients are smooth.
  2. Place saucepan in the freezer until cool. Mine took about an hour.
  3. Pour ice cream ingredients in your ice cream maker and turn on.
  4. When ice cream is almost done mixing, pour in the sunflower seed butter directly into the ice cream maker to churn with your chocolate ice cream.
  5. While ice cream is churning, place the chocolate shell ingredients in a bowl and in the microwave for about 30 seconds until everything is mixed. Whisk together until smooth.
  6. When ice cream is done churning, place in bowl and bowl chocolate shell on top! Maybe even a little extra sunflower seed butter!

Chocolate “Peanut Butter” Ice Cream with Chocolate Shell

Valentine’s Day Mousse

Mousse:

  • 4 ounces 71% cacao dark chocolate
  • 3 ounces water
  • pinch salt
  • 1-2 ice cube trays worth of ice

Whipped Cream:

  • 1/2 can coconut milk
  • 1/4 teaspoon vanilla or almond extract

Garnish:

  • coarse sea salt

 

  1. Place a medium sauce pan over medium-low heat. Break the chocolate into large chunks and place in the pan with the water and a pinch of salt. Stir with a whisk to melt the chocolate into the water. It should look like old fashioned chocolate syrup: smooth, slightly shiny, and liquidy. Turn off the heat.
  2. Dump the ice cubes into a large bowl and add about 1 cup of cold water. Place a slightly smaller bowl inside the large bowl and scrape the hot chocolate sauce into the top bowl. Grab a wire whisk and whisk that stuff. The ice bath underneath cools the chocolate, and the whisking action incorporates air that create the fluffy, mousse-like texture. Take about 3-4 minutes to get to the desired consistency. If your mousse suddenly cools and thickens too quickly, you can re-melt it and start over. Spoon the mousse into serving dishes and refrigerate if you’re not going to eat it immediately.
  3. If you’re making whipped cream, remove your bowl and beater from the freezer. Turn the can of coconut milk upside down and open the bottom. Spoon half the thickened, chilled coconut milk into the mixing bowl and save the rest for a curry. Add the extract to the bowl, then beat the coconut milk for 5 or so minutes until it takes on the texture of whipped cream. Dollop on top of the mousse, then sprinkle the top of the dessert with a pinch of coarse sea salt. Serve and relish the compliments.

Valentine’s Day Mousse

3 MINUTE CHOCOLATE CAKE

  • 1/4 cup almond flour, 1 ounce
  • 1 tablespoon cocoa
  • 1/4 teaspoon baking powder
  • 3 tablespoons plus 1 teaspoon granulated Splenda or equivalent liquid Splenda
  • 2 tablespoons butter, melted
  • 1 tablespoon water
  • 1 egg

 

  1. Mix the almond flour, cocoa, baking powder and granulated Splenda, if using, in a 2-cup glass measuring cup.
  2. Stir in the liquid Splenda, if using, butter, water and egg. Mix well with a spoon or fork.
  3. Scrape batter down evenly with a rubber spatula.
  4. Cover with plastic wrap and vent by cutting a small slit in center.
  5. Microwave on HIGH 1 minute until set but still a little moist on top.
  6. Cool slightly and serve warm topped with whipped cream or cool completely and frost as desired.

3 MINUTE CHOCOLATE CAKE