Exercise your mind and body

Posts tagged ‘Dessert’

Coconut Milk Strawberry Popsicles


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Coconut Strawberry Pops

Ingredients
1 cup coconut milk or unsweetened almond milk
1 cup sliced strawberries
2 packets stevia

Preparation
Place coconut milk in the fridge overnight or (in the freezer if you’re in a hurry).  Placing this in the fridge will separate the coconut cream from the milk.

Once the coconut milk is ready, remover the thick top layer and place in a blender with strawberries and stevia.

Place in Popsicle molds and freeze.

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Calories 100
Fat 9.6g
Carbohydrates 4.7g
Fiber 1.4g
Protein 1.1g
Net Carb 3.3g

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Chocolate Peanut Butter Fudge


Stop weight gain and blood-sugar spikes with this recipe from Dr. William Davis’ bestselling book Wheat Belly. While there’s no such thing as truly healthy fudge, this comes close. Keep a supply of this decadent dessert handy to satisfy those occasional cravings for chocolate or sweets.

Chocolate Peanut Butter Fudge

Ingredients

Fudge

2 tsp coconut oil, melted
8 oz unsweetened chocolate
1 cup natural peanut butter, at room temperature
4 oz Low fat cream cheese, at room temperature
1 tsp pure vanilla extract
1/2 cup chopped unsalted dry-roasted peanuts or walnuts
Sweetener such as Truvia, stevia extract, or Splenda equivalent to 1 cup sucrose
Pinch of salt

Topping (optional)
1/2 cup natural peanut butter, at room temperature

1/2 cup chopped unsalted dry-roasted peanuts

 
Preparation
Coat 8″x8″pan with the melted coconut oil.

To make the fudge:
Place the chocolate in a microwaveable bowl and microwave 1.5 to 2 minutes in 30-second intervals until just melted. (Stir after 1 minute to check since the chocolate will hold its shape even when melted.)

 In a separate microwaveable bowl, combine the peanut butter, cream cheese, sweetener, vanilla, and salt.
Microwave about 1 minute to soften, then stir to thoroughly blend.
Stir the peanut butter mixture into the melted chocolate and stir well.
(If the mix becomes too stiff, microwave another 30 to 40 seconds.)

Spread the fudge into the prepared pan and set aside to cool.
If desired, spread the fudge with a layer of peanut butter and sprinkle with the chopped peanuts.

Makes 12 servings

Happy Easter!!!


Low Carb Chocolate Cottage Cheese Pudding


Low Carb Chocolate Cottage Cheese Pudding

I used my hand blender to make this delicious treat.

Here’s the finished product and it was delicious.  It’s packed with protein and low in carbohydrate.

Ingredients

1/2 cup Cottage Cheese, 4% Nordica (it’s higher in fat & calories but lower in carbs)
1 tsp Splenda
1 tsp Fry’s Cocoa – unsweetened powder

 Preparation

Place everything in a food processor or use a hand blender, blend until smooth.

Nutrition Facts
Serving Size: 1 serving

Calories 120.7
Total Fat
8.1 g       

Saturated Fat 3.0 g       
Polyunsaturated Fat 0.0 g       
Monounsaturated Fat 0.0 g
Cholesterol
20.0 mg
Sodium
291.8 mg
Potassium
0.0 mg
Total Carbohydrate
5.6 g       

Dietary Fiber 0.1 g       
Sugars 4.1 g
Protein
14.1 g

Net carb: 5.5 g

Low Carb Coconut Cupcakes


Crazy For Coconut!!!  I just love coconut and can’t get enough of it.  If you’re like me you’ll love this easy and delicious low carb dessert.

Low Carb Coconut Cupcakes

Ingredients
4 eggs
¼ cup butter
2 tsp vanilla
½ tsp baking powder
1 cup unsweetened coconut
2 cups heavy cream
½ cup splenda

Preparation

Heat oven to 350 degrees. Line muffin tin for 15 cupcake or use silicone cupcake pan.  (That’s what I used and they slid right out)
Place all ingredients in a blender and blend until smooth.
Pour into muffin pan.
Bake for approximately 1 hour until top is golden brown and set.
Cool.
Store in refrigerator overnight so they can firm up.
Top with whipped cream prior to serving.

 Makes: 15 servings

Nutritional Info: (Does not include Whipping cream)
Calories: 188.1 g
Total Fat: 19.1 g
Saturated Fat 12.2 g
Total Carbs: 2.9 g
Dietary Fiber: 0.5 g
Sugar 0.3 g
Protein: 2.6 g
Net Carbs: 2.4 g

** These are high in calories, and fat but this is something you have once in awhile.  Next time I might try Coconut milk, the stuff you use to make pina coladas and see if it’s lowers the calories and fat etc.

They freeze great, I place them in an air tight container lined with wax paper and then top it off with plastic wrap.
I defrost one when ever I want to indulge.

This batch is ready for the freezer.

Peach Gelées Martini


I came across this recipe on myrecipes.com and thought I’d share this with you.

Peach Gelées Martini

Prep: 20 min., Stand: 1 min., Chill: 8 hr.

Makes 16 (4-cube) servings

Ingredients

1 cup sparkling white wine
1/2 cup vodka
1/4 cup Peach Puree
1 (3-oz.) package *Sugar-free peach-flavored gelatin
1 (1-oz.) package unflavored gelatin
1 cup boiling water

Garnish: fresh peach slices

Preparation

Stir together wine, vodka, and Peach Puree in an 11- x 7-inch baking dish; sprinkle gelatins over wine mixture. Let stand 1 minute.

Stir 1 cup boiling water into wine mixture, stirring until gelatin is dissolved. Cover and chill 8 hours or until set.

Cut gelatin into 64 (1-inch) cubes. Garnish, if desired.

 Nutritional Information

Amount per serving

Calories: 49
Calories from fat: 0.0%
Fat: 0.0g
Protein: 0.9g
Carbohydrate: 5.3g
Fiber: 0.0g
Net Carb: 5.3 g

Chocolate Chia Seed Pudding Recipe


Chocolate Chia Seed Pudding

Ingredients:

 ½ cup 35% Whipping cream-heavy cream
1 cup unsweetened chocolate almond milk
2 teaspoon pure vanilla extract
1 Tbsp splenda
⅓ cup chia seeds

Preparation:

Combine all ingredients in a bowl until well blended.
Cover and refrigerator until thick like pudding.

Makes 4 servings

2 net carbs per serving

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