Tag Archives: Berries

Exotic Raspberry Creme

Raspberry Creme

My sweet tooth is at it again. I just can’t help myself. I find myself  craving sweets at every meal and wake up in the middle of the night and find myself in the kitchen. I think I have made my sleepless nights worst by treating myself to this delicious dish. I find myself waking myself up just so I can have dessert part 2.

Raspberries are my favoritest (yes, I make up my own words, it is a Riism and I am known for it) things in the world! I make this dish when I am craving a late night treat and don’t want to feel guilty the next day. It is light, has a serving of fruit and isn’t too sweet. Rose water is heavily used in Indian sweets, it adds such an interesting flavor that you can’t pinpoint.

INGREDIENTS
2 tablespoons powdered sugar or sugar substitute( I use liquid stevia which is 4 drops)

6 ounces of frozen raspberries

1 cup heavy whipping cream (use coconut cream or any other substitute you feel us necessary)

1 tablespoon rose water (this ingredient can be found in any Indian or Middle Eastern store, make sure it does not have sugar)

DIRECTIONS
Combine all of the ingredients together in a blender and blend on high for a minute. Blend again, start on low and work your way up to high. Serve with a few raspberries on top for garnish.

Coconut Lace Cookies with Berries

Lace Cookies with BerriesThis cookie is so simple to make, it is so elegant and has a great crisp and light flavor. I have to say, it is pretty amazing.

Cookie Ingredients
1/2 cup sifted almond flour
1/2 cup coconut flour
1/4 cup unsweetened coconut flakes
1/2 teaspoon cinnamon
1/8 tsp nutmeg
1/4 teaspoon baking powder
Pinch of salt
1/4 cup coconut oil
2 tablespoons heavy cream
2 tablespoons butter, room temperature
1/2 cup equivalence of stevia
1 teaspoon vanilla extract
Cookie Directions
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.In a bowl combine together the dry ingredients (almond flour, coconut flour, coconut flakes, cinnamon, nutmeg, baking powder and salt.) I like a smooth cookie so I will run the dry mixture through my food processor, you don’t have to do this.

In another bowl combine together the wet ingredients (coconut oil, cream, butter, stevia and vanilla. Mix with a hand-mixer until everything has been incorporated together.

Add the dry mixture in three installments and blend into the wet mixture.
Using a 3/4 teaspoon measuring spoon, drop the batter onto the baking sheet. Try to go for consistency in shape, do not overcrowd the sheets. There should only be 12 per sheet. Keep in mind that the batter will spread as it bakes making a thin cookie, so keep this in mind.
Bake for 8-10 minutes.Check frequently because they burn quickly!!!
Allow them to cool for 2-3 minutes so they harden enough so you can transfer them to a wire rack to finish cooling.
Dessert Ingredients
14 cookies
2 cups of mixed berries
1 cup whipped cream
Dessert Directions
This makes 4 desserts.Place a cookie on the bottom of the plate, cover with a little whip cream and place berries on top, continue this with 3 more layers.

Low-Carb Panna Cotta

Everyone thinks panna cotta is very difficult to make but this dish takes very little effort! looking for the regular version, go here!

Panna Cotta Panna Cotta Ingredients
3 cups heavy cream, coconut milk
1 cup whole milk Greek yogurt
1/2 cup sugar substitute (I love using stevia)
1 tablespoon vanilla extract
2 packets gelatin
6 tablespoons cold water

Raspberry Sauce Ingredients
2 cups fresh or frozen raspberries
2 tablespoons lemon juice
1/4 cup sugar substitute (I love using stevia)

Panna Cotta Directions
In a large sauce pan, heat the heavy cream, yogurt and sugar substitute until the sugar substitute dissolves in the mixture. Remove from the heat, stir in the vanilla extract.

Oil 8 custard molds with vegetable oil.

Combine the gelatin powder with the cold water and let it bloom for 10 minutes to activate the gelatin.

Combine together the gelatin mixture and the warm vanilla cream mixture.

Pour the mixture equally in the molds and refrigerate for 3-4 hours until the mold has been set.

Run a knife around the edges to help the panna cotta come out of the molds.

Raspberry Sauce Directions
Bring the ingredients to a simmer and turn down to low heat for 10 minutes. Serve over the panna cotta.