Tag Archives: sugar free

Strawberry Delight

 

 

low carb ice cream-loaded with nutrients

 

Yesterday I was experimenting with Avocados, and came up with this delicious nutrient dense low carb desert. To learn more click on the link below.

The nutrients in Avocado’s.

I scooped 1 whole Avocado into my blender, added 1 1/2 cups of slice strawberries, 1/2 cup of heavy cream, 1 tsp of lemon juice, and Splenda(or your favorite sweetener) to taste- I started with 1/2 cup.  Blended it until smooth, froze it, stirring about once an hour to blend in the frozen particles around the edges of the container.  This makes about 4 nice servings.

To speed up the process or to eat immediately, next time I will use frozen berries.

I know it sounds crazy, but I am going to try using chocolate next time.  I will let you know how it turns out.

UPdate!!

1 avocado,3 tbsp cocoa, 1/2 cup cream, 2/3 cup sweetener, 1 tsp of vanilla.  Whir it up and enjoy.  It makes a smooth Chocolate Mousse.  You could also use it in between layers of cake, or for the icing.

 

Yum!  Yum!

J

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J’s Neopolitan Cake

Since I was a kid I have always loved the ice cream that came with three flavors in one carton- chocolate, vanilla, and strawberry.  So…. with that yummy combo in mind I set to work creating another low carb cake with those same great flavors.

 

neopolitan cake

I used one layer of the Cinnamon Chocolate Cake, and one layer of the basic yellow cake in my recipe book.

The icing is made with the basic whipped cream frosting( the 2 1/2 cups of cream version) I have shared with you before, only this time I added about 1 1/2 tsps of SF strawberry jello mix to give it a beautiful color and a pleasant strawberry flavor.   I used 2/3 cup Splenda, but you can add as much or as little as you like.  Mine was not a bit to sweet.

The strawberry filling was made by  washing and cutting up about 2 cups of fresh strawberries, adding some Splenda (about 1/2 cup) and set them aside for a while at room temp to make a bit of juice.   Once that happened, I used my hand blender to mash up a bit of them-NOT ALL.  Next, I stirred in 1 1/4 tsp of Guar Gum, then put them in the microwave for about 3 minutes.  The cooking process simulated making jam.  My thought was that they would hold up longer.  We’ll see.

After removing the berries , I let them cool in the refrigerator until they  were thickened .

As before with my other cakes, I sandwiched the thickened berry filling between two layers of the whipped cream frosting.  If you notice, I also used my decorator tip to make ring of shells around the top of the cake edge to help hold the remainder of the berries in place.

We just tested the product and found it definitely eatable.  🙂

*Just a note to let you know that I found that using a bit more baking powder in the basic yellow cake doesn’t hurt a bit.  This time I used  1 tablespoon for the single layer.  I will update the recipe book accordingly.

Happy Baking!

J

Doubling a Recipe Does NOT Always Work

I tried making my pineapple cake today, doubling the recipe of my basic yellow cake, using the DaVince Pineapple syrup for the liquid.

Well……., the cake is delicious, but did not raise to the expected 1 1/2 inches, it only made it to 1 1/4 inch.  That 1/4 inch affected the texture a bit, making it more dense (not as light).   Needless to say, I was a bit disappointed, but I learned a valuable lesson.  Just because you were successful with one layer, doesn’t mean doubling it will get you the same result.

yellow cake 1

The layer above is the single layer recipe, and this one measured 1 1/2 inches, and had a much lighter texture.  What a difference!!

My first reaction was to go to the net for info regarding this matter.  That in itself was a blessing as I found out I was not alone.  I also found out that many factors affect the outcome of doubling the ingredients- the various weights of flour, sugars, and liquids, even eggs can affect the final product.

So…, I will simply make one layer at a time.  Of course, the present cake won’t be too hard to swallow, as I threw in a bit of coconut with the filling, and added some tinted coconut on the top for my presentation.

I have made the changes in the e-book, so you might want to check that out sometime.

The strangest thing of all that comes out of this is that the chocolate cake recipe is not affected at all.   It always raises high and gives me beautiful layers.  All I can figure out is that there has to be a chemical reaction going on between  the cocoa and the remaining ingredients.  Hummmm??????????

Always striving to improve-  J

Yellow Cake Success at Last

In my last post I share with you my “elevation” discovery, so this has been the week of baking cake 1-?  Each one I baked was getting lighter, so I knew I was on the right track.

As promised I have updated the recipe in my e-book, and also posted the new one here.

yellow cake 3

I was so excited as I watched it rise.  Having 2 inch high pans, it is not hard to tell that the edges are already at the 1 1/2 mark on the sides.

yellow cake 2

I even measured them, to make sure.  The best part of all, was the taste test.  The texture was moist but light, which was exactly what I was after.

yellow cake 1

I also baked it 39 minutes. * With the addition of the mayo and oil combo, you can bake it a bit more without drying out your cake.

Now it is ready for some strawberries, and whipped cream to be added later tonight.  Yum!!

You can upload the recipe at the end of this post.

One more thing- this time I mixed my eggs, sugar, mayo,oil, and liquids first, letting them set while I got the rest of the ingredients ready.  The longer the Splenda or any other sugar substitute has to dissolve before you stir it into your dry ingredients, the better.

**I suggest that you try this single layer version.  DO NOT DOUBLE THIS RECIPE.  Bake in small batches for additional layers.  I find that if I double the recipe, it does not rise as well.  Why?  I haven’t a clue.  So… if you like the cake, and want a double layer, just get the second one ready to put together while the first one is baking.

Just so you know-you can dink around with the baking powder a bit, as your elevation will make a difference.  If you need to experiment, try adding or subtracting be 1/8 tsps.  The same goes for the Guar Gum.  Nothing is written in stone here.  Less is better.

J’s Basic Yellow Cake

This single layer version is about 7 carbs per 1/12 the of the cake.  I you add fruit, then you need to add those carbs , too.  Even if doubled, this cake with whipped cream frosting, still is less than the average piece of bread.  I works for me.  🙂