Tag Archives: cheesecake

Lime cheesecake stuffed strawberries

st-strawbs-oh

Cheesecake-stuffed strawberries is something I’ve been meaning to try for a long time, and now that strawberries are starting to be in season, it’s time!

They’re easy, they’re delicious little bites, and yes, they are low carb! Yes, there are some carbs in strawberries, but berries are pretty low on the glycemic index, as far as fruit goes, and one serving has 149% of your daily dose of vitamin C! The “crust” is also low carb and gluten free: it’s nothing more than ground pecans.

To start, make a batch of my no-bake lemon or lime cheesecake, and the pecan crust. Recipe here. Since these won’t have sweetened whipped cream on top, you might want to make the filling a little sweeter than you would for the shooters. Add maybe one or two extra packets of sweetener. (To make this paleo, use honey or maple syrup for the sweetener.) Put the filling in the fridge to chill while you go to work on the strawberries.

I used a paring knife, but if you have a strawberry huller, you could use that. (I used to have one, but got rid of it the day I discovered that it was just the right size to firmly lodge itself crossways in my garbage disposal. And I mean firmly.)

First I just cut out the leaves and upper core as I normally would to prep them for shortcake. Then I go back in with the paring knife and cut out most of the white-ish core, working out a little larger hole in the top. Then I use an ice tea spoon (because it’s narrower) and just stuff some of the filling in the cavity, then heap it up on top a smidge and smooth it out a little. Don’t worry about making the perfect swirl; the crust will cover it up.

Then just dip them in the pecan crumbs, and you’re done! You can cover and refrigerate them if you like. The filling will start to melt and drip the warmer it gets, so if you’re serving them later, do chill them right up until serving time.
Ah, spring!

No-bake lime cheesecake shooters

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I love recipes that are elegant enough to serve for special occasions, but easy enough to make every day! And yummy enough that you want to. These no-bake lime cheesecake shooters qualify on all counts! We make them at least once a week. It gives us a little sugar-free treat after dinner, which really helps cut down on those late-night snacks.
You’re going to be amazed at how simple the crust is. And it’s low-carb and gluten-free!
And did I mention easy?

A note about dishes to serve them in… I’ve served these in little half-pint Mason jars, which is very cute. But I also like the way they look as “shooters.” And by the way… my shooter glasses are really just candle votives from Hobby Lobby. The number of servings you get out of this recipe depends on what size dishes you serve it in. If you’re planning this for a special occasion, you might want to experiment ahead of time to see how it works out for you.

Then — oh, darn! — you’ll have to eat your test batch. Oh well, do it for science!

Recipe for:
No-bake lime cheesecake shooters

One-page printable: lime cheesecake shooters

makes 6-8, depending on serving sizes

1/2 c. pecan pieces
8 oz. cream cheese
zest of one lime
juice of one lime (or 1/2 or 3/4, depending on how sour you like things)
4 pkts. Splenda (or other sweetener, equivalent to 8 tsp of sugar)
1/2 t. vanilla
2 drops yellow food coloring (optional)
1 drop green food coloring (optional)
1/4 c. cream
whipped cream:
1/2 c. cream
1 pkt. Splenda
1/2 t. vanilla

This crazy-simple crust is made of: pecans! That’s it! No butter needed.

In the photo below, you can see two different blender blades that came with my favorite kitchen gadget. The four-bladed piece (shown at the top of the photo) chops things up from coarse to fairly fine, depending on how long you run it. The shorter, two-bladed one (on the left) minces things down to a fine powder or — in the case of nuts — butter.
lime-ch-chopper-parts

In the pic below you can see the difference. The left-hand image shows the pecans after running them with the four-blade piece for a few seconds. This would work just fine for crust if this is all you have. But if you have the second kind of blade, you can grind the pecan pieces until they’re so fine they begin to stick together, like in the image on the right, below. This gives you something with the look and consistency of a crust made of graham crackers and butter. Neat, huh?!

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Then you just place about 1 tablespoon of ground nuts in the bottom of your serving vessel, and tamp it down with the top of a bottle (securely capped and very clean, of course).
lime-ch-crust-packing

Set those aside while you prep the filling.

If you want a few pieces of lime peeling for garnish, make sure you slice off a couple thin slabs of peel before you grate off any lime zest. Then just slice them up into little slivers and set aside. (I don’t recommend eating these. I love sour, but that’s too much even for me!)

lime-peel-slivers

Now you can zest the lime, and proceed with combining it along with the cream cheese, lime juice, vanilla and sweetener (and food coloring, if you want). Whip this all up till it gets past looking like cottage cheese (top part of the image below), and starts to look smooth and creamy (bottom image).

lime-ch-mixture

Then in a separate small bowl, whip the 1/4 cup of cream just until it’s stiff enough that pulling the beater out leaves a hole that doesn’t fill in. Don’t whip too much longer, or you’ll wind up with butter.

whipped-cream
Gently beat that whipped cream into the cream cheese mixture. Taste, and adjust. Too sour? Add sweetener. Too sweet? Add a little more lime.
Then, combine the remaining cream, vanilla and sweetener, and beat in the same way, but don’t add it to the mixture.
Taste it: if it’s not sweet enough for you, and if you won’t be topping it with sweetened whipped cream, add more sugar/sweetener. (Now that I’m adjusted to living without sugar, I’m more sensitized to the taste, so I tend to under-sweeten things.)
Now, assemble!
Sorry; I forgot to take assembly pictures. I think I must have been overcome with hunger!
It’s pretty simple; you can pipe the stuff in, using a baggie with the corner snipped off, or you can just carefully spoon it in. Lime filling first, then the whipped cream. And top with the garnish, if that’s your plan.
lime-cheesecake-shooters-horiz-500
You can also make a lemon version, using the zest and juice of half a lemon, and omitting the green food coloring.
Either one is perfect for spring or summer. Mother’s Day, Easter, bridal showers, graduation parties.
Or just a little something after dinner on Tuesday to keep you from raiding the pantry at midnight!
Update 2: Here’s the nutrition info, via myfitnesspal.com; this is for a single serving (of eight servings), with the crust, but with NO whipped cream.
Nutrition Facts Per Serving   Servings 8
Calories 163
Total Fat 16 g
Saturated Fat 7 g
Monounsaturated Fat 6 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Sodium 87 mg
Potassium 95 mg
Total Carbohydrate 3 g
Dietary Fiber 1 g
Sugars 0 g
Protein 3 g

Check out my sugar-free cookbook – now just $3.99…

sugar-free dessert cookbook now available
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Seven Special Occasion Cookies (and one cake)

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Special Occasion Cookies: a recipe roundup

I’ve been scouting the interwebs for some special cookie recipes. We’re hosting a birthday party for my mom-in-law in a couple weeks, and I thought that a table of cookies would be more fun than just a cake. Here are seven that stood out to me. They’d be great for other occasions and uses, too: baby or wedding shower, bake sale, goodies in a gift basket.
Those that don’t involve cream cheese would probably travel well, and be a most welcome surprise to a college student or soldier.

Paula Deen’s Chocolate Gooey Butter Cookies. One stick of butter, one package of cream cheese, one box of cake mix and one egg. Yep, sounds gooey alright!

Raspberry Oatmeal Bars. These look yummy and sound as if they could be healthy.  Let’s all pretend, shall we?

I’m all for healthy choices on a daily basis. But I also believe that when there is truly a special occasion, it’s okay to break out the sugar and splurge a little. A little. And just for that day. Not the whole dang week!

Oreo Truffles, from Chef in Training. Speaking of splurging! Oreos are combined with cream cheese and then dipped in white chocolate. One reader’s tip: use corn-on-the-cob holders for the dipping process.

Walnut Snowball Cookies (aka, Wedding Cookies). Who doesn’t like these? They’re simple, and delicious, and classic!

Walnuts are healthy. Yeah, health food, baby!

Gramma’s Date Bars. I know this is not a decadent-sounding recipe, but I think it’s nice to have at least one low-sugar option on the table. And this type of cookie was very popular in the 1930’s (I remember my grandma making these), so I think it’s a nostalgic favorite for lots of people.

Lemon Poppyseed Shortbread. I make an almond version. I could whip up a batch now — they take no time at all to make — but since I don’t have time to photograph them today, you’ll have to be content with this picture of Lemon Poppyseed Cookies from Martha Stewart.

Chocolate Chip Cookie Dough Cheesecake Bars. I found this recipe because one commenter’s quote caught my eye: “Out of this world!!!! These are INCREDIBLE!!!!!!!!!!!!!!” Becky Bakes says, “These may just be the tastiest thing I’ve had… ever.” They certainly are elegant enough to earn a spot on a birthday party table.

Ina Garten’s Carrot and Pineapple Cake. Okay, so it’s not a cookie, but if it were made as a sheet cake and cut into little squares or bars it could pass, right?  And here’s a lighter carrot cake option. (The photo is of the lighter version.)

What cookies do you make for special occasions?

You might also like:
Coffee Heath Bar Ice Cream
Peanut Butter Pie
No-bake Raspberry Lemon Cheesecake

Recipe review: No-bake raspberry-lemon cheesecake – low-carb version

This pretty photo grabbed my interest, but I was a little disappointed to see that the original recipe on My Baking Addiction included Cool Whip. Not ’cause I’m a snob about that, but we’re trying to eat low-carb, and even “No Sugar-Added” Cool Whip has corn syrup in it. (Sneaky, huh?)

But that’s easily solved. To make this dessert low-carb:
– replace the sugar with equivalent sweetener of your choice,
– replace the Cool Whip with homemade whipped cream: start w/ 1/4 c. cream, sweetened with a little vanilla and 1 or 2 teaspoons of the sweetener of your choice, then whip it — whip it good!
– replace the graham cracker crust with chopped pecans.

Yum!

I’ve also made variations…

Lemon or lime – Leave out the raspberries and add the zest and juice of one lemon or lime. If you like, add a little food coloring to make it more citrusy-looking.

Coffee – Leave out the lemon juice and add 1 teaspoon of instant espresso powder. And, if you like, a couple tablespoons of Kahlua.

Peanut butter – Leave out the lemon and add sugar-free peanut butter to your liking; 2 Tablespoons if you want just a hint of PB flavor; pile it on if you want more. This is especially delicious topped with a bit of shaved chocolate! (Or try my Peanut Butter Pie recipe.)

Also, you can make this lower fat by using reduced fat cream cheese and/or replacing some of the cream cheese with ricotta.