Tag Archives: sugar-free

No-bake lime cheesecake shooters

lime-cheesecake-shooters-vert-500
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

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)
3-4 scoops of stevia extract powder, OR 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

* If you’d like to avoid food coloring but still color the dessert, you may substitute 1 or 2 Tablespoons of avocado. Get the brightest green part, and make sure it’s smashed and stirred until there are NO lumps. If it’s fully incorporated into the mixture, it will stay green for a few days. However, any lumps, even tiny ones, will turn brown.

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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?!

pecans-2-stage-chop
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 or avocado, if you want. See note at bottom of ingredient list for info about using avocado.)

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 (one 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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25 Super Bowl Recipes, Part 4: Low Carb

low carb and Paleo party food

And onto day five of our Super Bowl recipes round-up: Low Carb!

I think more chips are sold SB weekend than any other week of the year. But it is possible to have delish, satisfying snacks on the table that don’t max out your carb allowance for the month, all in one sitting! Here are a few.

veggies n vases

Just about any dip you can find is low carb, it’s the crackers and chips they’re usually served with that makes them high carb. Use a crisp veggie instead, and it’s instant health food!  🙂 But skip the usual, boring carrots and celery on a plate; think jicama, bell pepper strips, ribs from hearts-of-romaine. And to make them even more appealing, place them in vertical glass containers, like the beautiful table shown here, from Sugar Plum Sisters.

 

Bacon-Avocado Sammies from non nom paleo. Don’t these look yummy?!

Zucchini/squash Pizza Bites, from yours truly. The “crust” couldn’t be simpler: it’s just slices of summer squash or zucchini, lightly baked before being topped with your favorite pizza stuff, and broiled. (Inspired by Kalyn’s Kitchen.) My recipe includes both pepperoni and vegetarian versions.

 

gluten-free pizza crust or flatbread

For real pizza, try this gluten-free pizza crust recipe!

 

Deviled Eggs. Did you know that deviled eggs from the grocery store sometimes contain sugar? Yuck! Much safer (and Paleo-friendly) to make your own. I like ’em simple and classic, like this take from SimplyRecipes.

 

garlic-herb cheese dip

Garlic-Herb Cheese Spread or Dip, also from this site. Tastes sort of like Allouette. Again, to keep it low carb, serve with veggie dippers.

 

avocado, cilantro, lime, pistachio dip, sauce, spread, dressing

5-Minute Magic Green Sauce! This stuff is amazing! Yes, it’s great on fish as shown above, but it also makes a fantastic dip for veggies or chips.

Not into dairy? Here’s my favorite Paleo dip…

Dairy-free Ranch dressing - dump ranch

Dump Ranch” – I make it thicker than the salad dressing version, and use it as a dip and spread. I almost always have some of this in my fridge!

Parties don’t have to mean blowing your healthy eating habits completely! Come stocked with one or more of these, and you’ll have less recovery to do the next day!

DIY taco seasoning (sugar-free, gluten-free)

taco-mix-montage

Did you know that the packaged taco seasoning you buy may contain milk solids, sugar, maltodextrin, corn starch or potato starch? The labels pictured here are from a name-brand seasoning mix and the store brand of a major grocery chain. The latter has more salt in it than it does chili powder!


Whether you’re trying to avoid salt, sugar, or allergens, the great thing about making your own seasoning mixes is that you can control exactly what goes in it.

Here’s a taco seasoning mix I make and keep on hand. It works great in ground beef tacos and shredded chicken tacos. I also use it mixed in with the sour cream layer in my seven layer dip.

It does contain salt, but if that’s an issue in your house, you can leave it out or sub a lower-sodium alternative.

I’ve included two versions: The first will generously season 1 lb. of hamburger; the second gives you plenty to keep on hand.

Taco seasoning mix, single use

1 T. chili powder
1-1/2 t. ground cumin
1 t. black pepper
1/2 t. kosher salt    (if using table salt, use half this amount)
1/2 t. paprika
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. crushed red pepper flakes (or less, to taste)
1/4 t. dried oregano

Taco seasoning mix, big batch

1/4 c. chili powder
2 Tb. ground cumin
4 t.  black pepper
2 t.  kosher salt    (if using table salt, use half this amount)
2 t.  paprika
1 t.  garlic powder
1 t.  onion powder
1 t.  crushed red pepper flakes (or less, to taste)
1 t.  dried oregano

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.