Tag Archives: low sodium

Individual lemon icebox pies

lemon-icebox-pie-2

When I was a kid, dessert was not a forbidden thing. We almost always had some ice cream in the freezer, and/or a frozen chocolate cream pie or lemon icebox pie. I loved the lemon pie, and would sneak small slivers off of it every now and then. I suspect that the reason I never got caught was that I wasn’t the only one in the house doing it, and s0 my mom probably assumed my dad was the culprit!

These mini-pies are quick and easy to whip up at home, and they have that same sweet-and-tangy appeal as the freezer pie in my memory! But these are sugar-free, gluten-free, corn syrup-free, and you control whether there’s food coloring, and what kind of sweetener goes in!

Recipe for:Individual lemon icebox pies

makes 6-8, depending on serving sizes

1/2 c. pecan pieces
8 oz. cream cheese
zest of one lemon
juice of one lemon (or 1/2 or 3/4, depending on how sour you like things)
4 pkts. Splenda (or sweetener of your choice, equiv. to 8 teasp. sugar)
1/2 t. vanilla
2 drops yellow food coloring (optional)
1/4 c. cream
whipped cream:
1/2 c. cream
1 pkt. Splenda
1/2 t. vanilla

See my recipe for No-bake lime cheesecake shooters for the crust-making and assembly method, using 4-oz. Mason jars as the serving dishes.

Once the jars are filled and topped with whipped cream, attach the lids and place in the freezer for at least three hours. I haven’t tested them for longevity, but I’m pretty sure you could keep them frozen for up to several days at least with no problem.

Remove from the freezer 45 minutes before serving time and let thaw at room temp. Remove lids, garnish if you like, and serve!

Also, this recipe is fantastic turned into cheesecake-stuffed strawberries! No freezing, for that option.

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

Want more recipes like this? or looking for Paleo recipes? Check out my cookbook…

 sugar-free dessert cookbook now available
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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

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