This Healthy Homemade Sugar-Free Strawberry Syrup has all the flavor of strawberries but in liquid form! Left in lonely solitude, the chocolate hardens into a shell around the strawberry. It is from a local church cookbook…submitted by a Bev K. Read on to discover 50 ways in which you can have your low-carb cheesecake—and eat it too. To assemble dessert, cover bottom of Chillzanne® Bowl with 5 cake slices. Start by adding the lemon zest, 1/2 of the sweetener, and 1 cup water to a small saucepan. Icebox cakes are layered desserts that usually involve custard or whipped cream sandwiched between graham crackers or wafer cookies.
Preheat oven to 350 degrees F. Do not boil. You can use either 4-oz. I would encourage you to try it instead of the regular recipe. Have one person spread open a nut milk bag over a large bowl while you pour the strawberry mixture inside. It is so light…not filling or overly sweet. One other reason this cake is a favorite in our family is because we make it diabetic friendly also.
Stir it together and smush any big clumps of gelatin, don’t worry about the small ones, they’ll dissolve) Place the pan over medium-high heat and stir occasionally, until it comes to a light boil. Or top your morning cereal with the healthy, natural sweetness of dried fruit such as raisins or chopped dates or fresh fruit such as sliced bananas, strawberries, or blueberries. Whip until peaks form. This gluten-free vegan raw strawberry cheesecake recipe is shared with Natural Living Monday, gluten-free wednesdays, Real Food Wednesday, Allergy-Free Wednesdays, #glutenfreefridays, Let’s Get Real Friday Party, Natural Family Friday, Real Food Fridays, Eating Inside the Box, Sweet and Savoury Sunday, and Fat Tuesday. The combination of the melt-in-your-mouth graham crackers layered between the crisp strawberries and creamy whipped cream is truly amazing. All you need is 10 minutes to spare! I’d leave the vanilla out all together next time.
6. Homocysteine is an important amino acid present in this fruit that avoids fat deposition on the inner lining of arteries, thus reducing the possibility of formation of blood clots. It’s a divine combination of flavors that inspired countless songs and many different types of desserts. Finally, consider adding fresh blueberries and/or raspberries to the strawberry mixture and garnish with more sliced strawberries and chopped pecans or walnuts. Besides, who wants to make a big mess in a hot kitchen in this weather? So, okay, I was willing to try it. Stir, taste, and adjust your sweetness.
I tried this dessert with Splenda as well, because I have decided to include a measurement for it alongside my preferred natural sweeteners from now on. Although I don’t prefer the taste and chemical nature of Splenda for personal use, it is used by so many diabetics and other carb watchers who need to eat a low insulin producing diet to live. Never again! I love beautiful and simple food that is nourishing to the body and the soul. Keep in mind that combining sugar-free sweeteners yields the best taste, and allows you to use less of them overall. The blueberries and natural sweetener provide great flavor while the ricotta provides fat and substance to this healthy dessert. This mousse might work with honey as well, but I didn’t try making it like that since I am attempting to limit consumption of all forms of sugar.
I’d start with a 2-3 tablespoons of honey, cooked with the strawberries, if you’d like to go this route. The 9×13-inch pan makes it easier to transport the cake, but if you’re staying at home, the platter makes it look a little fancier. Puree the strawberries with the zest, the juice, and the salt. Heat the puree in a saucepan over medium heat, stirring together the strawberries and sweetener just until hot. Add gelatin and stir until melted. Let mixture cool. Beat the cream to soft peaks, and beat in vanilla and stevia.
Otherwise it was very light. Pour into serving cups and chill for two hours. For a stiff, pipeable mousse (like you see in the photos), follow these directions after soaking the gelatin: Place the strawberries, lemon juice, lemon zest, and salt in a saucepan over medium low heat, and add the sweetener (erythritol, Splenda, or honey–don’t add the stevia yet) and water and cook, breaking up with your spatula. Stir around the pan gently until the sweetener has dissolved. Simmer for 10 minutes, or until the strawberries have slightly thickened. Add the gelatin to the pan, and stir until it is completely melted. Puree in a blender (I used my Magic Bullet) or food processor.
Let cool to room temperature. Whip the heavy cream to stiff peaks with a hand mixer, and beat in vanilla and stevia. Once the strawberries are cooled, carefully fold the whipped cream into the fruit puree. Add strawberry jello and mix until a gelatin mixture is formed. I used an 8″ Wilton piping bag with the largest tip I could find at Michael’s craft store. The tip was $1.99 and the piping bag was $1.99.