Desserts

Ingredients for Almond Pie Crust: 1 ½ cups almond flour or almond meal 3 tbsp butter, melted 1 tsp stevia (or other non-sugar sweetener) Ingredients for Pumpkin Pie Filling: 2 cups pumpkin puree (not pumpkin pie filling which is full of sugar) 1 cup heavy cream 6 tbsp stevia (or other non-sugar sweetener) 2 tsp vanilla extract 1 tsp cinnamon ½ tsp ground ginger ¼ tsp ground cloves ½ tsp salt 2 eggs Instructions for Pie Crust: • Heat oven to 350 F. • Melt the butter in a mixing bowl. Add the almond flour (or meal) and stevia and [...]

Mix berries and yogurt and you'll have the summer's best low-carb popsicles! A true favorite for ice cream lovers. You get a lot more fat and protein in this low-carb version, making it more satisfying. Ingredients: ½ lb frozen mango, diced ½ lb frozen strawberries 1 cup Greek yogurt 8 tablespoons heavy whipping cream 1 teaspoon vanilla extract Instructions: • Let mango and strawberries thaw for 10–15 minutes. • Put all the ingredients in a blender and mix until smooth. • Serve immediately as soft serve ice cream or pour into popsicle forms and let freeze for at least a [...]

Banana-Berry Parfait Ingredients: - 1 ¼ cups unsweetened frozen raspberries, partially thawed - 1 tsp sweetener, or to taste - 2 2/3 cups fat-free vanilla yogurt - 2 bananas, thinly sliced - Fresh raspberries for garnish (optional) Directions: 1. In food processor with the knife blade attached, pulse raspberries and sweetener until almost smooth. 2. Into four 10-ounce glasses or goblets, layer about half of raspberry puree, half of yogurt, and half of banana slices; repeat layering. Top with raspberries if you like. Exchanges: Makes 4 servings. Count each serving as 1 fruit (group 4) and 1 dairy (group 1).

Chia seeds can be found in health food stores. They are black in color and they have a mild, nutty flavor. When they are mixed with a liquid they form a gel, so they are perfect in this low carb pudding! Chia seeds can be eaten raw or cooked, and added to yogurt and smoothies. Ingredients: 3 Tbsp chia seeds 1 tsp cinnamon 1 tbsp protein powder 1 C coconut milk 1 Tbsp sweetener (if desired) The flavor options for this pudding are endless, you could add cocoa powder for a chocolate pudding, or play with different spices to change [...]

These mini crustless pumpkin pies save you about 200 calories per serving without the crust, but you don't sacrifice any flavour! Ingredients • 2 slightly beaten egg whites • 1 cup canned pumpkin • ¾ cup evaporated skim milk • 3 tablespoons sugar • ½ teaspoon ground cinnamon • 1/8 teaspoon ground ginger • 1/8 teaspoon ground allspice • Dash salt • Whipped cream (optional) Directions 1) In a medium mixing bowl combine the egg whites, pumpkin, evaporated milk, sugar, cinnamon, ginger, allspice, and salt. 2) Place four 6-ounce custard cups or ramekins in a shallow baking pan. Pour pumpkin [...]

Banana-Berry Parfait Ingredients: - 1 ¼ cups unsweetened frozen raspberries, partially thawed - 1 tsp sweetener, or to taste - 2 2/3 cups fat-free vanilla yogurt - 2 bananas, thinly sliced - Fresh raspberries for garnish (optional) Directions: 1. In food processor with the knife blade attached, pulse raspberries and sweetener until almost smooth. 2. Into four 10-ounce glasses or goblets, layer about half of raspberry puree, half of yogurt, and half of banana slices; repeat layering. Top with raspberries if you like. Exchanges: Makes 4 servings. Count each serving as 1 fruit (group 4) and 1 dairy (group 1).

BANANA ICECREAM Peanut Butter Banana Ice Cream 4 large ripe frozen bananas in chunks 4 tbsp natural peanut butter ½ tsp vanilla extract A dash of cinnamon Sea salt to taste Cut the peeled bananas into small chunks and freeze until solid, at least 1-2 hours. Transfer the bananas to a very strong blender and blend until smooth and creamy. This will take a few minutes and may require periodic pauses and adjustments. It's very loud and intense since the bananas are frozen, similar to adding ice cubes to a blender. Within a few minutes, you should be seeing a [...]

Luscious low-cal layers of cake, pudding, whipped topping and berries. A perfect dessert for Easter weekend! Ingredients 1 pkg. (227 g) angel food cake 3 Tbsp. orange juice 1/4 tsp. almond extract 2 1/2 cups skim milk 2 pkg. (4-serving size each) vanilla fat-free instant pudding 1 1/2 cups light whipped dessert topping (thawed) 2 pkg. (600 g) frozen mixed berries, thawed, well drained (about 4 cups frozen or 2 1/2 cups thawed berries) Instructions Cut cake into cubes; place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly. Pour milk into another large [...]

Peanut Butter Banana Ice Cream 4 large ripe frozen bananas in chunks 4 tbsp natural peanut butter ½ tsp vanilla extract A dash of cinnamon Sea salt to taste Cut the peeled bananas into small chunks and freeze until solid, at least 1-2 hours. Transfer the bananas to a very strong blender and blend until smooth and creamy. This will take a few minutes and may require periodic pauses and adjustments. It's very loud and intense since the bananas are frozen, similar to adding ice cubes to a blender. Within a few minutes, you should be seeing a thick, creamy [...]