Monthly Archives: February 2012

Coconut Milk Smoothie

1/2 – 1 cup coconut milk

1 frozen banana

1/2 – 1 cup frozen blueberries, cherries or blackberries

1/2 dropperful Vanilla Creme Stevia

Put coconut milk and banana in the blender.  Add the Vanilla Creme Stevia.  Add just enough blueberries to make it the thickness and coldness you want for your “ice cream”

Optional additions – raw egg yolk, or whey protein powder

I have had problems with dairy all my life.  So, when the rest of my family are eating my awesome homemade, sugar free ice cream, this gives me an alternative.

To freeze bananas, let bananas sit on the counter until they begin to have brown spots on the peeling.  Peel them and put them in to a freezer bag.  Put immediately into the freezer.  Frozen bananas are great treats in smoothies or alone.  They are very sweet, yet not processed.




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Hannah’s Chocolate Frosting

2.5 cups of whipped heavy cream

8 ounces of Cream Cheese, softened to room temp

2 Tablespoons unsweetened Cocoa

2 Tablespoons Birch Xylitol

1/2 teaspoon Vanilla Extract

1/2 teaspoon Hazlenut Stevia

1/2 teaspoon Chocolate Stevia

Whip the cream and put into a large measuring cup and set aside.

Cream the cream cheese, Cocoa, Xylitol, Vanilla Extract and Stevias together.  When it is smooth, mix in the whipped cream and mix until it is spreading consistency.

Hannah made this one up and it is good enough to be a pudding or a frosting!  This frosting is best when made several hours before serving, as the flavors blend and the stevia takes a backseat to the chocolate flavor.

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Fudge Frosting or Black Forest Frosting

I got this recipe from Amy Clark who is a kindred spirit in many ways, including the no sugar lifestyle.  She is converting recipes for her family and she is an awesome cook!  This is a dark and very fudgy frosting and if you do the cherries with it, it is a very special dish, indeed.  I have used this frosting by itself and eaten it with the cherries, too.  Both ways are very good.
4 squares unsweetened chocolate
¼ tsp Real Salt
1 cup Birch Xylitol
1 tsp. vanilla
2½ sticks butter
4 egg yolks
6 Tbsp. milk (may need to add more to reach desired consistency)
Early in day, soften butter. Melt xylitol, and chocolate, then let cool. Beat all the ingredients together until very smooth, adding more milk if necessary to make a good spreading consistency. Use an icing spatula when icing the cake, dipping in a glass of hot water often to keep the icing from sticking to the spatula, as well as helping the icing to spread easily.
Filling ingredients
2 C. frozen cherries (thawed)
1/3 C Birch Xylitol
Heat cherries & xylitol in small sauce pan. Cook till reduced to about 1/3 of liquid. ( I used cherries I had picked & frozen myself, so store bought might not have as much liquid, and the sweetness may vary also. So Just sweeten to taste.)
Ice cooled bottom layer of cake, on top only. Then cover with ½ of the filling. Top with next layer & ice this layer also. Top with remaining filling.

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