BLUEBERRY STREUSEL CAKE

Blueberry Streusel Cake

 

This is a sugar free recipe but because it contains a cup of regular white flour it is not low in carbs. I cut my cake round into 16 pieces as a small piece is very filling.

3/4 cup Nature Sweet
½ stick butter, softened
1 egg
1/2 cup reduced fat sour cream, or Greek yogurt
3/4 cup all purpose flour *use your favorite unflavored or vanilla flavored protein powder, and bump up the protein values. adjust nutritional values accordingly.
3/4 cup almond flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup frozen blueberries, do not defrost

Topping
1/3 cup Nature Sweet or Whey Low sugar replacer
1/3 cup all purpose flour
½ stick butter, softened
1/3 cup sliced almonds or pecans
1 teaspoon cinnamon

Spray a deep 8 inch round or square pan with Pam; preheat oven to 350 degrees.

Cream sugar and butter - add egg and sour cream, blending until smooth. In a small bowl combine flour, almond flour, baking powder and salt and add to egg mixture. Fold in frozen blueberries and spread batter in prepared pan. In the small bowl blend topping ingredients with fork until crumbly and well blended and arrange evenly on top of batter.

Bake for 25 to 30 minutes, until cake tests for doneness.

16 servings
Calories 127,
fat 12g,
carbs 8g,

protein 4g

BLUEBERRY RICOTTA MUFFINS

Blueberry Ricotta Muffins

 

Need a nutritious goodie to munch on? This is one fabulous sugar free muffin! Loaded with those gorgeous berries and fluffy-light, they are perfect with some melted butter and a cup of coffee.

1/4 cup butter, softened
1/2 cup Whey Low Granular
1 whole egg
1 egg white
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup ricotta cheese
3/4 cup flour
1/2 cup almond flour/meal
1/4 teaspoon salt
1 teaspoon baking powder
2 cups fresh or frozen blueberries
Whey low granular OR Splenda granular to sprinkle
*add a scoop or two of your favorite vanilla flavored protein powder and bump up the protein values for this recipe, adjust nutritional info as needed.

Preheat oven to 350 degrees. Grease 12 regular muffin cups and set aside.

In a large bowl cream the butter and sugar sub. Beat in whole egg, egg white, vanilla extract, almond extract, and ricotta cheese. In a small bowl mix the flour, almond flour, salt, and baking powder. Stir into the ricotta mixture just until moistened. Fold in 1 1/4 cup berries.

Fill muffin cups with batter. Press the remaining berries on the top of the batter and sprinkle with Splenda. Bake for 16 to 18 minutes or until golden on the edges and a tester comes out with moist crumbs. Makes 12 regular-sized muffins.

Per muffin:
151 Cal;
5 g Protein;
8 g Tot Fat;
11 g Carb;
3 g Sugar;
124 mg Sodium

BLUEBERRY ORANGE CUSTARD

Blueberry Orange Custard

 

This silky custard is studded with these blue jewels and speckled with the bright orange zest. You could use blackberries, raspberries, or diced fresh peaches or nectarines in this also. What a treat...and very pouch-friendly.

1 cup blueberries
1 tablespoon orange zest
4 eggs, beaten
Pinch of salt
2/3 cup Splenda
1 teaspoon vanilla extract
1/3 cup fat-free half & half
1 cup milk

Preheat oven to 325 degrees. Place six 4-ounce custard cups or ramekins in a large baking dish. Divide blueberries and orange zest among them and set aside.

In a large bowl whisk together the eggs, salt, Splenda, vanilla, half & half, and milk just until blended. Pour through a fine mesh sieve over the berries. (If you mix the preceding ingredients in a food processor or blender you don't have to strain.)

Fill baking dish with hot water halfway up the sides of the cups. Bake for 25-40 minutes or until set, but still jiggly in the middle or a sharp knife inserted in the center comes out clean. Remove from water bath to a wire rack and cool. Cover and chill. Makes six servings.

Per Serving:
104 Cal;
6 g Protein;
6 g Tot Fat;
7 g Carb;
1 g Fiber;
5 g Sugar;
99 mg Sodium

BLUEBERRY CHEESECAKE

Blueberry Cheesecake

 

I make some of the best no sugar cheesecake on the planet. It is very easy to put together - the secret is in the baking. Do not overbake your cheesecake - it's better to have it a bit underdone than overdone.

Vegetable oil cooking spray
1 ½ cups Murray sugar free pecan or butter cookies
1 tablespoon butter, melted
Two, 8-ounce packages, Philadelphia Reduced Fat Cream Cheese
2⁄3 cup Nature Sweet sugar replacer
1 teaspoon vanilla extract
¼ cup reduced fat sour cream
3 large eggs
One cup Smucker’s Sugar Free Cherry Preserves simmered with 10 ounce bag frozen blueberries or a pint of fresh, then cooled to room temperature

Preheat oven to 300ºF. Lightly spray a deep-dish pie plate or springform pan with vegetable cooking spray and place on baking sheet.

Pulse the cookies in the large bowl of a food processor until they are finely ground. Add butter and blend until moistened. Press crumb mixture onto bottom and up the sides of prepared pan. Chill crust while preparing the filling.

Mix cream cheese, Nature Sweet, vanilla, and sour cream with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition until well blended. Pour the filling into the crust.

Bake at 300°F for 45 to 50 minutes, until center is just set. Cool on rack at room temperature. Refrigerate 4 hours or overnight.

Just before serving, spread fruit topping to within 1 inch of edges or spoon some fruit sauce over each slice of cheesecake on serving plate.

Serves 12
Per slice:
calories 163,
fat 12 gr,
carbs 8 gr,

protein 6gr