Sugar-Free Bite Sized Brownies with Strawberries

Sugar-Free Bite Sized Brownies with Strawberries
Prep Time
20 minutes
Number of Servings
16 pieces
Ingredients

Sugar Free Brownie

  • [q:1/2] stick butter, cut into large pieces
  • [q:1 1/2] cups Lite&Sweet
  • 1 tsp vanilla extract
  • 3 large eggs
  • [q:1/2] cup unsweetened cocoa powder
  • [q:1/2] tsp salt
  • [q:1 1/2] cups all-all-purpose flour
  • [q:3/4] tsp baking powder
  • [q:1/2] tsp baking soda

Sugar Free Whipped Cream

  • 1 cup of heavy cream, chilled
  • [q:1/4] cup of powder Lite&Sweet

Strawberry Topping

  • 1 cup sliced fresh strawberries
  • Shaved Chocolate (optional)
Directions
  1. Preheat oven to 350 degrees. Line with parchment paper or grease an 8-inch square baking pan.
  2. Using an electric mixer, beat butter, vanilla, and Lite&Sweet until combined and creamy in medium to high speed for 2 minutes.
  3. Add eggs one by one, whisking slowly until well combined. Whisk cocoa powder and salt.
  4. Fold in flour, baking powder, and baking soda until combined. Pour batter into prepared pan.
  5. Bake for about 30-35 minutes or until toothpick inserted into the center comes out clean with moist crumbs.
  6. Let cool in pan on a wire rack for at least 15 minutes.
  7. Carefully remove brownie using a spatula or by lifting with the parchment paper. Let it cool completely and cut in 4 pieces then in 4 small squares to make the brownie bite.
  8. Shortly before serving brownie, using a high-speed blender or food processor, process the Lite&Sweet for 1-2 minutes until the granules are powdered fine.
  9. Next combine cream and Lite&Sweet in a bowl using an electric mixer whisk on medium to high speed until soft peaks form, 2-3 minutes.
  10. Right before serving place a tablespoon of whipping cream over each brownie along with quarter pieces of strawberries.
  11. Using a vegetable or cheese grader shave some chocolate on top and serve.

Strawberry Soup

Strawberry Soup
Prep Time
10 minutes
Number of Servings
6
Ingredients
  • 6 cups sliced and hulled (stems removed) fresh strawberries
  • [q:1 1/2] cups vanilla yogurt
  • 1 cup orange juice
  • [q:1/3] cup honey
  • 2 tsp vanilla extract
  • Additional sliced strawberries, vanilla yogurt, and mint for garnish, optional
Directions
  1. Place all ingredients (except those for garnish) in a high-speed blender. Blend until smooth.
  2. Ladle mixture into soup bowls. Garnish, if desired. Serve chilled.
Nutrition Info
181 Calories, 5 g Protein, 3 mg Cholesterol, 40 g Carbohydrates, 35 g Total sugars (16 g Added sugars), 3 g Fiber, 1 g Total fat (1 g sat), 43 mg Sodium, [nut:5] Vitamin C, H Vitamin B2 (riboflavin), Vitamin B12, Calcium, Folate, Phosphorus, Potassium

Strawberry Limeade

Strawberry Limeade
Prep Time
10 minutes
Number of Servings
2
Ingredients
  • [q:1 1/2] cups sliced and hulled fresh strawberries
  • [q:1/4] cup freshly squeezed lime juice
  • 1 Tbsp honey
  • 1 cup chilled coconut water
  • [q:1/2] cup crushed ice
Directions
  1. In a high-speed blender, combine strawberries, lime juice, honey, coconut water, and ice.
  2. Blend until combined. Serve immediately.
Nutrition Info
103 calories, 2 g Protein, 25 g Carbohydrates, 4 g Fiber, 1 g Total fat, 131 mg Sodium, [nutrition:4] Vitamin C, [nutrition:3] manganese, [nutrition:1] Copper, Potassium

Pretty Poppy-Seed and Strawberry Coleslaw

Pretty Poppy-Seed and Strawberry Coleslaw
Prep Time
15 minutes
Number of Servings
4
Ingredients

Coleslaw

  • 1 large head of savoy cabbage, sliced thin
  • [q:1/3] cup raisins
  • 1 cup red grapes, halved
  • 5 strawberries, sliced thin
  • 2 red shallots, sliced thin
  • [q:1/4] cup slivered almonds
  • [q:1/2] cup flat-leaf parsley, roughly chopped

Creamy Poppy-Seed Dressing

  • 2 Tbsp mayonnaise
  • 2 tsp gluten-free Dijon mustard
  • 1 Tbsp extra-virgin olive oil
  • 2 Tbsp raw apple cider vinegar
  • 1 tsp honey
  • 1 small clove garlic
  • Freshly ground pepper
  • 1 Tbsp poppy seeds
Directions
  1. Add all coleslaw ingredients to a large bowl. Toss to combine well.
  2. In a small blender, add all dressing ingredients except poppy seeds. Blend until smooth. Stir in poppy seeds and pour the dressing over the salad.
  3. Toss to coat and allow to sit in the fridge, covered, for 1 hour. Or serve right then and there. It’s good either way! Will keep in the fridge for up to 3 days.
Nutrition Info
180 ​calories (92.7 calories from fat), 10.3g fat (1.3g saturated fat), 2mg cholesterol, 111mg sodium, 21.3g carbs (5.3g dietary fiber), 4.3g protein

Peach Strawberry Pie

Peach Strawberry Pie
Prep Time
Prep: 20 minutes, Cook: 35 minutes
Number of Servings
8
Ingredients

Crust:

Filling:

Directions
  1. Combine dry ingredients for the crust in a medium mixing bowl.
  2. Combine wet ingredients for the crust in a measuring cup.
  3. Place wet ingredients in a blender and pulse several seconds to blend.
  4. Mix wet ingredients with dry and form into a ball of dough.
  5. Divide in half and set aside while the filling is prepared.
  6. To prepare the filling, place all ingredients except the kuzu root starch in a medium saucepan and bring to a boil.
  7. Reduce the heat to medium low and simmer about 10 minutes until the peaches are tender.
  8. Allow to cool several minutes while baking the bottom pie crust.
  9. Preheat the oven to 350°.
  10. Roll out half the dough on a floured surface, place in a 9" pie plate, poke several small holes in the crust with a fork.
  11. Bake for 10 minutes.
  12. Remove, lightly moisten the edges of the bottom crust with water and add pie filling.
  13. Roll out remaining dough and place the top crust on the pie.
  14. Crimp edges with a fork or pinch with fingers to seal top and bottom crust.
  15. Using a fork, poke several shallow holes in the top crust to allow steam to escape during baking.
  16. Bake for for another 20 to 25 minutes until the top crust is golden.
  17. Remove and cool before slicing.
Nutrition Info
Per serving: 267 calories, 10g fat (32% calories from fat), 4g protein, 45g carbohydrate, 6g fiber, 0mg cholesterol, 176mg sodium

Strawberry Shortcake with Tofu Whipped Cream

Strawberry Shortcake with Tofu Whipped Cream
Prep Time
Prep: 30 minutes, Cook: 20 minutes
Number of Servings
Serves 6
Ingredients
Directions

  1. Make the Biscuits

    1. Preheat the oven to 350°.
    2. Combine all dry ingredients in a medium mixing bowl.
    3. Combine all wet ingredients in a measuring cup, except the safflower oil, whisk and let rest for 5 minutes until curdled.
    4. Place the liquid ingredients in a blender and pulse several seconds.
    5. Combine the wet and dry ingredients and form into a ball of dough.
    6. Lightly flour flat surface and roll out the ball of dough until about [q:1/2] inch thick.
    7. Using a cookie cutter or a glass cut the dough into round biscuits about 3 inches wide.
    8. Lightly oil a cookie sheet with safflower oil, place the biscuits on and bake for about 15 to 20 minutes, until slightly golden. Do not over bake.

  2. Make Strawberry Sauce

    1. While the biscuits are baking, slice 4 cups of strawberries and place in a small mixing bowl.
    2. Place the remaining 5 cups strawberries in the blender with the maple syrup and pulse several seconds.
    3. Pour the strawberry liquid over the sliced strawberries and refrigerate while you make the tofu whipped cream.

  3. Make Tofu Whipped Cream

    1. Place the tofu, oil, maple syrup, honey, vanilla, lemon juice and salt in a blender and purée until smooth.
    2. Place the water and agar flakes in a small saucepan and bring to a boil.
    3. Reduce the heat to medium low and simmer about 5 minutes or so until the flakes dissolve.
    4. Pour the agar liquid into the blender with the tofu mixture. Blend for 2 to 3 minutes.
    5. Pour into a dish and place in the freezer for about 5 minutes to gel.
    6. Remove, place in the blender again and pulse until smooth and creamy, but stiff like whipped cream.
    7. When the biscuits are done, slice in half or leave whole, ladle strawberry sauce over and add a dollop of tofu whipped cream before serving.
Nutrition Info
423 calories, 20g fat (41% calories from fat), 13g protein, 52g carbohydrate, 7g fiber, 0mg cholesterol, 122mg sodium

Strawberry Rose Naturally Flavored Vitamin Water

Strawberry Rose Naturally Flavored Vitamin Water
Prep Time
5 minutes + overnight sit
Number of Servings
2 quarts
Ingredients
  • 1 cup fresh organic strawberries
  • 1 tsp organic rose water
  • 2 qt fresh, clean drinking water
Directions
  1. Add strawberries to a 2-quart sun tea jar or other large glass jar with a lid. Use the handle of a wooden spoon, a beverage muddler, or the flat end of a kitchen mallet to gently press and twist berries just enough to release some juices. Do not crush or pulverize berries into pieces. If using frozen berries, allow them to thaw before pressing.
  2. Add rose water to container.
  3. Fill container with water, stir, cover, and refrigerate.
  4. You can drink the flavored water immediately, but the best method is to leave the container in the refrigerator to let the flavors infuse overnight. The infusion time allows you to get the most flavorful and nutritious water. The infusion will stay fresh for up to 3 days. When you’re ready to drink, you’ll want to strain the infusion by pouring it through a fine-mesh strainer or cheesecloth to avoid getting bits of fruit in your glass. You can either strain the whole batch at once into a different container or strain each time you pour a glass.

Banana Split Parfait

Banana Split Parfait
Prep Time
10 minutes
Ingredients
  • 12 oz. packaged, fat-free pineapple yogurt
  • 1 cup sliced strawberries
  • 1 large banana
  • [q:1/4] cup low-fat granola
  • 1 Tbsp cocoa, unsweetened
  • 1 Tbsp confectioners' sugar
  • 2 tsp hot water
Directions
  1. In a small cup, stir together cocoa, confectioners' sugar, and hot water until smooth.
  2. Layer in a dish yogurt, stawberries, banana and granola.
  3. Drizzle with homemade chocolate sauce.

Grilled Salmon with Peach and Avocado Salsa

Grilled Salmon with Peach and Avocado Salsa
Prep Time
10 minutes/Cook Time: 10 minutes
Number of Servings
4
Ingredients

Salsa:

  • 2 cups peeled and chopped peaches
  • 1 avocado, diced
  • [q:1/2] cup grape tomatoes, halved
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons lime juice

Salmon:

  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • [q:1/2] teaspoon kosher salt
  • [q:1 1/2] teaspoons olive oil
  • 4 (6 to 8 ounce) salmon fillets
  • Lime wedges for serving
Directions
  1. Zest one of the limes. Juice the zested lime to yield 4 teaspoons of juice.
  2. In a medium bowl, combine the lime zest, lime juice, avocado, strawberries, onion, cilantro, and salt to taste. Cut the remaining lime into wedges. Set the salsa and lime wedges aside separately.
  3. Prepare a grill to medium-high heat. Brush both sides of the salmon with oil and sprinkle with salt and pepper. Grill the salmon until just cooked through, about 4 minutes per side.
  4. Serve the salmon hot, with the salsa on top and the lime wedges on the side.
Nutrition Info
593 Calories, 43 g Protein, 109 mg Cholesterol, 16 g Carbohydrates, 8 g Total sugars (1 g Added sugars), 5 g Fiber, 41 g Total fat (8 g sat), 433 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, Vitamin E, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), [nutrition:3] Vitamin B2 (riboflavin), Vitamin C, [nutrition:2] Folate, Potassium, [nutrition:1] Vitamin A, Vitamin K, Magnesium, Zinc

Peach Berry Kanten

Peach Berry Kanten
Prep Time
1 hour 10 minutes, plus 10 minutes cook time
Number of Servings
4
Ingredients
Directions
  1. Arrange the fruit in a mold or shallow bowl. Place juice, sea salt and agar agar in a saucepan.
  2. If using agar bars, break or cut into 1 inch pieces before adding to the juice.
  3. Bring to a boil, reduce flame to medium low and simmer 15 minutes for bars or 5 to 8 minutes for flakes.
  4. Stir occasionally until dissolved.
  5. Pour over the fruit. Let set in a cool place or chill in the refrigerator for 1 to 2 hours until firm.
Nutrition Info
53 calories, 0 g fat, 0 g protein, 15 g carbohydrate, 2 g fiber, 0 mg cholesterol, 29 mg sodium
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