Tag Archives: cream cheese

Raspberry Cheesecake Jelly Roll

5 Dec

img_5417

 

Grain Free, Gluten Free, Sugar Free

Continue reading

Advertisements

Cream Cheese Pancakes

12 Nov

Cream Cheese Pancakes

Delicious! The psyllium keeps the pancakes for falling apart.

INGREDIENTS

1 tbsp oat bran
1 tsp psyllium husk powder
1/2 cup cream cheese
4 large eggs

DIRECTIONS

Using a food processor or emersion blender combine all ingredients.
Spoon onto greased or non-stick pan, over medium-high heat, to make slightly larger than silver dollar sized pancakes.
Cook for 2-3 minutes. Flip and cook for another minutes.
Serve with berries, yogurt or sugar free syrup.

NUTRITIONAL INFO

  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 171.4
  • Total Fat: 13.1 g
  • Cholesterol: 216.0 mg
  • Sodium: 201.0 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 1.2 g
  • Protein: 8.9 g

Continue reading

Curried Chicken Stuffed Tomatoes

3 Oct

Curried Chicken Stuffed Tomatoes

 

INGREDIENTS

4 large skinless, boneless chicken breasts, diced and cooked
2 cups cream cheese
1/2 cup milk
1 tbsp curry powder
dash of black pepper
1/4 cup chopped walnuts
4 green onions (extra for garnish)
8 tomatoes scooped out for stuffing

DIRECTIONS

Preheat oven to 350 degrees.
Combine all ingredients, except tomatoes, in a large saucepan over medium heat. Stir until well combined and hot.
Stuff tomatoes and place in a casserole dish.
Place in oven for 20 minutes.
Garnish with chopped green pepper.

Serves 8

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 331.5
  • Total Fat: 22.2 g
  • Cholesterol: 109.0 mg
  • Sodium: 251.0 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 23.3 g

 

Raspberry Rhubarb Bars

18 Apr
Raspberry Rhubarb Bars

Raspberry Rhubarb Bars

 

 

CRUST

1 1/2 cups almond meal
1/3 cup coconut oil, melted
1 tbsp steviva blend (or 2 tbsp sugar)
pinch sea salt

FILLING

1 package unflavored gelatin
2 tbsp water
3 cups raspberries
3 cups diced rhubarb
1/3 cup steviva blend (or 2/3 cup sugar)

TOPPING

1/2 cup cream cheese
1/4 cup milk
1 tbsp steviva blend (or 2 tbsp confectioner’s sugar)

 

 

DIRECTIONS

Preheat oven to 350 degrees.
Combine crust ingredients. Press into a 13″ x 9″ baking pan. Bake for 10 minutes.

Sprinkle the gelatin over the water and stir. Set aside. Combine remaining filling ingredients and cook over medium heat until bubbling. Pour into blender and puree.. Pour mixture back into pot. Heat through. Add gelatin mixture and allow to cook for another minutes.
Pour into a bowl, and set inside another bowl that is full of ice. Allow to cool in the fridge while you prepare topping.

Beat cream cheese and milk together. Take the 1 tbsp steviva blend and powderize it in a nut or see grinder until it is a fine powder. Add to cream cheese mixture.

Spread the raspberry filling over the crust. Drop spoonfuls of the cream cheese mixture over the filling. Draw a butter knife through the cream cheese and raspberry filling to create a swirled effect.

Chill for about 3 hours.

OPTIONAL: Top with fresh berries.

Serving Size: makes 24 servings

 

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 99.4
  • Total Fat: 8.0 g
  • Cholesterol: 5.3 mg
  • Sodium: 31.7 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.5 g

 

 

 

 

 

%d bloggers like this: