THE Premier Low-Carb store .. .. AND Meeting Place

Saturday, July 23, 2011

Yogurt Whipped Topping and Trifle (not gluten-free)


YOGURT WHIPPED TOPPING

This is easy to whip up and tastes delicious!  Double  the recipe for trifle.

3/4 cup plain yogurt (175 mL)
1/2 cup SPLENDA® Granular (125 mL)
1/4 cup whipping cream (50 mL)
1/2 tsp vanilla extract (2 mL)
2 tsp unflavored gelatin (10 mL)
2 tbsp water (25 mL)
2 blocks ice
In blender, combine yogurt, SPLENDA® Granular, whipping cream, and vanilla extract.  In cereal bowl, soften gelatin in water.  Microwave on high power 40 seconds.  Add to blender ingredients and blend until smooth.  Add ice and blend again on ice crusher setting.  Store in closed plastic container in refrigerator.  Just before serving, use wire whisk to whisk topping vigorously until smooth.

Yield:  11/2 cups (375 mL)
1/4 cup (50 mL) per serving
65.6 calories
2.2 g protein
4.5 g fat
2.8 g carbs


Helpful Hint:  Add cocoa to taste and blend for a great pudding-like chocolate fix.  To make a whipped topping which forms a softer set after being refrigerated, use 13/4 tsp (8 mL) unflavored gelatin.

MINI SOUR CREAM POUND CAKES
These are fairly plain though lovely served with apricot fruit spread. It is useful to use in a trifle, page 24 or cake pudding, page 25.  Use this cake in making your trifle with whipped topping (double the batch) and strawberries.  Below is a Peaches and Crema Trifle from Splendid Low-Carb Desserts.  Trifles make great summer party desserts!

UPDATE:   To make these cakes gluten-free substitute Splendid Gluten-Free Bake Mix - use 1/4 cup more, i.e. 2 cups and 4 eggs.  Usually the same amount of wet ingredients will be required.

1/2 cup butter, softened (125 mL)
3 eggs
1 cup SPLENDA® Granular (250 mL)
1 tsp vanilla extract (5 mL)
13/4 cups Low-Carb Bake Mix, (425 mL)
  page 22
1/2 tsp baking powder (2 mL)
1/4 tsp baking soda (1 mL)
1/2 cup sour cream (125 mL)

In food processor or mixing bowl with an electric mixer, process butter until smooth.  While processing add eggs one at a time.  Add SPLENDA® Granular and vanilla extract; process. 

In medium bowl, combine Low-Carb Bake Mix, page 22, baking powder and baking soda.

Alternately add dry ingredients and sour cream to egg mixture, while processing.  Process each time only until combined.  Pour batter into 2 greased nonstick 53/4 x 31/4 x 21/4 inch (15 x 8 x 6 cm) mini loaf pans.  Bake in 325°F (160°C) oven 40 minutes, or until turning light brown on top and a wooden toothpick inserted near center comes out clean.  Cool on wire rack 10 minutes and remove loaves.  

Yield:  24 mini slices
1 mini slice
91.l calories
4.1 g protein
7.4 g fat
2.0 g carbs
~~Low-Carb Dieting Tip~~
Everyone is different!  Read about all the different low-carb diets and find one that suits your tastes and lifestyle.

PEACHES AND CREAM TRIFLE
This is a particularly easy trifle to assemble, once the pound cakes are baked.  Very tasty and always an elegant comfort dessert!



1 Mini Sour Cream Pound Cake,
  page 44, sliced thinly
1/2 cup Da Vinci® Sugar (125 mL)
  Free Peach Syrup
1/4 cup water (50 mL)
21/2 cups sliced peaches, (625 mL)
  canned in juice, drained, OR fresh peaches
1 cup whipping cream (250 mL)
1/4 cup SPLENDA® Granular (50 mL)
3/4 oz flaked almonds, toasted (25 g)
Mascarpone Cheese Substitute:
8 oz regular cream cheese, softened (250 g)
1/4 cup whipping cream (50 mL)
3 tbsp sour cream (45 mL)

In trifle bowl, layer pound cake.  Pour a mixture of Da Vinci® Sugar Free Peach Syrup and the water over cake slices.  Layer peach slices over cake. 

Mascarpone Cheese Substitute:  In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese until smooth.  Add whipping cream and sour cream; process.  Remove and set aside.  Clean bowl and dry.

In food processor, in clean, dry bowl, with whipping assembly, whip cream and  SPLENDA® Granular until stiff.  Add Mascarpone substitute and process briefly, to just mix.  Spread over peaches.  Sprinkle with flaked, toasted almonds. Refrigerate at least one hour and preferably a few hours to allow flavors to develop.

Helpful Hints:  To toast almonds:  In dry, nonstick skillet, toast almonds over medium heat until light golden brown.  I used a fabulous substitute for Mascarpone Cheese (although you may use the real thing too), because it is very expensive and not necessarily always available at your local grocery store.


Yield:  10 servings
1 serving
294.9 calories
8.3 g protein
25.6 g fat
8.2 g carbs

 
~~Low-Carb Dieting Tip~~
DHEA supplements can reduce insulin resistance and stave off diabetes.  It is probably wise to get one’s DHEA levels tested first and to take the smallest dose possible.

6 comments:

Kim Bee said...

Mm, mm, mm, did I say mm! Simply wonderful.

Jennifer said...

Thanks, Kim. ((HUGS))

Claire said...

The sour cream pound cake sounds great!

Jennifer said...

Thanks, Claire.

Rachel @ My Naturally Frugal Family said...

This all looks fantastic!!! What a beautiful presentation.

Jennifer said...

Hi Rachel - nice to see you. :)