Food Writing & Food Photography from a self-proclaimed Foodie

Archive for the ‘Desserts’ Category

Easy Squeezy Blackberry Cobbler

I have been making peach cobblers for a long time, and have recently figured out a way to make it both low-carb AND milk-free (for those who need it).  I DID, however, discover that when I make it low-carb, the cobbler part doesn’t rise as much.  So when I found a super good deal on fresh blackberries, I jumped on them with full intentions of making a cobbler.  But I decided that I wouldn’t use the low-carb baking mix this time in order to have a full and fluffy cobbler; I did make it milk-free, but the choice of milk is always up to the person doing the cooking.

Ingredients:

  • 2-3 cups of fresh blackberries
  • 2 tbsp. butter
  • 1 cup sugar
  • 1 1/4 cup flour
  • 1 cup milk (almond or soy milk for cow milk-free; regular milk otherwise)
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tbsp vanilla extract

Directions:

  • Preheat oven to 325 degrees
  • In an 8 x 8 glass baking dish, melt butter
  • Sprinkle blackberries over melted butter; sprinkle lightly with granulated sugar
  • In a separate bowl, mix flour, sugar, baking powder, salt, vanilla, and milk – whisk thoroughly
  • Pour batter over top of blackberries
  • Bake for 30 minutes and check; cook until cobbler is light brown
  • Serve with vanilla ice cream (soy or dairy-free ice cream for those with dairy issues)
Advertisements

Dairy-Free Rice Pudding

After making dinner the other night, I was craving something for dessert, but didn’t want something that was super-sweet.  Rice pudding sounded good, but it typically has so much milk in it that I worried about my dairy allergy.  So I did what I do regularly – I just changed it up a bit!  I created a dairy-free rice pudding, not overly sweet, with hints of cinnamon and Agave nectar (instead of honey).  SO GOOD!  Enjoy!

Ingredients:

  • 3/4 cup leftover Jasmine rice (already cooked)
  • 3/4 cup Almond Milk
  • 1/4 tsp. cinnamon
  • 3 packets Truvia sweetener
  • 1/4 cup sliced almonds
  • 1 tsp. Agave nectar

Directions:

  • In a saucepan, mix cooked rice with almond milk, cinnamon, and sweetener
  • Cook over medium heat until the mixture thickens and comes to a boil
  • Once boiling, lower heat to low and let cook a few more minutes, until a little thicker
  • Turn heat off, cover, and let stand for a few minutes to thicken up some more
  • Spoon into serving bowls, drizzle Agave nectar over pudding and sprinkle sliced almonds on top

Low-Carb, Dairy-Free Peach Cobbler

I’ve had my own simple recipe for peach cobbler for years, but now that I pay more attention to the things that I’m eating, I’ve had to change things up once again.  I was craving peach cobbler this weekend, and decided to give it a try with my low-carb baking mix (instead of flour), and almond milk rather than cow’s milk.  The cobbler turned out a bit less “fluffy” than its flour/milk counterpart, but the flavor was really good and it didn’t bother my allergies.  THIS was a huge success in and of itself!                                                                                         

Ingredients:

  • 1 cup low-carb baking mix (substituted for white flour)
  • 1 cup sugar (or Truvia – look up conversion)
  • 1 cup almond milk (substituted for cow’s milk)
  • 1 tbsp. vanilla extract
  • 1 tsp. baking powder
  • 1 can peaches, in lite syrup

Directions:

  • Preheat oven to 350 degrees
  • In mixing bowl, whisk together dry ingredients:  low-carb baking mix, sugar, baking powder
  • Add in wet ingredients:  milk and vanilla
  • Pour this batter into a square baking dish, sprayed with non-stick cooking spray
  • Add peaches – just pour, or spoon, from the can all throughout the batter; pour syrup in as well, if extra peachy flavor is desired
  • Bake for 45 minutes, then check – crust should be golden brown and bubbly
  • If not ready, bake for 15 additional minutes and check again

Wayne’s Pumpkin Smash

This is a recipe that we found this past Thanksgiving, posted online by Hungry Girl.  We had been fiercely dieting and losing weight, and didn’t want to blow it when confronted with all of the holiday foods from Thanksgiving to Christmas.  So we found a recipe to a crustless pumpkin pie, and then we tweaked it to be able to use Truvia rather than sugar or Splenda.  Here are the stats (per serving):

  • 65 calories
  • <0.5g fat
  • 81 mg. sodium
  • 12g carbs
  • 1g fiber
  • 7g sugars
  • 5g protein
  • Points value:  1

Ingredients:

  • 1 (15 oz.) can pure pumpkin
  • 1 (12 oz.) can evaporated milk, reduced fat or fat-free
  • 1/2 cup fat-free liquid egg substitute (like Egg Beaters)
  • 18 packets Truvia sweetener
  • 2 tsp. pumpkin pie spice
  • Fat-free Cool Whip

Directions:

  • Preheat oven to 350 degrees
  • Combine all ingredients in large bowl or mixer and mix thoroughly
  • Place mixture in a baking dish (8″ x 8″ works well) sprayed lightly with nonstick spray; bake for 45 minutes (it will remain a little soft, like pie filling)
  • Once ready to serve (it’s delicious eaten hot or cold), cut into 9 pieces.
  • Spoon Cool Whip on top and serve.  Store leftovers in the refrigerator.

Buttermilk Pie

I can’t remember where I found this recipe, but I have made it over and over and it just seems to get better each time I make it.  For years, family and friends have raved about Buttermilk Pie, and I felt like a horrible Southern woman because I didn’t think it was as fabulous as everyone else seemed to.  Then one day we were out and about and I got a taste of a warm, fresh piece – and it was HEAVEN.  So I tracked down a recipe and proceeded to make my first Buttermilk Pie – and it was horrible!  Very eggy.  I trashed it, and made another one with another recipe, and it was a winner.  This is THAT recipe.

Ingredients:

3 eggs

1/2 cup butter, softened

1 1/2 cups sugar

3 tbsp. flour (or low carb baking mix, like I like to use instead)

1 cup lowfat buttermilk

1 tbsp. vanilla

1 tsp. lemon juice

1/8 tsp. nutmeg

1 pie crust (I use a Pillsbury rolled crust or a frozen, ready-to-go crust)

 

  • Preheat oven to 350 degrees
  • Beat eggs; add butter, sugar, flour
  • Stir in buttermilk, vanilla, lemon juice, nutmeg
  • Pour into unbaked pie shell
  • Bake 45 minutes at 350 degrees
  • Lower oven temp to 325 degrees and cook 10-15 minutes longer, until center is done