Delicious, creamy, frozen custard...

Hello everybody! I was looking for a good ice cream recipe! Ice cream has been my "stumbling block" more than once while on Trim Healthy Mama... Particularly because I am not satisfied with just any ice cream... and while I had found really great recipes out there that could kind of keep the cravings at bay... I hadn't really found what I was looking for... Especially because I had been spoiled with the best ice cream of all: "Wisconsin Frozen Custard" while I lived up north for 4 years when I had just gotten married.


You already know Wisconsin is famous for its dairy... the delicious cheeses! YUM! Custard is a specialty there.... whether  you get it at places like:

Leon's

Adrian's is our very favorite

or even "old style" at Grandma and Grandpa's backyard

... When you have frozen custard there... you become an "ice cream snob" whether you like it or not.

Culver's has great frozen custard as well... and when we first moved to Texas (about 4 years ago) we were so thrilled to find out there was a Culver's less than 1 mile away from our new home... But, then, I wasn't so happy when, in my efforts to lose weight I felt I had to just forget about frozen custard entirely... unless I "cheated" so cheating I did... not often because I am pretty strong and strict when it comes to staying on plan... but when I did OH I DID! So just recently I took on the challenge to make my own frozen custard at home... but this time... it would be SUGAR FREE!!!

What's even better, my recipe is simple yet truly satisfying (even for the most strict critic)... it does require a bit of patience but the result is definitely worth the effort! This recipe is so good that you could even have it for breakfast! Why not?

If you are a "Trim Healthy Mama" you know why a "heavy" dessert like this one is COMPLETELY GUILT FREE ... if you don't know what Trim Healthy Mama is yet... You are missing out! Get your Trim Healthy Mama book here

Here's my recipe:

Paloma's guilt-free VANILLA frozen custard
THM - "S" for Satisfying

Yield: 1 pint
Servings: 2

Ingredients

• 4 egg yolks
• 10 Packets of Truvia
• 1 cup heavy cream
• 1/2 cup unsweetened cashew milk
• pinch of sea salt
• splash (about 1/2 teaspoon) of vanilla extract

Directions:

1. In a heavy-bottomed saucepan, whisk together egg yolks and truvia until well combined. Whisk in cream and cashew milk until yolk mixture is fully incorporated.
2. Place pot over medium-low heat (from 1 to 8 it would be a "2") and cook, constantly whisking (don't stop or you'll get scrambled eggs, don't turn the heat any higher either), until a thin (it won't thicken much yet) custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Stir in salt and vanilla.
3. Strain custard through a Fine Mesh Strainer and chill in the refrigerator until it is very cold (at least 4 hours). Churn in Ice Cream Maker according to manufacturer's instructions, then serve right away or transfer to an airtight container and chill in freezer for 1 hour to let custard firm up slightly. Serve custard within two hours of it being made, don't store for another day.
4. Optional and not so purist: Drizzle sugar free chocolate syrup on top!

Enjoy!!!


© Paloma K.

Disclaimer: Some links in this post are affiliate links, this means that you pay the same price, but I also receive a very small compensation. I recommend products I have tried and love.

Because I can... Guilt free Pumpkin Muffins!

Good day everyone! I am really excited to report that I have some great healthy desserts to share with you... But before getting there let me invite you to do something... would you please check Torch Coffee out? I am not being compensated in any way to do this... this is just a personal recommendation... when you go through their different choices pick your very favorite one (or two) and come back on Monday when I'll have an amazing discount exclusive for my readers. I have fallen in love with their company and what they do for people through their business.... but more on that later... for now just check out their page and start thinking what you're going to get when I share the promo code ....

And now... the dessert... Well... it's fall! Right? And even when in Texas is just starting to feel like "Summer feels in Wisconsin" at least it's not unbearably hot... plus, my newsfeed is filled with all things pumpkin! So one would think it is impossible to be a good girl with all that temptation around! Well... think twice! If you're already a part of the Trim Healthy Mama movement then you know what I am talking about... It IS possible to eat healthy, stay trim (or get there) and ENJOY LIFE! If you don't know what I am talking about then go ahead and start following these ladies that are losing so much weight by adding more butter to their food (I'm not kidding!) Facebook THM ... Now... if you are not on Trim Healthy Mama and do not care about weight loss but only eating healthy, avoiding gluten and sugar, etc... this recipe is for you too... here it goes:

Ah! Fall.. I am ready for you!

Right before going in the oven

Pumpkin Muffins - THM Style (S dessert)
Slightly adapted from: Empowered Sustenance

Ingredients

• 1/2 cup coconut flour (I like this one )
• 4 eggs, at room temperature
• 1/4 cup coconut oil (unsalted butter is good too)
• 7 Tbs. pumpkin puree (I use Libby's, whatever you use make sure it is unsweetened)
• 2 Tbs. Real Birch Xylitol -make sure you measure your xylitol, then grind it - xylitol is already granulated but grinding it right before using it helps incorporate it and sweeten evenly. (You can use Honey or Real maple syrup instead if you're not on THM or trying to lose weight)
• 1 tsp. cinnamon or pumpkin pie spice
• 1/4 tsp. ground ginger
• 1 tsp. vanilla extract
• 1 tsp. apple cider vinegar
• 1/4 tsp. baking soda

Instructions

1. Preheat the oven to 350 degrees and lightly grease or line 10 muffin cups.
2. Stir together the coconut flour and eggs, whisk until there is no dry coconut flour, it should look like a smooth paste. Stir in the coconut oil (or butter), then the pumpkin puree and sweetener of choice (xylitol or honey). Then mix in the spices, cider vinegar and baking soda.
3. Divide evenly in prepared muffin pan. Bake for about 25-30 minutes, until golden and the top springs back when lightly pressed.

I've been so happy making these! I've been even carrying them with me when having breakfast at church for our Ladies Bible Study! I enjoy them with a cup of coffee knowing that I am still on plan while at the same time enjoying with friends! Bye-bye deprivation! Hello Thanksgiving Dinner! I am ready for you!

I hope you enjoy these as much as I did.

© Paloma K.

 Disclaimer: This post may contain affiliate links.

Healthy (Gluten Free/Sugar Free) Blueberry Crisps

Hello everybody! If you've been following my journey with food you now know that I am not only not eating sugar but also keeping my family away from it... In the past, when my only focus was "to lose weight" I stopped eating sugar but my pantry was still loaded with sugar, all purpose flour, shortening and all the "good stuff" (I do love baking with all those ingredients to be honest) ... but the more I read and learned about food I realized my way of thinking started to change and not only I wanted to avoid sugar but I wanted my family to avoid it as well... I am not trying to be preachy or anything... I am just sharing with you what *I* have changed for *my* family... not throwing stones or anything... trust me... in the journey with food we all kind of have to learn for ourselves and realize what works best for our families and lifestyles... Anyway... so... after I embraced this whole healthy eating/living thing I felt great but at the same time I felt "lost" when it came to baking... I must say I hate the culinary properties (if there are any) of stevia... although I do love the fact that if you find a good one (with no aftertaste) it's great to know that you can sweeten some things with it (like I do with my smoothies) ... Since nobody else here at home needs to lose weight I do use some other healthier sweeteners -than refined sugar- (with great caution and extreme moderation) for my girls and husband... so... today is 4th of July and I thought I would bake something for everyone to enjoy... I was amazed with the results and how easy it was to put together (I am actually regretting having made it so early... now I realize I could've made it right before serving tonight!!) But I guess it's ok... that way I can share with you "early enough" for you to try it and have a very Happy and Healthy 4th of July!!!

I love this recipe because you can pretty much adapt and personalize to your specific needs (dairy free/sugar free, grain free, etc.) and taste...  (Trim Healthy Mama friends sweeten with stevia and omit the rolled oats for a perfect "S Dessert", Paleo friends avoid the oats as well and sweeten with honey, Strict Vegans use pure maple syrup instead of honey)

So... Here goes!

Berry Crisps
(Yield: 4-6 servings)

Ingredients

Filling:
3 cups of berries (blueberries or a mix of berries, they can be frozen or fresh, frozen works great!)
1 tbsp. of coconut palm sugar or a hint of pure stevia extract
1 tbsp. lemon or lime juice

Topping:
1 cup almond meal/flour

1/4 cup of rolled fashioned rolled oats (if you don't have any grain restrictions, omit for Paleo Diet)

1/4 cup of melted coconut oil (or butter)

2 tbsp. pure maple syrup (or a bit of liquid stevia to taste)
1/2 teaspoon cinnamon

1/4 cup of chopped walnuts (or pecans or hazelnuts)

Preparation

Preheat oven to 350°F. (Lightly grease ramekins with coconut oil or butter)

Filling:
Mix berries, sugar, and lime (or lemon) juice in a large bowl.
Pour mixture into individual small ramekins.

Topping:
Combine almond meal/flour, coconut oil (or butter), maple syrup, oats (if using), cinnamon and nuts
in a medium sized bowl with a fork or your fingers. Sprinkle over top of berries.

Bake for 35-45 minutes until fruit is bubbly and topping is browned. Serve warm by itself or topped with a scoop of healthy and plan appropriate ice-cream (coconut ice cream sweetened with stevia or erythritol is great!)

Enjoy!!! Happy 4th of July!

© Paloma K.