Tag Archives: raspberries

Breakfast & Brunch, Desserts, Recipes

Yummy Berry Cream Cheese Biscuit Bake

Berry Cream Cheese Cake

This is my low carb adaptation of Pillsbury’s recipe for this lovely coffee cake. It works well for dessert also. To replace the biscuits, I adapted a low carb biscuit recipe. While I used Carbquik baking mix, you can substitute in Bakesquik or any other low carb biscuit recipe you have. I added the sugar substitute to make it a sweet biscuit.

one slice of cake
I made mine in a 9×9-inch square pan, so it isn’t as compact as it would be in the 8×8-inch pan.

Berry Cream Cheese Biscuit Bake

For the biscuits:
2 cups Low Carb Baking Mix
2 tablespoon Butter, softened or Butter-flavored Crisco
1 tablespoon Sugar Substitute
1 tablespoon Heavy Whipping Cream
1/2 cup Water

In a medium bowl, add the baking mix and sugar. Whisk together. Cut in the Butter or Crisco until it forms crumbles. Add whipping cream and water and stir until the dough comes together. If it isn’t all moistened and forming into a ball, add water a tablespoon at a time until it does. You want a firm batter. Form into 32 balls and set aside.

For the filling:

4 oz (from 8-oz package) Cream Cheese, softened
1/4 cup Powdered Sugar Substitute
1/2 cup fresh chopped Strawberries or Raspberries
1/2 cup fresh Blueberries

Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray. I prefer to use parchment paper on the bottom and spray it.

In medium microwavable bowl, microwave cream cheese about 20 seconds, stir in powdered sugar and microwave another 20 seconds. Stir until smooth. Stir in 1/4 cup of each of the berries.

Stir dough dough balls into the cream cheese and berry mixture. Using a spoon, transfer the mixture to the baking dish and distribute as evenly as possible.

Bake 25 to 28 minutes. Mixture will bubble around edges and dough should be lightly browned.

Set on a cooling rack for about 10 minutes. Make your icing using 1/4 cup powdered sugar substitute, a splash of sugar-free Strawberry syrup, and 1 tablespoon of cream. Garnish with the rest of the berries, then use a spoon to drizzle icing over the coffee cake.

Makes 8 servings.

Serve warm or at room temperature. May be stored in the refrigerator or frozen.

Desserts

Frozen Cranberry Cream is cooling

Let’s end the hot days of July and move into the even hotter days of August with a refreshingly cool frozen dessert that is easy to make. I happen to be one of those people who has cranberries in my freezer, but this recipe can use any berry in it. In fact, most berries don’t require the first step, which is making the cranberries into a jam. It’s not hard and it’s worth it if you like the taste of this seasonal berry.

A key ingredient in this is yogurt or a yogurt substitute. Most vanilla yogurts are not very low carb, so look for the Greek yogurt with the lowest carb count you can find (the carbs minus the fiber and any sugar substitutes in it).  Or you can use a low carb yogurt-like substitute, such as CarbMasters Dairy Blend.

Frozen Cranberry Cream

To make the Cranberry Sauce:
1/2 cup Fresh Cranberries
2 tablespoons Sugar Substitute
1/4 cup water

Put the water in a small saucepan and add the sugar. Heat over medium high heat, stirring to dissolve the sugar. When the water comes to a near boil, add the cranberries. Cook, stirring frequently until the cranberries pop and the mixture begins to thicken. Remove from the heat and let them cool for about 10 minutes. They should continue to thicken. Save about two tablespoons of the mix back and use the rest for the cream.

1/3 cup Sugar Free Cranberry Sauce
6 oz. Greek Vanilla Yogurt or CarbMasters Vanilla Yogurt
1 tablespoon Sugar Free Honey or Sugar Substitute
2 tablespoons slivered or shaved almonds, chopped
2 tablespoons Cool Whip or other topping

In a 2 cup bowl, mix yogurt, cranberry sauce, and honey together until well blended. Add the cool whip and almonds, and stir until mixed in.

Cover the bowl with plastic wrap and put in the freezer for at least two hours. Remove about 30 minutes before you want to serve to let it soften.

Use a spoon to scoop the desert out and put it in serving cups or glasses. Garnish with a teaspoon of cranberry sauce and a sprig of spearmint.

Makes 4 servings

Nutrition Information with Greek Yogurt per serving:
Calories:71 Fat: 2.1 g Net Carbs: 7.9 g Protein: 4.4 g

Nutrition Information with CarbMasters per serving:
Calories:32 Fat: 2.1 g Net Carbs: 1.9 g Protein: 0.8 g

Note: Raspberries and Strawberries will come in around the same carb count, but the blueberries will be just a little higher.