Berries & Cream – Simple and satisfying

With my glucose intolerance I don’t usually eat dessert, but one thing I can have once in while is blueberries and strawberries smothered in whipped cream. Oh my… Simple, but it makes the belly very happy. I use fresh, organic fruit and my special stevia-sweetened whipped cream. Use real heavy whipping cream and add 10 drops of liquid stevia per cup of cream. Whip it up in your Kitchen Aid and voila! I also love to use the extra whipped cream in my coffee. Blueberries and strawberries do contain fructose, but not as much as some other fruits and I Continue Reading →

Nearly perfect pumpkin pie

Perfect pumpkin pie would be the regular kind made with lots of sugar and nestled in a flaky crust. In my world, pumpkin pie is crustless and made with Stevia. I made two pies this morning for my family’s Thanksgiving celebration, and this evening was the big taste test. They actually turned out okay! I was pleasantly surprised with the experiment, so here’s the recipe: Nearly Perfect Pumpkin Pie 1 regular can pumpkin 1/2 tsp. salt 1-1/2 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. cloves 1/2 tsp. ground ginger 1 can evaporated milk (without sugar) 2 eggs 1-1/2 tsp. clear Continue Reading →

Step away from the Cool Whip!

No true foodie would ever touch Cool Whip. It’s just fundamentally against nature.   If you want great whipped cream that’s sugar-free, get some heavy whipping cream (raw is best if you can find it) and whip it up in your mixer with 20 drops of clear Stevia per pint. You will never go back to whipped cream in a can again. You can also try the flavored Stevias, although I haven’t tried that yet and can’t recommend any particular flavor. Tip for perfect whipped cream:  Put the mixing bowl in the fridge for half an hour before using it Continue Reading →