Karen
6/24/2019
10:34:23 AM | |  | |
Hi Ruth,
Here are some tweaks to the recipes Mel mentioned so that they'll work for strawberries.
Any of the following could be topped with coconut milk "whipped cream." All you do is to chill a can of coconut milk in the fridge for several hours. Open the can and take off the solid part...which will probably be a little over half the can. Discard the remaining liquid because that's where the most carbs are. You'll have to use a knife to get the solid part out of the can and then kind of cut it up in a mixing bowl. Use your mixer to break it up and add some almond milk to get it to whipping cream consistency. Sweeten it with stevia and use to top any of the following desserts.
Any of these would be a good base to make a strawberry dessert:
Karen's Crepes...fill with sliced strawberries sweetened with stevia, then top with coconut "whipped cream"
Ruth's Fairy Cakes...just top with stevia sweetened sliced strawberries and the coconut "whipped cream"
Karen's pie crust...Use three cans of coconut milk solids to make a large batch of coconut "whipped cream" and then fold in sliced stevia sweetened strawberries. Put in baked pie shell and chill.
Nicholas' pound cake...this looks delicious but will need some adjustments. It calls for cream cheese. Use the almond cream cheese substitute from Whole Foods instead and substitute the heavy cream with coconut cream from the can. Top with sweetened strawberries and coconut "whipped cream."
Karen's Snickerdoodle Mug Muffins...Just leave off the cinnamon swirl part (melted butter and cinnamon in the first part of the recipe) and make the rest of the recipe...it'll just be like a plain sweetened biscuit. Top with sweetened strawberries and coconut "whipped cream."
Enjoy!
Love,
Karen |
