Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Low Sugar Strawberry Cheesecake Parfait (With a “To-Go” Option)

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Low Sugar Strawberry Cheesecake Parfait

Low Sugar Strawberry Cheesecake Parfait 1

There is only one requirement for making this recipe: All parties – including the makers and the recipients – must lick the bowl, dish, cup, spoon, and spatula when preparing, serving, and partaking in each Strawberry Cheesecake Parfait. Lickage (oh, it’s totally a word) is not an option. Failure to lick said bowl, dish, cup, spoon, and spatula will result in…you know, the missing out of the enjoyment of every last taste of goodness. It would be devastating, and friends don’t let friends not lick delicious creaminess out of the bowl. This is how you know how much I love you. I insist on the lickage (pronounced lick-uj). You can thank me later.

You know what is so amazing to me about recipe creation? It is that with just a couple of little tiny tweaks, one recipe becomes another – with very little thought or effort. Case in point: I basically took my Low Sugar Cheesecake filling, tweaked the measurements just a little bit, and spooned it into bowls with layers of sliced strawberries. Really. I’m not as smart as you didn’t think I was. It’s simply a matter of changing things up, of taking one idea and forming another, and also of being way too lazy to bake a cheesecake crust.

It’s also a matter of…fresh strawberries are amazing.

If that’s not motivation enough for you to go to the kitchen immediately to make these, then I should let you know that these little parfaits can be put together in a very short amount of time, they have very little sugar, and they are seriously bowl/dish/cup/spoon/spatula lickin’ good.

Low Sugar Strawberry Cheesecake Parfait (serves 6-8)Yum

5.0 from 2 reviews
Low Sugar Strawberry Cheesecake Parfait (With a "To-Go" Option)
 
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Ingredients
  • 2½ cups heavy whipping cream
  • 8 ounces softened cream cheese
  • 1 teaspoon vanilla extract
  • 1 Tablespoon real maple syrup
  • Liquid stevia to taste (I use about 20 drops) (Use a few Tablespoons of sugar if you prefer.)
  • 1 -2 pounds fresh, sliced strawberries
Instructions
  1. Place all ingredients (minus the strawberries) into a blender.
  2. Whip until smooth and creamy.
  3. Spoon mixture into bowls or cups - layering them with sliced strawberries.

Lick the blender. Lick the spoons. Lick the spatula that you will use to get every last little bit of goodness out of the blender.

Lick your lips, lick your chin, lick your fingers. That oughta do it.

Low Sugar Strawberry Cheesecake Parfait

And guess what else? I learned that these Strawberry Cheesecake Parfaits are perfect for a treat-to-go! Simply layer the parfait in 8-ounce jars, cover with a lid, and take them with you. (Pack a spoon though, because while licking is good, it is rather difficult to be that good of a licker.)

Low Sugar Strawberry Cheesecake Parfait - To Go!

Feeling more like a blueberry, a blackberry, a raspberry, or a peach? By all means, switch out the strawberries with any or all of the above. See, the choice of fruit is optional. It’s the lickage that is a requirement.

Go therefore and begin fighting over which family member gets to lick the spatula.

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The Most Amazing Cinnamon Smoothie (with a Dairy Free Option)

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Be sure to check out these ten great ideas for how to use fresh cinnamon sticks. And now, idea number 11 for how to use fresh cinnamon sticks. Trust me that when I say Amazing Cinnamon Smoothie – I really do mean amazing. Wowza.

Amazing Cinnamon Smoothie 2

When I came across a recipe similar to this, it claimed that the smoothie tasted just like a fresh cinnamon roll. Hmmm, really? Because have you ever had a fresh cinnamon roll?? I mean, nothing is quite the same as a fresh, warm cinnamon roll straight from the oven dripping with gooey… STOP! That’s just not nice to tease people with talk about freshly baked rolls of cinnomony-ness. Not nice at all.

Let’s very quickly focus on the negatives of freshly baked cinnamon rolls so that we can all stop craving them.

  1. They take forever to make. Hours and hours. A very long time.
  2. Making homemade cinnamon rolls creates many, many dirty dishes – not to mention a crusty counter-top.
  3. Cinnamon rolls can be addicting.
  4. Cinnamon rolls are full of empty calories and sugar. Just think of the stomach ache to follow the indulgence. Misery, it is.

Bleh. Ick. Nothankyou. We absolutely do not want a freshly baked cinnamon roll not even a little bit, no way, nuh-uh.

Clearly, I should have gone into psychology because this tactic is working very, very well to make us believe that fresh, hot cinnamon rolls are disgusting.

(Just now I had to look up how to spell psychology so I guess I’ll stick with writing and recipe creations.)

Now how about this Amazing Cinnamon Smoothie? Here are all the positives and the wonderful reasons we should make these instead of cinnamon rolls:

  1. This smoothie can be made in about two short minutes.
  2. Making this smoothie only dirties a blender and a glass. Fine – and a straw if you’re feeling fancy.
  3. Instead of making you say “okay, but I’ll just eat one more” (three times) like fresh hot cinnamon rolls can do – this smoothie is quite satisfying with one delicious glassful.
  4. Every part of this smoothie offers nourishment.

I’m sure none of us want a fresh hot cinnamon roll anymore. I’ve talked us all out of it. Cravings be gone! Right? Right. Absolutely.

Either way, just go make this simple – no sugar added, by the way – Cinnamon Smoothie. It’s super delicious and you really can make it in about two minutes.

Amazing Cinnamon SmoothieYum

The Most Amazing Cinnamon Smoothie (with a Dairy Free Option)
 
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Serves: 2
Ingredients
  • 2 cups whole milk or coconut milk
  • 2 ripe, frozen bananas
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
Instructions
  1. Blend ingredients until smooth.
  2. Serve right away.

(I’m pretty sure homemade cinnamon roll instructions are just a tad more lengthy. Just sayin’.)

Amazing Cinnamon Smoothie

If you’re still wanting a homemade cinnamon roll (a real one, like the kind that comes out of a pan in the oven) – I recommend this Whole Wheat Cinnamon Roll recipe. Not that you are. After all, you’re about to get up and make this smoothie.

Click over to this post to learn more about picking up some free cinnamon sticks to use in this recipe and others. You’ll also learn how to make Cinnamon Extract, Cinnamon Infused Sugar, Cinnamon Pancake and Waffle Syrup and much more. :)

Now, raise your hand if you definitely do not want a cinnamon roll. 

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Low Sugar Lemon Loaf ~ a knock off of a Starbucks knock off

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Ever had the Starbucks Lemon Loaf? Me neither. But I’ve seen it in their display case and it looks divine.

Recently I came across a recipe knock-off for the famous loaf. Therefore, I decided to make a knock-off of the knock-off. I’m guessing that by now, this recipe barely even resembles the Starbucks variety – except for the part about it being a loaf and being lemony. But yay for recipe inspiration! My family agrees that this recipe is a keeper.

Pucker up, by the way. This bread packs a wonderful, lemony punch. I don’t recommend that you eat this Lemon Bread with Lemon Water unless you want to make funny faces at your family all through breakfast. Come to think of it – definitely do eat the lemon bread with the lemon water. Take selfies. Report back to me.

Or you could just have this bread with coffee or milk. But that would just be sooooo normal.

Low Sugar Lemon Bread2

Low Sugar Lemon LoafYum

Low Sugar Lemon Loaf ~ a knock off of a Starbucks knock off
 
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Ingredients
  • 1½ cups whole wheat pastry flour
  • ⅓ cup sucanat or brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup lemon juice
  • 2 Tablespoons melted butter
  • ½ cup melted coconut oil
  • Lemon Glaze
  • 3 Tablespoons honey
  • ⅓ cup lemon juice
  • 1 teaspoon vanilla extract
  • Stir ingredients together in a small saucepan over low heat until well combined. Pour over warm bread.
Instructions
  1. Stir together dry ingredients.
  2. Add eggs, vanilla, lemon juice, melted butter, and melted coconut oil.
  3. Mix well and pour into a buttered loaf pan.
  4. Bake in a 350° for about 45 minutes or until a toothpick inserted in the middle comes out clean. Poke hot loaf of bread with said toothpick several times, then pour lemon glaze over the top to coat completely.
  5. Allow the loaf to sit in the pan for 10-15 minutes before removing. Cool on a plate.

Low Sugar Lemon Bread

Ever tried the Starbucks Lemon Loaf? (P.S. I don’t even like the taste of Starbucks coffee. Is it just me?)

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Low Sugar Carrot Cake With Maple Cream Cheese Frosting

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This Carrot Cake might be my family’s favorite low sugar treat so far!

I cut the sugar from the original recipe from 5 1/2 cups to just under 3/4 cups total. Not too shabby, eh? And just look at this plate of deliciousness!

Low Sugar Carrot Cake with Maple Cream Cheese Frosting

I personally like the Stevia Sweetened Cream Cheese Frosting recipe you’ll find with this Super Moist Chocolate Cake recipe. But my boys were asking if maybe I could make the frosting just a little bit sweeter this time. Why not? I simply added 3 Tablespoons of real maple syrup to the frosting and they LOVED it. How’s that for a healthier alternative to 4 cups of powdered sugar? Oh yes.

Low Sugar Carrot CakeYum

Low Sugar Carrot Cake With Maple Cream Cheese Frosting
 
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Ingredients
  • 2 cups whole wheat pastry flour
  • ½ cup sucanat
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 cups finely shredded carrot (about 6 carrots)
  • 1 cup melted coconut oil
  • 4 eggs
Instructions
  1. Stir together flour, sucanat, baking powder, baking soda, and cinnamon.
  2. Mix in shredded carrots, melted oil, and eggs.
  3. Pour batter into a buttered 9x13 inch baking dish.
  4. Bake in a 350° for 20-25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  5. Allow cake to cool completely before spreading on frosting.

Maple Cream Cheese Frosting

8 ounces softened cream cheese
¼ cup softened butter
3-4 Tablespoons real maple syrup
1 teaspoon vanilla extract

With a hand mixer (or in your blender), whip together all ingredients until smooth. Spread over cooled cake.

Go forth and pin this recipe. Or print it and pin it to your shirt so you can make it this weekend. This is an order, or at the very least, it is a very sweet suggestion.

Looking for more Low Sugar Recipes?

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So You Wanted a Low Sugar Chocolate Frosting for your Low Sugar Chocolate Cake?

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When I shared this Low Sugar Super Moist Chocolate Cake recipe and told you that I’d adapted it from a Texas Sheet Cake recipe, several asked if I could come up with a low sugar chocolate frosting to go with it. I mean, the Cream Cheese Frosting is great, but sometimes we just need some chocolate with our chocolate, yes?

Low Sugar Super Moist Chocolate Cake

Creating a chocolate frosting for this cake was a little bit tricky. See, low sugar chocolate can turn out quite bitter if you’re not a dark chocolate fan (um, or even if you are). Plus, powdered sugar is typically what gives frosting its bulk. That’s why I’ve been using cream cheese frosting. The cream cheese and whipped cream provided the bulk, then the stevia provided the sweetness and we were good to go. (More about stevia here.)

Here’s what I learned through this trial and error process: Making chocolate frosting with stevia is not so good. Spread on top of the cake it was so-so, but wow, the bitterness had too much of a bite, even for me – the one who loves dark-dark chocolate.

So here’s the solution I came up with: I used honey. This frosting is really more of a glaze, because there’s not much in it to make it thick and creamy. But a thin chocolate glaze on a chocolate cake like this? Just right.

Find the Super Moist Chocolate Cake recipe here.

Low Sugar Chocolate FrostingYum

1/2 cup butter
4 Tablespoons cocoa powder
2 Tablespoons milk
2-4 Tablespoons honey (sweeten this to your taste)
1 teaspoon vanilla extract

In a small saucepan combine butter, cocoa, milk, and honey. Cook and stir over low heat until ingredients are well combined and mixture begins to thicken slightly. Removed from heat. Stir in vanilla. Spread over cooled cake.

Honey Sweetened Chocolate Frosting

We really liked this cake with whipped cream on top. I simply whipped the cream, then added a few drops of stevia.

Low Sugar Chocolate Cake with Honey Sweetened Frosting

I continue to be fascinated by the fact that we can take so much of the sugar out of recipes and still turn out a delicious treat.

And guess what??!! Coming up next week…Low Sugar Carrot Cake with Maple Frosting recipe. YES!! I played with a recipe and my family loved it! I’ll get it typed up to share with you soon.

Do you have any low sugar treat requests for me to play with? I won’t make any promises on being able to create what you want, but I bet I’ll have fun trying. :)

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Low Sugar Super Moist Chocolate Cake (That Doesn’t Taste Low Sugar)

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There’s a chocolate cake recipe our family has been making for years. It’s one of our favorite of all cakes – mostly because it’s not dry like many homemade cakes can be.

Low Sugar Chocolate Cake

But – you know how my body won’t let me eat much sugar anymore? I mostly don’t even want it – but sometimes I just get a hankering for something chocolaty. That’s what inspired the invention of Chocolate Whipped Cream, Coconut Fudge Bars – and now this – a Low Sugar Chocolate Cake. I decided to try making our favorite chocolate Texas Sheet Cake recipe with less sugar to see how it would turn out.

You guys!!!!!! Why in the name of a diabetic coma do recipes (including many of mine) call for so much sugar???!?! Originally, this recipe includes 6 cups of sugar. SIX. That’s 2 cups in the cake and 4 cups in the frosting and none of us can possibly imagine that cutting out so much of the sugar would still produce a cake that actually tastes good.

Well neener, neener to all of us. I just recreated this cake to include a grand total of 1/2 cup of sugar. Yes, that is one-half cup. Total. Neener. 

I love this cake like nobody’s business. But what do I know? I’m the one who can no longer tolerate much sugar, so even the barely sweet stuff tastes quite sweet to me. The true test was serving this to my children. They still love their sugar (what kid doesn’t?) and they are used the “the regular way” we’ve always made the Texas Sheet Cake. Would they feel like the cake wasn’t sweet enough? I mean, going from 6 cups to just 1/2 cup of sugar – that’s a big drop.

Two things:

  1. Yes, they could tell.
  2. No, they didn’t care.

They ate the cake, they liked the cake, they had seconds on the cake (which was only allowed because of the low sugar content). This makes me think that we could likely drastically cut the sugar in most cake and cookie recipes and everyone would still enjoy the treats. Why yes I will be testing this theory. And I will share my results with you – one recipe at a time.

One thing to note: The brand of stevia you use in the frosting really does make a difference. Some stevia has a stronger, more bitter taste than others. My family prefers NuNaturals Alcohol-Free Stevia. It’s much less bitter. But no matter what brand you use – if you overdo it, the taste goes from sweet to bitter. A little goes a long way – don’t forget! (More info on stevia here.)

Low Sugar Super Moist Chocolate CakeYum

5.0 from 2 reviews
Low Sugar Super Moist Chocolate Cake (That Doesn't Taste Low Sugar)
 
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Serves: 15
Ingredients
  • 1 cup melted coconut oil
  • 1 cup water
  • 4 Tablespoons unsweetened cocoa powder
  • 2 cups whole wheat pastry flour
  • ½ cup sucanat
  • dash of sea salt
  • 1 teaspoon baking soda
  • ½ cup sour cream
  • 2 eggs
Instructions
  1. In a large mixing bowl, stir together flour, sucanat, salt, and baking soda.
  2. Set aside. In a saucepan, bring oil, water, and cocoa to a boil.
  3. Pour liquid mixture into the bowl with the dry ingredient mixture.
  4. Stir well.
  5. Add sour cream and eggs, mixing well.
  6. Pour batter into a 9x13 inch baking pan.
  7. Bake in a 350° oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Allow cake to cool completely before frosting.

Stevia-Sweetened Cream Cheese Frosting

2 cups heavy whipping cream
2 Tablespoons softened butter
8 ounces softened cream cheese
1 teaspoon vanilla extract
Liquid stevia to taste (I use about 20 drops)

In a large bowl, whip cream until soft peaks form. Add softened butter, cream cheese, vanilla, and stevia – whipping until well combined and smooth. Spread over cooled cake. Store in refrigerator. Makes about 20 servings.

Low Sugar Super Moist Chocolate Cake

Part of what makes this cake so moist is the use of sour cream. It doesn’t hurt that we use an entire cup of coconut oil. Bring on the healthy fat! You can use regular whole wheat flour if you like, but whole wheat pastry flour (ground from soft white wheat berries) really helps make this cake less dense.

So here’s to this amazing Low Sugar Chocolate Cake. Now we can have our cake and eat it too and not even have a sugar crash afterward. Of course, we will also still be eating our veggies with this lovely side of chocolate. Amen and amen.

Have you tried cutting back on sugar in your diet? Have you found recipes to turn out successfully when you cut the sugar? 

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Low Sugar Peanut Butter Cake with Peanut Butter Cream Frosting

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Hallelujah, this peanut butter cake has less sugar than most breakfast muffins! This isn’t difficult, of course, because who decided it was a good idea to stir a bunch of sugar, corn syrup, and white flour together and call it “breakfast?” My apologies to all the donuts, poptarts, and poofy-puffs out there who just got their feelings hurt. It’s really not your fault.

Peanut Butter Cake

Indeed, not only do I serve this for desserts or snacks, I have been known to serve it for breakfast.

Now I know what you’re thinking. “This girl makes cake for breakfast all the time!” Okay fine. You caught me. (Other breakfast cake recipes: My Original Breakfast Cake and Pumpkin Breakfast Cake)

We do quite a few breakfast cakes around here, and I keep inventing more ideas. This is because breakfast cakes are easy and filling. My current favorite way to make breakfast is to bake a cake the night before, frost it with stevia sweetened frosting, then wake up to a ready-made meal. Pull out applesauce and fresh berries, and breakfast is served.

Here’s a little known secret about muffin and quick bread recipes: The batter can usually be spread into a 9×13 inch pan and baked into a cake. If you sub out white flour with whole wheat, replace the large amount of white sugar for a smaller amount of sucanat or honey, you have yourself a delicious and fun breakfast.

Serve meat or eggs with your cake if you need additional protein to start your day. Always serve fruit with your breakfast. (Sometimes I’m bossy.)

Low Sugar Peanut Butter CakeYum

5.0 from 1 reviews
Low Sugar Peanut Butter Cake with Peanut Butter Cream Frosting
 
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Ingredients
  • ¼ cup butter
  • ¼ cup peanut butter
  • ½ cup sucanat
  • 2 eggs
  • 1 cup buttermilk
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1½ cups whole wheat flour
Instructions
  1. In a small saucepan, melt together the butter and peanut butter.
  2. Stir melted mixture into the sucanat.
  3. Add eggs, buttermilk, baking soda, baking powder, and vanilla.
  4. Mix well, then stir in flour and mix until smooth.
  5. Pour batter into a 9x13 inch baking dish.
  6. Bake in a 350° oven for about 25 minutes or until a toothpick inserted in the middle comes out clean.
  7. Allow cake to cool before frosting.

Peanut Butter Cream Frosting

1/4 cup butter, softened
1/2 cup natural peanut butter, softened
8 ounces cream cheese, softened
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
Liquid stevia

Whip together all ingredients until thick and smooth, sweetening with stevia to taste. Spread over cooled cake.

Low Sugar Peanut Butter Cake with Peanut Butter Cream Frosting

Before anyone else can say it, I’m going to. “Did you see how much fat is in that frosting?!?!”

Mm-hmm. If it isn’t obvious to you by now by reading posts from this butter and coconut oil loving girl, it should be very clear to you how important I believe it is to eat plenty of healthy, real fats. Our brains need fat to thrive! (Why yes I have researched this for hours and hours.) It just so happens I’m nourishing my brain by eating this cake with a thick layer of frosting.

The low amount of sugar in this cake (which I cut into 24 pieces, by the way) combined with whole grains and healthy fats makes for a very nourishing treat. In case you’re wondering, the reason I use cream cheese and cream in my stevia sweetened frosting recipes is because when whipped together, those cream products provide bulk (taking the place of three cups of powdered sugar). Also – it’s cream cheese and cream! Does life get any yummier?

So there you go. If you haven’t served cake for breakfast yet, do this. Tell your kids I said, “You’re welcome.”

What’s your breakfast cake status? Tried it yet?

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Low Sugar No-Bake Pumpkin Cheesecake

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One day when I was nibbling on a little piece of lightly sweetened and buttery Shortbread, it occurred to me: This would make a fantastic cheesecake crust. Then one day when I was baking a pumpkin, it occurred to me:  I should use that pumpkin to make pumpkin cheesecake. These were both very, very good ideas, if I do say so myself.

Why a shortbread crust? I’m not sure why, but making a graham cracker crust for cheesecakes always seems like too much work to me. Probably because that was always my job when I was growing up, so now I have deep-seated graham cracker crust baggage from my past. That, and I never have graham crackers on hand and I don’t want to make a batch of homemade Graham Crackers only to crush them for a crust. Seriously, who knew a graham cracker crust could be such cause for discussion that it would take up an entire paragraph when I could just be sharing this great recipe with you?

So Shortbread Crust. I highly recommend it. Stir the three ingredients together, press them onto the bottom of a dish, and bake. You can’t go wrong, especially because this recipe includes lots of butter. That, of course, makes it amazing.

No-Bake Pumpkin CheesecakeYum

Shortbread Crust:

3 cups whole wheat flour (I use freshly ground hard white wheat for this)
1/2 cup sucanat (or brown sugar if you prefer)
1 1/2 cups melted butter

Stir flour and sucanat together in a bowl. Add melted butter, combining well. Press mixture into a 9×13 inch baking pan. Bake in a 350° oven for 12-15 minutes or until golden brown.

Pumpkin Cheesecake Filling:

2 8-ounce packages softened cream cheese
1 1/2 cups heavy whipping cream
2 cups pureed pumpkin
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Real maple syrup or liquid stevia to taste (I used 4 droppers full of stevia)

Blend all ingredients together until smooth. Pour over prepared shortbread crust. Spread until smooth. Chill in refrigerator for at least two hours before serving.

No-Bake Pumpkin Cheesecake

My system doesn’t handle much sugar any more (which seriously limits my cheesecake eating opportunities, woe is me). Making this simple cheesecake with stevia (a natural sweetener, not a sugar or an artificial sweetener) is a fantastic option. This treat is not super sweet, although you can make it as sweet as you like by simply adding more stevia, maple syrup, or even sugar if you like. Now that I know that stevia makes a cheesecake and shortbread makes a great crust, my cheesecake lovin’ self is happy and my graham cracker crust anxt is minimized.

What is your relationship with the graham cracker crust? You should join me in loving a shortbread crust. Easy, delicious, and full o’ buttah!

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Pumpkin Breakfast Cake with Stevia Sweetened Cream Cheese Frosting

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If it’s made with whole grain, is low in sugar, includes an entire cup of healthy fat, has 4 eggs, and one of its main ingredients is a vegetable – you can use the words “cake” and “breakfast” in the same title. Of course, nothing is stopping you from using the word “birthday” and “cake” in the same title for this very recipe. After all, who says birthday treats have to be loaded with sugar? I just love that this recipe is healthy and filling enough to be a great breakfast option. I serve this with a side of applesauce and my family loves it!

You might look at this recipe and think that it is surprisingly similar to my Pumpkin Chocolate Chip Muffins recipe. That’s because it is.  ;)  I took the recipe, and made it into a cake with a stevia sweetened Cream Cheese Frosting. See? It’s not so hard to be creative in the kitchen.

Pumpkin Breakfast Cake2

Pumpkin Breakfast CakeYum

3 cups whole wheat flour (I used freshly ground hard white wheat)
1/2 cup sucanat
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
4 eggs
2 cups pureed pumpkin (or one 16 ounce can)
1 cup melted coconut oil (or butter)

Stir together flour, sucanat, baking soda, baking powder, salt, and cinnamon. Add eggs, pumpkin, and melted coconut oil. Spread batter into a 9×13 inch baking pan. Bake in a 350° oven for 25-35 minutes or until a toothpick inserted in the middle comes out clean. Allow cake to cool before frosting.

Stevia Sweetened Cream Cheese Frosting

8 ounces softened cream cheese
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
Liquid stevia to taste (I use 2 droppers full)

Whip ingredients together until smooth. Spread over cooled Pumpkin Cake. Store in the refrigerator.

As you can imagine, I will be adding some pureed spinach to this cake next time I make it. Why not, right?

Here’s another Breakfast Cake recipe our family loves. Now tell me: What will your family say when you tell them you’re having cake for breakfast?!

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Cool Pineapple Cream Dessert – Dairy Free, No Sugar Added – 100% Delicious

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pineapple dessert 3

I found this recipe and decided to make it on Sunday night for our small group. A couple of my friends who were coming can’t eat dairy, so I figured it would be perfect. I had it whipped together and served into cups by the time friends began arriving. And then, it just sat there, looking ever so inviting and refreshing.

Seeing as this is sort of like ice cream, and seeing as the cups of Cool Pineapple Cream Dessert were just sitting there on the counter while my friends and I waited for the burgers to come off the grill so we could eat, and seeing as my stomach was growling as loud as a mack truck – I interrupted our visiting and said something like, “Forget it. I’m not waiting for a burger. I’m going to try one of these. You guys want one?”

And so it was that three of us gals stood in the kitchen, eating our desserts before dinner even began. Hey, the kids were all outside running around. Nobody even knew. Except that I just ratted us out to all of you. But you’ll never tell, right?

Cool Pineapple Cream Dessert. It’s a dessert, it’s a snack, it’s breakfast, it’s lunch, it’s a cool treat in the evening while you’re sitting outside on the porch. This recipe can be whatever you want or need it to be. Why? Because it’s sweet enough to be a dessert, but it’s healthy enough to be a part of your meal. With only three, whole food ingredients, and no added sugar – this recipe is perfect.

My friends and I decided it tasted a bit like pineapple sherbet from the store. If you want this to taste a little sweeter, simply add a few drops of real maple syrup. I thought it was great without any added sugar. In fact, after I was a good girl and ate my dinner, I went ahead and ate two more cups of this goodness, guilt free. I just couldn’t help myself.

Cool Pineapple Cream DessertYum

4 cups (give or take) frozen pineapple chunks
1 can (13.5 ounces) chilled coconut milk
1 teaspoon vanilla extract

Blend all ingredients together in a food processor or blender until smooth and creamy. Serve right away. Makes 6-10 servings.

Cool Pineapple Cream Dessert

Can other milk options work in this recipe? I don’t see why not. Regular cow milk should work just fine (1 1/2 cups), and I’m guessing almond or rice milk would work – although I don’t have much experience with either of those. Coconut milk gives this extra great nutrients, plus a mixture of pineapple and coconut will help you make believe you are vacationing in Hawaii. Especially if you are eating dessert before dinner, right? Ah the beauty of being a grown up. :)

Ever snuck dessert before dinner when the kids weren’t around to catch you?

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