Post by Loupy on Oct 5, 2018 19:30:40 GMT -7
PUMPKIN DELIGHT
From: Briana Thomas @ www.briana-thomas.com/pumpkin-delight/
This yummy pumpkin dessert is low-carb and sugar-free; THM:S, Gluten/peanut free
Don’t let the ingredients list scare you – most of those ingredients are used more than once in this recipe, so you’re seeing a lot of repeats. This is a layered dessert, after all. The instructions are very simple – pre-bake a crust, make and chill two pudding layers, then assemble. Top with whipped cream and nuts if you like. Easy as…delight. You thought I was going to say pie, didn’t you?
INGREDIENTS:
Crust:
3 T butter, softened
½ cup pecans, pulsed in a food processor to course meal (measured *before* grinding)
½ cup ground golden flax
½ cup old-fashioned oats (use gluten free if necessary)
1 egg
Cream Cheese Layer:
½ cup unsweetened almond milk
1 tsp. Knox gelatin (if using beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra ¼ tsp.)
¼ tsp. glucomannan
1 8-oz. pkg. ⅓-less fat cream cheese (full-fat would work as well), softened
1½ tsp. vanilla extract
4 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
Pumpkin Pudding:
½ cup unsweetened almond milk
1 tsp. Knox gelatin (if using beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra ¼ tsp.)
½ tsp. glucomannan
2 cups canned pumpkin puree
½ cup heavy whipping cream
1 tsp. Grandma's molasses
1 tsp. vanilla extract
⅛ tsp. THM Pure Stevia Extract Powder
3 packs of Truvia (about 2¼ tsp. spoonable Truvia, or the same amount of THM Gentle Sweet)
Scant ¼ tsp. salt
1½ tsp. cinnamon
¼ tsp. nutmeg
Rounded ¼ tsp. ground cloves
For topping:
Sweetened whipping cream (sweetened with a low-glycemic sweetener such as any of the THM sweeteners, ground in a coffee grinder if granulated, or Truvia, also ground)
*or*
Fat-free Reddi-Whip
Chopped pecans
INSTRUCTIONS
Prepare the crust.
Mix all the crust ingredients together and press into a greased 8x8 inch glass baking pan.
Bake at 350 degrees F for 10 minutes. Let cool on the counter, then transfer to the freezer to super-chill.
Make the cream cheese layer.
Heat the almond milk until just boiling (a microwave works great) then whisk in the gelatin and glucomannan, whisking while sprinkling it in so lumps don't form.
Add the softened cream cheese, vanilla, and sweetener and beat with a hand mixer until smooth.
Put the cream cheese mixture in the refrigerator to start chilling.
Make the pumpkin pudding.
Heat the almond milk until just boiling.
Whisk in the gelatin and glucomannan.
Add the rest of the pumpkin pudding ingredients and beat with a hand mixer until smooth.
Put the pumpkin pudding in the refrigerator to start chilling.
When the crust is chilled well in the freezer (you don't have to freeze it solid), top it with the cream cheese mixture and put the delight pan in the refrigerator to firm up (or freezer, for quicker results).
When the cream cheese layer is fairly firm, top gently with the pumpkin pudding.
Refrigerate until ready to serve, at least two hours.
Before serving, top with the sweetened whipped cream and pecans.
NOTES
For the crust, feel free to substitute almond flour for the ground flax, but be aware that almond flour is much pricier and slightly more calorie dense.
The net carbs from the oats in the crust come to less than 2½ grams per serving, which is perfectly fine for an S meal for you Trim Healthy Mamas.
From: Briana Thomas @ www.briana-thomas.com/pumpkin-delight/
This yummy pumpkin dessert is low-carb and sugar-free; THM:S, Gluten/peanut free
Don’t let the ingredients list scare you – most of those ingredients are used more than once in this recipe, so you’re seeing a lot of repeats. This is a layered dessert, after all. The instructions are very simple – pre-bake a crust, make and chill two pudding layers, then assemble. Top with whipped cream and nuts if you like. Easy as…delight. You thought I was going to say pie, didn’t you?
INGREDIENTS:
Crust:
3 T butter, softened
½ cup pecans, pulsed in a food processor to course meal (measured *before* grinding)
½ cup ground golden flax
½ cup old-fashioned oats (use gluten free if necessary)
1 egg
Cream Cheese Layer:
½ cup unsweetened almond milk
1 tsp. Knox gelatin (if using beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra ¼ tsp.)
¼ tsp. glucomannan
1 8-oz. pkg. ⅓-less fat cream cheese (full-fat would work as well), softened
1½ tsp. vanilla extract
4 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
Pumpkin Pudding:
½ cup unsweetened almond milk
1 tsp. Knox gelatin (if using beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra ¼ tsp.)
½ tsp. glucomannan
2 cups canned pumpkin puree
½ cup heavy whipping cream
1 tsp. Grandma's molasses
1 tsp. vanilla extract
⅛ tsp. THM Pure Stevia Extract Powder
3 packs of Truvia (about 2¼ tsp. spoonable Truvia, or the same amount of THM Gentle Sweet)
Scant ¼ tsp. salt
1½ tsp. cinnamon
¼ tsp. nutmeg
Rounded ¼ tsp. ground cloves
For topping:
Sweetened whipping cream (sweetened with a low-glycemic sweetener such as any of the THM sweeteners, ground in a coffee grinder if granulated, or Truvia, also ground)
*or*
Fat-free Reddi-Whip
Chopped pecans
INSTRUCTIONS
Prepare the crust.
Mix all the crust ingredients together and press into a greased 8x8 inch glass baking pan.
Bake at 350 degrees F for 10 minutes. Let cool on the counter, then transfer to the freezer to super-chill.
Make the cream cheese layer.
Heat the almond milk until just boiling (a microwave works great) then whisk in the gelatin and glucomannan, whisking while sprinkling it in so lumps don't form.
Add the softened cream cheese, vanilla, and sweetener and beat with a hand mixer until smooth.
Put the cream cheese mixture in the refrigerator to start chilling.
Make the pumpkin pudding.
Heat the almond milk until just boiling.
Whisk in the gelatin and glucomannan.
Add the rest of the pumpkin pudding ingredients and beat with a hand mixer until smooth.
Put the pumpkin pudding in the refrigerator to start chilling.
When the crust is chilled well in the freezer (you don't have to freeze it solid), top it with the cream cheese mixture and put the delight pan in the refrigerator to firm up (or freezer, for quicker results).
When the cream cheese layer is fairly firm, top gently with the pumpkin pudding.
Refrigerate until ready to serve, at least two hours.
Before serving, top with the sweetened whipped cream and pecans.
NOTES
For the crust, feel free to substitute almond flour for the ground flax, but be aware that almond flour is much pricier and slightly more calorie dense.
The net carbs from the oats in the crust come to less than 2½ grams per serving, which is perfectly fine for an S meal for you Trim Healthy Mamas.
