Healthified Raspberry Fool (and a healthy Ice Cream recipe)

This is an easy and decadent treat you can feel good about eating.

This version of Raspberry Fool is a delicious super creamy, lower fat, higher protein, and sugar free version of the traditional Raspberry Fool, which is usually made with sweetened vanilla whipped cream and lightly crushed raspberries.


Enjoy this as a great low-carb snack, breakfast, or dessert. It's great for people wanting to slim down but still want a decadent treat. The fat content here is very satisfying while the protein balances it out perfectly.


Healthified Raspberry Fool Recipe:

Base:

1 part Organic sour cream
2 parts Greek yogurt
Powdered Lakanto sweetener, to sweeten to taste (or powdered erythritol)
Real vanilla extract, to taste

Fruit:

Chia Blackberry Jam (or crushed strawberries, blackberries, or other soft fruit or berry)


Method: 

Mix the Chia Blackberry Jam into the yogurt base, to taste and eat.



Tip: Also try with our Chia Blueberry Sauce recipe!



For Instant Berry Ice Cream:

This was one of my mother's early childhood discoveries, which has wonderful memories for her. she still loves it to this day. Sugar was originally used, but now she uses powdered erythritol or xylitol, and you can further enhance the sweetness with a couple drops of stevia glycerite, if desired.

Crush the berries with sweetener &/or jam of choice then freeze in a shallow layer (so it's easy to break up) until semi-hard.

At serving time, mix the nearly frozen fruit with sweetened vanilla whipped cream.


Enjoy,

Leila & Nancy.

Chai Spice Mug Cake - Sugar-Free, Low-Carb, and Gluten-Free. Y-U-M.

Here is another Amazing 2-Minute Speedy Cake!

2-Minute Chai Spice Jiffy Cake.

This is another delicious gluten-free cake recipe that is very similar to our Amazing Mini Gingerbread Speedy Cake. These make your kitchen smell heavenly!

I adore Chai Tea. I make some herbal caffeine-free versions of chai that our family loves and they have long been one of our favorite beverages... But I just cant seem to get enough Chai, so this mini cake was born.

This low-carb Chai-Spice mug cake is light and fluffy. It tastes terrific, plus it is packed with lots of nutritious ingredients, instead of using a high amounts of starch like the typical gluten-free baked goods. This unique Mini Cake fills you up and keeps you feeling satisfied for a long time, taking care of your cravings for sugary sweets. It's perfect paired with a cold glass of organic whole milk or almond milk.

We LOVE these Jiffy Cake recipes!

This is a variation of a recipe created in the Kitchen Cheetahs Test Kitchens in the fall of 2014. This delicious microwave mini cake cooks in only 2 minutes. It's nice to make just a little cake and not have a bunch of leftover cake you don't know what to do with.

We like to prepare several of these single-serving cake mixes and package them up into mini zip-lock bags. The ingredient list is more complex, but it is totally worth getting out all of these ingredients to make these cake mixes. Then they are ready for a quick dessert, breakfast, or snack. Often 2 of us will share 1 of these scrumptious cakes. They are very filling and enjoyable to eat. These quick mini cakes are great for people who don't want to be deprived on their low-carb or gluten-free diets, and still want to lose weight.

These are truly a guilt-free treat. I feel completely comfortable having my family eat these for breakfast, or as a snack before bed. This is sugar-free, gluten-free, chemical-free, and dairy-free. It also has a nice protein content and is loaded with healthy fiber. The coconut oil is very good for you too.

Stay tuned, more delicious speedy mini-cake recipes will be posted on this blog!



MINI CHAI SPICE SPEEDY CAKE Recipe:

Dry Cake Mix Ingredients:

3 T. finely ground white almond meal
1 T. plus 1 t. coconut flour
1 T. finely ground golden flax meal
2 t. finely ground rice bran or oat bran
1 T. xylitol
1 T. IMO powder
1 T. Lakanto brand White Zero-Calorie Natural Sweetener (sugar substitute)
1/16 t. (heaping) lecithin powder


1/2 t. baking powder
1/4 t. plus 1/8 t. ground cardamom, to taste (I love cardamom)
1/4 t. ground cinnamon
1/4 t. ground cloves or allspice
1/4 t. ground ginger (make sure your ginger powder is fresh)
1/8 t. powdered intense natural sweetener, of choice (we will post a formula for soon!)
1/16 t. (heaping) sea salt or Biosalt (recipe on this blog)


Wet Ingredients:

1 large egg, at room temperature
1 t. vegetable glycerine
2 T. warmed coconut oil
2 T. warm water
1/2 t. real vanilla extract, optional


Method:

To Make The Dry Cake Mix:

Place the first 8 ingredients in a Krups seed mill and finely grind together. The finer this is ground, the nicer the cake will turn out.

Pour out the fine powder mix into a small zip-lock bag.

Add the rest of the dry ingredients into the zip-lock bag.

Seal the bag and shake together well to blend.

Repeat this process for however many cake mixes you choose to make.

Label and store the bags of cake mix in your refrigerator, or in your freezer for longer term storage.


To make 1 mini-Cake:

Oil a 2-cup sized Pyrex baking cup (we like to use deodorized 76 degree coconut oil).

Crack the egg into the 2-cup Pyrex baking cup and whisk to blend without incorporating air.

Add the vegetable glycerine and vanilla and whisk together.

Add the warmed coconut oil along with the warm water, whisk together well to blend.

Pour in a single serving of prepared dry Mini-Cake Mix. Stir together until smooth.

Place the Pyrex baking cup off-center in your carousel microwave for even cooking.

Cook on high for 2 minutes in the microwave. The center of the cake should just spring back when touched.

Let cake cool in the microwave 3 minutes.

Remove from microwave and eat once it has cooled down enough, or cover with a lid to keep moist and eat it later.

You may sprinkle the top with additional cinnamon or chai spices. Topping with whipped cream is excellent too!

Enjoy!


Variation: To Make a mini-cake that you can turn out of the baking cup:

Cut out a piece of parchment paper that fits neatly into the bottom of your Pyrex baking cup.

Oil the bottom and partway up the sides of the Pyrex baking cup. Place the parchment paper disk in the bottom of the baking cup and press to attach.

Oil the top of the parchment paper in the baking cup.

Mix up your cake mix in a separate small bowl and scrape it out into your oiled and papered Pyrex baking cup.

Microwave 2 minutes, as directed above. Cool 3 minutes in the microwave.

Remove from microwave and then invert cake onto an oiled serving plate. Peel off parchment paper.

Let the cake cool an additional 3 minutes before eating, or cover for later.

Source: VitaFiber IMO (Isomalto-oligosaccharide) fiber powder http://www.bioneutra.ca/product_vitafiber.htm



Photos of the process:

An easy way to store and warm the coconut oil for Jiffy Cakes.

Mix the wet ingredients together and them add the dry ingredients (I used a pre-made mix).

Mix together well until lumps are removed.

Microwave off-center 2 minutes, for even cooking.

The finished cake.

Sprinkle the top with cinnamon or chai spices if desired. You can top with whipped cream too!

A very nice textured cake.

Enjoy!

Leila & Nancy
The Kitchen Cheetahs!

Copy-Cat Outshine Mango Frozen Fruit Bars or Full-O-Fruit Pops

These mango pops are SO yummy! 

You will love me this summer after you make these.

Copy-Cat Outshine Recipe.

In a health food store we often frequent, my daughter and I saw a box of frozen Mango Full-O-Fruit Pops. They were a bit pricey, but...

We bought them, we ate them, we loved them.

I then duplicated them!

This is the recipe I created and they taste just like the ones we bought. I can't find the brand in stores anymore, so I'm glad I can make them at home. Outshine brand is the closest thing I've found in the market now.


I originally used fresh mango to make these but Costco usually carries frozen mango chunks, and using the frozen mango saves time, is less messy and makes putting these popsicles together even easier. My kids beg me to make these and yours will too (Heck, I beg me to make these). Yeah, I just typed 'heck'. Wow.

Do not leave out the fresh lemon juice, it's the key to a balanced flavor.

Taste the mango mixture and adjust the tartness and sweetness to taste. Remember that frozen treats need to be sweeter than room temperature treats.

You can easily make these sugar free by using a combination of erythritol, xylitol, and a very few drops of stevia glycerite. I have not worked out the proportions yet. Using this blend of sugar-free sweeteners gives a more realistic effect.

I also added some extra nutritious ingredients to make these healthier, but all you taste is the yummy mango.





Mango Full-O-Fruit Pops Recipe:

Makes 12.

10.50 ounces  Filtered water
10 ounces  organic mango puree
4 ounces  (1/2 c.) organic evaporated cane juice (Costco carries)
2 to 2.80 ounces  (about 1 large lemon) organic fresh lemon juice
1 t.  Guar gum (a natural healthy fiber thickener)
1/4 t.  Xanthan gum (a natural healthy fiber thickener)
1 Pinch  Sea salt or BioSalt
1/8 t.  Tumeric powder (natural coloring high in anti-oxidants)
1 T.  Udo's Oil (balanced nutritional oil), optional
1 t.  Cal/Mag powder (calcium & magnesium powder), optional

Method:

In a high-powered blender, puree the mango with the water and lemon juice.
Add everything else, with the gums added last, and blend well.
Pour mixture into 12 large popsicle holders and freeze until solid.


Notes: 

The gums mix in better if you first pre-blend them with the other dry powder ingredients.

You may substitute Lakanto's golden zero-cal sweetener (erythritol based sweetener) for the sugar.





Enjoy!

Leila.

Light & Fluffy Vanilla Microwave Jiffy Cake - Amazingly Sugar-Free & Gluten-Free

This is a special recipe. 

If you have been looking for a healthy 2-minute microwave cake or muffin recipe, this is it. 

Not only is this cake amazingly light textured, it is also gluten-free, sugar-free, low-carb, high fiber, dairy-free, starch-free, and chemical-free.

Basic Vanilla Jiffy Cake with Sugar-Free Chocolate Ganache Topping.

Vanilla Jiffy Cake

There are some recipes out there that use almond flour and/or coconut flour, but they are generally heavy, dry, and not convincing. It is highly unusual to have a tasty sugar-free, gluten-free, and low-carbohydrate recipe in one.

You're welcome :)

I purposely pared this cake/muffin recipe down. It is like a blank canvas, ready for you to unleash your creativity on.

I'm thinking, pumpkin-spice, applesauce cake, lemon-blueberry, sugar-free chocolate chip frosted with sugar-free chocolate ganache... I will be posting a almond-poppy seed muffin recipe next, using this recipe as the foundation. Check back soon.

This recipe is also a work in progress. Don't get me wrong, it's great as it is, but our recipes continually evolve here at Kitchen Cheetahs. We already have many variations, but I wanted to provide you with a basic recipe that is easy to make at home, with ingredients easy to source.



For a grain-free version, you may omit the oat bran flour and chia flour and use 1 T. golden flax seed meal instead. Note that the taste of the flax meal will be noticed in this recipe, since there are no spices or other strong flavors to mask the taste.

We like to make multiple batches of the single-serving dry cake/muffin mix and individually seal them in small zip-lock bags. When the munchies hit, grab 1 bag of dry mix and add the wet ingredients, mix, microwave, and enjoy!

This Jiffy Cake generously serves one. My daughter and I usually share one. An added benefit of this cake is that it is quite filling, and staves off cravings for hours. This cake isn't full of empty calories either, so it makes a great meal or snack. We like these low-carb Jiffy Cakes a lot, as they help with carb cravings when you want to slim down.




Basic Jiffy Cake Recipe for One Jiffy Cake:

Dry Ingredients:
3 T. (24 grams) white almond flour (Honeyville is a good brand)
2 T. (18 grams) coconut flour (we like Wilderness Family Naturals brand)
2 t. (6 grams) oat bran flour
1 t. (2.50 grams) chia seed flour
1 T. (15 grams) erythritol (or Lakanto's granular zero-cal sweetener)
1 T. (14 grams) xylitol
1 T.  (11 grams) IMO powder (or inulin powder)
1/2 t. (2.50 grams) baking powder
1/8 t. (0.40 grams) lecithin powder
heaping 1/16 t. (0.50 grams) sea salt

Wet Ingredients:
1 large egg, at room temperature (about 50 -51 grams)
1 t. (8 grams) vegetable glycerine
1/8 t. (1 gram) stevia glycerite, to taste
2 T. (28 grams) warm water
2 T. (26.50 grams) warmed deodorized coconut oil
1/2 t. (2.50 grams) real vanilla extract


Method:

Pre-grind your chia seeds into a fine flour using a small seed/coffee mill.
Grind together all the dry ingredients so that the sweeteners are powdered into the mix.
Store dry mix in an air-tight container until ready to use.

To make one Jiffy Cake:

In a 2-cup microwave safe baking container, whisk the egg until blended.

Add the other wet ingredients in the order listed and mix to combine.

Place the container of batter off-center in your carousel microwave and cook on high for 2 minutes, uncovered. The center should just spring back when touched.

Let cake cool in the microwave 3 minutes.

Remove from microwave and invert cake onto a plate, if desired, and cool 3 more minutes.

If you are not going to eat the cake right away, cover the cake to prevent it's drying out.



Photos of the process:

Get all your ingredients out.

A seed mill and good scales are helpful to have.

A small casserole dish (with vented lid) for cooking the cake in.

Measuring the dry ingredients.

I move each ingredient to the opposite side as I use it, so I don't forget where I'm at in the recipe.

The coconut flour I used.

Grind the dry ingredients together in 2 batches.

Do not grind until mixture heats up or it will clump.

The finished dry cake/muffin mix.

Crack the egg into the baking dish then mix in the rest of the wet ingredients.

Mix the dry mix into the wet mix until lump free.

Place the baking container off-center in the microwave so it will cook more evenly.

Let the cooked Jiffy Cake cool in the microwave for about 3 minutes.

Remove cake from microwave and let cool another 3 minutes.

The finished vanilla Jiffy Cake.

Cover the cake if you are not going to eat it right away

The cooled cake is ready to frost.

Here is a sugar-free chocolate ganache frosting.

Dig in!

Look at the light texture and moist crumb...

Hard to believe that this is a guilt-free treat, huh?

O.K., I'm going to go eat this now.

Enjoy,

Leila & Nancy.

Grain-Free, Low-Carb, CRUNCHY Chips (A Raw Food)

Light as Air Chips

This is one of my mother's raw food recipes. She loves light and crunchy chips - and these fit the bill.

These are full of beneficial fiber, and are low carb, grain free, gluten free, sugar free, paleo, vegan, and have great flavor too!

Freeze your carrot pulp from making carrot juice, until you are ready to make these chips. They are easy to make and you can eat them with out guilt, because they are so good for you!


Light As Air Chips Recipe:

4 c. Carrot pulp (run through a champion juicer one time), from making carrot juice
3/4 c. finely ground blond flax meal (or brown flax)
2 T. Cal/Mag powder, optional
1/2 t. Vitamin C powder (to keep bright colored and fresh)
1 t. BioSalt (recipe on this blog)
1 t. onion powder
1 t. cumin powder (or other seasoning, to taste)
1/4 t. tumeric powder


Method:

Mix the carrot pulp with the ground flax meal together in a food processor.
Add the rest of the ingredients and pulse to mix well.
Taste for seasoning.
Spread thinly onto teflex sheets (non-stick sheets) that are placed onto food dehydrator racks.
Place in a food dehydrator and dry at 110 degrees until dry and crispy.
Let cool completely before breaking up and storing in air-tight containers.


Notes:

Cal/Mag powder is a mixture of food grade calcium and magnesium. You can find it at your local health food stores.

Vitamin C powder is also known as Ascorbic Acid and can also be found at health food stores.

Enjoy,

Leila & Nancy

Microwave Gingerbread Mug Cake - Healthy, Gluten-Free & Delicious!

Amazing Mini Gingerbread Speedy Cake


This is a gluten-free cake unlike any other gluten-free cake recipe out there.

2-Minute Gingerbread.

This gingerbread is light and fluffy. It tastes terrific, plus it is packed with lots of nutritious ingredients, instead of using a high amounts of starch like the typical gluten-free baked goods. This unique Gingerbread Mini Cake fills you up and keeps you feeling satisfied for a long time, taking care of your cravings for sugary sweets. It's perfect paired with a cold glass of organic whole milk or almond milk.

We LOVE this recipe!

This is a recipe created in the Kitchen Cheetahs Test Kitchens in the fall of 2014. This delicious microwave mini cake cooks in only 2 minutes. It's nice to make just a little cake and not have a bunch of leftover cake you don't know what to do with.

We like to prepare several of these single-serving cake mixes and package them up into mini zip-lock bags. The ingredient list is more complex, but it is totally worth getting out all of these ingredients to make these cake mixes. Then they are ready for a quick dessert, breakfast, or snack. Often 2 of us will share 1 of these scrumptious cakes. They are very filling and enjoyable to eat. These quick mini cakes are great for people who don't want to be deprived on their low-carb or gluten-free diets, and still want to lose weight.

These are truly a guilt-free treat. I feel completely comfortable having my family eat these for breakfast. They are sugar-free (except for the small amount of molasses), gluten-free, chemical-free, and dairy-free. They have a nice protein content and are loaded with healthy fiber. The coconut oil is good for you too.

Stay tuned, more delicious speedy mini-cake recipes will be posted on this blog!



MINI GINGERBREAD SPEEDY CAKE Recipe:

Dry Cake Mix Ingredients:

3 T. finely ground white almond meal
1 T. plus 1 t. coconut flour
1 T. finely ground golden flax meal
2 t. finely ground rice bran or oat bran
1 T. xylitol
1 T. IMO powder
1 T. Lakanto brand White Zero-Calorie Natural Sweetener (sugar substitute)
1/16 t. (heaping) lecithin powder

3/4 to 1 t. ground ginger (make sure your ginger powder is fresh)
1/2 t. baking powder
1/4 t. ground allspice
1/8 t. ground cinnamon
1/8 t. powdered intense natural sweetener, of choice (we will post a formula for soon!)
1/16 t. (heaping) sea salt or Biosalt (recipe on this blog)


Wet Ingredients:

1 large egg, at room temperature
1 t. vegetable glycerine
2 T. warmed coconut oil
2 T. warm water
1 t. dark molasses


Method:

To Make The Dry Cake Mix:

Place the first 8 ingredients in a Krups seed mill and finely grind together. The finer this is ground, the nicer the cake will turn out.

Pour out the fine powder mix into a small zip-lock bag.

Add the rest of the dry ingredients into the zip-lock bag.

Seal the bag and shake together well to blend.

Repeat this process for however many cake mixes you choose to make.

Label and store the bags of cake mix in your refrigerator, or in your freezer for longer term storage.


To make 1 mini-Cake:

Oil a 2-cup sized Pyrex baking cup (we like to use deodorized 76 degree coconut oil).

Crack the egg into the 2-cup Pyrex baking cup and whisk to blend without incorporating air.

Add the vegetable glycerine and molasses and whisk together.

Add the warmed coconut oil along with the warm water, whisk together well to blend.

Pour in a single serving of prepared dry Mini-Cake Mix. Stir together until smooth.

Place the Pyrex baking cup off-center in your carousel microwave for even cooking.

Cook on high for 2 minutes in the microwave. The center of the cake should just spring back when touched.

Let cake cool in the microwave 3 minutes.

Remove from microwave and eat once it has cooled down enough, or cover with a lid to keep moist and eat it later.


Variation: To Make a mini-cake that you can turn out of the baking cup:

Cut out a piece of parchment paper that fits neatly into the bottom of your Pyrex baking cup.

Oil the bottom and partway up the sides of the Pyrex baking cup. Place the parchment paper disk in the bottom of the baking cup and press to attach.

Oil the top of the parchment paper in the baking cup.

Mix up your cake mix in a separate small bowl and scrape it out into your oiled and papered Pyrex baking cup.

Microwave 2 minutes, as directed above. Cool 3 minutes in the microwave.

Remove from microwave and then invert cake onto an oiled serving plate. Peel off parchment paper.

Let the cake cool an additional 3 minutes before eating, or cover for later.

Source: 

VitaFiber IMO (Isomalto-oligosaccharide) fiber powder http://www.bioneutra.ca/product_vitafiber.htm



Photos of the process:

We keep deodorized coconut oil in a jar for quick but gentle melting in the microwave.

Look at that nice light and moist texture...

2-Minute Gingerbread Jiffy Cake.

Enjoy!

Leila & Nancy

The Kitchen Cheetahs!