Check out this new dessert recipe that tastes absolutely delicious!
1 Cup fat-free vanilla Greek yogurt
1/2 Cup lemon juice
1/2 Cup egg whites
1 Teaspoon vanilla extract
The zest of one lemon see note below
1 package sugar-free lemon pudding, Jell-O brand
1/2 Cup Splenda, the kind for baking, or use Stevia, which I would recommend.
1 Cup flour of your choice regular, a low carb mix etc I recommend an almond/coconut blend
1/2 Teaspoon baking soda
1 Teaspoon salt
1 Cup vanilla Pro-3 protein
1/2 Cup no-sugar added blackberry jam
Preheat the oven to 350 degrees Fahrenheit and take your jam out of the fridge so that it sits at room temperature. This makes it a lot easier to drizzle.
Get your lemon zest ready. Set a bowl down to collect the zest. Then use the lemon zester to scrape off the yellow part of the peel. If you’re using a cheese grater, rub the lemon in one direction, against the sharp edges of the holes. You only want to collect the yellow part, so turn the lemon as you go, letting the zest fall into the bowl.
In a medium mixing bowl, combine yogurt, lemon juice, vanilla extract, lemon zest, and egg whites. Set aside.
In a separate mixing bowl, combine flour, baking soda, Splenda or Stevia, protein powder, and sugar-free lemon pudding.
Mix both bowls together thoroughly. Pour into your baking dish. With a spoon, drizzle several lines across the top of your batter. Using a knife, make whatever pattern you’d like on top but be sure to push the jam into the batter a bit.
Pop the pan into the oven for 30 minutes or until you poke it with a toothpick, and it comes out clean. Everyone’s oven is different so keep an eye on it. Allow a couple minutes to cool before eating, that jam gets pretty hot. Cut into 9 pieces and enjoy!
Being I am a huge fan of chicken salad I needed to find a good low carb recipe for this to help fill in the void. This one definitely hit the spot on flavor. Check this out!
Chicken Salad Ingredients
3 cups chopped, cooked chicken, approx. 1lb
6 tablespoons cashew cream
2 teaspoons lemon juice
1 teaspoon apple cider vinegar
2 teaspoons coconut aminos
3/4 teaspoon dijon mustard
1 tablespoon extra virgin olive oil
1 1 inch piece of turmeric root, peeled and grated
2 tablespoons finely chopped parsley
1/2 teaspoon salt
2 ribs celery, finely chopped
1 shallot, finely chopped
Cracked black pepper
Cashew Cream Ingredients
1 cup whole, raw, unsalted cashews
1/2 cup water
First soak cashews at least 4 hours or overnight in cold water. Drain and rinse.
Put the cashews and 1/2 cup water in a high-powered blender. Blend for 1 to 2 minutes, scraping down the sides as needed, until the consistency is similar to whipped cream. The texture should be very creamy with no bits of nut left at all.
Next, in a small bowl, whisk together 6 tablespoons of cashew cream, plus the lemon juice, apple cider vinegar, coconut aminos, Dijon, olive oil, turmeric root, parsley and salt.
In a large bowl, mix together the chicken, dressing, celery and shallot, and add all the other ingredients in together. Once mixed evenly you can add black pepper if you like to taste. That’s it! Enjoy! Really the hardest part with this recipe is prepping the cashews ahead of time for later use. Other than that this is a breeze to make, and it tastes amazing. Give it a shot.