Roasted Strawberries | THM: FP, Keto, GF, DF

I used to think that one had never really lived until they had tried a sun-riped, organic Ontario strawberry, but I recently discovered that you can improve on perfection: oven roasted strawberries are out of this world delicious!!

Roasting them in the oven with a little sweetener and vanilla extract sprinkled on top, helps release their sweet and sticky syrup to create at strawberry topping that’s fit for a King! 

Roasted strawberries are truly incredible served with low-carb ice cream, stirred into yogurt, stuffed into a low-carb French Toast Wrap, poured over cheesecake, or on top of dairy-free chocolate pudding

What’s more, this sweet treat is naturally sugar-free, gluten-free, dairy-free, egg-free, nut-free, pure and simple goodness that works with virtually every diet! You’ll want to pair it with protein (any one of the above serving suggestions will work as a protein source), but it’s a great source of fiber and low in carbs, so you can indulge in it often, guilt-free.

Pair it with 0% fat Greek yogurt or cottage cheese for a Fuel Pull (blended into a shake with either one of these is amazing!), serve over oatmeal or on sprouted bread for an E meal, or with low-carb ice cream, whipped cream, or cheesecake for an S! 

Here’s how easy it is to make Roasted Strawberries:

First, wash, dry and cut up the berries.

Line a rimmed cookie sheet with parchment paper, then arrange the sliced berries in a single layer on top.

Sprinkle berries with a low-carb, on-plan sweetener and a little vanilla extract. I sprinkled Lakanto’s Classic 1:1 Monkfruit Sugar Substitute over top of my strawberries. I love the taste and the fine granular consistency of this sweetener. You can also use xylitol in the same amount, Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount. 

Roast in the oven for up to an hour (the longer you roast them, the more syrup you get, go it really depends on what ratio of chunky berry to syrup you want…I like syrupy!

Yield: 1 lb strawberry topping

Roasted Strawberries | THM: FP, Keto, GF, DF

Roasted Strawberries | THM: FP, Keto, GF, DF

Oven roasted strawberries are out of this world delicious!! Roasting them with a little sweetener and vanilla helps release their sweet and sticky syrup to create at strawberry topping that's fit for a King! A THM FP, suitable for topping on any dessert!

Prep Time 2 minutes
Cook Time 40 minutes
Total Time 42 minutes

Ingredients

  • 1 lb fresh strawberries, washed and sliced
  • 1 tbsp Lakanto Classic 1:1 Monkfruit Sugar substitute, or xylitol (OR use Gentle Sweet in half the amount)
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 F. Line rimmed baking sheet with parchment paper.
  2. Arrange berries in a single layer on prepared baking sheet. Sprinkle on sweetener and extract. Stir to coat. Roast in preheated oven for 40 min - 1 hr (depending on how much syrup you want).
  3. Enjoy hot or cold! (Refrigerate leftovers in an air tight container in the fridge).

 

Low Carb Strawberry “Pretzel” Dessert | THM: S, GF, Keto

I’ve made this low-carb Strawberry Pretzel Dessert twice in five days. My whole family cannot get enough of it, especially my husband – he even licked the kids’plates clean “so it goes to waist and not to waste!” 😀

(Except, this low-carb Trim Healthy Mama version of the classic dessert is waist-friendly, as it’s free from both sugar and gluten!)

My favorite part of the traditional Strawberry Pretzel dessert is the pretzel crust, so I spent the most time trying to get that part juuuuuuust right. Nothing beats the sweet ‘n salty layer combined with the creamy middle, and sweet, Jello-set strawberry topping! 

Using sprouted pretzels might have worked, but they would have made this low-carb Strawberry Pretzel dessert a Crossover, which I wanted to avoid.

Instead, the winning combination ended up being made from melted butter, coarsely chopped pecans, almond flour, sweetener and salt. My kids didn’t even know I hadn’t used pretzels! The crunchy, salty, sweet layer is my favorite part and really makes the whole dessert. 

The creamy middle is made by simply beating a package of softened cream cheese and folding it together with sweetened whipped cream.

While the middle layer sets in the fridge, you can start working on the topping, which is my other favorite part! The naturally colored and flavored “Strawberry Jello” is made using Celestial Raspberry Zinger Tea, sweetener, lemon juice, and unflavored gelatin.  

I used one packet of Knox unflavored gelatin for the recipe to keep it free from special ingredients, but you can also use 1 tablespoon of Trim Healthy Mama’s Just Gelatin or Great Lakes

Both times, I served this low-carb Strawberry Pretzel Dessert on the same day I made it, and the baking dish got cleaned out. Like most desserts made with alternative sweeteners, I still think it tastes best the next day, but you can totally get away with serving it right after the “jello” has set.

Wouldja look at those sweet, creamy, and crunchy layers?!

Oh, so good together.

If you prefer, you could also use raspberries instead of strawberries in this dessert. 

I hope you enjoy the low-carb version of this classic as much as our family does! 

Yield: 9-12 servings

Low Carb Strawberry “Pretzel” Dessert | THM: S

Low Carb Strawberry “Pretzel” Dessert | THM: S

This low-carb Strawberry Pretzel Dessert is a deliciously slimming version of the classic, made without sugar, gluten, or artificial colors and flavors! A THM S with no special ingredients. Sweet 'n salty, creamy 'n crunchy goodness!

Prep Time 25 minutes
Cook Time 15 minutes
Additional Time 3 hours 20 minutes
Total Time 4 hours

Ingredients

  • CRUST:
  • 1/4 cup butter
  • 2 tbsp xylitol
  • 1/2 tsp salt
  • 1 cup coarsely chopped pecans
  • 1/2 cup almond flour
  • CREAM CHEESE LAYER:
  • 3/4 cup whipping cream
  • 1/2 cup xylitol
  • 1 tsp vanilla extract
  • 1 8oz. pkg. cream cheese softened
  • STRAWBERRY JELLO LAYER:
  • 1 lb fresh strawberries
  • 1 packet or 1 tbsp unflavored gelatin
  • 1/4 cup cold water
  • 1/4 cup boiling water
  • 2 Raspberry Zinger tea bags
  • 1 tbsp xylitol
  • 1 tbsp lemon juice

Instructions

  1. Preheat oven to 350 F.
  2. In a medium saucepan, melt butter, xylitol, and salt together until sweetener and salt are dissolved. Remove from heat. Stir in chopped pecans and almond flour until well combined. Press into an 8X8 baking dish. Bake for 15 minutes, or until golden brown. Cool completely.
  3. To make the filling, beat whipping cream, xylitol, and vanilla extract together until stiff. In a separate bowl, beat softened cream cheese until light an fluffy. Fold in whipped cream until smooth. Spread over cooled crust. Chill in the fridge while you make the strawberry topping.
  4. Slice strawberries and arrange on top of the cream cheese layer.
  5. To make the Strawberry Jello, sprinkle gelatin over cold water in a bowl. In a second bowl, pour boiling water over xylitol and two Raspberry Zinger tea bags. Stir until sweetener is dissolved and water turns red. Discard tea bags. Immediately pour over softened gelatin and stir for 3 minutes until gelatin is completely dissolved. Stir in lemon juice. Thicken in the fridge for 10 minutes, stirring once after 5 minutes to keep glaze from setting. Pour over strawberries.
  6. Refrigerate for 3 hours until set. Serve and enjoy!

Notes

You may substitute raspberries for strawberries.

Gentle Sweet can be used in place of xylitol in half the amount, or Super Sweet in a quarter of the amount.

French Toast Wraps | THM: S

We love using low-carb wraps for quesadillas (check out these Pizza Quesadillas and Steak & Cheese Quesadillas for our two favorite versions!), but according to our kids, these French Toast Wraps are the best use of them ever

A quick and easy breakfast or dessert, these French Toast wraps are made by dredging low-carb Mission wraps in a mixture made from egg, nut milk, cinnamon, and vanilla extract, and then fried in butter on both sides until golden brown. The result is a mouth-watering, crepe-like wrap that’s easy to flip and fold without sticking to the pan or breaking!  

Since only one low-carb wrap can be enjoyed in an S meal without crossing Fuels, I recommend going nuts with the filling! A cup of raspberries or strawberries, whipped cream, melted chocolate, and/or sugar-free maple syrup (Nature’s Hollow is Trim Healthy Mama approved), turns a single French Toast Wrap into a very filling breakfast or dessert!

Normally, I don’t use “special ingredients” in my recipes, but low-carb Mission Wraps are my exception to this rule, especially during this busy season of our lives with a baby and homeschooling 6 kids. If you’re not a Purist and don’t eat them too often (once a week is fine), I think it’s totally worth buying them in bulk online and storing in the freezer! Even though they’re considered a “Frankenfood,” because they contain some off-plan ingredients,  they fit within the carb limit for S meals.  

Low Carb Mission Wraps

Yield: 2 servings

French Toast Wraps | THM: S

French Toast Wraps | THM: S

A quick and easy breakfast or dessert, these French Toast wraps are made by dredging low-carb Mission wraps in a mixture made from egg, nut milk, cinnamon, and vanilla extract, and then fried in butter on both sides until golden brown. The result is a mouth-watering, crepe-like wrap that’s easy to flip and fold without sticking to the pan or breaking!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 2 low carb wraps
  • 1 egg
  • 1/4 cup unsweetened almond or cashew milk
  • 1 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 2 teaspoons butter
  • Optional filling:
  • whipped cream
  • strawberries
  • melted 85% dark chocolate
  • sugar-free maple syrup
  • low-carb Confectioner's sugar (Swerve)

Instructions

  1. In a shallow bowl, whisk together egg, nut milk, and cinnamon.
  2. Melt butter in a frying pan over medium heat. Dip each wrap into the egg mixture to coat, and fry, one at a time, in melted butter, turning once until golden brown on both sides.
  3. Fill with whipped cream, berries, sugar-free maple syrup, and dust with Swerve confectioner's sugar, or melted 85% dark chocolate, if you like.

Panna Cotta Flag Cake | THM: S

Exactly one month from today, Canada will celebrate its 150th birthday on July 1st, so it seemed like a fitting time to come up with a Trim Healthy Mama-friendly Canadian Flag cake to enjoy with friends. I borrowed from my Pink Strawberry Delight recipe, using all of the same ingredients, except this time, the strawberries are used to create the maple leaf and red borders of our flag instead of being mashed up into a pink filling.

You could use any of the crust recipes in the Trim Healthy Mama Cookbook, but this utterly simple combination of just three ingredients: butter, sweetener (I used xylitol in this recipe, but you could also use half the amount in Gentle Sweet, or a quarter of the amount in Super Sweet), and almond flour, is still my very favorite.

The sour cream is interchangeable with Greek yogurt in this recipe, so if you’d like to lighten up your S dessert, you might prefer to use a 0% fat free Greek yogurt instead, or perhaps a combination of the two.

Just Gelatin, Great Lakes gelatin, or Knox gelatin – any brand will work to set the filling, but Great Lakes and Just Gelatin are purer forms of protein if you can afford it.

Note: American friends, this cake would make a fabulous United States of America flag, too! Just align the strawberries (or raspberries) into rows, and use a handful of blueberries to create a blue rectangle in the left hand corner. You could even use a star tip to add naturally sweetened whipped cream stars on top of your blueberries!

Panna Cotta Flag Cake | THM: S

Panna Cotta Flag Cake | THM: S

A perfectly wonderful way to celebrate our country's birthday without carbs or sugar! This dessert is a Trim Healthy Mama S.

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 4 hours 30 minutes
Total Time 5 hours

Ingredients

  • CRUST:
  • 1/3 cup butter
  • 2 cups almond flour
  • 2 Tbsp xylitol (OR 1 Tbsp Gentle Sweet)
  • FILLING:
  • 1 1/2 cups whipping cream
  • 2 cups sour cream (or Greek yogurt)
  • 3/4 cup xylitol
  • 1 1/2 Tbsp gelatin
  • 2 Tbsp lemon juice
  • 1/4 cup water
  • GARNISH:
  • fresh strawberries

Instructions

  1. Pre-heat oven to 350 F. Melt butter and 2 Tbsp of xylitol together. Remove from heat and stir in almond flour. Press into a 9 x 13" baking dish. Bake for 12-15 minutes or until golden. Cool.
  2. For the filling, warm whipping cream, sour cream, and sweetener over medium heat until sweetener are dissolved. In the meantime, soften gelatin in water in a separate bowl for 1-2 minutes. Scrape gelatin mixture into very warm cream and stir until completely dissolved. Stir in lemon juice. Pour filling over crust and refrigerate for at least 4 hours or overnight.
  3. Slice strawberries and arrange into a Canadian flag on top of the cake before serving.

Pink Strawberry Delight | THM: S

There are already so many wonderful Trim Healthy Mama-friendly strawberry desserts to choose from, but I couldn’t resist sharing a new favorite recipe that reminds me of a dessert my Mom used to make. This Pink Strawberry Delight is light, refreshing, pretty and easy-peasy! A THM S without any special ingredients, it’s a budget friendly dessert that’s perfect for Easter, bridal and baby showers.

I used sour cream in this recipe, but you could also use Greek yogurt to lighten it up even more. You will need gelatin to set this dessert, but if you can’t afford Just Gelatin or the Great Lakes brand, 2 Tbsp of Knox unflavored gelatin will work just as well (minus the health benefits of a beef-based product).

I used xylitol as my sweetener in this recipe (it tastes the most like sugar to me, we don’t have pets, and I can find it locally), but you can easily use half the amount in Gentle Sweet instead, or a quarter of the amount in Super Sweet.

Yield: 9 servings

Pink Strawberry Delight | THM: S

Pink Strawberry Delight | THM: S

This Pink Strawberry Delight is light, refreshing, pretty and easy-peasy! A THM S without any special ingredients, it's a budget friendly dessert that's perfect for Easter, bridal and baby showers.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 4 hours 30 minutes
Total Time 5 hours

Ingredients

  • CRUST:
  • 4 Tbsp butter
  • 1 1/4 cup almond flour
  • 1 Tbsp xylitol (OR 1 1/2 tsp Gentle Sweet)
  • FILLING:
  • 1 cup whipping cream
  • 1 cup sour cream
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 1 lb fresh strawberries
  • 1 1/2 Tbsp gelatin
  • 1/4 cup water
  • GARNISH:
  • naturally sweetened whipped cream
  • fresh strawberries

Instructions

  1. Pre-heat oven to 350 F. Melt butter and 1 Tbsp of xylitol together. Remove from heat and stir in almond flour. Press into an 8x8 or 9x9 baking dish. Bake for 12-15 minutes or until golden. Cool.
  2. For the filling, warm whipping cream, sour cream, and sweetener over medium-low heat until sweetener is dissolved. Do not boil. In the meantime, mash strawberries through a fine sieve. You should end up with approx. 1 1/2 cups of strawberry "juice" and 2-3 tbsp of pulp. Discard the pulp and add the remaining juice to the cream mixture.
  3. Soften gelatin in water in a separate bowl for 5 minutes. Scrape gelatin mixture into cream and stir until completely dissolved. Pour filling over crust and refrigerate for at least 4 hours or overnight.
  4. Optional: garnish with naturally sweetened whipped cream and berries.


34 Trim Healthy Mama Strawberry Recipes

Strawberries are a favorite fruit for many Trim Healthy Mamas! Since they contain no fat and have very few carbs, they are considered to be a Fuel Pull, which means you can use them in both S and E meals. They are full of antioxidants, Vitamin C, and can reduce bad cholesterol and inflammation, so eat up and enjoy these 34 Trim Healthy Mama Strawberry Recipes!

It will be several months still before strawberry season arrives in our neck of the woods, but last week I noticed on Instagram that my dear South Carolina friends were already picking theirs (say what?!)! So, with the help of my Trim Healthy Blogging friends, I’ve put together a round-up of our favorite S, E, and FP recipes featuring the sweet little berry. Southerners, bless their hearts, can enjoy making all these lovely shortcakes, muffins, salads, drinks, and vinaigrette now with in-season strawbs, while Northern folks like me pin and pine for June/July. Not jealous at all. Not even a little.

P.S. Strawberries make a great snack! You don’t need even to follow a recipe at all if; just remember to enjoy some protein with your berries to keep you feeling full until your next meal. My favorite on-plan protein sources to pair with fresh strawberries are an iced, collagen-infused coffee, dark chocolate, or naturally sweetened whipped cream or Greek yogurt (you could use any on-plan sweetener for this: xylitol, Gentle Sweet, Super Sweet, stevia extract powder,stevia extract liquid, Pyure,Swerve, Truvia, or erythritol).

Strawberry Trifle Recipe (Low Carb, Sugar-free, Gluten-free)

Strawberry Trifle via Wholesome Yum

Strawberry Mousse via Northern Nester

Strawberry Spinach Salad via Northern Nester

Berry Oatmeal Bake With Fruity Yogurt Topping via Northern Nester

Sugar Free Strawberry Cream Cheese Pie

Sugar-free Strawberry Cream Cheese Pie via Nana’s Little Kitchen

Sugar Free Starbucks Pink Drink Recipe

Sugar-free Starbucks Pink Drink Recipe via Joy-Filled Eats

Strawberry Trifle

Strawberry Black Forest Trifle via Mrs Criddle’s Kitchen

strawberry salad dressing

Strawberry Salad Dressing via The Healthy Milestone

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Strawberry and Vanilla Cake Trifle via Mrs. Criddle’s Kitchen

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Strawberry Spinach Salad with Poppy Seed Dressing via Wholesome Yum

Easy Breezy Strawberry Syrup

Easy Breezy Strawberry Syrup via Nana’s Little Kitchen

No Bake Berry Cheesecake Pudding

No-Bake Berry Cheesecake Pudding via Nana’s Little Kitchen

Coconut Waffle With Strawberry Sauce via Joy Filled Eats

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Chocolate Chunk Dip With Strawberries via Mrs. Criddle’s Kitchen

Coconut Strawberry Chia Muffins - Grain-Free, Dairy-Free, Sugar-Free

Coconut Strawberry Chia Muffins via MamaShire

Balsamic Berry Coconut Muffin in a Mug | Oh Sweet Mercy #muffininamug #strawberries #glutenfree #grainfree #candidadiet #sugarfree #THM

Balsamic Berry Coconut Muffin In A Mug via Oh Sweet Mercy

This yummy Strawberry Milk is the perfect light single-serve snack! Plenty of protein! THM:FP, low carb, low fat, sugar free, gluten/egg/nut free

Strawberry Milk via Briana Thomas

Frosted Strawberry Lemonade Dairy-Free Sugar-Free

Frosted Strawberry Lemonade via MamaShire

Strawberry Delight

Strawberry Delight via Briana Thomas

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Strawberry Frosted Chocolate Cake via My Table of Three

Very Berry Balsamic Salad via Darcie’s Dishes

strawberrypieslice

Strawberry Cream Pie via A Home With Purpose

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Strawberry Limeade via Joyful Jane

 Raspberry Sauce - Sugar-free, Low-carb, THM-FP

Sugar Free Strawberry Sauce via MamaShire

Strawberry Lemon Tea Cakes - Low Carb, Grain Free, Sugar Free, THM S

Strawberry Lemon Tea Cakes via Joy-Filled Eats

Classic Strawberry Ice Cream

Classic Strawberry Ice Cream Via Briana Thomas

This Strawberry and Cream Tart is both gluten and sugar free. It is perfect for Trim Healthy Mama and Low Carb Diets.

Strawberry & Cream Tart via My Table of Three

strawberryamarettocake

Strawberry Amaretto Cake via A Home With Purpose

Strawberry Freezer Jam

Strawberry Freezer Jam via Briana Thomas

Heatlhy Strawberry Limeade - Sugar-free, low-carb, THM-E

Strawberry Limeade via MamaShire

Strawberry Shortcake Grain-free, Dairy-free, Sugar-free

Strawberry Shortcake via Mamashire

Refreshing Fruity Shake via Darcie’s Dishes

Strawberry Banana Frosty - Dairy-free - Sugar-free

Strawberry Banana Frosty via MamaShire

This Strawberry Cheesecake Whiteout is my healthy version of the Strawberry Cheesequake Blizzard from DQ! THM:S, low carb, sugar free, and gluten/nut free.

Strawberry Cheesecake Whiteout via Briana Thomas

Dark Chocolate Cream Dessert | THM :S

Dark Chocolate Cream Dessert is the delicacy to make when you’re short on time, groceries, and motivation. It’s completely on plan (a THM S), but tastes like something you’d eat if you wanted to cheat in a really bad way.

Not counting the garnish, this rich dessert requires only 5 on-hand ingredients. Essentially, you melt chocolate and an on-plan sweetener (I used xylitol, but you can also use half the amount in Gentle Sweet) together in whipping cream, and set it with unflavored gelatin.

Scoopable fudge.

Yum.

Topped with naturally sweetened whipped cream and strawberries (or any other berry), this is as easy as healthy decadence gets! This recipe makes 6 servings. That may seem like too small of a portion at first glance, but believe me, this stuff is so rich, it’s all you’ll have room for.

I like to serve mine in small glass canning jars, but you can also use ramekins, a small bowl, or mug. (Aren’t these adorable?!)

Yield: 6 servings

Dark Chocolate Cream Dessert | THM :S

Dark Chocolate Cream Dessert | THM :S

A rich, decadent chocolate THM S dessert made from just 5 on-hand ingredients. It feels like a cheat, but it's 100% on plan!

Prep Time 15 minutes
Additional Time 1 hour 45 minutes
Total Time 2 hours

Ingredients

  • 1 1/2 cups heavy whipping cream
  • 1 bar Lindt 85% chocolate
  • 2 1/2 Tbsp xylitol (OR 1 1/4 Tbsp Gentle Sweet)
  • 1 Tbsp gelatin
  • 2 Tbsp cold water
  • Garnish:
  • naturally sweetened whipping cream
  • strawberries or raspberries

Instructions

  1. Melt heavy cream, chocolate, and sweetener together over medium heat until simmering, but not boiling. Stir often until chocolate is completely melted and sweetener is dissolved. Remove from heat.
  2. In a separate bowl, dissolve gelatin in cold water or according to directions. Pour into whipping cream mixture and stir until gelatin is fully incorporated.
  3. Lightly butter 6 ramekins. Pour in warm chocolate cream. Refrigerate for 2 hours.
  4. Garnish with naturally sweetened whipped cream and berries.

Strawberry Mousse | THM: FP

strawberry-mousse-fp-2

Growing up, when my Opa and Oma would come for dinner, we’d almost always have ‘boerenkool met worst’ for supper (a Dutch dish that’s basically potatoes and kale boiled and mashed together with butter, cream, salt and pepper, and served with sausage) and Dr. Oetker Strawberry Mousse for dessert. It was their favorite meal, and we all loved it too.

strawberry-mousse-fp-3

Since white potatoes are not THM-friendly, I don’t think there will ever be an on-plan equivalent to traditional Dutch Boerenkool (Boiled and mashed radishes with kale? I dunno…), but I did manage to make a Strawberry Mousse Fuel Pull dessert last week that reminded me of what we used to enjoy with my late Opa and Oma.

strawberry-mousse-fp

It uses real strawberries, so the mousse is not as flawlessly smooth as the pink powder in the box, but it’s healthy, delicious, sweet, pink, light, and full of protein. I enjoyed it for breakfast and dessert!

This recipe is a Fuel Pull if you use 0% Greek yogurt. You can change it to an S by using Greek yogurt with a higher fat content and garnishing with a dollop of naturally sweetened whipped cream.

Yield: 4 servings

Strawberry Mousse | THM FP

Strawberry Mousse | THM FP

This Strawberry Mousse is a delicious Fuel Pull. It uses real strawberries, so the mousse is not as flawlessly smooth as the pink powder in the box, but it's healthy, delicious, sweet, pink, light and full of protein.

Prep Time 5 minutes
Additional Time 1 hour 55 minutes
Total Time 2 hours

Ingredients

  • 15 strawberries, hulled
  • 1/4 cup boiling water
  • 1 Tbsp gelatin
  • 1/8-1/4 tsp stevia extract (depending on how sweet you like it)
  • 1/2 tsp vanilla extract
  • 1 cup 0% fat Greek yogurt

OPTIONAL S GARNISH:

  • 1/4 cup whipping cream
  • 1 Tbsp xylitol

Instructions

  1. Add strawberries to blender and puree until smooth.
  2. In a small bowl, pour boiling water over gelatin and stir until dissolved. Whisk pureed strawberries, dissolved gelatin, sweetener, vanilla extract, and Greek yogurt together in a separate bowl. Pour into 4 serving dishes and chill in the fridge for 2-3 hours. Garnish with a strawberry fan before serving.
  3. TO MAKE THIS RECIPE AN S, beat whipping cream together with xylitol (or alternative sweetener) and pipe onto mousse before serving.

Notes

To make this recipe and S, beat whipping cream together with xylitol (or alternative sweetener) and pipe onto mousse before serving. You can also use a higher fat Greek yogurt, if you'd like.

To make a strawberry fan, make 4 to 5 lengthwise cuts from pointed end of the berry to not quite to the stem end. Fan slices apart slightly, keeping all slices attached to cap.

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P.S. If your mouth watered at ‘Borenkool,’ you probably love Boterkoek too…and this one’s on plan!