Sugar-Free “Brown Sugar” Apple Dip (Low Carb)

 

While I prefer my fruits fresh for the most part, I do love apple-anything desserts! (Okay, I also love this low carb/sugar-free cherry delight too!) Apples are a perfect snack (if you’re not keto). They are delicious, not messy, portable, and readily-available. But how I really love my apples is with a yummy, caramely apple dip. The one that I have made for thirty years is still a family favorite (1 package cream cheese, 1/2 cup (or more!) brown sugar, and 1 TBSP vanilla). However, for daily fare and for me and Hubby, I prefer to make a low carb/sugar-free one that is seriously just as tasty!

 

(Have you tried my SF Caramel-Chocolate Apple Nachos yet?)

 

And it begins….of course….with my Cream Cheese Dessert Base. (I’m telling you…you need some “parts” of this base in the fridge and the freezer both!) There are so many things you can make with this–and the whipping and sweetening are done and ready for you!

 

This amazing cream cheese dessert base makes a wonderful strawberry dip or dressing when you don’t add the maple flavoring and instead mix the dip with strawberry yogurt!

 

Below are links to the ingredients I use in this recipe. I am an affiliate for Amazon.com. If you click on the links below I will earn a small commission. Thank you for your support of this blog!

 

If you have learned how to make “powdered sugar-free sugar” for the dessert base from this post, you might have also learned how to make “brown-sugar-free-sugar” from here also. The key to the sugar-free brown sugar is the maple flavoring that you mix with your granulated sweetener (Pyure is what I use). For this dip, you want the brown sugar taste, but since the sweetener is already powdered and added to the cream cheese, you will just add the maple extract whipped into the base before you fold in the whipping cream.

 

If you are a Daily Intermittent Faster, I highly recommend that you open your window with a low carb item–it will keep you from craving during your eating window and sort of extend the fasting window longer. I recommend anything made with the cream cheese dessert base to open your window–just be sure you don’t overdo it because it is pretty calorie dense. (I use lower fat cream cheese for my dessert base–neufchatel–even though it is a little carbier than full fat cream cheese.)

 

 

Add some peanut butter or peanut flour and thin with a little low carb vanilla yogurt for the perfect “sweet” apple salad dressing! (See my Pb-mayo Apple salad here!)

 

 

I have so many recipes coming to the blog made out of this dessert base….but until I do, here are some ideas associated with this apple dip:

1) Berry Fruit Dip: Make the dip without the maple extract to use as a yummy fruit dip. Low carbers can have a berry fruit tray with this amazing dip and still stay very low carb!

2) Fruit Salad Dressing: Make the dip without the maple extract and mix with a flavored yogurt for an amazing fruit salad dressing—strawberry for a strawberry-banana cheesecake “salad” or blueberry for a blueberry salad.

3) Peanut Butter Dip: Add peanut butter or peanut flour to the dip for a peanut butter dip.

4) Peanut Butter/Apple Salad Dressing: Add peanut butter or peanut flour AND vanilla yogurt for a peanut butter dressing to make apple salad.

5) PB Chocolate Chip Dip: Add peanut butter or peanut flour AND coarsely chopped sugar-free chocolate bars or chips for a peanut-butter chocolate chip dip. (Use low carb sweet crackers from here or peanut butter cookies or fried low carb tortillas {elephant ears!} for dipping!)

More coming soon…..

 

 

While this dip is a little too sweet for celery as is in my opinion, you can add some peanut butter or peanut flour to it for the perfect low carb celery dip!

 


Sugar-Free "Brown Sugar" Apple Dip (Low Carb)
Author: 
Serves: 14 servings
 
Ingredients
Instructions
  1. Whip the cream cheese dessert base with a whisk. (You might need to let it set out for thirty minutes or possibly use a hand mixer.)
  2. Whip in the maple flavoring.
  3. Fold in whipped whipping cream in one half cup increments until it is the "creaminess" you desire. (If you like it fluffier, use more. If you like it more "cream cheesy," use less.)
  4. Refrigerate until serving time.
Nutrition Information
Serving size: ¼ cup Calories: 120 Fat: 12 Carbohydrates: 2 Sugar: 1 Protein: 2

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Five Sugar-Free Cream Cheese Frostings

Five Sugar-Free Cream Cheese Frosting Recipes

 

 

One of the low carb, sugar-free treats that I have not enjoyed is the many frosting recipes that are out there. Combining Pyure (or other sugar-free, healthy sweeteners) with butter hasn’t yielded a good taste in my opinion. I feel like the sweetener overpowers the frosting—and you can really tell that it is not powdered sugar in there!

 

So…in keeping with my theory of diluting the less-familiar (and maybe less desired) tastes in my recipes, I have been toying with cream cheese frostings for two years now. And I’ve made it!

 

Enter Barry Mannilow singing “Looks Like We Made It!” (I went to his concert last year, and while he is old (seventy?), he still sings just like I remember….oh…love his songs!)

 

And….the frosting recipes that I like use my Low Carb Cream Cheese Dessert Base—so they are fast if you keep this mixture in your fridge for all of the nearly one hundred recipes that use this amazing base! (If you don’t want to keep the base in bulk in your refrigerator, you can use the Single Recipe Low Carb Cream Cheese Dessert Base found here!)

 

Keep in mind that if you use a lower fat cream cheese, the result will not be as thick, so be sure you add liquid slowly and incrementally, if at all, if you are not using full fat cream cheese. (I personally use the 1/3 less fat version.)

 

So here they are…all five of them! The vanilla is perfect for any white frosting—even “pipe-able”! The peanut butter is….oh my! And the chocolate is light and not too chocolaty. The maple is amazing on cinnamon rolls. I prefer the strawberry on white cake or sugar cookies, but many will like it on chocolate cookies or cupcakes (as pictured). Oh, and there’s an optional ingredient. If you love those frostings at bakeries that taste like part icing part whipping cream, you might try adding the Optional 8 to 16 ounces of whipping cream. Makes a different frosting entirely.

 

Five Sugar-Free Cream Cheese Frostings

 

 

Below are links to the ingredients I use in the recipe above. I am an affiliate for Amazon.com. If you click on the links below I will earn a small commission. Thank you for your support of this blog!

 

Sugar-Free Vanilla Cream Cheese Frosting
Author: 
 
Ingredients
  • One recipe Cream Cheese Dessert Base
  • ½ cup butter (soft but cool)
  • ⅓ to ½ cup powdered Pyure* (or Gentle Sweet or Homemade Pyure or other stevia blend)*or double a cup-for-cup sugar substitute. Powdering instructions can be found here.
  • Optional: 8 to 16 ounces of Cool Whip (or whipped whipping cream)
Instructions
  1. Whip butter in mixer.
  2. Fold in recipe cream cheese base a little at a time.
  3. Add more powdered bulk sweetener as needed.
  4. Optional: Fold in Cool Whip (or whipped whipping cream) until fluffy.

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Sugar-Free Chocolate Cream Cheese Frosting
Author: 
 
Ingredients
Instructions
  1. Whip butter in mixer.
  2. Fold in one recipe cream cheese base a little at a time
  3. Whip in cocoa powder.
  4. Add more powdered bulk sweetener as needed for bulk and flavor.
  5. Optional; Fold in Cool Whip (or whipped whipping cream) until fluffy.

 

 

 

 

Sugar-Free Strawberry (or other flavor) Cream Cheese Frosting
Author: 
 
Ingredients
  • One recipe Cream Cheese Dessert Base
  • ½ cup butter (soft but cool)
  • ⅓ to ½ cup powdered Pyure* (or Gentle Sweet or Homemade Pyure or other stevia blend)*Or double a cup-for-cup sugar substitute. Powdering instructions can be found here.
  • Optional: 8 to 16 ounces of Cool Whip (or whipped whipping cream)
  • 1 or 2 tsp extract
  • Drop or two of food coloring
Instructions
  1. Whip butter in mixer.
  2. Fold in recipe cream cheese base a little at a time.
  3. Whip in extract. Taste and adjust.
  4. Add food coloring.
  5. Add more powdered bulk sweetener as needed.
  6. Optional: Fold in Cool Whip (or whipped whipping cream) until fluffy.

 

Sugar-Free Cream Cheese Maple Frosting

Maple frosting is perfect on low-carb cinnamon rolls made with Sprouted Flour Mix.

 

Sugar-Free Maple Cream Cheese Frosting
Author: 
 
Ingredients
Instructions
  1. Whip butter in mixer.
  2. Fold in recipe cream cheese base a little at a time.
  3. Whip in extract and molasses. Taste and adjust.
  4. Add more powdered bulk sweetener as needed.

 

 

 

Sugar-Free Peanut Butter Cream Cheese Frosting
Author: 
 
Ingredients
  • One recipe Cream Cheese Dessert Base
  • ½ cup butter (soft but cool)
  • ½ cup unsweetened cocoa powder
  • ⅓ to ½ cup powdered Pyure* (or Gentle Sweet or Homemade Pyure or other stevia blend)*Or double a cup-for-cup sugar substitute. Powdering instructions can be found here.
  • ½ to 1 cup peanut butter
  • ½ tsp maple extract
  • Optional: 8 to 16 ounces of Cool Whip (or whipped whipping cream)
Instructions
  1. Whip butter in mixer.
  2. Fold in one recipe cream cheese base a little at a time
  3. Whip in peanut butter.
  4. Add extract. Taste and adjust.
  5. Add more powdered bulk sweetener as needed for bulk and flavor.
  6. Optional; Fold in Cool Whip (or whipped whipping cream) until fluffy.

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Cherry/Berry Delight

One of the true delights of low carb cooking (if you are not lactose intolerant or following some other non-dairy plan) has got to be cream cheese. While I was never one to eat cream cheese and bagels (too bland for me—I like sweet!), I have grown to love cream cheese in many other ways (sweet and savory) in my low carb and healthy cooking and baking.

 

Sugar Free Cherry Delight

As a matter of fact, I have loved it so much that I developed the Cream Cheese Dessert Base that uses cream cheese as the foundation for many desserts. I found that if I make this mix and have it in my refrigerator (or freezer) at all times, I am less prone to wander from my healthful eating path.

Don’t forget to scroll all the way down to the bottom of the page for this recipe’s helpful Recipe Keys!

 

Below are links to the ingredients I use in this recipe. I am an affiliate for Amazon.com. If you click on the links below I will earn a small commission. Thank you for your support of this blog!

 

CHERRY/BERRY DELIGHT
Author: 
Serves: 20 servings
 
Net Carbs: 8 net carbs per serving
Ingredients
  • 1 “part” Cream Cheese Dessert Base (2 ¼ to 2 ½ cups)...see “one part” recipe below or make entire dessert base to have for other treats
  • 2 cups whipping cream, whipped*
  • 1 can sugar-free cherry pie filling (not just low sugar) or 2 ½ to 3 cups fruit
  • 1 cup crumbled Brown Sugar Cookies or Peanut Butter Criss Cross Cookies or Sugar-Free Starbucks Chocolate Cookie Copycat** (both cookies will be available in Healthy MIxes: Sugar-Free, Flour-Free and eventually at the blog)
  • 1 cup crushed nuts (I use pecans)***
  • ½ cup butter (1 stick) at room temperature
  • ***May use two cups cookie crumbles and no nuts if desired. I do it both ways. I like the crunchiness of the nuts, but for my kids, I only use the cookie crumbles.
Instructions
  1. Heat oven to 350’.
  2. Crumble the brown sugar cookies** (or use other crust mixture that you enjoy—see suggestions in the Recipe Keys section) into a bowl. Combine cookie crumbles with crushed nuts. Stir in the melted butter. (Cookies will be in upcoming blog posts and Healthy Mixes: Low Carb and Sprouted Flour Mixes books.)
  3. Press cookie mixture tightly into the bottom of a 9 x 13 baking dish.
  4. Bake at 350 degrees for 15 minutes convection and 20 to 22 minutes regular (uncovered).
  5. Remove crust from oven and allow to cool fully.
  6. With rubber spatula or wooden spoon, mix whipped cream into the dessert base until fully incorporated. If mixture feels too runny for a typical cherry delight, you may desire to add more powdered sweetener in ⅛ cup increments. (This might happen if you used fat free cream cheese for your base.)
  7. Once crust is cooled, carefully spread creamy mixture over it. Refrigerate for a few minutes while preparing fruit.
  8. If using sugar free pie filling, dollop over the creamy mixture and spread across pan. Refrigerate immediately.
  9. If using real fruit, use potato masher to smash the berries while sprinkling bulk granulated sweetener over them to your desired sweetness. Dollop over the creamy mixture and spread across pan. Refrigerate immediately.
  10. *Whipping Cream Note: Follow instructions on making whipped cream with dairy whipping cream at the blog. Generally speaking, whipping cream will double in volume when beaten into “whipped cream.”
Nutrition Information
Calories: 275 Fat: 27 Carbohydrates: 8 Sugar: 6 Protein: 4

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(Have you, like me, found that the real secret to eating for health and weight management is to have healthy substitutions for things you used to eat that were not so healthy?)

 

The Cream Cheese Dessert Base is an amazing way to wean yourself away from sugar and on to real, healthy, sugar-free desserts and treats. And this Cherry Delight recipe is a great one to start with as it tastes the most similar to “the real deal” as any low carb/healthy dessert I have ever had.

 

 

Recipe for One Part Cream Cheese Dessert Base

1 1/2 bars of cream cheese

1 cup powdered Pyure  <–affiliate link! (2 cups of cup-for-cup sugar substitute)

1/2 TBSP vanilla

Optional: 1 TBSP milk or cream

Beat all together thoroughly with whisk attachment.

 

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Sugar-Free Cherry Delight

 

 

cherry_berry-delight-nutrition-label

 

 

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Recipe Keys

 

Very Low Carb (VLC): This dessert can be pretty low carb if made with full fat cream cheese, no carb sweetener, and real whipping cream. The number of carbs per serving will be dependent upon the fruit you use and the crust you create. I have made this “whip” without the crust (see “Cream Cheese Whip”/”Berry Dip” later) and then dipped out of it at the time of serving—sprinkling on some chopped strawberries and pecans. Amazing!

 

Family-Friendly (FF): This is one dish that I can make when all of our kids are coming home—and it will be eaten just as well as the sugar-laden desserts that others bring. People really love this dessert—it is a comfort food that makes people feel like they are eating the “real thing.”

 

Store-Bought-Stella (SBS): The use of Cool Whip as one of the options makes this appealing to SBS’s but less healthy than real whipping cream, of course. The same is true with the use of sugar-free pie filling. The crust mix is fairly time consuming, but you can also use nuts in the bottom of your pan instead of an actual crust, or you can use one of the other ideas above in the Brown Sugar Cookies note. This can be a SBS’s delight for sure!

 

Homemade Hannah (HH): Mixing your own whipping cream in this makes it appealing to Homemade Hannah’s. Experimenting with various crusts will keep HH’s busy for some time—and ensure that every aspect of your dessert is as homemade and healthy as you wish.

 

Freezer Cooking (FC): I never freeze this entire dessert. I do, however, freeze the base at times. I also ALWAYS freeze brown sugar cookies (and/or brown sugar cookie dough). I like having the cookies frozen to use for single-serving desserts or to crumble over any of my “whipped” desserts. (See “Fruit Pizza” recipe for more on that.)

 

Trim Healthy Mama-Friendly (THM) (www.trimhealthymama.com):  This is very obviously an S dessert (using berries, not canned pie filling). Making it into an E would be a definite stretch—if you have a low fat THM cookie recipe, use fat free cream cheese for the base, and don’t use whipped cream, you could possibly come up with an E version of this dessert. How about an E Apple Delight—a low fat crust (or crisped tortilla shell), the low fat filling–topped with cooked apples (cooled) that you sweeten—caramel apple no bake cheesecake. You would definitely have to be creative to come up with an E dessert with this, but it can be done! (Sugar-free pie filling as given in the ingredients link at the blog is off-plan for THM since it contains sucralose, which is not a natural sweetener. Crushing berries with a potato masher and sweetening with granulated natural sweetener will result in a “good enough” topping for this dish {without the use of corn starch or other thickener and/or heating the “syrup”}. )

 

Sugar Free (SF): Yes. This assumes that the crust of your choice is sugar free—and that the fruit is not sweetened with sugar per the recipe given.

Sugar-Free Easy Crustless Cheesecake

 

Prior to cooking low carb/healthful baked goods, I had never made cheesecake! Something about springform pans freaked me out. The cheesecakes at the wholesale club were well-liked by my kids. And I honestly don’t love cheesecake. It’s just okay. (But my cheesecake “whip” types of desserts—like cherry delight, peanut butter pie, etc., now those are UH-MAZE-ING!)

 

Sugar-Free Easy Crustless Cheesecake

 

But many people love cheesecakes. And they are so easy to make healthier. And they are so easy to make with my Cream Cheese Dessert Base!

 

Thus, the second Healthy Mixes book, Cream Cheese Dessert Base, will definitely have cheesecakes (with crusts, without crusts, with nut crusts, as chocolate chip bars, as cupcake filling, and more!).

 

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Easy Sugar-Free Crustless Cheesecake

 

Don’t forget to scroll all the way down to the bottom of the page for this recipe’s helpful Recipe Keys!

 

Below are links to the ingredients I use in this recipe. I am an affiliate for Amazon.com. If you click on the links below I will earn a small commission. Thank you for your support of this blog!

 

EASY CRUSTLESS CHEESECAKE
Author: 
Serves: 8 servings
 
Net Carbs: 3.7 per piece
Ingredients
  • 1 part (2 ¼ to 2 ½ cups) Cream Cheese Dessert Base (See below for a One-Part Recipe if you do not have an entire recipe in the fridge.)
  • 1 egg, well beaten
  • 2 TBSP sour cream
  • 2 TBSP corn starch (or 3 TBSP sprouted flour or 3 TBSP Very Low Carb Flour Mix)
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine base and sour cream with wooden spoon or rubber spatula.
  3. Fold in corn starch or sprouted flour, stirring well.
  4. Fold in beaten egg, stirring well.
  5. Pour into prepared 9 inch round cake pan or pie pan.
  6. Bake in convection for 25 to 30 minutes (regular 35 to 45) or until somewhat firm in center. It will be brown and cracked around the edges.
  7. If it is getting too brown before the inside is done, put a tent of aluminum foil lightly over pan, making sure it does not touch the cheesecake.
  8. Serve topped with your choice of toppings. (See options given in labels.)

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I start out with this easy-peasy one. It is really the simplest dessert. No crust. One bowl. Whip, pour, bake. You don’t even have to get an engineer to help you figure out the springform pan—just bake it in a pie pan.

 

This is not your “company’s coming” cheesecake. But for those of us who want something in the freezer or refrigerator to grab that has real, whole ingredients and satisfies our sweet tooth, this is the answer.

 

 

Recipe for One Part Cream Cheese Dessert Base

1 1/2 bars of cream cheese

1 cup powdered Pyure  <–affiliate link! (2 cups of cup-for-cup sugar substitute)

1/2 TBSP vanilla

Optional: 1 TBSP milk or cream

Beat all together thoroughly with whisk attachment.

 

EasyCrustlessCheesecake

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Recipe Keys

 

Very Low Carb (VLC): Good, basic cheesecake that is lower in calories and carbs due to its crustlessness. Carbs may increase based on what you top the cheesecake with (i.e. caramel sauce, melted chocolate, chocolate chips, berries, cooked apples, etc.).

 

Family-Friendly (FF): Amazingly family-friendly! Top it with melted chocolate and sugar free caramel sauce for a true family-friendly delight.

 

Store-Bought-Stella (SBS): Cheesecakes are great healthy desserts made with real food. This one is especially simple since it does not have a crust to prepare.

 

Homemade Hannah (HH): Homemade, healthy cheesecake. Top with your choice of homemade delights—caramel, homemade chocolate bars coarsely chopped, fruit, etc.

 

Freezer Cooking (FC): Most cheesecakes freeze fairly well. Some change texture slightly. Freezing or not freezing baked cheesecakes is a personal preference thing. I’m used to frozen desserts (whenever possible), so I don’t mind the slight change in texture. In most cases, it is better to freeze before topping.

 

Trim Healthy Mama-Friendly (THM) (www.trimhealthymama.com): This is very obviously an S dessert. Baked cheesecakes are not very easily adapted to E settings since they are primarily made of fats—eggs, sour cream, and cream cheese. You could try using egg whites and fat free cream cheese. Not sure what the texture would be with such low fat ingredients. Let me know if you try this!

 

Sugar Free (SF): Yes. Everything in the Healthy Mixes line up of e-books is sugar-free!

 

HEALTHY! Cream Cheese Dessert Base

HEALTHY! Cream Cheese Dessert Base {Low Carb, THM, Sugar-Free}

Healthy Cream Cheese Dessert Base

 

Cream cheese. Creamy desserts. Cheesecake. Frostings. Fruity concoctions with mounds of creamy goodness. Peanut butter, chocolate, and nuts, oh my!

 

Those could be tags for the first mix that I am creating a Healthy Mix e-book for: Cream Cheese Dessert Base. I have been busily testing recipes for this e-book (and eating the goodies!) for months now. While the entire e-book is not ready yet, I will share with you some of the deliciousness that it contains to get you started in creating desserts from this amazing dessert base.

 

One of the true delights of low carb cooking (if you are not lactose intolerant or following some other non-dairy plan) has got to be cream cheese. While I was never one to eat cream cheese and bagels (too bland for me—I like sweet!), I have grown to love cream cheese in many other ways (sweet and savory) in my low carb and healthy cooking and baking.

 

As a matter of fact, I have loved it so much that I developed this base that uses cream cheese as the foundation for many desserts. I found that if I make this and have it in my refrigerator (or freezer) at all times, I am less prone to wander from my healthful eating path.

 

(Have you, like me, found that the real secret to eating for health and weight management is to have healthy substitutions for things you used to eat that were not so healthy?)

 

Need chocolate—chocolate chips and pecans stirred into Cream Cheese Whip (what I call it when I add whipping cream or, gasp, Cool Whip or Readi Whip, to the base) makes an amazing chocolate fix treat.

 

(See the footnotes for all of the recipes—these valuable notes help all kinds of cooks….Homemade Hannah, Store-Bought Stella, Trim Healthy Mama, Family-Friendly, Freezer Cooks, Very Low Carb, and More! Healthy Mixes e books appeal to all kinds of healthy cooks!)

 

Need something that really doesn’t taste healthy at all—something that makes you feel like you are at your favorite Christmas gathering and eating “Sherry’s Cherries” as a friend likes to call Cherry Delight?

 

Need a baked dessert? This mix is the star of an amazing baked cheese cake dessert as well as a couple of cream pies that are out of this world (and nobody would guess they are healthy!).

 

Want something absolutely decadent? Use a homemade healthy pudding or a sugar-free boxed mix to make amazing desserts with this base—pudding, base, whipping cream, and ____ (fill in the blank….fruit, chocolate chips, nuts, cookie crust, coconut, peanut butter, or all of the above!).

 

Want to make something for dessert so that the kids will quit saying you never let them have dessert—this base is sugar-free (with healthful substitutions for sugar) and actually has some good stuff (protein and vitamins)! And trust me, your kids will never EVER guess that it isn’t “bad” for you.

 

Want some frosting for those low carb cupcakes or healthful cake—Cream Cheese Dessert Base is the beginning of many frosting recipes.

 

Any time you use a mix, you have a head start on recipes. This is why people use cake mixes, brownie mixes, cream cheese herb mixes, seasoning packets, and more. . I have been a freezer cook/make ahead cook/mix cook for over twenty-five years (with healthful versions in recent years).

 

While the Cream Cheese Dessert Base only has a handful of ingredients in it, using it will often cut out half of the work/steps involved in making desserts. Additionally, you are doing all of the “whipping” of the cream cheese, liquid, sweetener, and vanilla ahead of time. Thus, your dessert base is already whipped thoroughly. Most of the time, you can just add your next ingredients by hand quickly.

 

See why I like to keep it around so much!?

 

(For more info on why this is a great first mix, read my post, “The Power of Dilution” here.)

 

The Mix: Cream Cheese Dessert Base

 

Healthy Cream Cheese Dessert Base
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The base recipe is given first—followed by recipes galore using it coming here and in the e-book (“Healthy Mixes and Fast Fixes: Cream Cheese Dessert Base). Following the base recipe, the Recipe Labels are given to help you utilize this mix in many situations. The Recipe Labels for the base are lengthy in order to set you up for success in using all of the recipes using this mix. (The Recipe Labels following each individual recipe will not be as lengthy and detailed as the first one following the base recipe.

 

Don’t forget to scroll all the way down to the bottom of the page for this recipe’s helpful Recipe Keys!

Below are links to the ingredients I use in this recipe. I am an affiliate for Amazon.com. If you click on the links below I will earn a small commission. Thank you for your support of this blog!

 

HEALTHY! Cream Cheese Dessert Base
Author: 
Serves: 10 cups
 
Net Carbs: 1 grams per ½ cup
Ingredients
  • 6 (8 ounce) blocks of cream cheese at room temperature
  • 2 to 4 cups powdered Pyure (or Gentle Sweet or Homemade Pyure or other stevia blend) or 4 to 8 cups of cup for cup sweetener. (Measure after your sweetener is powdered.)
  • 2 TBSP vanilla
  • 3 to 4 TBSP cream or half and half or almond milk (optional: see note in recipe)
Instructions
  1. Whip all of the cream cheese in the Kitchen Aid or other with whisk beater (or use hand mixer in large mixing bowl).
  2. Beat in vanilla.
  3. Gradually beat in the bulk powdered sweetener until all is incorporated, starting with the smaller amount and tasting to see if you want to add more. (I like to use the least amount and no liquid until I use it in recipes. Then if I add peanut flour or chocolate chips or whipping cream or whatever, I can adjust to the thickness and sweetness I desire.
  4. Depending on the plan for your dessert base, add liquid to the bowl with the mixer running, one tablespoon at a time. (If planning to use the base for frosting, skip the liquid. If using fat-free cream cheese, also skip the liquid as the ff versions tend to be runnier.)
  5. Then divide in four parts (if desired) and refrigerate or freeze. (Will keep in freezer for months. I keep in super cold, non-daily refrigerator for months. Will keep in fridge for eight to twelve weeks.)
  6. Each “part” will be approximately 2 ¼ to 2½ cups. This is the increment that the recipes call for that use this base.
Notes
Note: Entire recipe yields ten cups of base (depending on how much sweetener you use). Each 8-ounce bar of cream cheese is approximately one fluid cup when whipped

Note about powdered bulk sweetener: See the Sugar-Free Solutions Chart here at the blog. The amount of powered sweetener you will need will be based on the type of sweetener you use (whether it is a cup-for-cup sugar sub or not) as well as on your level of sweetness. I recommend you start with the lower amount and work up. If you use a stevia-based substitute, like Pyure, you will need almost half of what you would need for others that are cup-for-cup sugar substitutes. Note also that the measurements are for the powdered versions—not the measurements before you powder the sweetener. (See Healthy Sugar Substitutes chapter in Sugar-Free Solutions for how to make powdered and brown sugars.)
Nutrition Information
Serving size: ½ cup Calories: 350 Fat: 1 Carbohydrates: 1 gram Protein: 0

*Sugar-Free Solutions Chart

 

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Recipe for One Part Cream Cheese Dessert Base
Author: 
Serves: 2½ cups
 
Net Carbs: 2 grams per ½ cup Calories: 350 Total Fat: 5 grams Protein: 1 gram
Ingredients
  • 1½ bars of cream cheese
  • ½ to 1 cups powdered Pyure(1 to 2 cups of cup-for-cup sweetener)
  • ½ TBSP vanilla
  • Optional: 1 TBSP milk or cream
Instructions
  1. Follow instructions given for full recipe above.

 

 

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Recipe Keys

Very Low Carb (VLC): This is a very low carb recipe, dependent, of course, upon the choice of sweetener. Also note that different brands of cream cheese can have zero or one carb per serving (and different levels of “fat”—1/3 less and no-fat varieties also have more carbs than the full fat version). If you want super low carb, look for zero or one carb per serving full fat cream cheese and a sweetener with a zero net or nearly zero net carbs after subtracting fiber and/or sugar alcohols.

 

Family-Friendly (FF): This is a super family-friendly starter because most people cannot even tell it is low carb/healthier than, say, cherry delight made with sugar (one of the recipes that uses this base). It also uses less sugar-free substitute per “part” than other sugar-free dessert recipes. This makes it a good starter recipe for those who want to begin cooking and baking with healthy sugar substitutes as it will cause less tummy troubles for those trying to adjust to sugar-free sweeteners.

 

Store-Bought-Stella (SBS): Store-Bought-Stellas are in business with this one—the ease of store-bought products with the taste of homemade. Once you whip up the base, you can make all of the dishes fairly easily—use Cool Whip rather than your own whipping cream to make a dip or filling. Use canned sugar-free fruit filling rather than cleaning and sweetening your own strawberries, etc. Sugar-free chocolate chips and pecans stirred into the base makes a chocolate-pecan cheesecake whip that is super yummy. This base takes fifteen minutes to whip up—and can be used with other store-bought items to make quick treats.

 

Homemade Hannah (HH): Likewise, Homemade Hannah’s can be as homemade as they wanna be! 🙂  Use fresh fruit, whipped whipping cream, homemade nut crusts…go for it! This base, as well as the many recipes that go along with it, can be a Homemade Hannah’s delight as she experiments with all kinds of yummy desserts using it.

 

Freezer Cooking (FC): This base can be stored in the freezer, if desired. Sometimes the texture of cream cheese changes after freezing, but I have noticed it a lot less once it is mixed with the sweetener into the “base.” I have kept mine in the freezer without any problems. However, because I like to have it on hand to use easily (and defrosting it in the microwave or under hot water doesn’t work well)—and because it keeps well in the refrigerator—I seldom freeze it.

 

Trim Healthy Mama-Friendly (THM) (www.trimhealthymama.com): This can be made as an S or an E (for the base itself—adding whipping cream to it for a filling makes it an S for sure). If you use full fat cream cheese, the base is an S. If you use fat free, it can be an E or a FP. The recipes made with the base itself are pretty much all S (frosting with butter, cherry delight with whipping cream, etc.). Exceptions to this are ones that creative THM’s make with fat free cream cheese and use peanut flour, flavorings, fruit, etc., to make lower fat desserts and whips that would result in an E treat. You can learn more about how to do this in the key following each recipe.

Note: I do not recommend using the fat free cream cheese (or even the 1/3 less fat version alone) if you are going to use the base for frostings or baked cheesecake types of recipes.

 

Sugar Free (SF): This can be completely sugar-free depending on which bulk sweetener you use. Imagine icing/frosting or cherry delight or whipped no-bake cheesecake where you don’t feel miserable from the sugar/carbs afterwards! It is a thing of beauty!

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