One could have thought that after developing recipes for sugar-free raspberry jam and strawberry jam creating a recipe for blueberry jam would have been easy as pie. But no, that would have been too simple. Achieving the right taste was easy, though, but the perfect texture needed some research and development.
Because a mere jam recipe would have been a bit too plain, I’ve included a recipe for magnificent blueberry jam filled muffins in the end of the post as a bonus recipe. Enjoy!
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What a fun way to enjoy yogurt and berries! This chilly sugar-free dessert pleases both kids and adults. I eat these ice pops for breakfast too, they are so good. A perfect way to start a day, especially now during hot summer.
For vegans and for those who don’t use dairy (paleo, for example), I created a vegan version. This modification and some other ideas for variations you find from the end of the post, like usual.
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Luscious Low-Carb Lavender Lemon Bars — that is a lengthy name! I just wanted to choose as describing name for these extra delicious and extra tangy tidbits as I could. Actually, I wanted to include the word ‘little’ there as well, but that would have been an overkill. Moreover, you can cut as big or small bars as you want to. I think I prefer small bars anyway, since these delicacies are heavy stuff what comes to both taste and richness.
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This simple yet festive dessert is especially for my American readers (and you are many!) or for anybody celebrating 4th of July. Even if you don’t celebrate American Independence Day, this colorful dessert is perfect for finishing any summer day meal.
Moreover, this delectable dessert is healthy, so you have a double delight serving it for your loved ones! Flavorful fresh berries, full of vitamins and flavonoids yet little carbs, are perfect for healthy and indulgent low-carb diet.
For this dessert you don’t have to heat your oven which makes it perfect for a hot summer day. And because this fruity dessert is light, sparkling and refreshing, you’ll always have a little bit of space in your tummy for this treat, even after a hefty main course.
If you don’t consume alcohol at all, or if you would like to make this dessert for the whole family, I’ll give some suggestions in the end of the post for replacing the sparkling wine.
Happy 4th of July!
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Dipping strawberries in chocolate is so last season — serving the dipped strawberries as pops is so this season! And now is the season for strawberries, which makes this recipe hot, like the weather outside.
These neat treats are great for any summer party. Decorated with heart-shaped sugar-free marzipan, they are especially great for weddings. You can also add your preferred seasonings or sweeteners to the chocolate dip: for example rum, vanilla stevia — or both!
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This sugar-free rhubarb chutney is rhubarb lover’s tangiest dream! Also suitable for garlic lovers. And lovers in general. (If you don’t care about some garlicky fumes swirling around…)
For not the biggest friends of tongue-tickling tangy flavors, I give some suggestions for mellower variations in the end of the post. Naturally, I give a few alternatives for garlic, too, in case garlic gobbling is not your cup of tea.
You can color the chutney with bright hues — like I have done in the photo above. I give some ideas for very natural colors in the end of the post. Actually, throughout the post you can see the photos of these colorful creations.
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This sugar-free frosting is bursting with flavor of real strawberries. Unlike creamy and buttery frostings, this dreamy meringue-like frosting is airy and fluffy, not heavy. Real strawberries guarantee the authentic strawberry taste without anything artificial. Using freeze-dried strawberries makes also sure that the frosting doesn’t turn out watery, like it would with fresh strawberries.
This frosting is perfect for cakes and cupcakes. You can also make gelatin dessert — just spoon the mixture into dessert bowls and let set in the fridge for an hour or two. A perfect way to finish any tasty summer meal!
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These savory hassle-free, gluten-free low-carb muffins are soft, flavorful and they will be gone very soon once you bake them. You’ll see.
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It’s time for some fresh spring flavors. Here in Finland we still enjoy (not!) occasional heavy snowing, but nothing prevents from dreaming of sunny and warm spring days. And dreaming is much easier while spreading some of this tangy, sweet and sour spread on freshly-baked muffins. So great for breakfast… wakes you up! Or with afternoon coffee when in need for some energy.
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Paskha or pasha is something many people eat during Easter here in Finland regardless of their religion. We have even commercial — of course sugar-laden — versions of paskha. Originally paskha is enjoyed by Orthodox Christians on Easter and the dish originates from Russia.
Well, for some people Easter is not Easter without paskha, whereas some people cannot stand it. Finnish paskha differs from Russian paskha in the sense that Russian paskha has smooth texture and the ingredients are simpler. Actually I didn’t know this difference before I did some googling and found this recipe for Russian paskha. I adapted my own sugar-free low-carb paskha version from that recipe.
Russian paskha is seasoned with just a hint of vanilla while the Finnish version is bursting with almonds, raisins, sultanas and lemon flavor.
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