Desserts

Rhubarb Chutney (Vegan)

June 10, 2013 By elviira 12 Comments

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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Airy Strawberries and Cream Frosting

May 12, 2013 By elviira 6 Comments

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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Savory Cheddar Cheese Muffins

April 21, 2013 By elviira 14 Comments

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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Tangy Greek Yogurt Frosting

April 14, 2013 By elviira 6 Comments

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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Simplified Russian-Style Easter Paskha

March 24, 2013 By elviira 3 Comments

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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Sugar-Free Irish Coffee Frosting for St. Paddy’s Day

March 15, 2013 By elviira Leave a Comment

Here is another exciting recipe for your sugar-free St. Patrick’s Day festivities. This is an adults-only delicacy, with a small but clearly noticeable boozy note. If you are not consuming alcohol at all, or would like to make a family-friendly version, there is a tip for that in the end of the post. Have fun and enjoy!

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Homemade Sugar-Free Mounds Bars – Bounty (Vegan)

March 3, 2013 By elviira 41 Comments

Here is my take on homemade Mounds bars — or Bounty if you live outside of US. These beauties are double-coated with crunchy melt-in-your-mouth dark chocolate, they are vegan, low-carb, sugar-free, paleo, so extremely easy and healthy! You don’t even need molds for making these bars.

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Sugar-Free Strawberry Jam

February 17, 2013 By elviira 29 Comments

I seem to be in a jam making mood. Last week I published the recipe for Easy Sugar-Free Raspberry Jam and now: Sugar-Free Strawberry Jam. I got so thrilled about my (finally!) successful raspberry jam experiment, that I wanted to try out the same method for strawberry jam. And, my husband prefers strawberries to raspberries.

Just replacing raspberries with strawberries didn’t work, there were many other things to consider and to change. But, finally I succeeded in making jam which my whole family likes, including me. Hope you like this as well!
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Easy Sugar-Free Raspberry Jam

February 10, 2013 By elviira 22 Comments

When I was developing the recipe for the Low-Carb Linzer Hearts, I needed some raspberry jam for filling the cookies. Initially I used commercial sugar-free raspberry jam, but it was far too sweet for my taste. And I like sweet! Since the jam was sweetened with grape juice, the carb count was also relatively high. And, I’m not comfortable using jams sweetened with Splenda or NutraSweet, so those didn’t come into question either. Therefore, I wanted to develop a fruity and fresh home-made sugar-free raspberry jam, which is also very low in carbs.

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Desserts

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