Fruit Cocktail Salad

This is an easy, quick dessert to whip up! It is a crossover, if you are following THM.. But, it is great for a special weekend dessert or for company. I will post the large size recipe first, then for your convenience, I will also give you the amounts for a 1/4 size recipe. I am figuring a serving to be 1/2 – 3/4 cup.

Fruit Cocktail Salad (Large family or company size recipe)

12 cans fruit cocktail, in 100% juice, drained (I let the kids drink the juice)
2 cups water
1/4 cup beef gelatin
2/3 cups Pyure (or honey, if you are not following THM, or just making it for your family)
16 ounces cream cheese
1/4 cup coconut oil
2 cups cream, whipped
1 1/2 cups chopped walnuts, optional

Open the fruit cocktail and drain them.

Boil the water and stir in the gelatin.

Beat the cream cheese, coconut oil and sweetener. Continue to beat as you pour the gelatin slowly in.

Whip the cream. Mix gently into the cream cheese and gelatin.

Stir in the fruit cocktail. Set it in the refrigerator to chill for several hours and to let the gelatin set up.

Before serving, top with the walnuts, if using. Another option is to set the nuts aside and let people top or not top their bowl with nuts as desired.

Fruit Cocktail (Smaller family recipe)

3 cans fruit cocktail, in 100% juice, drained
1/2 cup water
1 Tablespoon gelatin
2 1/2 Tablespoons Pyure
4 ounces cream cheese
1 Tablespoon coconut oil
1/2 cup cream whipped
6 Tablespoons chopped walnuts, optional

Same as above.



Zucchini Chocolate-Chocolate Chip Raspberry Muffins

Zucchini Chocolate-Chocolate Chip Raspberry Muffins!

Yes, that’s a mouthful. 🙄 I couldn’t come up with a shorter name… Anyone have any ideas? 😀

I kind of stole this idea from my oldest daughter. She developed and came up with a zucchini chocolate- chocolate chip raspberry bread. Of course that recipe had wheat and honey and etc. Very yummy, but not something I can or should eat!

This same older daughter has been sampling my muffins from her idea. She always tells me, just for the fun of it that everything is yucky… But she won’t quit eating them! 😉 So, today when she got home from work I asked her if she wanted to sample one. She wanted two… with yogurt. My little ones think they also have to have two a piece! 😊

These are dairy free if you use Lily’s dark chocolate vegan chips! They are also gluten free. And nut free!

Makes 1 dozen.

If following THM, these would fall into the S category.

So, here is the recipe!

Zucchini Chocolate-Chocolate Chip Raspberry Muffins

Wet Ingredients:
1-4 oz. 100% cacao baking bar
1 cup packed, finely grated zucchini
6 Tablespoons Pyure
6 Tablespoons xylitol
2 Tablespoons vanilla extract
4 eggs

Dry Ingredients:
4 Tablespoons coconut flour
4 Tablespoons oat fiber
2 Tablespoons golden flax meal
2 Tablespoons collagen
1 Tablespoon psyllium husk
1 Tablespoon glucomannan
1/2 teaspoon salt
1 Tablespoon baking powder
1 teaspoon baking soda

Other Ingredients:
1 cup frozen raspberries
1/2 cup Lily’s dark chocolate chips

Preheat oven to 350 degrees.

Melt baking chocolate in a double boiler. I actually just sit my metal mixer bowl over a pan of boiling water until the chocolate melts. Saves one more dish, and I don’t waste any chocolate!

When the chocolate is melted, add the zucchini with the melted chocolate in the mixer bowl. Start mixing and add the sweeteners 1 Tablespoon at a time, beating as you add them. Then add the vanilla. By this time it should be cool enough to add the eggs. (You don’t want to cook your eggs!)

Mix all the dry ingredients together in a separate small bowl. Then stir the dry ingredients into the chocolate mixture by hand. Add the raspberries and chocolate chips and mix again.

Fill 12 paper lined muffin cups with the batter. They will be pretty full. Place in the preheated oven for 25 minutes or until done.


And if you would like to purchase from me, I sell the oat fiber, glucomannan, collagen and psyllium husk! My store link is

Thank you, and I hope you enjoy these muffins!