Lowfat Cream Cheese Icing

This is the icing I use on my carrot cake. The fat grams, by my figuring, are still under 5 grams per serving, if divided into 12 servings. Since I have no added fat in my carrot cake, this fits perfectly into an E!

Low Fat Cream Cheese Icing
1 cup lowfat cottage cheese
1 cup 0 percent Greek yogurt, or 1 more cup of lowfat cottage cheese, instead of the yogurt
1 8 ounce block 1/3 less fat Neufchatel cheese
1 Tablespoon beef gelatin, softened in 1/4 cup boiling water
1 Tablespoon vanilla
2 Tablespoons Pyure and 3 Tablespoons xylitol,
OR 3 Tablespoons Pyure and 1/8 – 1/4 teaspoon THM stevia extract
1/2 teaspoon xanthan gum, optional (this makes a thicker icing, but a thinner, creamier one without it)

Instructions:

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Put all the ingredients except the xanthan gum, into your blender and blend well. Add the xanthan and blend again, if you are using it.

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Pour into a bowl and chill. Or pour directly onto cooled cake. You may need to slightly chill the icing first, especially if not using xanthan. But don’t let it set up too much to prevent lumps and to keep the icing smooth.

Carrot Cake

This carrot cake is a companion recipe to my applesauce cake. It is my kids’ favorite of the two!

Carrot Cake

Dry Ingredients:
1 cup oat flour
1 cup quinoa flour
1 cup garbanzo (or chickpea) flour
2/3 cup erythritol and 1 tsp NOW stevia extract,
OR 2/3 cup Pyure and 1/2 tsp THM stevia extract
1 teaspoon salt
2 Tablespoons cinnamon
4 teaspoons baking soda

Wet Ingredients (In Blender):
1 cup lowfat cottage cheese
1 cup pumpkin
1 cup eggwhites

Other Wet Ingredients;
1 cup applesauce
2 Tablespoons vanilla

Other Ingredients:
4 cups grated carrots

1 recipe of Lowfat Cream Cheese Icing
( next recipe on this blog 🙂 )

Instructions:

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Measure dry ingredients into a large mixing bowl. Put the cottage cheese, pumpkin and egg whites into your blender.

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Measure applesauce and vanilla into a small bowl. Grate 4 cups of carrots.

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Blend the contents in the blender until smooth. Add to the dry ingredients along with the applesauce and vanilla. Mix.

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Add the grated carrots and mix again.

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Pour into a 9×13 pan. (I use a glass casserole dish). Bake at 300 degrees for 1 hour and 15 minutes, or until cake is set in the middle, and a knife inserted near the middle comes out almost clean. This particular cake needs the lower temperature and the longer baking time.

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Remove from the oven and let the cake cool COMPLETELY before frosting! 🙂

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Make and frost with 1 recipe of my lowfat cream cheese icing.

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I cut this into 12-16 pieces to keep it within an E setting while following Trim Healthy Mama.

Enjoy! And plan to have a FP (Fuel Pull..a Trim Healthy Mama term) with this to complete your meal or snack!

Applesauce Spice Cake

This is a recipe I developed a couple of years ago after starting THM, and it features quinoa, garbanzo (or chickpea) and oat flours! I think I ‘perfected’ it in 2014.

I wanted a gluten free, sugar free cake. And I wanted to use the flours THM classes as E. Particularly some of the ones I used in here! 🙂 (Anyone else ever get tired of coconut and almond flours?). 🙂 Besides, I am particularly partial to my carbs! 🙂

It is very easy to whip up! The baking time is long. But, it turns out nice baked longer at this lower temperature.

I have ground all 3 flours in my grain mill, before. Although, I don’t think the chickpeas are very easy on it, and it is probably best to buy chickpea flour already ground. I have also ground my oat flour from the groats. And ground quinoa into flour. I like being able to grind my own flour..minus the noise! That thing is loud!

Lately, however, since I am buying my garbanzo or chickpea flour, I have found that the vitamix easily grinds quinoa. And I have been grinding my oat flour from regular rolled oats in it, as well. This is a little quieter, less mess, and a bit easier!

I used erythritol and NOW brand stevia in this recipe when I first made it. But now, I generally use PYURE. Today I used PYURE + 1/2 tsp of the THM stevia.

Applesauce Spice Cake

Dry ingredients:
1 cup oat flour
1 cup quinoa flour
1 cup garbanzo (or chick pea) flour
1/2 cup erythritol + 1 tsp stevia (NOW extract)
3 Tablespoons cinnamon
1 teaspoon nutmeg
2 teaspoons ginger
1/4 teaspoon cloves
1 teaspoon salt
4 tsp baking soda

Wet ingredients:
1 cup lowfat cottage cheese
3/4 cup eggwhites (about 6)
2 cups applesauce
2 Tablespoons coconut oil

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Instructions: Mix the dry ingredients together in a bowl. Place the eggwhites and cottage cheese in your blender. I normally don’t add the applesauce and coconut oil to the blender, but today I did. I forgot, but it’s ok!

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Blend the eggwhites and cottage cheese well in your blender and add with the rest of the wet ingredients to the dry ingredients and mix.

Pour into a 9×13 baking dish. I just use glass casserole dishes for my cakes! Bake at 300 degrees for 1 hour.

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I will cut this into 12-16 pieces and eat 1 piece as my source of carb fuel in an E (THM terms) setting. I like to have it with a shake to further fill me up! This would also go well as a dessert after a FP meal. Enjoy!

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Mint Roses

Mint Roses

This is a companion recipe to my last one, Cacao Hearts, https://lotsalittlelambs.com/cacao-hearts/

Like the other, it uses creamed coconut. You can either make this in your vitamix or other strong gadget, or you can start with the equal weight, 14 ounces, of creamed coconut. I have made it both ways. I used the Let’s Do Organic brand of creamed coconut.

If you want to cut the recipe in half, I would encourage you to go with the already made coconut cream from the box, as my vitamix seems to need the bulk of the full 14 ounces of coconut to pulverize it.

I believe you could easily sub the boxed creamed coconut in place of making your own in the previous recipe, as well.

You may need to adjust the peppermint oil, according to the brand you use. I used Aura Cacia. Which says right on it that it is not intended for internal use. I just figure, it is from peppermint. Nothing else. Not like all these food colorings and dyes approved for our food! I know they have to put disclaimers on things. But you should not do as I do! Do as I say, and use a food grade oil! 🙂

And by the way, you can mold these in any shape you like. I like the roses, because I think they are pretty. But, I make stars for my husband. You could even just pour them into a dish and cut into squares after they harden.

My husband loves these! But then, he loves mint. I do not know why he told the little girls they are soap! But he did think it was funny when I was puzzled as to why they kept asking for, “More soap, Mommy!”.

Here is the recipe:

Mint Roses

14 ounces dried coconut or 14 ounces creamed coconut, softened
6 Tablespoons Pyure
30 drops mint essential oil (use a food grade! 🙂 )
1 cup finely shredded coconut (do not blend-stir in whole)

Turn the 14 ounces of coconut into cream, using your vitamix. Or if you are using the creamed coconut, just mix all the ingredients together. Put into molds. Set into the freezer to harden. Remove from the molds and store in a bowl or a container in the refrigerator.

Pretty easy!