Dessert, Makeover Monday, Recipe, S

Makeover Monday ~ Tiramisu

It is  Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make!

My fellow THM Facebook admin Conney asked me to try this recipe. I thought it was going to be difficult and time consuming since everything, including the ladyfinger cookies would need to be made from scratch. I was pleasantly surprised that this went together quickly with very few ingredients!

This recipe is based on traditional Italian Tiramisu. That means there are no “extra” flavoring ingredients. The ladyfingers were easy to make and quite tasty on their own, even though they were plain for the recipe. Adding flavoring like vanilla, or any other extract, would make these a lovely light cookie in their own right. Feel free to add any extra flavoring that you desire.

I hope you will enjoy this recipe!

You Will Need:

Tiramisu ~ THM S

Author: myhealthyjourneyforlife

Ingredients

Ingredients for Tiramisu

  • 3 egg whites
  • 6 egg yolks
  • 6 tbsp xes sweetener or gentle sweet
  • 8 oz mascarpone cheese at room temperature
  • 1 cup espresso cooled to room temperature
  • 1/2 tsp rum extract optional
  • 1 recipe ladyfingers cookies
  • cocoa powder for dusting

Ingredients for Ladyfingers

  • 4 eggs separated
  • 1/2 cup xes sweetener or gentle sweet
  • 3/8 cup baking blend
  • 1/4 cup oat fiber
  • 1/2 teaspoon baking powder

Instructions

Instructions for Ladyfingers

  • Preheat oven to 400 degrees F. Line a 17 x 12 inch baking sheet with parchment paper. Have a gallon sized zipper bag handy or fit a large pastry bag with a plain 1/2 inch round tube.
  • Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sweetner and continue beating until stiff and glossy.
  • In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
  • Sift dry ingredients together. Fold the egg whites into the egg yolk mixture. Fold in the dry mixture. 
  • Fold the egg whites into the egg yolk mixture. Fold in the dry mixture. 
  • Transfer mixture to zipper bag or pastry bag. Snip corner off of zipper bag if using and pipe out onto prepared baking sheet. 
  • Snip corner off of zipper bag if using and pipe out onto prepared baking sheet. 
  • Bake 8-10 minutes.

Instructions for Tiramisu

  • In a clean bowl, whip the egg whites and 3 tbsp of sweetener together with a hand mixer, for about 3-5 minutes until the egg whites hold stiff peaks.
  • In a separate bowl, whip the egg yolks with the remaining 3 tbsp sweetener for 2-3 minutes until the egg yolks are thick and pale yellow in color.
  • Add the mascarpone to the egg yolks and whip until combined.
  • Gently fold the stiff egg whites into the egg yolk mixture and set aside.
  • In a small flat dish or bowl, combine the espresso and rum extract. Dunk each ladyfinger into the espresso mixture for a few seconds. These homemade ladyfingers are more dense than their store bought counterparts, so you can let them soak for 5-10 seconds per side.
  • Place soaked cookies into the bottom of a 8×8 dish.
  • Once the ladyfingers have formed a single layer in the bottom of the dish, spread 1/2 of the custard mixture over the ladyfingers.
  • Arrange another layer of espresso soaked ladyfingers on top, and spread over the remaining custard. Dust top with cocoa powder if desired.
  • Cover the top of the dish with plastic wrap and let the tiramisu refrigerate for 4-6 hours. It does need to sit this long before serving.
  • Serve cold. Enjoy!

Notes

*This recipe contains raw eggs, consume at your own risk. You can use pasteurized eggs if there is a concern.
*These ladyfingers are “unflavored” because their purpose is to transfer the espresso flavor. However you can add vanilla extract to them if you’d like. You can also make chocolate ladyfingers by substituting 1/8 cup of the oat fiber for 1/8 cup of cocoa powder. These would be delightful light cookies on their own just by adding the flavoring of your choice.
*This recipe needs to be eaten within a couple days because the eggs will “deflate” overtime.

Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do!

As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.

Have you ever considered getting a coach to help you on your journey but you aren’t sure what a coach could do for you? Contact me for a free consultation. I can explain to you how I would help you with no strings attached.

Bread, Makeover Monday, Recipe, S, Snack

Makeover Monday ~ Banana Nut Muffins

It is  Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make!

My son-in-law asked me to re-create a pre-packaged banana nut muffin. After I laughed for a while I decided to give it a try. I was worried most about not being able to replicate the super “soft” mouth feel of the packaged muffin. Well this recipe surprised me! This is a super soft muffin. I used banana extract instead of banana because I wanted to keep this an S muffin for texture purposes.

You Will Need:

Banana Nut Muffins ~ THM S

Author: myhealthyjourneyforlife

Ingredients

INGREDIENTS

  • 1/4 c plain 0% Greek yogurt
  • 4 eggs
  • 1/2 c + 1 tbsp water
  • 3/4 c THM Baking Blend loosely poured into measuring cup and leveled with a knife
  • 1/4 c oat fiber loosely poured into measuring cup and leveled with a knife
  • 1/4 c xes sweetener or THM Gentle Sweet
  • 2 tsp baking powder
  • 1/4 tsp mineral salt
  • 1/2 c pecan halves finely chopped
  • 1/2 tsp pure banana extract

Instructions

INSTRUCTIONS

  • Preheat oven to 350 degrees.
  • Line a 12 hole muffin tin with paper or silicone muffin liners. Spray lightly with cooking spray.
  • Add all ingredients to a mixing bowl. Whisk together well.
  • Transfer batter to fill the muffin holes to the halfway mark, and bake in the oven for 15-18 minutes.

Notes

NOTES Technically, if you have ONLY one muffin and if you don’t add any extra fat then this could be an FP as each muffin has exactly 5g of fat, but I prefer to keep these muffins in an S setting.

Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do!

As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.

Have you ever considered getting a coach to help you on your journey but you aren’t sure what a coach could do for you? Contact me for a free consultation. I can explain to you how I would help you with no strings attached.

Dinner, Makeover Monday, Recipe, S

Makeover Monday ~ King Ranch Chicken Casserole

It is  Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make!

This is a creamy, cheesy, comforting casserole that the whole family will love! My husband’s exact words were, “You can be sure to make this one often.” That makes me happy!

You Will Need:

  • The ingredients for Wonder Wraps (Trim Healthy Table page 251) or low carb tortillas. Please note, if you choose low carb tortillas you will need to stick to 1/12 of this recipe.
  • cooked chicken
  • sour cream
  • greek yogurt
  • onion
  • garlic
  • butter
  • salsa verde
  • rotel
  • ground cumin
  • shredded mexican style cheese

King Ranch Chicken Casserole ~ THM S

Author: myhealthyjourneyforlife

Ingredients

Ingredients

  • 5 cups chopped or shredded cooked chicken use leftovers or a rotisserie chicken
  • 1 cup sour cream
  • 1 cup greek yogurt
  • 1 large onion peeled and chopped
  • 4 garlic cloves peeled and minced
  • 1 tablespoon butter
  • 16 ounces jarred salsa verde mild or hot
  • 10 oz can tomatoes and green chiles (rotel), drained
  • 2 teaspoons ground cumin
  • 4 cups shredded mexican style cheese
  • 12 wonder wraps Recipe in THT p.251

Instructions

Instructions

  • Make the wonder wraps. The recipe can be found in Trim Healthy Table page 251 or in the Trim Healthy Mama Cookbook page 204. The recipes are slightly different but either will work.
  • Preheat the oven to 400 degrees F.
  • Place a skillet over medium heat and add the butter, onions, and garlic. Sauté for 3-5 minutes to soften.
  • In a large bowl mix the sautéed onions and garlic, chopped chicken, sour cream, salsa verde, tomatoes and chiles, and cumin.
  • Tear the wonder wraps into rough pieces. Spoon one-quarter of the chicken filling in the bottom of a greased 9×13 baking dish. Top with 1 cup shredded cheese. Then spread a single layer of torn tortillas over the top. Repeat layering the chicken filling, cheese, and tortillas three layers high, using up all the tortillas. Spread the last one-quarter of chicken filling and 1 cup of cheese over the top.
  • Bake for 20-25 minutes, until golden and bubbly. Wait at least 5 minutes before cutting.

Notes

Try to keep moisture content down in this recipe. If you shred the chicken, as I did, be sure to drain out any liquid that it may have been cooking in. Also drain your can of tomatoes and onions.

Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do!

As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.

Have you ever considered getting a coach to help you on your journey but you aren’t sure what a coach could do for you? Contact me for a free consultation. I can explain to you how I would help you with no strings attached.

Dessert, Makeover Monday, Recipe, S

Makeover Monday ~ Mandel Skorper (Swedish Almond Rusk Cookie)

It is  Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make!

Today’s recipe is actually a requested makeover from one of my readers, Cindy S. I have to be honest, I have never had a Mandel Skorper before, never even heard of it before, so I cannot be the best judge as to whether or not this makeover is as good as the original. What I can tell you is that it is a delicious cookie!! It is very reminiscent of an almond biscotti (though you can make it softer or crunchier depending on how long you cook it. I went with a slightly chewy cookie.) I hope you enjoy this recipe!

You Will Need:

Mandel Skorper (Swedish Almond Rusk) ~ THM S

This cookie is reminiscent of an almond biscotti. It can be made chewy or crunchy by varying the cooking time.
Author: myhealthyjourneyforlife

Ingredients

Ingredients

  • 3/4 c. THM Baking Blend
  • 1/4 c. oat fiber
  • 1/4 c. collagen
  • 1/4 tsp. mineral salt
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 c xes sweetener or gentle sweet
  • 1/4 c. butter
  • 1 eggs
  • 1/2 tsp. almond extract
  • 1/4 c. 0% Greek yogurt
  • 1/3 c. almonds ground

Instructions

Directions

  • Preheat oven to 350°F.
  • Mix together baking blend, oat fiber, collagen, salt, baking soda and baking powder and set aside.
  • Process almonds in a food processor until they are coarsely ground. Set aside.
  • In a mixer bowl, beat together butter, sweetener, and extract with an electric mixer until pale and fluffy. 
  • Add eggs and beat well. 
  • Mix in Greek yogurt.
  • Mix in dry mixture at low speed just until combined, then stir in almonds.
  • Form dough into an 11- by 2-inch log. I used waxed paper to help me form the log.
  • Place on a large baking sheet that is lined with parchment paper. Trust me on the parchment paper. I did not use it and it was very difficult to transfer the fragile log to a cutting board.
  • Bake log in middle of oven until pale golden, about 20 minutes. Notice how the log split some while baking.
  • Cool log on sheet 5 minutes. Reduce oven temperature to 300°F.

  • Transfer to a cutting board and cut log diagonally into 1/2-inch-thick slices with a serrated knife using a sawing motion. Don’t worry if the cookies fall apart a bit. I did a lot of reshaping as I went. You are dealing with a log of partially baked cookie dough and it is pretty forgiving.
  • Arrange rusks (cookies), cut sides down, on baking sheet and bake in middle of oven until golden, about 18 minutes for a chewy cookie, longer for a crunchy cookie. Transfer to a rack to cool.

Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do!

As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.

Have you ever considered getting a coach to help you on your journey but you aren’t sure what a coach could do for you? Contact me for a free consultation. I can explain to you how I would help you with no strings attached.

Breakfast, Dessert, Makeover Monday, Recipe, S, Uncategorized

Makeover Monday ~ Sticky Bun Cake, THM S

It is  Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make!

My mom sent me this recipe and I think she was probably laughing a bit when she did. This recipe is ridiculous! It calls for 3 blocks of cream cheese, 1 1/2 cups of butter and 35 slices of white bread, not to mention the sugar! And get this, it says it makes 6 servings…Thats over 5 slices of bread, 1/2 a block of cream cheese and 1/4 cup of butter per serving!!! Well, I decided to take on this challenge and came up with something pretty tasty! On top of tasty my version is full of protein, much lighter on fat (though it still has a good amount) but still sticky and gooey!

You may wonder why I cut the cream cheese from 3 blocks to 1. Well, it wasn’t really for the purpose of cutting fat or calories. The recipe just didn’t need that much! I really don’t have any idea what they did with all that cream cheese! I actually made this originally by making the filling with 2 blocks of cream cheese. I had a whole cup of filling left over! No worries, it tastes fantastic and I will save it to spread on other things like wasa crackers or celery!

I cut way back on the cream cheese when writing up this recipe because I had this much filling left over after assembling the cake!

Please note, I accidentally used a 10-inch cake pan instead of an 8-inch cake pan. The recipe still worked, but my “roll” turned into a “rose” while cooking. Use a smaller pan to help hold things together. This cake uses a loaf of Wonderful White Blender Bread. You can find this recipe in the Trim Healthy Table cookbook on page 242. If you don’t have that cookbook you could also try this recipe with a loaf of Nuke Queen’s Awesome Bread and I am sure it would work just as well. Be sure to have this bread baked an completely cooled before making this recipe. I suggest making the bread the day before. This is a tender bread and will feel like it is going to fall apart on you, but it will hold up to this recipe.

Wonderful White Blender Bread from Trim Healthy Table page 242

You Will Need

Sticky Bun Cake

Ingredients

  • 8 oz cream cheese I used 1/3 less fat
  • 1 1/2 cup xes sweetener or gentle sweet divided
  • 1/8 cup nut milk
  • 2 teaspoons vanilla extract divided
  • 1 loaf Wonderful White Blender Bread recipe in THT, p 242
  • 2 sticks butter divided
  • 2 teaspoons cinnamon divided
  • 1/2 teaspoon blackstrap molasses
  • 1 teaspoon mineral salt
  • 1 cup pecans

Instructions

Directions

  • Preheat the oven to 325˚F (165˚C).
  • In a saucepan, melt 1 stick of butter over low heat. Whisk in 1/2 cup of sweetener and 1 tsp of cinnamon and 1 teaspoon of vanilla.
  • In a large bowl, beat the cream cheese and nut milk with a hand mixer until smooth. Add melted butter mixture and mix again. Set aside until ready to use.
  • On a cutting board, cut the crusts off the bread. Slice the bread into thin slices using a serrated knife.
  • Remove any remaining crust from the slices.
  • Lay out 4 pieces of bread so they are slightly overlapping, then press the overlapping edges together to adhere. Repeat with the rest of the bread, I ended up with 4 strips of 4 slices of bread and 1 strip of 5 slices.
  • Spread the cream cheese mixture on each of the strips of bread.
  • Roll up one of the strips of bread.
  • Take that roll and roll it on to another strip of bread. Repeat until all of the strips have been rolled up into one large roll.
  • In a small saucepan over medium heat, mix together the remaining stick of butter, remaining cup of sweetener, salt, remaining teaspoon vanilla, and molasses until melted. Remove from heat.
  • Pour ⅔ of the caramel mixture into an 8-inch round cake pan. Sprinkle the pecans on top of the caramel.
  • Place the bread roll inside the pan on top of the caramel. Pour the rest of the caramel over the top of the roll.

  • Bake for 35-40 minutes, until the top is crisp. (I unfortunately used a 10-inch pan making my “roll” turn into a “rose”, please use an 8 inch pan.)

  • Place a large plate over the top of the cake pan. Using oven mitts, invert the roll onto the plate, and remove the cake pan.
  • Let cool for about 10 minutes before slicing.

Notes

When removing the crusts from the WWBB use a sharp serrated knife. I removed the bottom and side crusts before slicing, but chose to remove the top crust after slicing because the shape was so irregular. I thought I would lose less bread this way.
WWBB is a very tender bread. Take your time while slicing. You want thin slices, aiming for 20-25 slices. 
Some of my slices were taller than others. I used the tallest slices for my first “roll” with the slices getting shorter as they got to the outer edges of the roll.

Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do!

As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.

Have you ever considered getting a coach to help you on your journey but you aren’t sure what a coach could do for you? Contact me for a free consultation. I can explain to you how I would help you with no strings attached.