Tag Archives: stevia

Gluten Free Coconut Macaroons

Looking for a Passover cookie recipe. Try these Gluten Free Coconut Macaroons cookies!

Continue reading

Creamy Coconut Pumpkin Pie Mousse

Creamy Coconut Pumpkin Pie Mousse - vegan, gluten free, dairy free, paleo, sugar free - Get the recipe at This Mama Cooks! On a Diet - thismamacooks.com

Continue reading

Gluten Free Orange Pumpkin Bread

Gluten Free Orange Pumpkin Bread from This Mama Cooks! On a Diet - thismamacooks.com

Continue reading

Gluten Free Mango Quinoa Halwa

Gluten Free Mango Quinoa Halwa recipe at This Mama Cooks! On a Diet - thismamacooks.com

Continue reading

Sugar Free & Dairy Free Chocolate Pudding

Get the recipe for Sugar Free & Dairy Free Chocolate Pudding made with stevia from This Mama Cooks! On a Diet

Continue reading

Saying goodbye to summer – Mixed Berry & Banana Sorbet {vegan friendly, sugar free}

Mixed Berry Sorbet The kids are back to school signaling the end of one of the craziest summers we’ve had in a long time. My husband was laid off in June and he’s spent the summer being a stay at home dad while job hunting. As the current bread winner, I’ve been busier than ever working here at This Mama Cooks! On a Diet (I hope you’ve noticed) and on other freelance work.

It may also be our last summer in Colorado, so we’re trying to savor every last bit of it, from dinners we make from locally caught trout to berries, vegetables and herbs we grow in our yard.

One of the things I wanted to do this summer was make homemade ice cream from our berries. I bought a Cuisinart 2-Quart Automatic Ice Cream Maker last spring with plans to do so, but I didn’t have the time until last week.

Instead of cream, whole milk and sugar, I wanted to use Native Forest Organic Light Coconut Milk and liquid stevia so it would be dairy free and relatively guilt free, too. I did a search and found a recipe for Blackberry Ice Cream from Kristen at Passion 4 Eating. I liked that she used bananas in her recipe, which was perfect because I had a few overly ripe ones in the refrigerator. I substituted liquid stevia for the sugar Kristen used, and played around with ratios and amounts a bit.

The mixed berries I used were mostly raspberries and some blackberries from my garden. You can use any type of berries you like.

Mixed Berry Sorbet

Mixed Berry & Banana Sorbet

Ingredients

  • 2 small bananas
  • 2 - 13.5 ounce cans light coconut milk
  • 1 3/4 cups fresh or frozen berries, thawed
  • 1 to 2 tablespoons liquid stevia, divided
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice, freshly squeezed

Directions

  1. Peel bananas, and toss into a blender with the coconut milk. Blend until combined.
  2. Add the blackberries, 1 tablespoon of the liquid stevia, the vanilla extract and the lemon juice. Blend until the berries are completely pureed.
  3. Taste, add more stevia if too tart. Add a bit more stevia than you think you need as the flavor will change when the liquid sorbet is frozen.
  4. When you’re satisfied with the level of sweetness, make sorbet in a two quart ice cream maker according to manufacture’s directions.
  5. Serve immediately.
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Servings: 1 3/4 quarts or 20 scoops
  • Serving size: 1 scoop
  • Calories: 39
  • Calories from Fat: 19
  • Total Fat: 2.1g
  • Saturated fat: 1.9g
  • Unsaturated fat: 0.0g
  • Sodium: 10mg
  • Total Carbohydrates: 5.4g
  • Sugar: 2.2g
  • Fiber: 0.7g
  • Protein: 0.7g
  • Cholesterol: 0g

Mixed Berry Sorbet

Should you buy an ice cream maker?

I thought my Cuisinart Ice Cream Maker did a good job – the sorbet was creamy though a bit softer than regular ice cream.

However, the sorbet turned into a solid mass when put into the freezer. If you have leftover sorbet, you’ll need to thaw it out before serving. If you leave it out too long, it’ll turn into a milk shake. You can either put it back in the ice cream maker to turn it back into a sorbet. Or you can drink it as a shake – up to you!

I’ve also made traditional ice cream using whole milk and whipping cream in the Cuisinart Ice Cream Maker. I actually had better results with the sorbet as the ice cream was too runny! The recipe I used for the ice cream made a bit more than two quarts, so I feel my ice cream maker does better with smaller batches.

You can’t beat the price making your own ice cream, especially if you have berries or fruit growing in your backyard. What I really like is that you can control what goes into your ice cream or other frozen treats, so you can make sure your recipe fits any dietary needs, food sensitivities or allergies you may have.

You can also make grown up concoctions like frozen margaritas from better-for-you ingredients like fresh lime juice and berries, agave nectar, stevia and organic tequila. Sound like fun? Then go for it!

Sugar Free Mojito Lime Orange & Mint Popsicles

Sugar Free Lime Orange & Mint Popsicles from This Mama Cooks! On a Diet - thismamacooks.com Lime is one of more popular flavors used in paletas – paletas de limón. I love lime too, especially in a mojito with mint leaves. So I used the combination, plus a little orange, and came up with a mojito flavored popsicle sans the rum.

The Mojito Popsicles are very tangy and strong, so you may want to add more water and back off on the juice unless you love lime as much as I do.

These are popsicles for grownups as well as any kiddos out there, like my daughter Lucie, who loves to chew on fresh lime pieces. This mix would also make great flavored ice cubes for mojitos and other rum drinks.

Sugar Free Lime Orange & Mint Popsicles from This Mama Cooks! On a Diet - thismamacooks.com

Sugar Free Mojito Lime Orange & Mint Popsicles

Ingredients

  • 2 oranges, peeled and quartered
  • 1 cup lime juice (from approximately 6 limes)
  • 1/2 cup water
  • 6 teaspoons liquid stevia
  • 4 mint sprigs

Directions

  1. Combine ingredients and blend until smooth.
  2. Pour into popsicle molds and freeze overnight.
Prep Time: 20 Minutes
Servings: 5 popsicles
  • Serving size: 1 popsicle
  • Calories: 39
  • Calories from Fat: 1
  • Total Fat: 0.1g
  • Saturated fat: 0g
  • Unsaturated fat: 0mg
  • Sodium: 1mg
  • Total Carbohydrates: 10.7g
  • Sugar: 6.4g
  • Fiber: 1.6g
  • Protein: 0.8g
  • Cholesterol: 0mg

Lime Orange & Mint Popsicles Lime is one of more popular flavors used in paletas – paletas de limón. I love lime too, especially in a mojito with mint leaves. So I used the combination, plus a little orange, and came up with a mojito flavored popsicle sans the rum.

The Mojito Popsicles are very tangy and strong, so you may want to add more water and back off on the juice unless you love lime as much as I do.

These are popsicles for grownups as well as any kiddos out there, like my daughter Lucie, who love to chew on fresh lime pieces. This mix would also make great flavored ice cubes for mojitos and other rum drinks.

Sugar Free Lime Orange & Mint Popsicles from This Mama Cooks! On a Diet - thismamacooks.com

Sugar Free Mojito Lime Orange & Mint Popsicles

Ingredients

  • 2 oranges, peeled and quartered
  • 1 cup lime juice (from approximately 6 limes)
  • 1/2 cup water
  • 6 teaspoons liquid stevia
  • 4 mint sprigs

Directions

  1. Combine ingredients and blend until smooth.
  2. Pour into popsicle molds and freeze overnight.
Prep Time: 20 Minutes
Servings: 5 popsicles
  • Serving size: 1 popsicle
  • Calories: 39
  • Calories from Fat: 1
  • Total Fat: 0.1g
  • Saturated fat: 0g
  • Unsaturated fat: 0mg
  • Sodium: 1mg
  • Total Carbohydrates: 10.7g
  • Sugar: 6.4g
  • Fiber: 1.6g
  • Protein: 0.8g
  • Cholesterol: 0mg

Sugar Free Watermelon and Kiwi Ice Pops (paletas de sandia y kiwi)

Sugar Free Watermelon and Kiwi Ice Pops (paletas de sandia y kiwi) at This Mama Cooks! On a Diet - thismamacooks.com

Continue reading

Cappuccino Granitas, sugar free frozen treats with a buzz!

Sugar Free Cappuccino Granitas

Due to my food sensitivities to sugar and milk as well as a desire to make healthier snacks for my kids, I’m experimenting with various frozen treats this summer. While I do have a ice cream maker, I wanted to try out some simpler recipes for fruit popsicles, granitas and paletas first.

Granitas

Granitas is the Sicilian version of sorbet, but more course and crystalline. I liken it to shaved ice with grownup flavors. According to Wikipedia, it’s served in Italy more like an ICEE with a straw, unlike how I made it – more frozen and served in a bowl with a spoon.

Inspired by the Espresso Granita in the June 2011 issue of Bon Appetit, I came up with two healthier espresso-flavored granitas. Instead of milk I used coconut milk and I sweetened the drinks with stevia. To me, both versions taste like a delicious icy, iced coffee.

Just a note of warning! This is a highly caffeinated dessert, so be careful feeding it to the kids or treating yourself to a big bowl after dinner. Unless you all want to be bouncing off the walls that is.

Sugar Free Cappuccino Granita with Chocolate

This is the darker granita shown above on the left.

Makes 6 servings

Ingredients:

Directions:

  1. Stir all ingredients into a medium bowl into well combined.
  2. Pour into a 9x9x2 metal baking pan.
  3. Freeze for 90 minutes.
  4. Remove pan from freezer and stir, mashing any frozen parts with the back of a fork.
  5. Cover and freeze until firm, about 2 hours more.
  6. Remove pan from freezer. Using a fork, scrape granita vigorously to form ice flakes.
  7. Divide granita among bowls or glasses and serve.

Nutritional information

  • Calories 52
  • Calories from Fat 44
  • Total Fat 4.9g
  • Saturated Fat 4.3g
  • Trans Fat 0.0g
  • Cholesterol 0mg
  • Sodium 14mg
  • Total Carbohydrates 1.7g
  • Dietary Fiber 0.7g
  • Sugars 0.8g
  • Protein 0.7g

Nutrition Grade C- from CalorieCount 

Weight Watchers POINTS = 1.5

Sugar Free Cappuccino Granitas

Sugar Free Cappuccino Granita with Cinnamon

This is the lighter granita shown above on the right.

Makes 6 servings

Ingredients:

  • 2 cups hot espresso
  • 1/2 cup Stevia Extract In the Raw 
  • 1 teaspoon vanilla extract
  • 1 cup light coconut milk
  • 1 teaspoon ground cinnamon

Directions:

  1. Stir all ingredients into a medium bowl into well combined.
  2. Pour into a 9x9x2 metal baking pan.
  3. Freeze for 90 minutes.
  4. Remove pan from freezer and stir, mashing any frozen parts with the back of a fork.
  5. Cover and freeze until firm, about 2 hours more.
  6. Remove pan from freezer. Using a fork, scrape granita vigorously to form ice flakes.
  7. Divide granita among bowls or glasses and serve.

Nutritional information

  • Calories 97
  • Calories from Fat 86
  • Total Fat 9.5g
  • Saturated Fat 8.5g
  • Trans Fat 0.0g
  • Cholesterol 0mg
  • Sodium 17mg
  • Total Carbohydrates 2.6g
  • Dietary Fiber 1.1g
  • Sugars 1.4g
  • Protein 1.0g

Nutrition Grade C- from CalorieCount 

Weight Watchers POINTS = 2.5

This Mama’s tips

  • If you forget to do the first stir and the granita has frozen solid, leave out for a while to soften up before scraping. Or you can break up the block of granita in your food processor. Return it to the pan and freeze for 30 minutes to firm up. Then scrape, flake and serve.
  • If you’re concerned about the amount of fat from the coconut milk, substitute low fat or skim cow’s milk.
  • Worried about the caffeine? Use decaf espresso.

Sugar Free Dairy Free Orange Coconut Popsicles

Cool down with Sugar Free Dairy Free Orange Coconut Popsicles at This Mama Cooks! On a Diet - thismamacooks.com

Continue reading

Sugar Free & Dairy Free Chocolate Tofu Smoothie

Sugar Free & Dairy Free Chocolate Tofu Smoothie. Get the healthy blender recipe at This Mama Cooks! On a Diet

Continue reading

How to make coconut yogurt

Coconut Tapioca Yogurt

Due to my food sensitivities, I’ve been on the lookout for alternatives to milk-based yogurts. While you can buy commercially prepared soy and coconut yogurts, all the ones I’ve found are sweetened with cane sugar, which I have to avoid. The only exception is So Delicious Dairy Free Agave Sweetened Yogurt, made from soy milk.

I decided to make my own coconut yogurt based on the method I use to make homemade milk yogurt and this recipe from The GFCF Lady. Since she has to strain the coconut yogurt to make it thicker, I decide to add instant tapioca as a thickener. The result is a tapioca-coconut yogurt hybrid. It has the sourness of regular yogurt from the yogurt culture starter (and all the probiotic goodness), the taste of coconut milk, and the texture of tapioca pudding. Slightly sweetened with stevia, it’s pretty darn good.

Note: Yogourmet Freeze Dried Yogurt Starter does contain skim milk powder and sucrose. If you're looking for a completely dairy free alternative, you may want to try GI ProStart™ Yogurt Culture Starter. I haven't used it, so I can't endorse it. If you have, leave a comment below about your experiences with it.

A note on yogurt makers

Recently, I found a never used, discontinued Salton one quart yogurt maker at a thrift store for under $10. (You can find used units on eBay for $70-90.) I prefer the one quart size to the Salton Yogurt Maker with 7 Glass Jars that I also own. Pouring the yogurt mixture into the glass jars is messy and time consuming. Plus you have seven jars (and lids) to wash instead of one large container. Plus, I’ve broken a jar and cannot find a replacement.

If you are serious about making your own yogurt, invest in a two quart system like the Yogourmet Multi Electric Yogurt Maker. If you’re still experimenting, you can make yogurt in a crockpot or in a quart jar using everything from a heating pad to the sun. Making coconut yogurt is pretty foolproof as long as your starter is good and you don’t overheat your yogurt.

Homemade Coconut Tapioca Yogurt

Makes 3 cups

Ingredients:

Special equipment:

  • A candy or milk frothing thermometer
  • Yogurt maker

Directions:

  1. Pour coconut milk into a saucepan.
  2. Add tapioca and stevia to the coconut milk. Mix thoroughly with a whisk or spoon.
  3. Heat mixture to 170 to 180 degrees F.
  4. Remove from heat and let cool down to 110 degrees F.
  5. Mix in yogurt culture starter to coconut milk.
  6. Pour into yogurt container(s) and place into your yogurt maker.
  7. Heat for six hours or until you have the desired consistency and taste. (The longer it cooks, the more sour it will taste and the firmer it will be.)

Nutritional information

1 serving = 1/2 cup

  • 103 calories
  • 7.5 g fat
  • 6.6 g saturated fat
  • 8.3 g sodium
  • 16.7 g carbohydrates
  • 0 fiber

Weight Watchers POINTS = 3 (Nonfat milk yogurt has 2 POINTS)

This Mama’s tips

  • This is a gluten-free recipe.
  • This recipe isn't 100% casein free since the yogurt starter has skim milk in it.
  • You can buy Yogourmet Freeze Dried Yogurt Starter online or at your local health food store.
  • You can use any brand of coconut milk you can find. I chose Thai Kitchen because it’s available at most mainstream grocery stores. Also, you can buy it by the case on Amazon for $1.73 per can.
  • If you’re concerned about BPA or want organic coconut milk, try Native Forest Organic Light Coconut Milk.
  • You can also use full fat coconut milk. I tried both full fat and lite and the results were the same. Your calories and fat will be higher with full fat coconut milk, of course.
  • If you want super thick yogurt, add another tablespoon of instant tapioca. If you want thinner yogurt cut it down to 1 or 2 tablespoons.
  • There’s just enough stevia added to the mixture to give it a pleasant taste. You can add more stevia during the cooking process if you want it super sweet.
  • Feel free to substitute sugar, honey or agave nectar for the stevia, too. All will increase your calorie and carb counts, of course.
  • After the yogurt sets, you can add additional flavorings, like vanilla extract, more sweetener or fruit.