companion blog to the e-book the 24/7 Low Carb Diner

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Sunday, July 3, 2016

Raspberry Trifle with Lemon Cream: A Last Minute Summer Dessert

Maybe you are like me. It is the night before a big holiday. We have the main meal planned, but what about dessert? We are making my family favorite Beefkey Sandwiches (a play on Loose Beef sandwiches) for our Independence Day lunch. We have sides and salads. But I forgot the dessert until now. Then I remembered this little jewel from a year ago. It is in the July '15 issue of the Diner News.  You can still get that whole year bundled for just $6.

These cute little trifles use fresh summer fruit. This year, we will have blueberries instead of raspberries, but both would be perfect for the 4th. The cake mixes up so quickly when you have my master mix baking blend handy. Plus, it bakes in the microwave. NO heating of the oven.

The lemon cream sauce is light and not so fussy too. I happen to be a huge fan of lemon yogurt. Just add some sweetener and lemon to Greek yogurt and drizzle it over the cake cubes and berries. A perfectly beautiful dessert for the 4th. It is very easy on the waistline too!

Raspberry Trifle with Lemon Cream
A light and very refreshing dessert, perfect for summer. No need to heat up the oven.

3 tbsp egg white (or 1 egg)
1 tbsp plain nonfat Greek yogurt
2 tbsp water
1/2 tsp vanilla
2 tsp erythritol / stevia blend
3 tbsp Master Mix baking blend
1/2 tsp baking powder

Lemon Cream:
1/4 cup plain nonfat Greek yogurt
1 tbsp cashew or almond milk
1 tbsp lemon juice
1/4 tsp  Stevia with vanilla

4 oz fresh raspberries

To assemble cake, combine egg white, yogurt, water and vanilla in a small  microwaveable baking dish. Stir in sweetener, Master Mix and baking powder. Smooth the top and cook on high power for 1 minute 45 seconds. Let cool slightly and cut into cubes.

In a small bowl, combine lemon cream ingredients, stirring until well blended.

Divide half of the cake cubes among 4 very small dessert cups or 2 dishes.  Top with half the lemon cream and raspberries. Repeat the layers. Chill   before serving.

Serves 2:  146 calories     4 net g carbs

Need my baking mix? This is the cheaper version, with a slightly darker appearance than in the cake above. All good though! If you have both, go for recipe #1.

Master Baking Mix #2

1/2 cup coconut flour
1 1/4 cup oat fiber
3/4 cup almond flour
3/4 cup whey protein powder
1/2 cup flaxmeal
1/4 cup ground psyllium husk (be sure to grind this yourself, don't rely on the flaked as it comes in the can)
2 tbsp glucomannan
2 tbsp beef gelatin

Combine all ingredients in an air tight container.

18   - 1/4 cup servings  116 calories 2 net g carbs

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