Recipes

Coconut Cheesecake Fat bomb

I am always changing things, little tweaks here and there in an attempt to make a good thing better or create something totally new.  This is an update to the Cheesecake fat bomb recipe that I previously posted.

IMG_3567       In this version, I replaced the Splenda with liquid Stevia, and added unsweetened toasted shredded coconut.  A little roll in coconut not only changes the flavor profile, but also adds a wonderful layer of texture and color. Be very careful to use unsweetened!

Yields 45 servings, each with: Calories: 80; Fat: 7.1g; Cholesterol: 16.3mg; Sodium: 18.7mg; Carbs: 0.9g; Sugars: 0.3g; Protein: 0.5g.


Ingredients:
8oz full fat cream cheese, softened
8oz Kerrygold unsalted butter, softened
1 to 1 1/2 tsp Now original Liquid Stevia
1 1/2 cups heavy whipping cream
Juice and zest of one lemon.
pinch of salt.

1 1/2 c. toasted unsweetened shredded coconut (I used Bob’s Red Mill)

Directions:
1. In a bowl combine softened butter and softened cream cheese. Use an electric mixer, or the balloon whisk on a stand mixer to beat until creamy and smooth.  Add1 tsp of liquid stevia,  and  pinch of salt.

2. Use a micro-planer to zest lemon, or a zester and finely chop.  Juice lemon and add both, beat until well combined.  Taste for sweetness at this point, add 1/2 to 1 more tsp of liquid stevia if desired. Stevia is 0 cal 0 carb, so it won’t change the nutritional profile in the least.

3. Add 1 1/2 cups of heavy whipping cream to the butter/cream cheese/Stevia mixture and beat on low speed until combined, then high speed until stiff,  about a minute. Be careful not to over beat, as the whip cream will separate.

4a.   Using a medium cookie scoop with a squeeze handle to eject the bomb, scoop leveled mounds onto a parchment paper lined cookie sheet that will fit into your refrigerator.  This might require two, depending on the size of the cookie sheet and how closely your able to get the bombs; I’m not good at getting them super close, so it took me two.  Fill the sheet, and place in refrigerator uncovered until firm, about two hours; they will not harden.

4b. If you don’t have a cookie scoop, spoon mixture into a  pastry bag or food storage bag with a cut corner, pipe into mini-muffin cups, using a food scale to measure each to a half ounce serving. Do yourself a favor and get a cookie scoop for next time, It saves so much time.

5. While bombs are chilling in the refrigerator, toast coconut by spreading a thin layer on a parchment lined cookie sheet. Toast in a 300 degree oven for two to three minutes;  watch very carefully because it is easy to burn. Some like the flavor of scorched coconut, I an not a fan.  Allow coconut to cool completely.

4. After bombs are firm, place toasted unsweetened coconut flakes into a bowl and one by one roll bombs in the coconut, then place into a shallow airtight container for refrigerator storage. You can do a double layer, but be sure to separate with parchment paper.

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Recipes

Cheesecake Fat Bombs

Fat bombs are an easy way to add fat to your macros, and for me, satisfy my sweet tooth.  This is not to say that fat bombs have to be sweet; they can be anything really, your imagination is the limit. Having made a number of fat bombs over the past year, I decided to go out on a limb and create my own. It wasn’t hard really, as their name suggests, they consist mostly of fat. I know what you’re probably thinking, ewwwww gross; not so.

I didn’t set out to create a cheesecake fat bomb, that was a happy accident. What I intended was a treat for myself that would not only satisfy my sweet tooth, but also raise my fat macro. Because I am all about simple, I decided on few ingredients: butter, cream cheese, heavy cream, lemon, and Splenda.  After mixing it all up I took a taste and said: Yum, cheesecake! I was very excited, but that’s not the best part;  these  sweet little treats come in at only 79 calories a piece, so I can have two without guilt.

IMG_2800

The Kerrygold butter can be substituted with any grass-fed variety, as long as its unsalted; the Splenda can be replaced with any zero calorie sugar substitute.  Like most fat bombs, these do have to be kept refrigerated, and freeze beautifully. I highly recommend using a scale to get even portions, and  mini-muffin cups for ease and simplicity. My only wish is that I had maybe added some vanilla bean or almond extract; perhaps next time.

Yields forty 1/2 ounce servings, each with: Calories: 79; Fat: 7.8g; Cholesterol: 22mg; Sodium: 20mg; Carbs: 0.7g; Sugars: 0.5g; Protein: 0.4g.


Ingredients:
8oz full fat cream cheese, softened
8oz Kerrygold unsalted butter, softened
1/2 to 1 cup splenda, depending on taste
1 cup heavy whipping cream
Juice and zest of one lemon.
pinch of salt.

Directions:
1. In a bowl combine softened butter and softened cream cheese. Use an electric mixer, or the balloon whisk on a stand mixer to beat until creamy and smooth.

2. Turn mixer off before adding 1/2 cup of Splenda and a pinch of salt, restart mixer at lowest speed to avoid a making a huge mess.  Combine well and taste, this may be sweet enough for your liking. It wasn’t for me, so I added another half cup. Perfect!

3. Use a micro-planer to zest lemon, or a zester and finely chop.  Juice lemon and add both along with heavy cream to the butter/cream cheese/Splenda mixture and beat at high speed until stiff,  about two minutes.

4. Spoon mixture into a  pastry bag or food storage bag with a cut corner, pipe into mini-muffin cups, using a food scale to measure each to a half ounce serving.

5. Place filled muffin cups on a cookie sheet and place in fridge overnight to firm up; they will not harden. Move to airtight container and store in refrigerator.  If stored in freezer, be sure to thaw in refrigerator.

Recipes

Pasta-less Eggplant Lasagna

I have tried dozens of recipes over the years in search of the perfect lasagna. I’ve used spinach, feta, pepperoni, turkey, chicken, cottage cheese, fontina; you name it and I’ve probably tried it. Once, after watching an episode of The Sopranos, I added a layer of fresh basil, just like Carmela did.  In all that time and all those recipes, there was only one that I didn’t like; the one that used cottage cheese.

This recipe is a mashup of all those lasagnas I’ve tried over the years, and I absolutely love it.  It uses thinly sliced eggplant in place of the usual pasta and is very cheese and delicious. I usually make in in two 8×8 pans, instead of the one 9×13, freezing one for an easy weeknight meal.Printer friendly version

Pasta-less Eggplant Lasagna
Noodles:
2 eggs
2 tablespoons water
1  cup grated Parmesan cheese
1 1/2 cup Italian-seasoned breadcrumbs
salt and ground black pepper to taste
2 large eggplants, peeled and sliced. (Lengthwise works best for assembly, while width wise is easier to slice; it’s a personal preference, either way works. Do, however, use a mandolin for uniform slices, 1/8″ to 1/4″)

Sauce:
1 pound ground beef or ground turkey
1 teaspoon Italian seasoning
1 (16 ounce) jar marinara sauce
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can mushroom pieces and stems
1 large sweet onion small to medium dice

Filling:
1 (8 ounce) package grated Parmesan cheese, divided
1 (16 ounce) container ricotta cheese
2 eggs
2 TBSP freshly chopped parsley
1 TBSP Italian seasoning
1/4 tsp salt

1 (8 ounce) package Italian blend cheese

Directions:

Preheat oven to 375. Brown ground beef or ground turkey in a saucepan, drain and return to pan.
Add onion and sauté only until soft.
Stir in jar of marinara sauce, diced tomatoes, mushrooms, Italian seasoning; salt and pepper to taste.
Simmer for 15-20 minutes over low heat, remove from heat and allow to cool.

Meanwhile:
Prepare 2 baking sheets and a 9×13-inch baking dish with olive oil cooking spray.
Whisk eggs and water together in a shallow dish.
Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
Bake eggplant slices in the preheated oven until tops are golden brown, 6 to 9 minutes. Flip eggplant and bake an additional 5 to 8 minutes. (Depending on size of oven, it may take two to three runs to bake all the slices)
Remove eggplant from the oven and increase temp. to 400 degrees F (200 degrees C)

After all eggplant slices are baked:
Measure 1 cup of Parmesan cheese and set aside.
Stir ricotta, remaining Parmesan, eggs, salt, fresh parsley, and Italian seasoning together in a bowl.

Start by spread a small amount of marinara sauce mixture in the bottom of a casserole dish, about 1/2 cup.

Place first layer of baked eggplant slices.
Cover eggplant layer with a layer of the ricotta mixture.
Sprinkle 1/4cup Italian blend cheese on top of the ricotta mixture.
Cover with about 1/2 cup sauce.

Repeat two times with remaining ingredients, ending with a final layer of eggplant topped with the reserved 1 cup Parmesan cheese and last 1/4c of Italian blend cheese.
Bake in the preheated oven until sauce is bubbling and cheese is browned, about 40 minutes.

Let cool for 10 minutes before serving, garnish with finely chopped parsley.