Gluten Free St. Pat’s Cheesecakes

all natural green food coloringCheesecake Ingredients:
2 packages cream cheese
2 eggs
1/4 cup whipping cream
15 packets stevia
1/2 tsp. matcha tea powder
1/8 tsp. peppermint extract

 

Frosting Ingredients:
1/4 package cream cheese
1/8 cup whipping cream
5 packets of stevia
1/4 tsp. matcha tea powder
3 drops peppermint extract

In a food processor, add two packages of cream cheese, 1/4 cup of whipping cream, matcha tea, 10 packets of stevia and a dash of peppermint extract. Blend and taste. Continue to add additional stevia and peppermint slowly until it is sweetened and minty enough for your taste. Add the eggs and blend until smooth. Pour into cupcake molds (we used Wilton’s shamrock molds) and place into a 350 degree oven until the edges turn a golden brown.

The cupcakes unmold best when still warm. Allow to cool before frosting.

Mix all the frosting ingredients together in a food processor (add stevia and mint to your liking). Pour into a piping bag (or you can use a ziplock bag and snip off the end) and decorate the top of your cakes.

These freeze well and are very low carb, grain free, gluten free, and free of artificial coloring. Enjoy!

Tip: Buy organic ingredients wherever possible of course – even desserts should be healthy. Be careful about the brand of stevia you purchase as some of them have other sweeteners added. Trader Joe’s has a great version, or you can try Stevia In The Raw.  You can add more matcha for a more vibrant green color, but remember to adjust the amount of stevia and peppermint accordingly.

St. Patricks Day Leprechaun Parfait

Leprechaun ParfaitFor those of us who want a healthy and naturally green treat for St. Patty’s day, I present to you the leprechaun parfait. This would make a wonderful breakfast or dessert for this special day in March.

Filling:
2 avocados
1/2 cup coconut cream
1/8 cup lemon juice
1 orange
3 tbsp vanilla extract
4 packets stevia

Topping:
4 kiwis, sliced
1 cup pistachios, crushed

Place a can of coconut milk in the refrigerator for a half hour or so to allow the liquid and “cream” to separate. After it has separated, remove only the thick white “cream” from the top and set aside the liquid for use in a smoothie or other recipe later. Place the coconut cream into the food processor along with the meat from two medium sized avocadoes, 1/8 cup of lemon juice and 4 packets of stevia. Mix until smooth. Peel an orange and add to the mix along with 3 tbsp of vanilla extract. Process again until smooth.

Pour a small amount of filling into the bottom of the wine glasses. Top with a layer of pistachios and a layer of sliced kiwi. Add the remainder of the filling to each glass before adding a final layer of topping.