Sunday, July 19, 2009

Peanut Butter Biscuit with Strawberry Whipped Cream

I did it! I have gone sugarless, and artificial-sweetener-less. Well, I have been cheating a bit with my morning coffee by putting just a tad of stevia in it, but that's a nutrititional suppliment right? ...and the coffee is another story. One addiction at a time.

Anyway, I haven't had cake, pudding, ice cream, cool whipped topping, cookies, brownies, cheesecake, sodas, sugary cereal, syrup, or any of those other things with hidden added sugars. I have had a little bit of white pasta and some pizza at a friends' house.... my dad always taught me to eat what you are offered when visiting someone's home. Manners, manners! But I was careful not to overindulge (usually I would have scarfed down several servings of those delicious egg noodles with butter.).

I have also increased my protein intake, eating low fat protein packed snacks like almonds and cashews, and using oat and brown rice flour in my home-made pizza dough and coffee cake. My kids have been loving egg-white omelettes with sprouted whole grain toast for breakfast! And they aren't missing their sweet cereals at all! (well, not usually)

So the result is that I feel much more in control emotionally. I am not experiencing the sugar cravings, wolfing down a couple of cookies, then feeling guilty. And I don't have to suffere through the sugar-crash. Ya' know, the yawns, the fatigue, the short fuse and bad temper. And a great side effect is that I lost five pounds and haven't even been dieting!

I've been trying a bunch of recipes for dessert items that my kids might like... because they are still craving sugar as I haven't taken my whole family along for the ride... YET! Hmmmm, I've noticed my hubby a little cranky lately, ransacking the cupboard for something sweet, too. I bet he's jonesin' for a sugar fix!

Anyway, I've hit the jackpot with two desserts... One is a cinnamon-apple cheesecake with an almond crust (recipe soon to come), and the other is the peanutbutter biscuit with strawberry cream. I'll give you the recipe for this second one... let me know if you like it!


One pint of whipping cream (I use organic)

One quart organic strawberries

two bananas

To make the cream, puree the strawberries and bananas together in the blender until smooth. Beat the cream in a large bowl until soft peaks form. Gently fold the fruit puree into the cream until mixed. Set in refrigerator until ready to serve.


1/2 cup natural peanutbutter

1/2 cup cream cheese

one egg

one teaspoon baking soda

1/2 cup (or a tad more) oat flour

Crack the egg in a large bowl. Beat in baking soda with electric beaters until dissolved. Add peanutbutter and cream cheese. Beat until smooth. Add oat flour and beat until you get a cookie dough consistency (add more flour if necessary). Make tablespoon sized balls of dough and place on an ungreased cookie sheet. (You can make a dent in the center and add a dallop of strawberry all-fruit-spread if you like.) Flatten slightly and bake at 350 degrees for about 9 minutes or until slightly puffed and firm to the touch. Cool on wire rack.

When cool, drop cream on top and garnish with a strawberry. If you're not expecting these to taste like cookies and ice cream, they're delicious!

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