Blackberry BBQ Ribs
Mixed Berry Sorbet
Blueberry Ice Cream
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MAKES 6 SERVINGS
- Nut Crust (recipe below)
- 3/4 cup boiling water
- 1 package (4-serving size) strawberry-flavored gelatin
- 1/2 cup DaVinci
Sugar Free Strawberry Syrup
- 1 1/2 cups whipping (heavy) cream
- 3/4 cup powdered
- 2 cups strawberries, pureed in blender
- Whipped cream, if desired
- Strawberry halves, if desired
Prepare and bake Nut Crust (below).
Nut Pie Crust:
Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in
DaVinci Sugar Free Strawberry Syrup. Refrigerate about 1 hour or until very thick but not set.
Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl
occasionally, until thick and fluffy; set aside. Beat whipping cream and powdered erythritol
in chilled large bowl on high speed until stiff. Gently stir whipped cream and pureed
strawberries into gelatin mixture. Pour into crust.
Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves.
Cover and refrigerate any remaining pie.
Melt butter in a small bowl. Add almond flour and Splenda. Mix
well. Press firmly into bottom and up sides of 8 or 9 inch pie plate and refrigerate until
- 1 cup almond flour
- 1/4 cup Splenda
- 4 Tablespoons butter, melted
APPROXIMATE NUTRITION INFORMATION PER SERVING:
231 Calories; 21g Fat; 4g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs