Strawberry Cheesecake Fat Bombs

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Bubbsie

Bubbsie

Well-Known Member
Relationship to Diabetes
Type 2
1/2 cup thick strawberry pulp made by poaching down the fruit and pressing through a sieve
250 g full fat cream cheese (a whole tub)
100 soft butter or coconut oil (I used butter)
3 tablespoons erythritol
Vanilla
Salt

Add salt, erythritol and vanilla to strawberry pulp.
Beat together cream cheese and butter.
Beat in strawberry mixture.
Fill 12 fairy cake cases and pop in the frreezer.

I make these c125cals and c1g carb each.

Must wait for them to freeze before eating one, but I licked the bowl and the mixture was delicious.
 
I made a version of these but used yoghurt as I had no cream cheese. Still turned out lovely. Have to eat them frozen though, or it's a right gooey mess.
 
Why put pulp through a seive? And what weight of strawberries to use?
 
Carolg said:
Why put pulp through a seive? And what weight of strawberries to use?
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I assume it's so you can discard the seeds xx
 
Made these earlier. Really tasty but am going to try next batch without sweetner as I am not sure I like the chemical after taste.
 
Carolg said:
Made these earlier. Really tasty but am going to try next batch without sweetner as I am not sure I like the chemical after taste.
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I cant stand the aftertaste of artificial sweeteners so completely understand!! xx
 
New-journey said:
You could try stevia, it is from a plant, my friend made her own from the leaf so it's not artificial.
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I'd rather just use proper sugar and allow for it to be honest, no reason I cant xx
 
Benny G said:
Our fat bombs are supposed to be low carb high fat, so adding unnaturally refined or processed table sugar (sucrose) is a waste of time as the carb count is too high.
There are several other natural sweeteners that are good substitutes for processed table sugar. We want the lowest carb, easiest to digest, least unusual aftertaste option.
Table sugar is used as the benchmark for sweetness and bulk.
Erythritol, is about 70% sweetness and has bulk 1 to 1. If used with dark chocolate there is a slight but noticeable cool metallic aftertaste. Bakes well.
Truvia, is stevia and erythritol, which is 3 times sweeter and has bulk 1 to 3.
Much less aftertaste.
Xylitol, still not tried it.

I also use Sugarly an aspartame and acesulfame-k based sweetener which again uses erythritol for bulk. Sweetness and bulk 1 to 2. Gives a soft aftertaste a bit like diet coke.

I think these recipes are being tried by many members with lots of ingredient substitution. If you get an interesting result then post it.
We can learn and share together.
Click to expand...
I have used xylitol in the triple chocolate brownies I have made to take to our office...they are currently languishing in the freezer...xylitol is one for one with sugar Benny...it can have a cool minty taste when used in bulk...they taste fine but the difference to me is noticeable...I doubt anyone in our office will notice...I'm planning to make some butter cream icing & vanilla...using some stevia finely ground in the nutri-bullet...I'll post the results here...and it will be interesting to see what reaction I get when they're consumed by my colleagues (honestly they're like vultures).
 
Benny G said:
That seems like a perfect reason to use it. Followed by a friendly taste test to gauge standards.
Tell us how the butter cream icing progresses. Thinking about all this food is making me hungry
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I'll tell them theses cakes are low carb...made with xylitol...see how that impacts on their appetite for them...if it increases because they're low carb...it'll be my on fault.
 
@Benny G if the comment regarding sugar is for me then I'm well aware that using sugar would make them higher carb, I'm not suggesting that the low carbers here do it, it's just a personal choice I'd make, I don't like artificial sweeteners at all and as I don't need to avoid sugar I don't see why I should use something I don't like, I doubt I'd use that much anyway as my taste buds have changed xx
 
Benny G said:
If you show them 2 plates of cakes hold one up and say, "These cakes are made with xylitol instead of sugar and are low carb." I think most people would choose the other plate if they assume table sugar 'normal' cakes are on it.
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Benny I think they'd grab both ASAP...we do have a few low carbers there...some vegans...some who even eat KALE (ewww)...and I am positive both plates would be gone in a heartbeat...I did make some chocolate pots...just dark chocolate with coconut oil and a little vanilla...a walnut or pecan nut concealed inside...so rich I thought they'd last them for quite a while...they were gone half an hour after I left the office...I must find that recipe...no cooking you just leave them to set.
 
Kaylz said:
@Benny G if the comment regarding sugar is for me then I'm well aware that using sugar would make them higher carb, I'm not suggesting that the low carbers here do it, it's just a personal choice I'd make, I don't like artificial sweeteners at all and as I don't need to avoid sugar I don't see why I should use something I don't like, I doubt I'd use that much anyway as my taste buds have changed xx
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Kaylz no one here is suggesting you use something you don't like...those comments are addressed to everyone who uses this thread or the recipes...if anyone does substitute an ingredient/s I'd be interested to hear how that turned out...I think we all would.
 
Benny G said:
That's fine for you. Why don't you post that on the high carb thread where it's probably more useful. Thanks
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Personally I don't see a need for that kind of attitude to be honest and find it very rude, I NEVER suggested anyone follow what I said I would do so I really don't see your need to have a go at me
 
Bubbsie said:
Kaylz no one here is suggesting you use something you don't like...those comments are addressed to everyone who uses this thread or the recipes...if anyone does substitute an ingredient/s I'd be interested to hear how that turned out...I think we all would.
Click to expand...
I'm sorry but quite clearly it was directed at me and actually I'm rather upset by it as there was no need at all, all I did was say that's what I'd prefer to do, didn't tell anyone to follow it or anything and now I feel I shouldn't be here for one little comment x
 
Sorry if my comment about trying strawberries cheesecake bomb without sweetner set off a bit of controversial comments.. I personally tried the sweetner, loved the bombs but didn’t like the aftertaste, but as I don’t take sugar or sweetner in drinks and don’t use salt, I would say the same about salt alternatives, but have no problem with them being used.
All the comments about different sweetner is interesting, and I do find it all a bit too much of a trial working out how much of what equates to how much of what. My brain doesnt really do the math, and that’s why I really worry about the possibility of insulin, so am trying to kick this whole diabetes thing on its a&%e.
Thanks
 
Benny G said:
Our fat bombs are supposed to be low carb high fat, so adding unnaturally refined or processed table sugar (sucrose) is a waste of time as the carb count is too high.
There are several other natural sweeteners that are good substitutes for processed table sugar. We want the lowest carb, easiest to digest, least unusual aftertaste option.
Table sugar is used as the benchmark for sweetness and bulk.
Erythritol, is about 70% sweetness and has bulk 1 to 1. If used with dark chocolate there is a slight but noticeable cool metallic aftertaste. Bakes well.
Truvia, is stevia and erythritol, which is 3 times sweeter and has bulk 1 to 3.
Much less aftertaste.
Xylitol, still not tried it.

I also use Sugarly an aspartame and acesulfame-k based sweetener which again uses erythritol for bulk. Sweetness and bulk 1 to 2. Gives a soft aftertaste a bit like diet coke.

I think these recipes are being tried by many members with lots of ingredient substitution. If you get an interesting result then post it.
We can learn and share together.
Click to expand...
That’s funny benny G, I don’t drink Diet Coke often, but don’t get the after taste.
 
I found I got used to sweetener aftertaste. I don't it much these days.
 
Think I can safely call today’s effort a sloppy strawberry. Used soft quark, and everything else except sweetner, and blitz the lot in nutribullet nutribullet. Liquids but stuffed it in freezer, and managed to lick some of contents of bowl, which tasted not bad. Quark had 9.4 grm carb and made 9 thingy,s if anyone wants to do rough maths.my brain is on full brain drain mode.
 
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