RSS

Tag Archives: cream cheese

Oopsie Daisy! Low-carb bread made of eggs and cream cheese…

Tuna Salad on an Oopsie roll!

Tuna Salad on an Oopsie roll!

Most people who consider going grain-free and low-carb shudder first at the thought of giving up sandwiches. Personally, I was never a big bread eater (wheat snuck into my food in other ways!) but there is no denying the convenience of being able to pick up a juicy burger layered with toppings! There are recipes out there that use almond flour, which are good… but some people don’t have easy access to specialty flours. Enter… the Oopsie Roll!

I will say straight away that this was NOT my invention. However, it’s such a great basic substitute for bread that I wanted to share it with you, just to make life easier for you! I was introduced to these by an online friend, and once I started googling, I found many recipes for them. The basics ingredients are eggs, cream cheese, cream of tartar, a little sweetener, pinch of salt, and some seasoning like garlic powder if you’d like them to be savory. The eggs need to separated and the whites beaten with cream of tartar until stiff… then beat the egg yolks, cream cheese, sweetener, salt and any seasoning you’re using… then fold whites into yolk mixture…

Large rectangluar Oopsie on parchment.

Large rectangular Oopsie on parchment. We’ll be cutting this into square burger buns for dinner tonight!

One of the best things about oopsies, is that you can shape them virtually any way that suits your needs. I have used bun pans for individual small buns; spread them into circles on a parchment-lined baking sheet for larger buns; spread a solid rectangle onto a parchment covered sheet and then cut them into square buns (my son uses them for peanut butter sandwiches) or larger pieces to use as wraps; baked them in large circles using a springform pan lined with parchment.

Whatever you decide to do, just make sure that you make them thick enough (about 1/’2″ or so) so that they are durable … and be careful of how long you cook them to preserve the flexibility. Many of the recipes I’ve found call for baking them about 30 minutes, mine usually come out after 20. I do have a convection oven, so that is likely a factor as well… so you will have to judge for yourself.

 

 

Enjoy your Oopsies!

 

Here are some Oopsie recipe links for you:

Large round Oopsie...

Large round Oopsie… why? I don’t know yet! 

From Your Lighter Side
On Food.com

I think this might be the original recipe link by Cleochatra… but I’m not quite sure! Apologies, as I like to give credit where credit is due 🙂

Advertisements
 

Tags: , , , , , , , , , , , , , , , , , ,

Recipe: Frozen Raspberry Cheesecake Bars {Gluten Free}

How would you like a decadent frozen treat that adds up low in carbs, but high in taste and satisfaction? Just in time for the holidays? I used my 9″x9″ square stone baking dish for this, and cut it into 20 bars. By my calculations, following this recipe, that is under 4g of carbs per piece! Guilt-free and perfect timing for your 4th of July celebrations.

It seems that lately, I’ve been focusing a lot more on information about the wheat free, low carb lifestyle, than I have about the food! Trust me folks, I am still cooking and baking… and taking pictures and writing notes, but with summer so busy, I haven’t had as much time to pass the recipes along to you! Well, sometimes it just takes something REALLY special to break a pattern, and this recipe is it! MMMMM.

I had been thinking for a while that the crust recipe in Raspberry Streusel Bars would be a fabulous cheesecake crust, and that became the first layer in these yummy bars. Made with almond flour, butter and Truvia, it makes for a delicious cookie-style crust that stands up well to the other ingredients. Layer 2 is all about cheesecake! Rich and thick, it gives the real substance to this treat. The 3rd layer is where the raspberry comes in, though you could certainly change this up with your favorite flavors or experiment. Top it all off with a layer of sweetened whipping cream, and you have an amazing summer treat. While serving it chilled would be great, frozen was fabulous!

And don’t fret….. it may seem like a long list of ingredients at first glance, but you will notice that several of the ingredients (whipping cream, sour cream, vanilla, sweeteners) are used in more than one layer. It was just easier to list them separately for assembly purposes.

Frozen Raspberry Cheesecake Bars

Crust Layer:

  • 2C blanched almond flour
  • pinch of salt
  • 2T butter (or coconut oil )
  • 1T vanilla extract
  • 1T water
  • 1 tsp Truvia or other sweetener

Cheesecake Layer:

  • 8oz package cream cheese, softened
  • 1/2C sour cream
  • 1T vanilla
  • 2 eggs, beaten
  • 4Tb erythritol

Raspberry Layer:

  • 1/2 C heavy whipping cream
  • 1/4 C sour cream
  • 1T erythritol
  • 1C Smucker’s low sugar raspberry preserves

Whipped Topping:

  • 1/2C heavy whipping cream
  • 2 tsp Truvia
  • 1T vanilla

1. Preheat oven to 350 degrees.

2. Make the crust: blend all crust ingredients together in a food processor. Line a 9″ by 9″ baking dish with parchment and press crust mixture firmly into pan. Bake for 15 minutes (I turn my pan halfway through baking.) Remove from oven and set aside

3. Make cheesecake filling: In a stand mixer, beat softened cream cheese until smooth. Add sour cream and beat to combine. Add eggs one at a time, beating after each addition. Add vanilla and erythritol and beat (on medium) until well-combined, but not whipped. Pour over crust and smooth out. Bake for 20 minutes, turned pan halfway through baking to ensure even cooking. Remove and let cool completely.

4. Make raspberry layer: Whip the cream until it begins to get stiff. Add sour cream, and erythritol and beat to combine. Fold in the raspberry preserves. Spread over the cooled cheesecake layer. Chill for 15 minutes to firm up.

5. Make the topping: Whip the cream on medium high until soft peaks begin to form. Add vanilla and Truvia and continue whipping until firm. Spread over raspberry layer. Chill or freeze completely before serving. Cut into 20 bars. (Tip, To cut while frozen, I scored the top and then used my food blade to press through.)

Makes 20 servings; 4g carbs each.

 

Tags: , , , , , , , , , , , , , , , , , , , , , ,

 
%d bloggers like this: