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Blog

Filtering by Category: dairy

Blackberry Fools

Patricia Reitz

 Blackberry Fool - ButterYum -- 

Blackberry Fool - ButterYum -- 

I found the most amazing blackberries at the market the other day - they were super sweet and delicious and I couldn't wait to use them to make Blackberry Fool, an incredibly simple, yet elegant dessert. 

In case you're wondering, fruit fool recipes first started appearing in the year 1598 - the word fool is thought to be derived from the french word "fouler" which means to press or mash.

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When choosing blackberries, pick ones that are completely black, and taste them to make sure they're sweet because they won't ripen after being picked. 

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To make blackberry puree, place ripe blackberries and lemon zest in a personal blender or small food processor.

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Blitz the berries until completely pulverized.  

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Then pass the puree through a fine mesh strainer to remove the seeds.  A silicone scraper is pretty helpful here.

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Blackberries contain a LOT of seeds so you definitely want to remove them (discard them or feed them to the chickens). 

Mmmm.... smooth, seedless blackberry puree.

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To make blackberry fool, fold together one part blackberry puree and 4 parts sweetened whipped cream (recipe below).

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You can leave the mixture a little streaky if you like - I think the streaks look kind of cool.

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Or if you're a bit compulsive and you can't help but continue to fold the two components together until they're completely mixed, go for it.  You do you.

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Spoon or pipe the mixture into dessert cups.  The dessert cups I chose (these) have very small openings so I filled them using a pastry bag to keep the cups neat and clean.  

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To complete the presentation, pipe some leftover whipped cream on top using a large closed star tip (like this one) and garnished with a mint leaf.  Enjoy!

Items used to make this recipe:


Blackberry Fool

Makes 6-8 mini desserts (3-ounce)

Printable Recipe

Ingredients

  • 6 ounce ripe blackberries (or other berries)
  • zest from 1/2 lemon
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Make berry puree by blitzing berries with lemon zest in a personal blender or small food processor; strain seeds and discard.
  2. In a small mixing bowl, whip heavy cream, sugar, and vanilla using a handheld mixer until stiff peaks form.
  3. In another small mixing bowl, fold together 6 tablespoons strained blackberry puree and 1 1/2 cups of sweetened whipped cream until combined (a few streaks remaining look lovely).
  4. To neatly fill dessert cups, transfer berry and cream mixture to a piping bag and carefully fill six 3-ounce mini dessert cups (eight dessert cups if you don't fill them as full).
  5. Place remaining whipped cream in another piping bag filled with a closed star tip and top each dessert.  
  6. Garnish with a mint leaf and/or a drizzle of the remaining blackberry puree.

Note:  the blackberries can be substituted with other seasonal berries.

Keto Chocolate-Chocolate Chip Ice Cream

Patricia Reitz

 Keto Chocolate-Chocolate Chip Ice Cream (Low Carb) - ButterYum -- 

Keto Chocolate-Chocolate Chip Ice Cream (Low Carb) - ButterYum -- 

It seems like just about everyone is trying to reduce their carb intake these days, which can put a damper on eating some of your favorite foods, like ice cream.  But today you're in luck because I've come up with an awesome chocolate ice cream recipe that has only 5 net carbs per 1/2-cup serving (leading national brands have 17 to 25 grams).  When I served it to my oldest daughter, she said she would never have guessed it was low-carb.  That makes this recipe a winner in my book!  Plan ahead - the base should be made the day before you plan to serve and the mixture should be processed in your ice cream maker 30-90 minutes before serving (see below).

IMPORTANT:  Because this ice cream contains no sugar (which helps to keeps the texture soft and scoopable), it's best served either soft-serve style right out of the machine, or freeze for 1 hour for a slightly firmer texture.  If allowed to freeze longer than 1 hour, it will freeze solid like ice, which actually would be fine if you want to pour the mixture into freezer pop molds (just omit the dark chocolate baking chips from the recipe).

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Start by whisking together the milk, half and half, egg yolks, and sifted cocoa powder.  Those things that look like lumps of cocoa are actually cocoa powder covered bubbles - keep whisking.

Soon the mixture will look like this.  Heat over medium high heat, stirring constantly, until it boils.

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Boil mixture for 1 minute, being careful not to allow the mixture to overflow.

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Remove from the heat and stir in the vanilla and powdered erythritol (Swerve).

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Strain the mixture through sieve.

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Chill mixture overnight.

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Approximately 30-90 minutes before serving, pour mixture into ice cream machine and process according to manufacturer's instructions.  This recipe is best served "soft-serve style" right away or freeze for 1 hour for a slightly firmer texture.

For longer storage, freeze mixture in ice pop molds.

 how to make low-carb, keto-friendly, ketogenic chocolate ice cream recipe

Enjoy! 

Items used to make this recipe:


Keto Chocolate-Chocolate Chip Ice Cream

makes twelve 1/2-cup servings (5 net carbs per serving)

Printable Recipe

Ingredients

Directions

  1. In a 3-quart, heavy-bottom saucepan over medium high heat, combine milk, half and half, cocoa powder, and egg yolks, stirring constantly until the mixture comes to a boil; continue stirring and cook for 1 minute, being careful not to let the mixture boil over.
  2. Remove from the heat and stir in the powdered erythritol and pure vanilla extract.
  3. Strain mixture through a fine mesh sieve; cover well and chill overnight.
  4. Process in your ice cream maker following the manufacturer's instructions.
  5. When ice cream is done churning, serve immediately or transfer to a freezer-safe container and freeze for 1 hour for a slightly firmer texture.

Nutritional stats per 1/2-cup serving: 120 calories, 10g fat, 5g net carbs, 4g protein.

Notes: 

  • You can make your own powdered erythritol (swerve confectioners) by grinding granulated erythritol in an electric coffee grinder, a small food processor, or a nutribullet.  
  • Because this ice cream contains no sugar (which helps to keeps the texture scoopable), it's best served either soft-serve style right out of the machine, or freeze for 1 hour for a slightly firmer texture.  For longer storage, omit dark chocolate baking chips and freeze in ice pop molds.  

Sous Vide Cheesecake in a Jar

Patricia Reitz

 Sous Vide Cheesecake - ButterYum --

Sous Vide Cheesecake - ButterYum --

I've been having a blast playing with my new sous vide circulator.  This week I have a great cheesecake recipe to share, but instead of being baked in a springform pan, it's cooked in tiny jam jars that are submerged in a hot water bath.  How cool is that?  I've omitted the graham cracker crust that usually lines the bottom of a cheesecake, but you could certainly add a thin layer to the bottom of your jars... or sprinkle crushed graham crackers on top just before serving.  

Eating Keto?  My recipe can easily be made keto-friendly by replacing the sugar with an equal amount of granulated splenda.  The keto stats for one serving are as follows:  4g carbs, 6g protein, 27g fat, 245g sodium, 280g calories.

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For the cheesecake batter you'll need cream cheese, eggs, sugar (or splenda), and pure vanilla extract (use the good stuff!).  Make sure the cream cheese and eggs are room temperature so leave them out on the counter for several hours before using.

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The amount of batter this recipe makes is small so I like to mix it in my small food processor (I love this thing).  Process until completely smooth, scraping the sides of the bowl as necessary.

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Divvy the batter evenly among eight 4-ounce canning jars (these are the ones I used).  If you want to be super precise, you can weigh the amount of batter going into each jar (my favorite scale).  

It's not time to close the jars yet, we still have one more step to do...

Now for the best part, the super yummy topping!  To make the topping, whisk together sour cream, sugar, and pure vanilla bean paste.  You can use vanilla extract if you don't have vanilla paste, but trust me, the paste is amazing and you'll love seeing all the vanilla specks when you open those jars (this is the vanilla paste I can't live without).

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Can you see all those tiny vanilla bean seeds?  Heaven!  

I guess I didn't get a photo of the topping all whisked together, but it only takes about 20 seconds to do.

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Evenly distribute the topping among the jars.

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Close the jars "fingertip tight" like you would if you were canning/preserving.  If the lids are too loose, water will get in the jars; and If the lids are too tight, the jars could explode so here's an easy way to know what "fingertip tight" is - place screw band on the jar and turn just until you feel resistance, then turn the band one-quarter turn more. 

Place the jars in a heat-safe container large enough to hold all the jars and a sous vide circulator, and yes it's okay to stack the jars (I used an 8-quart stockpot in the photo above).  Also, place the cooking vessel on a heat-proof surface away from children or pets.  Add water to cover the jars, making sure the water level falls between the minimum and maximum levels indicated on your sous vide circulator.

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Bathe the cheesecakes at 165F for 90 minutes.  I've seen a few recipes that call for cooking to 175F, but I think the texture is a bit softer and more pleasing if you cook them to 165F.  

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After 90 minutes, carefully remove the jars from the hot water.  As the jars cool, you may hear that familiar popping sound as a vacuum forms under each lid - such a satisfying noise!  Once the jar lids have popped (and don't worry if they don't), remove the screw bands and allow them to dry (if you the screw bands on the jars, water will be trapped between them and the lids, causing them to rust).  Allow the jars to sit on the counter for about an hour, then chill for at least 3 or 4 hours before serving (or up to 5 days).

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Serve these little guys directly from the jar.  I use a JarKey to easily release the vacuum seal - if you're gently, I promise you'll be able to reuse the lids again and again.

I wrote a short post about the JarKey a number of years ago - here's a link if you're interested in seeing it.  

Note: reusing lids is not recommended when canning/preserving for long-term storage, but we're not doing that here so it's fine to reuse the lids. 

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Aren't they cute?  And they're easy to store (stack them in the fridge), easy to serve (no messy cutting), and easy to transport (tuck one into your lunch bag).  They're great as is, or you can add a little fruit topping (my favorite is blueberry).  I make a quick blueberry sauce by thawing 1 tablespoon of frozen blueberries in the microwave for 10-20 seconds until soft and mushy, then I allow it to cool and thicken for a minute or two - no sugar or thickeners needed. 

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Delish!

Items used to make this recipe:


Sous Vide Cheesecakes in a Jar

makes 8 servings

Printable Recipe

Ingredients

Cheesecake Layer:

  • 16 ounces cream cheese, room temperature
  • 2 large eggs, room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract

Creamy Topping:

  • 8 ounces sour cream
  • 1/4 granulated sugar
  • 1/2 teaspoon vanilla bean paste (or pure vanilla extract)

Directions

  1. In the bowl of a food processor, combine cream cheese, eggs, 2/3 cup sugar, and pure vanilla extract until completely smooth, scraping down sides of bowl as needed.  Alternatively, you can mix by hand, but be careful not to incoporate as little air as possible.
  2. Evenly distribute cheesecake batter among eight 4-ounce jam jars.
  3. In a small mixing bowl, whisk sour cream, 1/4 sugar, and vanilla bean paste; pour evenly over cheesecake mixture.
  4. Top jars with canning lids, followed by screw bands that are tightened "fingertip tight" (see notes below).
  5. Place jars in a heat-safe container large enough to hold all the jars and a sous vide circulator (it's ok to stack the jars) and place the container on a heat-proof surface away from children or pets. 
  6. Add water to cover the jars, making sure the water level falls between the minimum and maximum levels indicated on your sous vide circulator.
  7. Cook the cheesecakes for 90 minutes at 165F, then remove from water and cool for 1 hour (remove screw bands to prevent the lids from rusting).
  8. Chill cheesecakes for at 3 or 4 hours before serving (or up to 5 days).

Notes:

  • Recipe can be made Keto-friendly by replacing sugar with an  equal amount of granulated splenda (may also substitute erythritol following manufacturer's suggested equivalent).
  • To tighten jars "fingertip tight" - place screw band on jar and turn just until you feel resistance, then turn band one-quarter turn more.