Snow Cream or Snow Ice Cream is one of those wintery pleasures that comes with a big fluffy snowfall.

How healthy it is depends on what kind of milk and sweetener  you put in it. I prefer to use stevia to sweeten it, because for some reason that little bit of stevia goes a long way.

I did see a recipe that claims the Southern way is to use sweetened condensed milk. Holy Sweet Cow! That would taste good, but the calories would be way too much for me. I switched sugar for Swerve,  but stuck with Fairlife whole milk, because snow cream needs the higher fat content. You can use any milk you choose. See variations below. 

I didn’t grow up on snow cream, but my husband did until his mother read an article about the possible dangers of eating snow.

Is the snow safe to eat?

Generally speaking, yes, according to this article. However, be smart about it, and don’t take the first flurries, which act as an environment scrubber. Don’t eat snow mixed with dirt, or close to where you have pesticides. I have a deck and considered that the best and cleanest place to gather my snow.

I played around until I got the consistency I liked, and look how good it looks.

It tastes like a cross between vanilla ice cream and vanilla sorbet. 

The only sweetener I use to replace sugar is Swerve. I used one cup of milk and 2 tablespoons Swerve, a teaspoon vanilla and a pinch of salt. Taste the milk. See if it’s sweet enough for you. It will lose some of what you taste, once you put your snow in the mix. You may want it sweeter. You can use liquid stevia (just a few drops).

Variations on Snow Cream

Southern Snow Cream: Change the milk to condensed.

Paleo Snow Cream: Use almond milk or coconut milk and honey, stevia, Swerve or maple syrup for sweetener.

Sugar Free Snow Cream: Use milk of choice, Swerve (powdered erythritol), Vanilla

Orange Cream Snow Cream: Replace two tablespoons of milk with freshly squeezed orange juice and teaspoon orange zest.

Healthier Snow Cream: Use low fat milk, stevia or Swerve, Vanilla

Keto Snow Cream: Use heavy cream, Swerve, Vanilla

Add Sprinkles for fun.

Snow Cream Tips

• Use a stainless steel bowl that has been in freezer.
• Make sure all ingredients are mixed together and placed in bowl in freezer for about 10 minutes (or put them outside if it’s still super cold).
• Have everything ready. Then gather snow.
• Snow texture varies and you may not use all of it.

I’m thinking I could list endless possibilities for flavoring snow cream. I’m wondering what a little whiskey might do.

Here are a few I’ve found that are most interesting.

Snow Cream Frapuccino 

Boozy Snow Cones

Chocolate Snow Cream

Cake Batter Snow Cream

How about YOU? Do you engage in snow cream and have a favorite recipe?

Let’s connect. I love hearing your comments and getting to know you. We can connect on instagram and please subscribe below.

More Ice Cream Recipes from Spinach Tiger

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Snow Cream, with a Sugar Free Option

How to Make Snow Cream with a sugar free option using stevia.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Total Time 22 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 stainless steel bowl
• 1 teaspoon vanilla
• 1 cup whole milk
• 1/3 cup sugar or 2 tablespoons Swerve sweetener
• 1/2 teaspoon sea salt
• 8 cups fluffy snow

Instructions

• Place bowl in freezer or outside for 10 minutes to get it very cold.
• Add milk, vanilla, salt, sweetener into bowl. Place back outside for ten minutes.
• Add snow to liquid mixture until incorporated. Start with 4 cups, and add what you need.
• Snow cream should be fluffy not melting.
• If you see it melt, pour off, add more snow.

The post Snow Cream, with a Sugar Free Option appeared first on Spinach Tiger.

Hi friends. I hope you’re having a fabulous Sunday, but by now it might be Monday or happy hour Friday. If so, plan to make this on the weekend, because it’s a real treat. Ricotta cheese makes pancakes and cookies fluffier if you remember these Italian ricotta cookies.

I’m happy to bring you gluten free eating with these scrumptious, fluffy, high protein, gluten free lemon ricotta pancakes. I’ve topped them with a stevia sweetened blueberry compote, which packs in sweetness and health.

A few months ago I posted these lemon ricotta pancakes on instagram, claiming they were the best ever. I promised to try to make them. I decided to do a healthier version, by using stevia and my favorite gluten free flour.

Mr. Spinach Tiger did not know these were gluten free and sugar free (stevia), and he said,

“these are the best pancakes you ever made”

No syrup needed! No sugar necessary. No guilt. No Gluten.

I never fell for the non-fat fad that fattened up our population. I still don’t fall for the “gluten is the devil” fad either. It does depend on health issues, and it’s a complicated topic, but I know many of you live gluten free, and you deserve good choices.

Gluten Free Lemon Ricotta Pancakes with Blueberry Compote

Gluten free flour is not exactly a health food, but it can be the option to enjoy the foods you might otherwise miss. I’ve tested a few and I like the Bob’s Red Mill 1 to 1 all purpose gluten free flour. I do not like their gluten free that has beans in it. There are also many good gluten free flours on line, but I like to work with flours that you can easily purchase at your closest grocery store.

I particularly like this recipe because the ricotta cheese and eggs packs them with protein. Blueberries are a super food, packed with antioxidants and are high in fiber.

The compote and pancakes are made with swerve and are sugar free. These were so good, no extra syrup was necessary. Swerve tastes the most similar to sugar. It’s gluten free, non-gmo and has nothing artificial.

The original restaurant version had a dollop of mascarpone so feel free to add more of what you like to these delicious gluten free lemon ricotta pancakes.

If you eat gluten free due to health issues, such as intolerance or Hashimoto’s (you can read my story here), I’d love to hear more from you in the comments. Let me know what kind of gluten free recipes you are looking for.

I have all my recipes on Pinterest, and I’ve created a gluten free board you might love.

World’s Best Gluten Free Southern Fluffy Biscuits

Gluten Free Strawberry Scones

Gluten Free Strawberry Mascarpone Tart

More Gluten Free Baking from Spinach Tiger

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Gluten Free Lemon Ricotta Pancakes Blueberry Compote

Gluten free sugar free lemon ricotta pancakes fluffy and high protein with a stevia sweetened blueberry compote

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

lemon ricotta pancakes

• 1 1/3 cups gluten free all purpose flour 1 to 1 Baking Bob's Red Mill
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 tablespoon Swerve Granulated
• 2 eggs separated
• 1 cup milk
• 1 cup ricotta cheese
• 3 tablespoons melted coconut oil. can use butter, or olive oil
• 1 teaspoon vanilla
• 3 tablespoons coconut oil divided
• juice and zest of one lemon

Blueberry Compote

• 2 cups blueberries fresh or frozen
• 2 tablespoons Swerve Granulated
• 1/4 cup water
• juice of half lemon
• 1 tablespoon instant tapioca optional

Instructions

Lemon Ricotta Pancakes

• Whisk together flour, baking powder, baking soda, salt, stevia, lemon zest. Set aside.
• Whip egg whites until stiff. Set aside.
• Mix milk with lemon juice, lemon zest, egg yolks, 2 tablespoons melted coconut oil, vanilla.. (save one tablespoon for cooking)
• Add in ricotta cheese.
• Add in flour mixture.
• Add in whipped egg whites, gently.
• Don't worry about lumps. They will smooth out during cooking.
• Melt a small amount of coconut oil on griddle or non stick pan. Use medium low heat.
• Drop pancakes in 1/4 cup amounts. Once tops begin to bubble, turn over until golden brown on both sides.

Blueberry Compote

• Bring blueberries, swerve or stevia water, lemon juice, tapioca to boil. Reduce to simmer until thickened.

Notes

Oil Used: I use refined extra virgin coconut oil that has no coconut taste, which I find can hinder food flavors. You can use either type of coconut oil, butter or olive oil. A lemon olive oil would be wonderful in this recipe.

Flour used: I use Bob's Red Mill 1 to 1 Baking All purpose flour.

The post Gluten Free Lemon Ricotta Pancakes Blueberry Compote appeared first on Spinach Tiger.

I’ve been taking this weight training/fat burning class for months, twice a week, and noticed that on some days it makes me hungry all day. I needed a plan to eat something powerful as soon as I walk in the door

After talking to my trainer, she suggested I eat carbs and protein after her killer workouts, because the workouts are designed to deplete glycogen. The workouts put our bodies into a serious fat burning mode, but if some of that is not replaced with carbs, we will lose our energy for the rest of the day.

I took a food sensitivity test a few weeks ago and it has been suggested that I refrain from several foods including apples and eggs for 8 weeks. I tend to eat those two foods every day, so this was a big disappointment. Other foods on the list included oats and gluten and gluten free flours like potato starch and then odd foods I never eat like chick peas. Having almost no grain choices or my go to eggs, outside of smoothies, I had very few breakfast choices I could bite into.

This is where red quinoa comes in. I like the chewiness of red quinoa and wondered how it would work as a breakfast item, perhaps a porridge or granola replacement.

I started to eat it hot, but it ended up being really good with fruit and cold milk. Next time I’ll be putting in some toasted nuts, which will give me crunch and more fat and protein.

How to Cook Red Quinoa 

This is so easy. Rinse thoroughly with a mesh strainer for two minutes. Add to saucepan with twice the amount of water and dash of salt. Bring to boil. Reduce heat and simmer for 15 minutes. Watch your pan. I once burned mine. Done.

Red quinoa has a bit of chewiness to it, so it’s better than cereal or oats or any other cooked grain I’ve tried. Paired with blueberries that have been sweetened with stevia (or honey) and it’s most amazing.

I’m also told to stay away from coconut and almonds, but fortunately I have no sensitivity to dairy. Hooray for that, but you could easily use almond milk or coconut milk. You can switch out the fruit, but for a serious brain boost, use blueberries and walnuts.

I cook it before I go and I take frozen blueberries out and sprinkle with stevia, and by the time I come home 90 minutes later, the blueberries are sweet. I add milk and the milk turns blue which is why I didn’t show that in the photograph. It has that appeal that cereal has, yet it’s low glycemic and oh so healthy.

More things you can do with red quinoa for breakfast:

Add yogurt instead of milk.

Add toasted nuts, such as almonds or pecans. This reminds me of granola, but is not so calorie dense.

Add dried fruit, like dried cranberries or cherries.

Eat it HOT instead of cold like a porridge, by adding in warm milk, not cold.

Add cinnamon sugar or maple syrup.

If you want red quinoa for Lunch try this amazing super anti-oxidant salad with red quinoa and red beet pesto.

Here is a savory Italian inspired salad with Red Quinoa, Brussels Sprouts with Parmigiano Reggiano,

So tell me, do you eat a good breakfast and have you ever tried red quinoa?

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How to Cook Red Quinoa for a Power Breakfast

Red quinoa for breakfast with fruit, either hot or cold.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 cup dry quinoa
• 2 cups water
• 1/2 teaspoon salt
• 1 cup blueberries
• 1 teaspoon stevia or swerve, an erythritol blend
• 1/4 cup toasted walnuts or nuts of choice
• milk

Instructions

• Rinse quinoa well in mesh strainer. This will take about two minutes. You must rinse off the saponin or the quinoa will be bitter.
• Put both quinoa and cold water in a sauce pan.
• Bring quinoa and water to a boil. Add salt.
• Lower heat to a simmer. Cook for 15 minutes.
• Sprinkle blueberries with stevia or swerve and let sit while quinoa is cooking.
• Serve quinoa with berries, nuts and almond milk.

Notes

Almond Milk is not counted in nutrition values.

The post How to Cook Red Quinoa for a Power Breakfast appeared first on Spinach Tiger.

Berries are my favorite fruit, whether eaten alone or baked into pies and cobblers. I’ve recently backed some berry recipes using stevia instead of sugar.

I’m not suggesting that stevia is perfect as a sweetener, and there is a lot of controversy about it, especially, the processed stevia. However, for someone who cannot have any sugar and doesn’t want to consumer aspertame, stevia is a better choice. Here is a well-researched article discussing stevia and its safety.

In these recipes, you can substitute equal amounts of sugar, but always taste test for your own sweetness preference.

I bake with berries all year long because berry pies, tarts, cobblers are my favorite dessert, and discovered recently that frozen berries work just as well as fresh. I’ll admit that it takes a little playing around to get the amount right. Not enough and berries won’t be sweet; too much and there will be an after taste.

One way to boost the sweetness is to marinate the berries for several hours to overnight in the stevia. You have to taste them and adjust for your preference and keep in mind that berries lose sweetness when they bake. One way I got around this was to add in a few raw strawberries to the mix. They naturally sweeten things up.

Blackberries are more of a challenge, as they aren’t that sweet to start with and they usually need a lot of sugar, so I tend to add in about 25% more stevia.

I’ve only put pie crust toppers on these to keep the carbs low. This gives you a nice piece of pie in a jar for at most 150 calories. This means you can have dessert just about every night of the week!

If you don’t want to make jar recipes, you can do this. Just double the recipe. How pretty is this, and the pie crust was sensational. Some days it just turns out more perfect than other days. Use a half recipe of my perfect pie crust found here, with a video tutorial. If you want to make this healthier, try my spelt pie crust, also with a video tutorial. It’s nutty and I actually prefer it with berries.

So tell me, have you tried to bake with stevia before? Do you have dessert recipes with stevia? I’d love to hear about them.

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Healthy Blueberry Pie Jars Made with Stevia

Berry desserts made with stevia, as pies, tarts, cobblers

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 6 wide mouth half pint jars or 6 ramekins
• 1 12 ounce bag frozen berries or fresh
• handful strawberries optional
• 1/4 cup stevia in the raw
• 1/8 teaspoon cinnamon
• 1 tablespoon tapioca or cornstarch optional
• 1/4 recipe pie crust skip the sugar

Instructions

• Marinate berries for at least one hour in stevia and cinnamon.
• Roll out pie crust, cut out to your liking and refrigerate.
• Before baking add in tapioca for thickening
• You could put a bottom crust in, but I recommend not doing that. Fill berries in jars leaving one inch at least at the top.
• Bake for 20-25 minutes at 400 degrees.

Notes

Play around and skip the pie crust, top with yogurt or whipped cream.

The post Berry Pie and Cobbler Recipes Using Stevia appeared first on Spinach Tiger.

Apples and sweet potatoes are two of my all time favorite foods and did you know they make a good marriage too?

I discovered that cooked apples and roasted sweet potato blend together to make a pie that’s way better than pumpkin and so much easier to make if you want everything from scratch. This pie has body, natural sweetness and when baked in a whole grain spelt pie crust, it’s amazingly good. Spelt is an ancient grain that’s got a lower glycemic count than regular wheat, is easier to digest and edible for many people who are gluten sensitive. I like it because it tastes good. It’s nutty.

I love pie and so do the people in my life, but we are all very mindful of our health and what we are eating. If I’m not eating paleo (no grain at all), I like to find ways to cut sugar and eat as minimally processed as possible.

You could make this pie with my regular pie dough recipe, but if you’re here looking for some new ways to make old desserts, give the spelt flour a try.

I’ve been baking with spelt flour for some time, so I’m used to it and how it performs. It absorbs more liquid than all purpose flour and I wanted to make sure the crust didn’t get too tough. I replaced 1/4 of the butter with cream cheese, and the result is perfect. I throw that word perfect around a lot when it comes to pie crust, because it’s something I can make blindfolded. The good news here is that spelt dough is just as easy to work with and while it has a darker color which might be off putting, that color is what wheat should look like, so just know you’re eating food with more nutritional benefits.

See Video for spelt flour pie crust here.

The following picture is made with all purpose flour, accounting for the difference in color.

The Process

I always stick with gala apples because they remain sweet and don’t require as much sugar, but you can mix it up, as long as you adapt your recipe to the sweetness for your taste. The easiest way to get the sweet potato is to roast it at 400 degrees until it’s so done, it’s nearly breaking the skin. This way you don’t have to worry about peeling or waste. The potato just slips right out of the skin. I used coconut sugar with cinnamon and nutmeg. You can use regular sugar or brown sugar is you want. You can even use maple syrup.

To further reduce sugar and make this pie diabetic friendly, you can use Stevia in the raw. I made one version of that and it tasted just as good as the pie made with the coconut sugar.

Once cooked everything goes in the blender or Vitamix along with a liquid. You can use evaporated milk, half and half or buttermilk. They all work fine, and you can decide.

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Sweet Potato Apple Pie with Spelt Crust, Diabetic Friendly Dessert Recipe

A great Autumn pie of apples, sweet potatoes with whole grain spelt crust, a nuttier pastry.

Course Dessert

Cuisine American

Prep Time 2 hours hours

Cook Time 45 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Spelt Pie Crust Ingredients

• 2 cups organic spelt flour
• 1 teaspoon salt
• 1 tablespoon coconut sugar see notes for options
• 8 tablespoons unsalted butter cut into cubes
• 4 tablespoons cream cheese
• 6-8 tablespoons cold water

Apple Sweet Potato Pie

• 1 pie crust you can use the spelt pie crust or regular pie crust
• 2 tablespoons butter
• 2 apples peeled, sliced
• 2 large sweet potatoes
• 3/4 cups half & half see note on options
• 4 tablespoons coconut sugar divided (see note on options)
• 2 tablespoons cinnamon
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground fresh nutmeg
• 1/2 teaspoon sea salt

Instructions

Spelt Pie Crust Instructions

• Put cut up butter and cream cheese in freezer.
• Combine flour, sugar, salt in food processor.
• Add butter and mix for ten seconds.
• Add water until dough comes together.
• Put in plastic bag and refrigerate for a minimum of 30 minutes.

Apple Sweet Potato Pie Instructions

• Roast sweet potatoes at 400 for 30-40 minutes or until soft. Skins will slip off once cooled.

Peel apples, cut into slices. Toss apples with a mixture of 2 tablespoons coconut sugar and i tablespoon cinnamon. Saute in butter until soft.

• Put half and half, eggs, tablespoon cinnamon, ground cloves and nutmeg in blender. Add sweet potatoes and cooked apples. Be sure to include all the juices.
• Take pie crust out of refrigerator at least 10 minutes in advance to warm it up so it will roll easily.
• Roll out for bottom crust. Reserve the remaining crust for cookie cutter decorations.

Notes

As far as the sweetener, you can replace with stevia in the raw, measure for measure. Do taste to adjust the sweetness.
As far as the liquid, you can use evaporated milk, which has a higher carb count or you can use buttermilk.

The post Sweet Potato Apple Pie with Spelt Crust, Sugar Free Option appeared first on Spinach Tiger.