Yogurt bark is all the rage right now BUT what I didn't realize until now is that this might be the most perfect low carb sweet treat EVER! You can customize this recipe to whatever you like as far as flavors and for whatever you have on hand. There are literally thousands of combinations so you can make any flavor-craving you are having at the moment. What I believe might just be the best part is you don't have to feel guilty because as long as you choose low carb ingredients you are good to go AND you're staying on track with your low carb lifestyle. This is the combination I used today but use whatever you like and have!
I used a 15 oz ramekin lined with a piece of parchment paper.
Scoop in the yogurt and smooth into an even layer with a spatula.
Then top with all of your toppings. Lightly push in the toppings so they are submerged in the yogurt.
Freeze uncovered for at least 4 hours.
When you are ready to eat allow to sit at room temperature for at least 5 minutes then break apart into chunks and ENJOY!
*UPDATED*
I recently made this recipe using Keto Ratio yogurt for more protein!
18g of protein for the whole recipe!
Coconut Cashew Yogurt Bark:
1 container of Keto Ration Yogurt- coconut flavor
2 Tbsp unsweetened coconut flakes
1/4 cut raw cashews, chopped
Combine the yogurt and coconut flakes. Then stir in 1/2 the cashews. Smooth into a small ramekin like THIS thats been lined with parchment paper and freeze for a few hours or overnight.
Run the bottom of the ramekin under hot water to loosen the bark. Remove and break into pieces.
Happy Sunday!! If you haven't heard I have a promo code for some delicious protein bars from the brand IQ! I want everyone who is needing a new bar to try to go to the link below and use my code HART15 for 15% off of your order.
*Click the video above to see what these bars look like and why I like them!*
Why do I love these bars?
-They taste delicious! Picture a chewy granola bar meets a taste that uses real flavors and no
"protein-bar-y" taste either.
-There are 3 very different flavors and they are all delicious for different reasons. They all taste so fresh and the chewy texture with big chunks of nuts is SO GOOD! Check out the 3 flavors below.
-2 out of the 3 bars include caffeine as well for a nice afternoon pick me up.
-They only have 4 grams of carbs per bar! What whatttt?!
Give them a try and let me know what you think! Don't forget to use HART15 in the promo code box!
By reading the title of this post you already know what the recipe is but what you might not know is... this is going to be your new go-to dip for pretty much everything in life. This dip is so easy with minimal ingredients that you cant help but make it for every occasion. Need an appetizer for game day? What about a Thanksgiving finger food? Gotta bring something to a party? Having people over for Halloween and need a fun snack? Craving a cheesesteak but don't want to make an actual cheesesteak? Low carbing and missing cheesesteak flavors? I could literally go on and on.... Whatever the occasion, hey, Tuesday night is also an occasion... you need to try this dip!
low carb Chicken Cheesesteak Dip- Serves 6 people as an appetizer
3/4 cup chopped green bell pepper
3/4 cup chopped onion
1 1/2 cups cooked chicken, chopped small
1/2 cup mayonnaise
8 oz cream cheese at room temperature
4 oz provolone cheese, shredded or chopped small
2 Tbsp olive oil
Preheat your oven to 350 degrees.
In a 10 inch cast iron skillet (or oven safe skillet), heat olive oil over medium high heat.
Saute the onions and green bell pepper for 5-7 minutes until the onion are translucent and the peppers have started to brown on the edges.
Then add in the chicken and stir to combine.
Cube up the cream cheese block into about 8-10 pieces and drop that into the skillet. Let it sit for a few seconds to warm up and then stir in carefully.
Then add in the mayo, switch to a spatula and fold everything together.
Turn off the heat.
Then add in the provolone cheese, fold together again and then smooth into a single flat layer.
Pop into the oven for 20-25 minutes until it is golden brown and bubbly.
Be careful because the pan will be very hot.
Let sit for a few minutes before digging in!
Everyone will love this dip- serve these options for dipping!
-toasted baguette
-celery sticks
-bell pepper sticks
-cut a low carb wrap into "chip" shapes and toast at 350 degrees until crispy
I am always on the look out for new low carb foods literally whenever I am at any place you can purchase food... I"m obsessed! I have been tasting a whole bunch of new stuff lately and decided I had enough new snack favorites to make a video for you guys!
I have 5 snacks here that I am in love with right now- check them out below!
If you're ready for a new lunch idea then keep reading!
Switch up your daily salad for my chicken salad lettuce cups! Crunchy lettuce, creamy cheese, salty bacon, sweet tomato.... I cover all the textures which makes these lettuce cups so perfect! I like to meal prep these to take for lunch because they hold up really well in my lunch box!
Try them today!
lil carb chicken Salad Lettuce Cups-Serves 1
1/2 cup Chicken Salad (get my recipe below!)
2 lettuce cups (see video for how I make mine)
2 slices of tomato
2 slices of cooked bacon
1 slice of American cheese
To assemble add 1/4 cup of chicken salad to each of your lettuce cups.
Then top each with one slice of bacon, one slice of tomato, 1/2 slice of cheese and ENJOY!
Nutritional Info
For one serving above:
525 Calories
32 Grams Protein
4.3 Grams Net Carbs
My Chicken Salad Recipe- Makes 2 cups
2 cups rotisserie chicken, shredded or chopped
1/3 Cup Mayo
1/4 Cup chopped onion, red or white
1/4 tsp Salt
1/2 tsp Pepper
Combine all the ingredients together, mix well and store in the fridge!
I'm definitely not a girl who can eat the same thing every day. Boy, would that make life easy lol Since that is not an option I am constantly trying to figure out new and tasty meal and snack ideas. Here are 4 snacks that I am currently eating in an effort to switch up my low carb snack game.
Click on the food links to see the brands of everything I love to use and also check out the quick video above! Enjoy!
This could be a game changer to some of my low carb friends. Are you craving fruit? Or maybe you really miss yogurt parfaits? Or do you see people eating these colorful smoothie bowls and you want to join in on the fun?? I have felt all of these emotions so I decided to create a low carb protein bowl of my own that involves fruit and yogurt and everything that i crave from time to time. Using the ingredients I used you will have a hearty breakfast for 10 net grams of carbs. This is a nice change up from eggs and I know you will love it as much as I do!
lil carb Yogurt Protein Bowl- Serves 2
1 container of Siggis Brand- plain yogurt, 5.3 oz (find it HERE)
1/2 Tbsp chia seeds (Find them HERE)
2 oz banana (About 1/3 of a medium size banana)
1/2 scoop (about 1 Tbsp) of protein powder** ( HERE is the one I use)
About 1/3oz (handful) no sugar added toasted coconut chips ( HERE are the ones I love)
To assemble- mix the yogurt with the protein powder until well combined.
Then either stir in or top with the chia seeds, banana and coconuts chips.
Then pack up for later and refrigerate or Enjoy now!
**Watch to the end of my video above where I talk more about protein powder** Per Bowl- using the ingredients I use:
247 Calories
21g Protein
20.1g Net Carbs
*I split this into 2 breakfasts- So for each half:
123 Calories
10.5 Grams Protein
10 Net Grams Carbs
If you sub out the banana for 3 medium fresh strawberries:
Per Entire Bowl:
211 Calories
20.8 Grams Protein
10g Net Carbs
Pizza is one of those foods that can be really hard to replicate but with around 30 grams of carbs for ONE slice of pizzeria pizza I had to figure it out. I have tried all different low carb versions and they all were flops. Cauliflower crust sounds promising but the fact that you will never have a crispy crust is where you lose me. Same with a lot of pre-packaged crusts. Extra money and extra ingredients that I couldn't pronounce. I had almost given up on finding a low carb pizza that would rival actual pizza until one day when I was craving pizza soooo bad and I looked in my pantry, saw my Tumaros wraps and knew I had to give it a shot. That is when this recipe was born and now I have the perfect go-to, low carb pizza and it is truly amazing! I cannot stress enough how important it is for everyone to try this recipe. Especially if you are watching your carbs- especially if you love pizza as much as I do- this recipe is a game changer!
lil carb Personal Pepperoni Pizza- Serves 1
1 - 8 inch low carb wrap- Click HERE to see the ones I use
2 Tbsp low carb marinara OR pizza sauce - I use Raos Brand
No drooping pizza crust here!!!
12 slices pepperoni
1 Tbsp grated parmesan cheese
2/3 cup grated mozzarella cheese
Pinch of dried oregano
pinch or two of crushed red pepper flake
pinch of garlic salt
Preheat the oven to 450 degrees.
Place the wrap on a baking sheet and evenly spread the sauce covering the entire wrap in a thin layer.
Lay down the pepperoni slices in a single layer.
Sprinkle with the oregano, red pepper, and garlic salt.
Sprinkle next with the parmesan cheese followed by the mozzarella cheese.
Bake for 10 minutes.
Let cool for a minute then cut using a pizza cutter ENJOY!
and
It's heeeerrrreeee! Low carb Peanut Brittle for everyone to enjoy! I tested this recipe a few times and I am happy to say it is perfect and you will love it :) Jason even loves this brittle and he is NOT anywhere near a sweets person. But you don't need me to tell you how amazing peanut brittle is. It's perfect for this time of the year too. Everyone is indulging but you can still follow a low carb lifestyle with a few go-to's to ease the urge to snack on high sugar, high starch food and desserts. It's not worth it. You will be happier and feel better if you can find healthier, low-carb-ier choices. That's why I am here! Happy Holidays!!
lil carb Peanut Brittle- breaks into 20 pieces
1 stick unsalted butter
3 Tbsp + 1 tsp Truvia
1 tsp vanilla extract
1 cup peanuts- Unsalted, Dry Roasted is what I used
Coarse salt for sprinkling, about 1/4 tsp
Place a piece of parchment paper in an 8X8 inch baking pan. Spray with cooking spray and set aside.
Over medium low heat in a SMALL saucepan** melt the stick of butter slowly. (Do not raise the heat) This can take 5-8 minutes.
Once the butter has melted add in the Truvia and raise the heat to medium.
Whisk in the Truvia.
Allow mixture to come to a bubble. It will begin bubbling up around the edges and then move towards the center. Once the entire mixture is bubbling turn the heat down to medium low.
Whisk for 8 minutes without stopping.
Around 5 minutes you will notice the mixture will smoke, that is normal.
The color will turn darker around the 6 minute mark.
Once the 8 minutes are up turn off your heat.
Pour in the vanilla (it will bubble a little) whisk in vanilla for 15 seconds until the bubbles stop.
Then pour in the peanuts and mix using a spatula.
Pour the entire mixture into your prepared baking pan. Use a spatula to get the mixture into an even layer. It's OK if its not perfect.
Let this sit on the counter until it comes to room temperature. About 30-45 minutes.
Then refrigerate for at least 4 hours or over night.
Then break into pieces and store in a tuberware in the fridge. ENJOY!
**Saucepan I use is 1.5 quart size and 6 inches around. If you use a different size I cant guarantee the cooking time.
I am posting this recipe today because I thought- everyone kinda has a handle on what they are cooking for Thanksgiving dinner by now- I think-! SO- why not post a recipe that you can make to give as gifts. Either a cute take away from your Thanksgiving festivities or a hostess gift or something you can make and store in your pantry for snacking. These almonds are the perfect thing! The best part is that they are homemade and everyone loves a good homemade gift- bonus is that it is edible and those are my favorite kind of gifts! lol These almonds will make your house smell amazing and anyone receiving these will love them! Pack them in tuber ware, glass mason jars, or even cute little baggies tied with a ribbon or bow.
lil carb Holiday Roasted Almonds- Makes about 140 almonds
1 cup natural/raw almonds
1 egg white
2 tsp pumpkin pie spice
1/2 tsp cinnamon
3 tsp Truvia
1/2 tsp vanilla extract
1/8 tsp salt
Topping:
1/2 tsp cinnamon
1 tsp Truvia
Preheat your oven to 350 degrees.
Separate your egg. Save the yolk for something else.
In a medium bowl, whisk your egg white for 1 minute until frothy.
Add in the pumpkin pie spice, cinnamon, trivia, vanilla and salt. (save the topping ingredients for a little while later)
Whisk together until all combine.
Toss the almonds with the egg white and spice mixture until they are all well coated.
Using a slotted spoon remove almonds from the mixture and place onto a foil lined baking sheet that has been spray with cooking spray.
Any extra egg white mixture can be discarded.
Spread out the almonds onto an even layer and bake for 8 minutes.
After that, remove them from the oven, toss with a spatula and sprinkle with thetopping of cinnamon and sugar.
Place back in the oven for 1-2 minutes.
Remove and let them cool completely before packing them up! ENJOY!
Everybody! Get excited! This is my favorite time of the year! Back to back to back holidays! Lets kick this season off strong with a fun video and a tasty snack!
This is the perfect Halloween or Thanksgiving appetizer for your family and friends! Fun and festive and totally EASY! Bring this to a party this season and everyone will be asking you for the recipe and they'll be telling you how cute it is!
Check out the video above because I had a special guest come into the lil Piece of Hart kitchen and teach me how to make this... hehe! Hint: she may or may not have come all the way from Kansas!
lil carb Pumpkin-Shaped Cheese Ball
8 oz softened cream cheese
3/4 cup colby jack pre shredded cheese
3 Tbsp pesto, jarred or homemade (I used my homemade traditional basil pesto- click here for the recipe!)
2 Tbsp dried minced onion
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes (optional)
1 clove of garlic (optional)
1/4 tsp salt
1/4 tsp pepper
1 orange bell pepper
+extra veggies for serving- I like to use celery, baby carrots, red or green bell pepper and a leaf of iceberg to use in the center of the veggie platter underneath the pumpkin ball.
In a food processor add in the cream cheese, colby jack cheese, pesto, minced onion, oregano, salt pepper as well as red pepper and garlic clove if you are using them.
Pulse until well combined. If mixture balls up just break it up with a spatula and pulse again until everything is well combined.
Turn out the cheese mixture onto a large piece of plastic wrap.
Cover in plastic wrap and form mixture into a ball.
Place in the fridge for at least 2 hours to firm up and for the flavors to develop.
When you are ready to serve take 3/4 of your orange pepper and chop it into very small pieces (watch my video above for clarification) and reserve the stem of the pepper any extra large pieces of paper just put them on the veggie platter for dipping.
Roll the chilled cheese ball in the orange pepper pieces pushing the pieces into the cheese.
Put the cheese ball on a leaf of iceberg lettuce in the middle of a veggie platter or large plate. Surround with cut up veggies for dipping and take the orange pepper stem and press it into the top of the cheese ball to resemble the stem of a pumpkin.
Then dig in and Enjoy! *Hint: Double this recipe to make a larger cheese ball OR make 2 cheese balls so when guests dig into the first one you can replace it with a new pumpkin!
I love trying out new products whether it be skin care related, makeup, kitchen utensils and especially food! In my latest Chats With Kat on YouTube I talk about Thin Slim Foods. I absolutely love their plain bread aka white bread. It is the answer to my low carb food prayers. Check out my video above where I tell you WHY I love it and check below for my favorite way to eat it - as a base for my avocado toast. So yummy.. really how can you go wrong with that list of ingredients?!
lil carb Avocado Toast
1 Slice of Thin Slim Bread, Toasted
1/2 a small avocado OR 1/4 of a large one, cut into chunks
1/2 Tbsp mayonaise
1/2 Tbsp Choloula sauce
1/8 tsp onion powder
1/8 tsp pepper
1/8 tsp salt
To assemble toast up the bread to how crispy you like it.
Then top with mayo and sprinkle with onion powder.
Arrange the avocado chunks on top in a single layer and sprinkle with salt and pepper to your liking. (My preferred measurements are above)
Then pour on some Choloula sauce and dig in! Enjoy!!!
I'm so excited to share this pumpkin recipe with everyone! I love pumpkin pie, it is one of my favorite pies to make and eat around this time of the year however it is always good to have a low carb alternative that you can enjoy without feeling the slightest bit guilty. This mousse cooks up quickly in the microwave and when topped with a little whipped cream I actually feel like i'm eating pumpkin pie- minus the crust of course. But honestly I don't even miss it! Comes together quickly, cooks in under a minute and a half and it tastes amazing- ?! Yes please! Try this recipe out and click above for a how-to video on me making it!
*3.5 net carbs before adding whipped cream*
lil carb Pumpkin Pie Mousse- Makes 1 mug
3 Tbsp almond flour
1 Tbsp Truvia
1 tsp pumpkin pie spice
1/4 tsp baking powder
3 Tbsp canned 100% pumpkin (not pumpkin pie filling)
1 Tbsp coconut oil (or vegetable oil)
2 Tbsp half and half (or heavy cream)
Whipped Cream for topping
In a normal sized mug add in the almond flour, Truvia, pumpkin pie spice and baking powder.
Mix well with a fork until it is all combined.
Then add in the vegetable oil and half and half and mix again.
Last, add in the pumpkin and mix well making sure to thoroughly mix the bottom of the mug where the flour might get stuck.
Level out the top of the mixture and microwave for 1 minute and 20 seconds.
Let stand for 3 minutes until it cools slightly.
Serve warm, topped with whipped cream and a pinch more pumpkin pie spice OR pop it in the fridge after microwaving and enjoy it chilled with whipped cream!
*This is a mousse not a mug cake so it will not be cake like but more resembling pumpkin pie filling* ENJOY!
Labor day is now a memory and I still can't believe how fast this Summer went. I swear every year it goes by quicker and quicker. Anyway- in my effort to keep Summer alive I am sharing a really tasty side dish with you! Summer tomatoes are the best- so get em while you still can and enjoy these marinated tomatoes tonight using only a handful of fresh ingredients. Happy Summer!
lil carb Balsamic Marinated Tomatoes- Serves 4
2 Large Tomatoes, sliced thick into 4 slices (end slices sprinkle with salt and pepper for a snack)
3 Tbsp Balsamic Vinegar
1/2 onion, chopped
1 Clove Garlic, chopped
2.5 oz of greens- arugula, spinach, kale, or a Vita Blend Mix
1/3 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
Salt & Pepper
1 Tbsp Olive Oil
Slice tomatoes thick and place in a shallow dish. Pour balsamic over tomatoes, turning tomatoes to coat and set aside. Let them marinate for at least 10 minutes.
Take tomatoes out of the marinade and place on a baking sheet and sprinkle each tomato with salt and pepper- reserve balsamic marinade.
One of the first things I knew I wanted at our new house was fresh herbs. I love cooking with them! Fresh herbs bring a welcomed earthiness and enhance the flavors of food. It's such a treat to go out side and cut what I need right off of the plant. Sometimes I just stick my nose right in the plant and inhale- Mmmm and I can't help but smile. Jason thinks I'm nuts but I don't care. At the old house we had a whole garden but decided on just keeping a few planters this year. We planted basil, rosemary, chives and parsley this year. These pictures were taken the day we planted them but in a few short weeks the plants have grown huge. So huge that I decided to whip up some basil pesto. It's a great way to trim down your herbs to keep them healthy and a great low carb addition for your next meal!
*The best part about pesto is you can change up the recipe to suit whatever you like. For instance- start with the basil and pine nuts then add more or less parmesan depending on how cheesy you like pesto- same goes for the garlic. I love garlic but some people only like to use it sparingly. Lastly, depending on how chunky or wet you want the constancy to be you add more or less olive oil. That's the beauty of cooking my peeps- add in a little of this and a little of that until you enjoy the flavor. Cooking is never an exact science. That's where the fun begins!
lil carb Basil Pesto
4 cups of fresh basil leaves, tightly packed
1 cup* parmesan cheese, grated
1/2 cup pine nuts
4+ garlic cloves* ( I like everything extra garlicky- I added 7 cloves!)
1 tsp salt - adjust to your taste
1/2 tsp pepper
1+ cup extra virgin olive oil*
Combine everything except the olive oil into a food processor.
Turn on the food processor and let it go for about 30 seconds until all the ingredients are combined.
Then drizzle in the olive oil while the processor is still on.
If you like more oil add it until you get the consistency you want.
I like it a little thicker just like this:
This will keep in the fridge for about a week in an airtight container.
You can also freeze it for up to six months. The best way to do this is put a thin layer of olive oil on top to keep it fresh and to keep it from turning brown. When it's snowing out and you're craving pesto just take out your container, let it soften enough to scoop out what you need then let it come to room temperature and serve!
What can you make with this pesto besides dipping bread in it?!
One of the first things I knew I wanted at our new house was fresh herbs. I love cooking with them! Fresh herbs bring a welcomed earthiness and enhance the flavors of food. It's such a treat to go out side and cut what I need right off of the plant. Sometimes I just stick my nose right in the plant and inhale- Mmmm and I can't help but smile. Jason thinks I'm nuts but I don't care. At the old house we had a whole garden but decided on just keeping a few planters this year. We planted basil, rosemary, chives and parsley this year. These pictures were taken the day we planted them but in a few short weeks the plants have grown huge. So huge that I decided to whip up some basil pesto. It's a great way to trim down your herbs to keep them healthy and a great low carb addition for your next meal!
*The best part about pesto is you can change up the recipe to suit whatever you like. For instance- start with the basil and pine nuts then add more or less parmesan depending on how cheesy you like pesto- same goes for the garlic. I love garlic but some people only like to use it sparingly. Lastly, depending on how chunky or wet you want the constancy to be you add more or less olive oil. That's the beauty of cooking my peeps- add in a little of this and a little of that until you enjoy the flavor. Cooking is never an exact science. That's where the fun begins!
lil carb Basil Pesto
4 cups of fresh basil leaves, tightly packed
1 cup* parmesan cheese, grated
1/2 cup pine nuts
4+ garlic cloves* ( I like everything extra garlicky- I added 7 cloves!)
1 tsp salt - adjust to your taste
1/2 tsp pepper
1+ cup extra virgin olive oil*
Combine everything except the olive oil into a food processor.
Turn on the food processor and let it go for about 30 seconds until all the ingredients are combined.
Then drizzle in the olive oil while the processor is still on.
If you like more oil add it until you get the consistency you want.
I like it a little thicker just like this:
This will keep in the fridge for about a week in an airtight container.
You can also freeze it for up to six months. The best way to do this is put a thin layer of olive oil on top to keep it fresh and to keep it from turning brown. When it's snowing out and you're craving pesto just take out your container, let it soften enough to scoop out what you need then let it come to room temperature and serve!
What can you make with this pesto besides dipping bread in it?!
Anyone who knows me knows that I am by no means a "sweets" person howeverrrrr... when I want cake I need it, like- yesterday. ha which works out perfectly when I have a couple quick go-to mug cake recipes! This recipe is definitely amazing not only because it is low carb but because when you taste it you would never know. The pop of lemon is perfection. The texture is a dream. You need to make this - especially if you are a sweets person! This will curb your craving all while keeping you on track with low carb living.
lil carb Poppyseed Mug Cake-Makes 1
1 lemon, zested and juiced
3 Tbsp coconut flour
1 Tbsp Truvia
1/4 tsp baking powder
Pinch of salt, (1/16 tsp)
1/2 tsp poppy seeds
2 Tbsp vegetable oil
2 Tbsp water
1 egg
To a normal size mug (you don't need the extra large one for this recipe) add in the coconut flour, Truvia, baking powder, salt, and poppy seeds.
Mix with a fork.
Next, add in the lemon zest and juice.
Mix again.
Then add in the water and vegetable oil.
Mix again.
Add in the egg and using a fork mix until all the egg is incorporated. Mix for 45-60 seconds.
Microwave for 3 minutes* and then let the mug cake sit for 5 minutes to cool down.
Then.... ENJOY!
*Microwave times will vary- this is how long it takes in my microwave.
If anyone follows me on social media (I'll include my links below hehe) then you know Jason grew a fig tree from a 5 inch stem from his moms fig tree and now 4 years later the thing is massive and we finally have figs! So far this year J has picked 170+ and I have been trying to come up with different ways to eat these lil jewels but we must admit we can't eat them fast enough and have made little jam jars for people and are also just giving them away! Here is a recipe that I came up with as a snack to use up whole figs. This recipe is great for entertaining because you can prepare them ahead of time and they taste great at any temperature. Hot right off the grill pan, at room temp, or cold from being in the fridge. You can't lose! My favorite kind of recipe lol
lil carb Prosciutto Wrapped Figs- makes 6
6 whole, fresh figs
3 thin slices prosciutto, cut in half long ways and trimmed of fat
3-5 walnuts broken in half
1/8 cup gorgonzola cheese, crumbled
Extra Virgin Olive oil for brushing
Balsamic glaze for drizzling Tools:
6 toothpicks
Grill Pan
Nonstick cooking spray
Preheat a grill pan to medium high heat and spray with a little non stock cooking spray.
Clean figs then cut off the tip of the fig where it was attached to the tree.
Stand the fig up with the part you just cut on the top and cut about 80% of the way down the fig (watch my video above for exactly how I do it).
When stuffing the fig- do not overstuff... resist the urge! lol
Stuff with 1/2 walnut and about 1/2 tsp of gorgonzola cheese.
Squeeze the fig very gently and wrap a piece of the prosciutto that you cut in half around the fig, overlapping if you need to.
Secure with a toothpick through the center, avoiding the nut piece.
Brush with a little olive oil and put top side down onto the grill pan. "Top" meaning where the filling is showing.
Grill for 1 1/2 minutes then flip over and grill for another 1 1/2 minutes.
Remove to a platter and drizzle with balsamic glaze.
Eat warm, at room temperature or cold from the fridge! ENJOY!
With this heat wave we've been experiencing in the northeast I have been trying to cool off any way I can. The good part about that for anyone reading this is that I have had popsicles on the brain and I have created a fabulous sweet treat all while staying on track and low carb. I hesitate to create too many recipes including chocolate because it is very hard to keep them low carb while also using some form of chocolate. This recipe is right around 8 net carbs per popsicle- for desserts I don't like to go above 10 net carbs. Since Jell-O is kind enough to offer sugar free, chocolate fudge pudding I thought hmmm I could totally use this as a base for my popsicle. I am not doing an ad for Jell-O either- but I wouldn't be opposed *wink* so this recipe just comes from my love of all things chocolate and coconut and I hope you try this recipe and stay cool this summaaaaa :) lil carb Coconut Fudgesicle- Makes 4 popsicles (**see my note below)
1 3.9 oz box of Sugar Free Jell-O Pudding, Chocolate Fudge flavor
1 tsp vanilla extract
1 cup lite coconut milk
1 cup half and half
4 Tbsp sweetened coconut flakes
-4 popsicle mold-
In a medium size bowl combine half and half, coconut milk, vanilla, and pudding package.
Whisk for 2 minutes until thickens.
Pour into 4 popsicle molds 3/4 of the way full.
Add1 tablespoon of coconut to each popsicle and using a long straw mix the coconut into the pudding. Fill the molds the rest of the way.
Add in the popsicle stick to your mold and put in your freezer for a minimum of 4 hours.
When you're in the mood for a sweet low carb treat they are waiting for you in your freezer! Enjoy! **I had about one more popsicle of pudding mixture left over after I filled my 4 molds- your molds might be slightly bigger so you may not have any left over.
You can add this into another popsicle mold or you can mix in 1 more tablespoon of coconut flakes and then refrigerate it and enjoy it as a low carb pudding option!
