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Creamy Dreamy Dessert in a Cloud (Grain-Free!)

May 9, 2013 · 37 comments

Dessert in a cloud

Don’t you love knowing that the whole saturated fat myth is behind us (for those of us who now know better) and we can enjoy foods with real cream guilt-free?!  This grain-free dessert came from my friend Amy at bible study a while back, and she followed this “Raspberry Fool” recipe.  I made some variations and came up with a couple of different versions…

Strawberry Dessert in a Cloud

Kent likes anything strawberry better than raspberry so that’s what I made, but you could use any berries you like or whatever is in season.

strawberries meas cupThese amounts serve 3-4 people or so.

  • Thaw 2 cups of berries, saving the juice.  (Or if you’re using fresh, just crush about half a cup extra so you can use those juices.)
  • Whip up 2 cups of real cream, never buy ultra-pasteurized!  I use my Bosch so it’s quick and hands-free.
  • When the cream is almost stiff, whip in 1/2 cup of sugar and the berry juice.
  • Fold in the berries, leaving streaks through the cream, and serve in a wine glass with extra berries for a fun look.
  • Enjoy!

whipped cream in BoschPeanut Butter Chocolate Dessert in a Cloud

  • Same as above to start:  whip up 2 cups of real cream, never buy ultra-pasteurized!  I use my Bosch so it’s quick and hands-free.
  • When cream is almost stiff, whip in 1/4 cup organic peanut butter and 1/4 cup store bought or homemade  chocolate syrup.
  • Enjoy!

Have you tried my Homemade Citrus Kefir Soda?

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  • { 37 comments… read them below or add one }

    1 Felicity Doyle May 10, 2013 at 12:29 am

    I wish I could do dairy. And coconut milk just doesn’t set up as thick and delicious. Maybe something to thicken the coconut milk? Hmmm… wheels are spinning…..

    Reply

    2 Tracy C May 11, 2013 at 4:07 pm

    You can buy coconut cream, actually. Otherwise, go with Mimicreme which is a cashew cream – 2 varieties are available (the liquid creamer type and the thicker type for folding into sweet stuff as a whipped cream). We have several with dairy allergies in our family, too. We often have to buy stuff like this online if we can’t get it around here.

    Reply

    3 Felicity Doyle May 11, 2013 at 4:19 pm

    Thanks! My whole family has a multitude of allergies. It’s so hard keeping up with all of them. Is there a good organic source for coconut cream? I usually just strain the fat from the chilled coconut milk. I will check into Mimicreme. Sounds yummy. But I can’t have too many nut products at once or my body freaks out too. Sigh.

    Reply

    4 Tracy C May 11, 2013 at 4:29 pm

    Same with us and the nut products, but we don’t use it that much. Of course, the packaging is hermetically sealed stuff that people have said has BPA, so you might want to check into that. I saw on Pinterest you can make your own from almonds or other nuts but I haven’t tried it. As for coconut cream, my imperfect solution is that we go to a large city every few months and load up on stuff like that from the Chinese Grocery Market. A large one has a better variety. I’d think Indian Grocery would have it, too. Maybe it’s online. We just get Gluten Free pasta and flour there at the same time and do other errands in town.

    Reply

    5 Felicity Doyle May 11, 2013 at 4:34 pm

    Yeah I just checked out the Mimiccreme and it seems to not be available anywhere. It’s all on backorder. What a shame that such an alternative product would be packaged with BPA. I have tried making whipped cream just out of coconut cream but it just doesn’t set up as thick. I will have to check out pinterest! I’d be game for trying that recipe.

    Reply

    6 Sarah, The Healthy Home Economist May 11, 2013 at 2:04 pm

    We have blueberries in season here right now, so will try this with that berry. Thanks for a great recipe Kel!

    Reply

    7 tina May 11, 2013 at 6:58 pm

    Felicity,
    You can add a little gelatin to coconut cream or coconut milk to make a coconut panna cotta…it’s not so “whipped” but it is a wonderful dessert….we have dairy allergies here so use coconut milk for most everything.

    tina

    Reply

    8 Felicity Doyle May 11, 2013 at 7:22 pm

    Sounds delicious, thank you! :)

    Reply

    9 %kelly the kitchen kop% via Facebook June 15, 2013 at 11:25 am

    Do you have a dehydrator? I like to dehydrate them and then eat them as a snack, or grind them up and blend into yogurt, icing, pancake batter, etc.

    Reply

    10 %kelly the kitchen kop% via Facebook June 15, 2013 at 11:27 am

    Make jam! Easy peasy! Use Pomona’s pectin & you can choose how much sugar to put in. :)

    Reply

    11 %kelly the kitchen kop% via Facebook June 15, 2013 at 11:31 am

    freeze them….

    Reply

    12 %kelly the kitchen kop% via Facebook June 15, 2013 at 11:43 am

    Obviously, homemade shortcake with homemade vanill and maple syrup whipped cream ;)

    Reply

    13 %kelly the kitchen kop% via Facebook June 15, 2013 at 11:52 am

    Last night I made in the Vitamix: 1 cup raw cream, 1/2 tsp vanilla, 1/2 cup coconut sugar, 1lb frozen strawberries. AMAZING instant ice cream! :-)

    Reply

    14 %kelly the kitchen kop% via Facebook June 15, 2013 at 12:02 pm

    From The Unintentional Urban Farmer: Ingredients:
    1 pint strawberries, hulled
    3 tablespoons honey
    2 teaspoons fresh lemon juice, or to taste
    1 1/2 sticks (3/4 cup) unsalted butter, softened

    Method:
    In a food processor purée the strawberries and force the purée through a fine sieve into a saucepan. Add the honey and the lemon juice and boil the mixture, stirring, for 3 minutes, or until it is thickened. Let the strawberry mixture cool to room temperature. In a bowl cream together the butter and the strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.
    This butter is delicious, especially on whole grain bagels!

    Reply

    15 %kelly the kitchen kop% via Facebook June 15, 2013 at 12:10 pm

    Cut them up and put them in a saucepan. Cook them until you can mash them with a potato masher. Add 2-3 tbsp chia seeds and honey to your desired sweetness. It thickens as it cools. I put it into glass jars. I have used all different berries and use it as jam or just to eat! Yummy

    Reply

    16 %kelly the kitchen kop% via Facebook June 15, 2013 at 12:10 pm

    Pam, how do you slice them for dehydrating? I want to dehydrate some this year, but mine stuck to the trays so badly that I fear I’m going to have to soak them off!

    Reply

    17 %kelly the kitchen kop% via Facebook June 15, 2013 at 12:16 pm

    Make sure to make a delicious strawberry spinach salad with feta cheese and parmesan cheese and red wine vinagarette! Throw some pine nuts or walnuts in too! YUMMO!

    Reply

    18 %kelly the kitchen kop% via Facebook June 15, 2013 at 12:18 pm

    Following for more!!! :)

    Reply

    19 %kelly the kitchen kop% via Facebook June 15, 2013 at 12:20 pm

    Of late it would be sliced in a jar of water with a slice of lemon and sprig of mint. Let steep in the fridge for 2 hrs, drink the water and eat the berries

    Reply

    20 %kelly the kitchen kop% via Facebook June 15, 2013 at 12:22 pm

    Juiced!

    Reply

    21 %kelly the kitchen kop% via Facebook June 15, 2013 at 12:24 pm

    I’ve been doing lots of jello! 1 lb strawberries, mashed to a pulp + 1/2 c sugar (or to taste) + 1 cup of cold water that’s had 2 packets gelatin sat in it for a while and then heated just to the point of boiling. Stir together and then freeze so it’s ready faster :-)

    Reply

    22 %kelly the kitchen kop% via Facebook June 15, 2013 at 12:31 pm

    Freeze whole berries for future use. You can then use them in gluten free muffins, cakes, make gluten free pies with them or freezer jam!

    Reply

    23 %kelly the kitchen kop% via Facebook June 15, 2013 at 1:03 pm

    Where did you get the organic strawberries?

    I’m in love with strawberries and balsamic right now:
    http://www.driscolls.com/recipes/view/3321/Grilled-Chicken-Breasts-with-Strawberry-Red-Wine-Balsamic-Sauce

    Reply

    24 %kelly the kitchen kop% via Facebook June 15, 2013 at 1:30 pm

    There was strawberry jam..on my mind!

    Reply

    25 %kelly the kitchen kop% via Facebook June 15, 2013 at 1:44 pm

    jam

    Reply

    26 %kelly the kitchen kop% via Facebook June 15, 2013 at 1:46 pm

    dehydrate!

    Reply

    27 %kelly the kitchen kop% via Facebook June 15, 2013 at 2:47 pm

    Jam!

    Reply

    28 %kelly the kitchen kop% via Facebook June 15, 2013 at 3:00 pm

    I made strawberry lemonade concentrate last year and canned it. It was nice to have strawberry lemonade in the winter. I got the recipe from Ball.

    Reply

    29 %kelly the kitchen kop% via Facebook June 15, 2013 at 3:51 pm

    Shortcake to eat some fresh! Then make jam with the rest and can it! :)

    Reply

    30 %kelly the kitchen kop% via Facebook June 15, 2013 at 4:37 pm

    I got it from a guy north of me but he’s out now. :(

    Reply

    31 %kelly the kitchen kop% via Facebook June 15, 2013 at 4:38 pm

    Yes! That sounds so good!

    Reply

    32 %kelly the kitchen kop% via Facebook June 15, 2013 at 4:43 pm

    Lay out on a sheet pan in one layer. Place in freezer. When frozen store in portions in vacuum bags. Then you can make smoothies or desserts all year long ( if they last that long) without having a mushy mess. They tend to stay more solid when they thaw that way. Berries tossed with honey and cinnamon are delish alone. But I like the chia idea, without cooking the berries….

    Reply

    33 %kelly the kitchen kop% via Facebook June 15, 2013 at 5:18 pm

    I’m putting up the same thing. Will be making freezer jam soon.

    Reply

    34 %kelly the kitchen kop% via Facebook June 15, 2013 at 7:36 pm

    That’s what canning and freezing are for! Postponing and procrastinating! :)

    Reply

    35 %kelly the kitchen kop% via Facebook June 16, 2013 at 2:34 am

    Lucky you the possums ate most of mine this past year! Sob!

    Reply

    36 Jill June 18, 2013 at 6:34 pm

    Does anyone have a recipe for shortcake using soaked grains?

    Reply

    37 KitchenKop June 18, 2013 at 10:05 pm

    I’ll put it on Facebook and see what we can find out! Watch for it soon. :)

    Kelly

    Reply

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