Lighter Peach Cobbler

 

Peach Cobbler - Lightened Up
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Peaches are a high-carb fruit, but sometimes "someone" insists on peach cobbler, so this recipe will de-carb peach cobbler as much as possible.

Course: Dessert
Cuisine: American
Servings: 6 servings
Author: WW
Ingredients
Batter
  • 1 cup Carbquick
  • 1 cup Almond milk or other non-dairy milk
  • 1/2 tsp Nutmeg
  • 1/2 cup Butter, melted
Filling
  • 1 cup Xylitol or equivalent non-sugar sweetener
  • 2 cups Frozen peaches, no-sugar-added or canned without sugar
Topping
  • 1/2 tsp Cinnamon
  • 1 tsp Xylitol
Instructions
  1. Stir Carbquick, milk, and nutmeg together in ungreased 8x8 baking dish to form thin batter

  2. Stir in melted butter

  3. In a medium bowl, stir together peaches and xylitol

  4. Spoon peaches over batter

  5. Mix cinnamon and 1 tsp. xylitol together and sprinkle over top of peaches

  6. Bake 50-60 minutes or until top is golden brown

Recipe Notes

Great topped with whipped cream or Vanilla Ice Cream

 

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Red Velvet Cream Cheese Surprise Cake

Unbelievable Red Velvet Bundt Cake recipe

 I have never liked red velvet cake but my husband loves it. Rather than buying $5 slices at the grocery store, I decided to try my hand at a homemade red velvet cake. After searching through tons of recipes, I settled on this one from Recipe Lion.

This cake is absolutely delicious! More than once I had to slap my own hand away from it, and my husband loved it.  I would give this recipe a rating of: 

 

 

Berry Cobbler

This cobbler recipe is a sugar-free, lower carb variation of a standard Bisquick®  fruit cobbler. It can be made with raspberries,  strawberries, mixed berries, or any other fresh or frozen berries. Use nutmeg or cinnamon depending on the fruit and your personal preference. 

Berry Cobbler
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Pictured is a mixed berry cobbler but any berries, fresh or frozen, can be used.

Servings: 8 people
Author: WW
Ingredients
  • 3 cups berries any kind, fresh or frozen
  • 1 cup Splenda® white or brown sugar blend
  • 1 tsp nutmeg optional
  • 1 cup Heart Smart Bisquick®
  • 1 cup milk regular or low-fat
  • 3 tbsp butter or margarine
Instructions
  1. Preheat oven to 350 °F

  2. Melt butter in 8"x 8" baking dish in microwave for 4 minutes at 10% power

  3. In a separate bowl, mix berries, Splenda®, and nutmeg

  4. Add Bisquick® and milk to baking dish and stir to combine with butter

  5. Spoon berry mixture over batter

  6. Bake at 350 °F for 50-60 minutes. 

  7. Serve warm with ice cream, or cold topped with whipped cream....or both

Recipe Notes

 

 

©2018 Warrior Woman's Kitchen

Blueberry Cobbler

Berry cobblers are always popular around here, and with frozen blueberries on sale, it was the perfect time to whip up a sugar-free, lower carb dessert.

Blueberry Cobbler
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Heart Smart Bisquick® and Splenda® team up to make one of our favorite desserts just a bit more healthy.

Course: Dessert
Cuisine: American
Servings: 8 people
Author: WW
Ingredients
  • 1-1/2 cups Heart Smart Bisquick®
  • 2-1/2 cups frozen blueberries or fresh in season
  • 1/3 cup Splenda®
  • 2/3 cup milk regular or low fat
  • 2 tbsp butter or margarine
Instructions
  1. Preheat oven to 350 °F

  2. Place butter in an 8x8" glass dish and microwave for 4 minutes at 10% power to melt butter

  3. While butter is melting, mix rest of ingredients except blueberries to form a thin batter

  4. Pour batter over melted butter

  5. Distribute blueberries on top of batter

  6. Bake for 50-60 minutes - top crust should be firm around edges (not hard)

  7. Serve warm with low-calorie ice cream, or cold topped with fat-free whipped cream....or both

Recipe Notes

©2018 Warrior Woman's Kitchen

 

Double-Glazed Almond Overload

My inspiration for this cake was three-fold:

  1. My favorite Cream Cheese Pound Cake 
  2. My love of almonds and almond paste (almond tarts, bear claws, etc.)
  3. A new silicone cathedral bundt pan

I stopped at the corner convenient store to grab bananas for my husband’s lunch (I love it that they have fresh bananas so I don’t have to make a grocery store run!), and they had bear claws on an end cap near the register.  I fought the urge and didn’t buy one (they are a ton of calories in a very small package), but it set me thinking about almonds. We were due for some dessert or so I convinced myself, and I decided to see if I could modify my favorite pound cake to satisfy my newly acquired almond craving and my desire to try out the new bundt pan.

The result was everything I’d hoped for with more – much more –  than a hint of almond! Don’t let the long lists of ingredients and instructions intimidate you – it’s actually very easy and quick to put this cake together. If you love almonds, you will love this cake ♥

Double-Glazed Almond Overload
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 

The almond paste layer of this bundt cake apparently rises to the top (which will be the bottom of the cake once inverted) during baking, and is slightly visible as a denser, moister band. It has an intense, very pleasing burst of almond flavor. Next time I'm adding one drop of yellow and one drop of red food color to the almond filling so I can track it!

Course: Dessert
Cuisine: American
Servings: 12 people
Author: WW
Ingredients
Cake
  • 1-1/2 sticks butter softened
  • 4 oz. cream cheese softened
  • 1-1/2 cups granulated sugar
  • 2 ea eggs, large at room temperature
  • 3 ea egg yolks
  • 1 tsp vanilla extract
  • 3/4 tsp almond extract
  • 1-1/4 cups all-purpose flour sifted
  • 1/4 cup cornstarch
  • 1/8 tsp salt
Almond Filling
  • 8 oz. almond paste crumbled (Solo®)
  • 1 stick butter softened
  • 2 ea eggs at room temperature
  • 3/4 tsp vanilla extract
  • 1/8 tsp Valencia orange peel (McCormick®) or freshly grated orange zest
  • 3 tbsp all-purpose flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1/4 cup almonds sliced
  • warm water as needed for thinning
Instructions
  1. Preheat oven to 325 °F.

  2. Prepare bundt pan by spraying with nonstick coating with flour (Pam® or other brand), or butter and flour.

Almond Filling
  1. Cream together almond paste, butter, and one egg using stand mixer at medium-high speed for about 3 minutes. Scrape down bowl as needed.

  2. Add vanilla, orange peel, and second egg, mixing on medium speed until combined.

  3. In a small bowl, mix flour, baking powder, and salt.

  4. Add flour mixture to stand mixer bowl and beat on low until combined, scraping down sides of mixer bowl as needed. Set aside.

Cake
  1. In second stand mixer bowl, cream together butter and cream cheese on medium-high speed, scraping bowl down to ensure a homogeneous mixture (cream cheese tends to settle to bottom of bowl).

  2. Add sugar, eggs, and egg yolks and continue mixing at medium-high speed until blended. 

  3. Add flour, cornstarch, and salt, mixing for about 1 minute on medium-low speed.

Putting It All Together
  1. Pour half of cake batter into bundt pan. If using silicone pan, place on cookie sheet before filling.

  2. Add almond filling to bundt pan.

  3. Pour remaining cake batter into bundt pan.

  4. Bake for 60-90 minutes, or until toothpick stuck in center comes out almost clean. Depending on your oven, it may take another 10-20 minutes. Once you hit the 60 minute mark, check with toothpick every 10 minutes to prevent over-baking.

  5. Remove bundt pan to wire rack and allow to cool for 10-15 minutes.

  6. Place upside-down cake plate over bundt pan and carefully invert cake onto plate. If the cake does not release easily, place upright on wire rack and loosen edges using a thin, sharp knife, then invert onto cake plate. Return plate to wire cooling rack.

  7. Cool cake until just slightly warm (about 30 minutes). Prepare glaze while cake is cooling.

First Glaze
  1. In a small bowl, combine 1/2 cup powdered sugar, 1/2 tsp vanilla extract, and 2 tbsp milk to make a thin, translucent glaze. If too thick, thin with warm water.

  2. Drizzle about half of the thin glaze over cake.

  3. Sprinkle with all of the sliced almonds.

Second Glaze
  1. Add 1/2 cup powdered sugar to remaining first glaze. The second glaze should be much thicker than the first, with a more opaque appearance. If too thin, add more powdered sugar.

  2. Drizzle over top of cake, making sure to glaze over the sliced almonds.

  3. Allow cake to cool completely, then cover with a bundt keeper (a domed microwave plate cover with the vent closed also works).

Recipe Notes

Serve with cherry vanilla ice cream – there’s something about the almond/cherry flavor combination that is absolutely delightful.

This cake keeps well – this one was stored covered on the counter and lasted almost a week before it started getting a little too crunchy around the edges.

©2018 Warrior Woman's Kitchen