5-Ingredient Easy Strawberry Sauce (THM FP)

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This strawberry sauce is not only easy to make, it’s versatile. I’ve used this sauce on top of PB&J pancakes, ice cream, AND I also used it in my upcoming recipes – a no-bake pie and strawberry cupcakes.

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My family and I went strawberry picking over the weekend, and we picked 3 gallons of strawberries. 3. GALLONS. I started dreaming up all the strawberry things I could make with all these beautiful, fresh berries: cupcakes, ice cream, pie, cobbler.

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Everyone I asked was saying, “Freeze them!” However, I had JUST gotten my big Costco bag of strawberries a week prior, and I have no room in my freezer right now, so that idea was a no-go. Then I had the idea for this strawberry sauce – something that can easily blend into other recipes, and still preserve the strawberries.

The crowning glory was this used a lot of strawberries at once, and took just a little bit of effort.

In a medium sauce pot, combine the cut strawberries, lemon zest and juice, a pinch of salt, and Pyure or THM Gentle Sweet. I like using lemon with the strawberries because the tart lemon helps break up the sweetness of the berries.

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After a few minutes on the heat, the strawberries start to release their juice. The more they cook down, the more juice they release.

When you have an equal amount of juice to berries, sprinkle on the xanthan gum and whisk. Whisking helps to combine the xanthan gum with the strawberry juice, and break up the berries.

Continue cooking on low heat, whisking occasionally until it’s the thickness you desire. When you’re done, it should look similar to this.

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You can add a few drops of liquid stevia at the end, if it’s needed, but I found this sauce perfectly sweet.

Spoon the sauce into a pint mason jar and keep in the refrigerator for immediate use, or freeze for later.

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Like I said, this sauce wears many hats – it can be a condiment, a filling, or give your baked goods a berry good boost (see what I did there ^_~).

We had a blast picking these strawberries, and we’ll be enjoying them for weeks to come. If you have a strawberry farm near you, get out there and get picking!

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Strawberry Sauce (THM FP)

  • Servings: Makes about 1 pint of sauce
  • Time: 25 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine the berries, lemon zest and juice, salt, and sweetener in a medium sauce pot of medium-low heat. Keep stirring while the berries heat up and release their juice.
  2. When the berries release a good amount of their juice, whisk in the xanthan gum. Continue cooking on low, whisking occasionally until the sauce reaches your desired consistency.
  3. Remove from the heat and cool before adding to your storage container. Refrigerate for immediate use, or freeze for later.

Dark Chocolate Torte (THM S)

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Warning: decadence ahead.

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I’ll go ahead and admit it, I’m a chocoholic. Chocolate is my buddy. It’s always the perfect companion to my meals, smoothies, and even coffee. And I ain’t even a little sorry.

If you’re wondering what a torte is, it’s basically a cake minus the flour. There’s not a single teaspoon of flour in this recipe, and I’m willing to bet you have all the ingredients sitting in your pantry.

Although the method to it *may* seem consuming – it’s really very easy.

Let’s go ahead and talk about the base of the cake: the chocolate.

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I used a base of 85% chocolate and unsweetened baking chocolate. When you cut the torte into 12 servings (or more, up to 14), you’re getting about an ounce of 85% chocolate in every slice – which is the limit for one serving on the THM plan. However, you have more options if you’re concerned about going over the sugar limit.

*NOTES: I wouldn’t recommend replacing the unsweetened baking chocolate, because it helps keep the torte from getting too sweet, plus you sweeten things further with a homemade syrup anyway. However, you can replace the 85% chocolate with Lily’s chocolate chips. Lily’s chocolate is used in the ganache, at the end, so if you use Lily’s for the cake as well you’ll need a total of 20oz.

Start prepping the cake by making a homemade syrup of Pyure and water. Bring it to a boil, stirring occasionally, and simmer rapidly for about 4-5 minutes until the Pyure is completely dissolved.

Next: choppity chop the chocolate.

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Cube the butter and melt it in a double boiler over a pan of rapidly simmering water.

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When the butter is almost fully melted, add the chocolate and whisk frequently until melted.

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Keep whisking until the chocolate is completely smooth and melted.

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Next, remove the bowl from the heat, and add the syrup you made earlier.

*NOTE: My first instinct was to add the syrup in batches. After my first little bit of syrup, it seemed as though the chocolate was breaking because no matter how hard I whisked it still retained this “lumpy” almost brownie-batter-like consistency. Then I added the whole remainder of the syrup, and everything was perfect. All of that to say, just add all of the syrup at once.

Whisk, whisk until everything is smooth.

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Add in the eggs, whisking vigorously.

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Again, the mixture should be slightly thickened (almost pudding-like), and completely smooth.

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Next, prepare your pan. This mixture goes into a 10in springform pan. Start by tracing a circle of parchment paper.

Then, butter your springform pan.

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Place the parchment circle in the bottom, then throw some butter on that too. [I know, it seems like overkill, but you REALLY want that cake to glide right out of the pan.]

Next, wrap the bottom and sides of the pan in a few sheets of heavy duty aluminum foil. Wrap that baby up nice and tight.

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Pour the batter into the pan, and lightly tap it against the counter to release any bubbles.

Next, place the pan into a deep roasting pan, and gently pour steaming hot water into the roasting pan (without getting any into the cake pan). This keeps the cake from puffing while it bakes.

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(Gently) Place the cake into a 350 degree oven and bake for 35-45 minutes. When the cake is done, it should be firm to the touch in the middle.

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Take the cake out of the water pan, and cool it completely to room temperature in the springform.

You have two options for applying the ganache: You can take the cake out of the springform and place it onto a rack fitted over a baking sheet then drizzle on the ganache. OR. You can leave the cake in the springform, pour the ganache over the top, refrigerate, then remove the whole cake from the springform.

The only drawback to taking the cake out first, is that you’ll lose some of the ganache on your baking sheet [which you can always pick off and eat later ^_~]. The drawback to doing it in the springform, is that there’s less ganache on the sides and it’s a little more difficult removing the cake from the pan. Whichever way you slice it, the cake is equally tasty.

Heat the cream in a small sauce pan, then add the chocolate and whisk until it’s melted and smooth. Immediately pour the ganache onto the cake, and refrigerate to set.

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How gorgeous is that?

You can serve the cake straight from the fridge, or at room temperature. If you plan on serving the cake later, cover and store it in the fridge. You can also slice it into servings, wrap in plastic, and freeze for later.

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Glorious, deep chocolate flavor that absolutely melts in your mouth.

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You will not regret trying this recipe.

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Dark Chocolate Torte (THM S)

  • Servings: 12-14
  • Time: about 1.5 hrs
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. Start by prepping the syrup. Place the water and Pyure into a small sauce pan, and bring to a boil. Continue boiling for 3-5 minutes, until the Pyure is completely dissolved. Set aside.
  3. Place the butter in a medium bowl fitted over a pan of rapidly simmering water. When the butter is melted, add the chocolate and/or chocolate chips. Whisk until the chocolate and butter are completely smooth and melted.
  4. Remove the chocolate from the heat, and whisk in reserved syrup (all at once!) until completely smooth.
  5. Add all the eggs at once, and whisk vigorously until smooth.
  6. Prepare a 10in springform pan with butter, parchment paper, and heavy duty aluminum foil (see instructions above). Pour the batter into the prepared pan, then place into a larger pan and pour steaming hot water around the sides.
  7. Bake at 350 for about 35-45 minutes, until the middle of the cake is firm to the touch.
  8. Remove the cake from the oven and water pan, and cool completely to room temperature.
  9. Prepare the ganache by heating the cream in a small sauce pan over medium-low heat. Add the chocolate chips, and whisk until smooth. Pour the warm ganache over the cooled cake, and use a flat spatula to evenly disperse it over the middle and sides of the cake.
  10. Pop the cake into the refrigerator and chill until firm.
  11. Serve at room temperature, or chilled. You can cover and freeze individual slices, or refrigerate slices for later.

Black Widow Brownie Trifle

Happy Halloween!

Halloween has always been a fun day full of treats. Maybe because it also happens to be my sweet Daddy’s birthday.

I made this to take to my dad for his birthday so that the kids and I have something we can enjoy.

I’ve been secretly [or maybe not-so secretly] trying to get my parents on the THM bandwagon for months to no avail. However, I know the way to someone’s heart is usually through their stomach, so I thought some real food could aid in the persuasion efforts.

It also just happens to be a super festive treat for the holiday.

Side note: I am not an artist. I tried doing a spider web design with some melted chocolate, and it didn’t come out the way I hoped. When in doubt, just scribble! You could also drizzle with the FP chocolate syrup on page 479 of the THM cookbook.

There are 4 layers to this trifle: black velvet brownies, caramel sauce, white chocolate orange-colored pudding, and whipped cream. You can leave out the coloring in any of the components if it bothers you, it’s just for looks.

All the components of this trifle taste fantastic on their own, so you can mix and match as you please.

I started by crumbling the brownies into the bottom of my big trifle dish. I left some pieces a little bigger, for textural purposes, and crumbled most of it pretty fine so that it was kind of dirt-looking. I drizzled the warm caramel on top of the brownies, topped with the set white chocolate pudding, and finished with a big helping of whipped cream. As I said before, you can drizzle the top with chocolate syrup, or melted 85% dark chocolate (just know that it will harden after a bit).

Black Velvet Brownies (THM S)

  • Servings: 10-12
  • Time: 1 hour
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 3/4 c almond flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/3 c coconut oil, melted
  • 1/4 c unsalted butter (1/2 a stick), melted
  • 1/2 c unsweetened cocoa powder
  • 1/2 c heavy cream
  • 1/2 c Pyure or Gentle Sweet
  • 1/4 c sugar free chocolate chips (I used Lily’s)
  • 2 eggs
  • 1 tsp vanilla
  • black gel food coloring (I used about 1 tsp to get a rich black color)

Directions

  1. Preheat oven to 350.
  2. Mix the dry ingredients, except for chocolate chips, together in a medium bowl. Add the melted butter and coconut oil.
  3. Whisk together the eggs, vanilla, and cream, then add to the rest of the mixture.
  4. Fold in the chocolate chips.
  5. Pour the batter into a prepared 8×8 dish. Bake at 350 for about 35-45 minutes, or until an inserted toothpick comes out clean.


Caramel Sauce (THM S)

  • Servings: 8-10
  • Time: 15 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 1/4 c unsalted butter
  • 3 Tsp Pyure or Gentle Sweet
  • 1 Tsp coconut sugar (or you can replace with additional molasses)
  • 1 tsp blackstrap molasses
  • 1/2 c heavy cream
  • 1/4 tsp xanthan gum
  • 1/4 – 1/2 tsp sea salt

Directions

  1. Melt the butter over medium heat in a large sauce pan. Add the Pyure, coconut sugar, and molasses and simmer over medium heat allowing the mixture to boil, but not burn.
  2. Remove from the heat, and whisk in cream (mixture will bubble, so be careful).
  3. Whisk in xanthan gum and salt, and return to low heat for 1-2 minutes, whisking often.
  4. Cool to room temperature, then store in the fridge. This makes about 1 cup of sauce.

White Chocolate Pudding (THM S)

  • Servings: 8-10
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 c unsweetened vanilla almond milk
  • 1 c heavy cream
  • 3 whole eggs
  • 2 egg yolks
  • 1/2 c Pyure, or Gentle Sweet
  • 2 oz raw cocoa butter, chopped
  • 1 tsp vanilla
  • 2 tsp unflavored gelatin, I used Knox Geltain
  • pinch of salt
  • orange food coloring, optional

Directions

  1. Bloom the gelatin in about 1/2 c of warm water.
  2. Combine the almond milk, cream, and cocoa butter in a large sauce pan over medium-low heat. Bring the mixture almost to a boil (thick enough to coat the back of a wooden spoon).
  3. In a small bowl, whisk together the eggs, yolks, vanilla, salt, and sweetener. Add one ladle of the hot milk mixture to the eggs while whisking. Then add the egg mixture back into the milk, whisking constantly.
  4. Add the bloomed gelatin and simmer over medium heat for about 3 minutes.
  5. Pour the mixture through a fine sieve over a fridge-safe bowl. Cover the top with plastic wrap, placing it directly on top of the pudding (this prevents it from getting a “skin”). Refrigerate for at least 5-6 hours.


Whipped Cream (THM S)

  • Servings: 8-10
  • Time: 7 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1/2 – 2 c heavy cream
  • 2-3 Tsp Pyure, or ground Gentle Sweet
  • 2 tsp vanilla
  • pinch of salt

Directions

  1. Combine all ingredients in a large bowl and whip on high with a hand mixer (or in a stand mixer) for about 5 minutes.
  2. When soft peaks start to form, taste and adjust for sweetness, then whip until stiff peaks form (about another 2-3 minutes).
  3. Store in the fridge in an air-tight container.

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