Low Carb No Bake Strawberry Tart (THM S)

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If you’re looking for an easy dessert to satisfy and impress a crowd, this is the one!

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This strawberry tart requires no baking, and is incredibly easy to make. This tart has a delicious, fresh strawberry flavor and tastes unbelievably light. You definitely don’t have to be a dessert master to enjoy this one!

I used the Fresh Strawberry Sauce posted earlier this week for the filling, which is simple to make. The sauce takes time to cook down, so make sure you tackle it first.

Next, prepare and chill the Mock Graham Cracker Crust.

Then start the filling!

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You have a few different filling options – I opted for a mousse with a little Greek yogurt for a more dense texture. You could do all mousse (which is straight whipped cream with strawberry sauce), or you could go for a cheesecake mousse with a little softened cream cheese added. Decisions, decisions! [See Variations below for more specific directions on the different filling options.]

For the mousse, start by whipping the heavy cream with Pyure or THM Gentle Sweet and some vanilla bean paste. I like using the paste versus extract for this because I can use more paste without getting the raw alcohol flavor of extract. I find it at Walmart (back in the cake decorating section), but you can buy the same product on Amazon if you’re unable to find it in a store.

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Once the cream starts to get slightly frothy, add the strawberry sauce and continue whipping to stiff peaks. If you plan on making this a cheesecake mousse, add the softened cream cheese and sauce at the same time. [No need for any dyes! You’ll get that beautiful blush pink color from the sauce alone.]

When the cream is whipped to stiff peaks, gently fold in the Greek yogurt. You could even take a shortcut and use an already flavored 000 yogurt (strawberry or vanilla!) – if you do, go shy on the sweetener and work up from there.

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Fill up the tart shell, pushing the mousse into every nook and cranny, then smoothing it with your spatula. [I don’t get too crazy about making it “perfect,” because I think homemade looks better. So, don’t stress it!]

Chill for about another half hour while you whip some more cream for the topping.

I prefer lightly sweet whipped cream, since the filling is sweet.

Also, I’m a Food Network junkie who watches all the baking championships and it really stuck with me when one of the pro-baker judges said, “The cream shouldn’t compete with the filling. It’s an accessory, not the main focus.” So, I try to make my whipped creams on the lighter side of sweet, so that my filling has a chance to really shine.

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You can pipe the cream onto your tart, like so. Or you can just fill the tart edge-to-edge with cream, whichever you desire. Add some fresh berry decorations, if you’re feeling super fancy.

Chill until you’re ready to serve.

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This tart was just gorgeous. So much so, I almost couldn’t believe how simple it was to put together.

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The crust firms up perfectly, and glides right out of the pan. Don’t get me wrong, I was super anxious about lifting that tart shell off the crust (as it took some finesse), and once I got it loose it popped right off. I found it easy to set the tart on the edge of my counter (so half was on the counter, and half was in my hand), then work to pop the bottom (gently!) out of the shell. [Truth be told, I about had a heart attack trying to get it out of the shell, because I did NOT want to mess it up.]

The strawberry filling is light and airy with a tinge of tartness. The crust is firm and buttery with a whisper of cinnamon and molasses.

If you need an easy dessert for your Easter lunch or brunch, this is just the one for you!

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Filling Variations

  • Mousse: 1 1/2 c heavy cream as the base with 1 Tbsp of sweetener. Option to add 1 tsp of gelatin for a more firm texture.
  • Cheesecake Mousse: 1 c heavy cream with 8oz soft cream cheese. Start with 1 Tbsp of sweetener, and work up if needed.

No Bake Strawberry Tart (THM S)

  • Servings: 8
  • Time: Hands on 30 minutes, plus set time
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Prepare and chill the crust as directed.
  2. For the filling, combine the cream, sweetener, and vanilla paste in a medium bowl and beat with a hand mixer until slightly frothy.
  3. Add the strawberry sauce, and continue whipping to stiff peaks.
  4. Gently fold in the Greek yogurt, and fill the chilled tart crust with the filling. Chill while you prepare the topping.
  5. For the whipped cream topping, combine the sweetener and cream in a medium bowl and beat to stiff peaks. Either pipe the cream onto the tart, or top it edge-to-edge.
  6. Chill until you’re ready to serve

Gluten/Sugar Free Graham Cracker Crust (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

This crust is mind-blowing! If you are gluten/sugar/grain free, and have been missing that graham cracker flavor in your pies, cheesecakes, whathaveyou – it is BACK.

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Nothing pleases me more than when I get a recipe right on the first try, and this was one of those times. This crust is sweet with a slight taste of cinnamon, and a hint of brown sugary goodness from blackstrap molasses.

I made this crust as a no-bake, but you definitely could bake it for a cheesecake or other pie, if desired.

First, simply combine all ingredients except for the melted butter in a small bowl. (The molasses won’t really go anywhere, but that’s OK. The butter will take care of it.)

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Next, start drizzling in the melted butter a few tablespoons at a time until the crust starts sticking to itself in large chunks.

The crust will be somewhat wet, but still have a degree of crumbly texture to it.

Spoon it straight into your pie, or tart, pan and begin pressing it firmly into the bottom and sides of the pan. I find it helpful to use damp hands so the crust sticks more to the pan than it does to you.

After pressing the crust into the pan, chill for about an hour  before filling. If you’re choosing to bake, blind bake your crust for 10-12 minutes at 350 prior to filling.

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That’s it! Use this crust as a base for any yummy baked (or unbaked!) flavor you want to create.

Stay tuned to my blog as you see me turn this crust into a delicious fresh strawberry no-bake pie. (Yes, it’s as divine as it sounds. ^_~)

No Bake Graham Cracker Pie Crust (THM S)

  • Servings: Make 1 9-in tart crust
  • Time: Hands on time, 7 minutes; Set time, 1 hour
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients except for the melted butter in a small bowl.
  2. Drizzle in the melted butter until the crust begins to stick together in large chunks.
  3. Press into the bottom and sides of a 9-in tart pan, and chill for about 1 hour before filling.

Orange Spiced Truffles (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Truffles are quickly becoming one of my favorite holiday treats. They’re easy to make, but they look so  *fancy*. Plus, you can get really creative with the flavors! Thus, these spicy chocolate-orange truffles were born.

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Of course, the base of almost any truffle is really good chocolate. I started with a base of 85% dark chocolate, because that’s what I keep on hand most times. A few other options you have would be unsweetened baking chocolate, a Lily’s Baking Bar, or sugar free chocolate chips. If you choose to use unsweetened baking chocolate, you can use a few teaspoons of THM Super Sweet to get the sweetness where you want it. You can also use a few drops of liquid stevia if you want to sweeten any of the already-sweetened options just a tad.

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*NOTE: If you’re planning to use unsweetened chocolate with a granular sweetener, add the sweetener to the cream mixture so that it has a chance to dissolve before going into the chocolate. You can always adjust further with liquid stevia.

The spice used in these truffles is cardamom. It’s a strong and unique flavor, so you won’t need much of it, but it  truly makes these truffles something to talk about. The flavor is equal parts herbaceous and floral, with an aromatic scent. I also used orange extract and orange liqueur.

*NOTE: Orange liqueur does not add any extra sugar to these tiny delights. It does carry about 7g carbs per one fluid ounce (which is what’s used here), so it adds less than 0.5g carbs  per truffle. If you don’t want to use alcohol in these, you can leave it out.

The only work involved in these babies is prepping the chocolate mixture.

First, you heat the cream with any granular sweetener you plan to use (if using), orange extract, cardamom, salt, and butter. You want to heat the cream almost to its boiling point, so that it’ll melt the chocolate quickly.

Add the hot cream to the chopped chocolate. Whisk, whisk, whisk….

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Keep whisking the chocolate and cream until the chocolate is fully melted. You’ll then reach this stage.

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The mixture has this seemingly “gritty” texture because the butter is not yet fully incorporated. Whisk a bit more vigorously, and…

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You get to this stage! Rich, velvety smooth chocolate. At this point, add in your orange liqueur, and whisk a little more.

Pop the mixture into the fridge for quick hardening, or if you want to roll the truffles at a later time.

*NOTE: When you’re ready to roll out the truffles, make sure your hardened chocolate has been on the counter “defrosting” for at least 20-30 minutes prior to scooping. Trust me, this step makes scooping/rolling a LOT easier. You’ll barely even have to handle them, if the chocolate is soft enough.

I then rolled them in chopped raw macadamia nuts. I thought macadamias would best compliment the orange-chocolate flavor, but you can use any unsalted nut you like. Or, if you don’t mind the extra work, you can dip them in melted dark chocolate!

I also use the term “rolled” very loosely. By “rolled” I mean I scooped the chocolate using a small cookie scoop (about 1 Tbsp), turned it directly into the chopped nuts, tossed lightly, and rolled gently between my hands to get a more rounded shape. Using this method, my hands got away nearly mess-free.

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It’s just that easy!

What could be better than deeply dark chocolate spiced with cardamom and orange liqueur then rolled in crunchy macadamia nuts? Dessert achieved!

If you liked this variation, also try my Dark Chocolate Espresso Truffles!

Orange Spiced Truffles (THM S)

  • Servings: Makes approx. 16-18
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 8oz 85% dark chocolate
  • 1/2 c heavy cream
  • 2 Tbsp unsalted butter
  • 1/4 tsp orange extract
  • 1/8-1/4 tsp ground cardamom
  • 2 Tbsp orange liqueur
  • pinch of salt
  • THM Super Sweet or liquid stevia to taste (See note above if choosing to use a granular sweetener)
  • about 1/2 c finely chopped macadamia (or other) nuts

Directions

  1. Bring the cream, butter, orange extract, cardamom, salt and sweetener (if using) almost to boiling in a small sauce pan. The mixture should not boil, but should be steaming hot.
  2. Pour the hot cream into a small bowl, over the chopped chocolate and whisk until the chocolate and cream are fully incorporated.
  3. Whisk in the orange liqueur. Cover and chill until firm.
  4. When ready to portion, take the chocolate out of the fridge for at least 20-30 minutes prior to scooping.
  5. Scoop the mixture into 1 Tbsp balls, turn directly into chopped nuts and roll gently to coat. Roll lightly between your hands to get a more rounded shape, if needed.
  6. Store at room temperature for up to 2-3 hours, or in a zip-top bag in the fridge for future use.

No Bake Apple Oatmeal Breakfast Cookies (THM E)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

If you love recipes that are easy to follow, tasty, and don’t have a ton of ingredients, this one’s for you!

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And, I mean really, who doesn’t want to enjoy an easy E cookie?!

These cookies come together in less than 5 minutes, and I’m willing to bet you have all the ingredients hanging out in your kitchen. Apples, oats, sweetener, cinnamon, vanilla, nutmeg, and butter. That’s it! I know, it can’t possibly be that easy. Trust me, it is.

You can mix this up  depending on what type of apples you have. I used a Gala, which is more sweet. You just want an apple with a nice, firm texture. Aside from that, you can pick however tart or sweet you like. I personally think a Granny Smith would work excellently here.

You mix the ingredients together over a stovetop, form into balls, press, and refrigerate.

When you’re forming into balls, using a small cookie scoop (about 1 Tsp) will be your best bet. It helps you firmly pack the mixture into a ball, which makes the rolling process easier. When you roll, your hands should be slightly damp, and you don’t want to handle it too much. Get it in a ball, and call it a day.

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Same for when your pressing them down – dampen  the glass a bit to prevent sticking, press and call it a day.

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Place them in the fridge for at least one hour, or overnight. In the morning, you’ll wake up to a beautiful sheet of no-bake cookies.

Since these cookies use butter, and are an E, you want to limit your cookies to 1 or 2 in a serving. The recipe makes about 18-20, depending on how tightly you pack and roll the cookies.

No Bake Apple Oatmeal Cookies (THM E)

  • Servings: Makes 18-20 cookies
  • Time: 7 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 large apple, peeled and grated
  • 1/4 c Pyure, or THM Gentle Sweet
  • 1/4 c (1/2 stick) unsalted butter
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 c rolled oats
  • pinch of salt
  • *Tsp = Tablespoon, tsp = teaspoon

Directions

  1. In a medium sauce pan, melt the butter over medium-low heat.
  2. Add the sweetener, apple, vanilla, cinnamon, nutmeg, and salt, and stir until the sweetener dissolves.
  3. Stir in the oats, and turn off the heat. Keep stirring until everything is incorporated. Let the mixture stand for about 5-7 minutes, for the temperature to come down before rolling.
  4. Using a cookie scoop, scoop the dough into 1 Tsp balls, and roll gently between dampened hands.
  5. Gently press the balls flat with the bottom of a glass.
  6. Chill for at least one hour, or overnight.