Frozen Strawberry Crumble Bars | Gluten Free, Low Carb | Wheatless Buns
I love strawberry season and all the fabulous recipes that come with it! My absolute favorite way to eat strawberries is to slice 'em and drown 'em in a bowl of cream with a little bit of sweetener! Heaven!
Frozen Strawberry Crumble Bars | Gluten Free, Low Carb | Wheatless Buns
When I was a little girl, I loved to go to "Strawberry Days" in Pleasant Grove, Utah. I don't know if they still do it, but back then, they would serve sliced strawberries in tiny cups with cream and sugar. Oh man! I LOVED that so much! I kept going back for more! I'm sure they were thinking, "Oh no! That little redheaded kid is back again!"
Frozen Strawberry Crumble Bars | Gluten Free, Low Carb | Wheatless Buns
Do you have favorite strawberry memories or recipes?
Frozen Strawberry Crumble Bars | Gluten Free, Low Carb | Wheatless Buns
This dessert is light, refreshing, and so good! It's a very 'cool' treat to eat on a warm Summer evening . . . or a beautiful Spring day.
Ingredients:
For the bar filling:
2 C. heavy whipping cream
2 egg whites (whipped to soft peaks)
3/4 C. low-carb powdered sweetener*
4 oz. full fat cream cheese (soft)
2 C. fresh strawberries (chopped) (for lower carbs, use only 1/2 C.)
2 TBS. low-carb sweetener (for marinating strawberries)
For the crust and topping:
2 C. almond 'meal'
3 TBS. butter (soft; room temp.)
3 TBS. low-carb powdered sweetener
Directions:
1. Clean and chop the strawberries into small chunks, then marinate in 2 TBS. sweetener for 1 hr. Preheat oven to 350 degrees F. Spray grease an 8" X 8"** cake pan. Mix together the crust/topping ingredients. Press 1 1/2 C. into bottom of pan and bake for about 12-15 minutes (or until slightly golden brown.) Remove from oven and allow to cool.
2. Whip the cream to soft peaks, then slowly add in the cream cheese and sweetener. Mix well. Blend in the strawberries and mix well. Then fold in the whipped egg whites until well incorporated.
3. Spoon filling onto the crust and smooth evenly. Then sprinkle with the remaining topping. Cover with plastic wrap and freeze for 3 hrs. or overnight.
4. Remove from freezer and slice into squares with a sharp knife. (To make it easier to slice, I dip the knife in a glass of warm water and wipe it off--with each cut.)
5. Allow the squares to rest on their serving plates for about an hr. before eating. These are best when they're served semi-frozen (but not fully thawed.) Makes 9 squares. Enjoy!!
Notes:
*Splenda increases the carb count significantly. For lower carbs, use 1/2 C. of either powdered Erythritol or powdered Xylitol, plus approx. 15 drops liquid Stevia--to taste.
**For even lower carbs, use an 11 1/2" x 7 1/2" cake pan and cut into 12 squares.
This recipe is adapted from "tablespoon" found here.
Ingredients:
For the bar filling:
2 C. heavy whipping cream
2 egg whites (whipped to soft peaks)
3/4 C. low-carb powdered sweetener*
4 oz. full fat cream cheese (soft)
2 C. fresh strawberries (chopped) (for lower carbs, use only 1/2 C.)
2 TBS. low-carb sweetener (for marinating strawberries)
For the crust and topping:
2 C. almond 'meal'
3 TBS. butter (soft; room temp.)
3 TBS. low-carb powdered sweetener
Directions:
1. Clean and chop the strawberries into small chunks, then marinate in 2 TBS. sweetener for 1 hr. Preheat oven to 350 degrees F. Spray grease an 8" X 8"** cake pan. Mix together the crust/topping ingredients. Press 1 1/2 C. into bottom of pan and bake for about 12-15 minutes (or until slightly golden brown.) Remove from oven and allow to cool.
2. Whip the cream to soft peaks, then slowly add in the cream cheese and sweetener. Mix well. Blend in the strawberries and mix well. Then fold in the whipped egg whites until well incorporated.
3. Spoon filling onto the crust and smooth evenly. Then sprinkle with the remaining topping. Cover with plastic wrap and freeze for 3 hrs. or overnight.
4. Remove from freezer and slice into squares with a sharp knife. (To make it easier to slice, I dip the knife in a glass of warm water and wipe it off--with each cut.)
5. Allow the squares to rest on their serving plates for about an hr. before eating. These are best when they're served semi-frozen (but not fully thawed.) Makes 9 squares. Enjoy!!
Notes:
*Splenda increases the carb count significantly. For lower carbs, use 1/2 C. of either powdered Erythritol or powdered Xylitol, plus approx. 15 drops liquid Stevia--to taste.
**For even lower carbs, use an 11 1/2" x 7 1/2" cake pan and cut into 12 squares.
This recipe is adapted from "tablespoon" found here.
Frozen Strawberry Crumble Bars | Gluten Free, Low Carb | Wheatless Buns
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