Not exact matches
I'd definitely like one of these fancy ice
cream machines... My favorite flavor is just
plain old chocolate, but made with raw cacao powder, avocado, and young coconut... Sounds kind of weird, but it's sooooo good and pretty guilt
free...
I used 5oz of full fat cheddar instead of the mix and used
plain, fat
free Greek yogurt in place of sour
cream.
Plain Greek yogurt is low - FODMAP up to about a 1/4 cup serving, but if you're really sensitive to lactose, you could also sub in lactose -
free sour
cream.
150 g vegan
plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO -
free vegetable
cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped
Ingredients 400 g stale wholemeal bread 600 ml oat milk,
plain (unflavoured) and unsweetened 200 ml apple juice, with no added sugar 150 ml vegetable
cream, GMO -
free (I used almond
cream) 100 g rice malt syrup 2 teaspoons natural vanilla extract 4 red apples, cleaned, cored, peeled and thinly sliced 200 ml filtered water 2 - 3 -LSB-...]
If you don't have access to Green Valley organic lactose
free sour
cream, you should (a) ask your local health foods store to get it because it's freakin» amazing or (b) try
plain greek yogurt in it's place.
* 2 seeded and finely chopped cucumbers * 1 container of Tofutti Dairy
Free Sour Cream 12 ounces (if you eat dairy you could substitute plain fat - free Greek yog
Free Sour
Cream 12 ounces (if you eat dairy you could substitute
plain fat -
free Greek yog
free Greek yogurt.
One tricky thing about «sugar -
free» is creating healthy desserts that are meant to be snow white — vanilla frosting, ice
cream or just
plain powdered sugar dusted over cakes, scones or pies — without sugar!
To start this ice
cream off right, I picked up some Silk Unsweetened Almond Milk and Silk
Plain Almond Dairy -
Free Yogurt Alternative!
Salt 1/3 C. Sour
Cream (Or
Plain Fat -
Free Greek Yogurt) 2 Whole Large Eggs 4 Tbsp.
And with an half a head of cauliflower left after making the Caprese Pizza with Cauliflower Crust I thought I would substitute the chicken with cauliflower rice and use low fat or fat
free cream cheese,
plain Greek yogurt and some spices.
Vegetable oil for greasing60g
plain flour 1/2 tsp bicarbonate of soda1 tsp salt1 large
free - range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice 1/2 4 tbsp extra-virgin olive oil For the
cream cheese filling 460g Philadelphia
cream cheese2 tbsp
creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped
600 - 800 ml light chicken or fish stock65g unsalted butter3 banana shallots, finely sliced250g risotto rice (such as arborio) 80 ml dry white wineFinely grated zest and juice1 lemon, plus wedges to serveHandful fresh parsley leaves, finely chopped65g
plain flour2 medium
free - range eggs100g dried breadcrumbsVegetable oil for frying200g good quality smoked salmon2 handfuls watercress For the horseradish
cream 3 tbsp grated hot horseradish60ml crème fraîcheSqueeze lemon juice (optional) Also useful but not essential
Horseradish and preserved lemon salmon roulade Vegetable oil for greasing60g
plain flour 1/2 tsp bicarbonate of soda1 tsp salt1 large
free - range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice 1/2 4 tbsp extra-virgin olive oil For the
cream cheese filling 460g Philadelphia
cream cheese2 tbsp
creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped
Carbs Lemon risotto cakes with smoked salmon and horseradish
cream - Delicious 600 - 800 ml light chicken or fish stock65g unsalted butter3 banana shallots, finely sliced250g risotto rice (such as arborio) 80 ml dry white wineFinely grated zest and juice1 lemon, plus wedges to serveHandful fresh parsley leaves, finely chopped65g
plain flour2 medium
free - range eggs100g dried breadcrumbsVegetable oil for frying200g good quality smoked salmon2 handfuls watercress For the horseradish
cream 3 tbsp grated hot horseradish60ml crème fraîcheSqueeze lemon juice (optional) Also useful but not essential
2 tsp baking powder 2 tsp salt 1 c
plain yogurt, sour
cream, or dairy
free sub 1 large egg (you may use 1 / 4c chia gel or aquafaba) 1egg +2 tbsp water, whisked together for egg wash.
Pin It Ingredients: 140 g kale 120 ml double
cream 3 organic
free range eggs 80 g Shropshire Blue or similar vegetarian Blue cheese 1/2 tsp dried thyme for the pastry 200 g organic
plain flour 100 g unsalted organic... Continue Reading →
Feel
free to use real dairy ice
cream or skip this step all together and eat the cookies
plain.
My Ingredients 3 medium sized cooking apples, peeled and cored 125g butter, softened plus a little extra to brush top of apples 90g golden caster sugar 2 organic
free - range eggs 1tsp vanilla extract 200g
plain flour 1 1/2 tsp baking powder 1/2 tsp ground cinnamon 100g sour
cream 1 tblspn apricot jam for glazing
Ingredients 1 medium cauliflower, cleaned and divided into florets 200 ml
plain (unflavoured), unsweetened, GMO -
free vegetable
cream (I used almond
cream) 3 - 4 tablespoons extra virgin olive oil whole sea salt, just enough to taste 1 teaspoon powdered turmeric grated nutmeg, to taste 1 tablespoon poppy seeds
Otherwise, any
plain, nondairy, gluten -
free sour
cream alternative should work just fine.
If you need to make it dairy
free, in place of sour
cream, try straining nondairy
plain yogurt until it's the thickness of sour
cream and then measure that by weight.
with
plain dairy -
free coconut milk yogurt from So Delicious (which is literally amazing), but you could also use
plain dairy -
free cream cheese from Kite Hill or Daiya!
If you aren't vegan then feel
free to add some sour
cream,
plain yogurt, or a little bit of mayo (mayo is also something commonly added to soups in Russia).
Use light tub soft
cream cheese, reduced - fat hard cheeses, low - fat sour
cream, fat -
free half and half, and strained non-fat
plain Greek yogurt.
Add a dollop of fat -
free plain Greek yogurt or low - fat sour
cream, plus some fresh chopped cilantro if you have it.
I like to fill them with fresh vegetables, salsa, low - fat cheese, fat
free sour
cream or
plain greek yogurt, beans or Morning Star farms «Grounds» (a great vegetarian soy - based beef substitute which is great in the microwave).
1 1/2 cups gluten
free dairy
free plain yogurt of choice (I used coconut yogurt that I had drained in a strainer to make a bit thicker) or gluten and dairy
free sour
cream replacement
Feel
free to substitute
plain, whole coconut milk (I use this brand with no additives or guar gum) instead of whole coconut
cream.
Use 1 cup
plain fat -
free yogurt instead of 1 cup heavy
cream in a favorite baking recipe.
0.5 cup ground flax seeds (freshly ground) 0.5 cup ground sunflower 1 cup almond flour or coconut flour 2 tablespoons psyllium husk 250g / 1 cup
plain Greek yogurt or sour
cream 6 organic or pastured eggs 10 ml / 2 teaspoons aluminum -
free baking powder 0.5 teaspoon sea salt Pinch stevia or teaspoon xylitol
Note: For dairy -
free, try
plain coconut yogurt, or try coconut
cream mixed with 1 teaspoon of lemon juice.
Ingredients: Clementines, oranges, blood oranges, pomegranate, orange juice, gelatin, angel food cake, Amaretto, Grand Marnier, low - fat custard, heavy
cream, almond extract, honey, fat -
free plain or vanilla Greek yogurt Calories: 315
In my sour
cream biscuit recipe, you could substitute
plain dairy -
free yogurt for the sour
cream and either ghee or coconut oil for the butter.
Tart shells 1 1/2 cup oat flour; keep 1/2 cup flour for work surface 1 tbsp organic coconut oil 1
free range egg 3 tbsp water filling 225g
cream cheese 10 tbsp
plain Greek yoghurt