by Linda Lee Greene, Author & Artist
At my advanced age, a ‘mushy’ bottom pretty much comes with the territory. But to save your baked-goods from the same fate, there is a little trick you can use as a deterrent. Keep reading to find it.
Several months ago, I learned that victims of thyroid disorder, which I have been since the age of 16, should adopt a gluten-free diet. Carbs are also a problem for me. I looked around for a nutrition plan that would best suit my needs. I found it in the Keto Diet. A side benefit is that I am losing weight on this easy diet plan. Now when I look in the mirror, I see promise of the svelte and fit creature I was when young. It is a tremendous incentive to keep on keeping on.
A favorite gluten-free, low calorie, low carbs, high protein dessert that I stumbled upon by fooling with a recipe in Keto in 30 Minutes, edited by Jen Fisch of Ketointhecity.com, is one I call ‘Blueberry-Blackberry Cobbler’. I treat myself to a filling and satisfying 2-inch square of it drenched in icy-cold, Aldis’s Friendly Farms Original 30 calories per cup almond milk on many late evenings. Blue Diamond almond milk is also a good one. Neither of them is thick and greasy like Silk almond milk. Coconut milk works, if it is your preference. And no, this dessert will not go to your hips, unless of course, you gobble down the whole thing in one sitting.
Blueberry-Blackberry Cobbler
¼ cup gluten-cholesterol-sugar-free coconut flour
4 large eggs
4 oz. cream cheese, softened, I prefer Neufchatel, it contains less fat and has a tangy bite to it
1½ tsp. baking powder
¼ cup Erythritol or three packets of Stevia, plant-based, sugar-free sweeteners
1 tsp. vanilla extract (organic, if possible)
1 tbsp. lemon zest (I use four drops of ‘Young Living’ essential lemon oil)
Nonstick butter cooking spray
4 pats butter
¼ cup blueberries
¼ cup blackberries
Pre-heat oven to 425º F.
Combine all ingredients before cooking spray together in a mixing bowl.
Coat the sides and bottom of an 8-inch. x 8-inch baking dish with cooking spray.
Place a thin pat of butter in each corner of the baking dish. Set dish in the oven until butter melt, about 2 – 3 minutes.
The thick batter spoons nicely into the warm baking dish. Now here is the trick to avoid turning your cobbler into a ‘mushy-bottomed-mess.’ Rather than mix your fruit into the batter, spoon blueberries and blackberries onto the top of the batter. You can use any fruit you choose, but be careful, most fruits outside the berry family are high in carbs and will go to your hips.
Bake about 20 minutes.
I whip up this delicious dessert in the evening so I can cut myself a warm square of it right out of the oven. It is a yummy soother to a gnarling, late-night tummy.
ABOUT THE AUTHOR:
Multi-award-winning author and artist Linda Lee Greene describes her life as a telescope that when trained on her past reveals how each piece of it, whether good or bad or in-between, was necessary in the unfoldment of her fine art and literary paths.
Greene moved from farm-girl to city-girl; dance instructor to wife, mother, and homemaker; divorcee to single-working-mom and adult-college-student; and interior designer to multi-award-winning artist and author, essayist, and blogger. It was decades of challenging life experiences and debilitating, chronic illness that gave birth to her dormant flair for art and writing. Greene was three days shy of her fifty-seventh birthday when her creative spirit took a hold of her.
She found her way to her lonely easel soon thereafter. Since then Greene has accepted commissions and displayed her artwork in shows and galleries in and around the USA. She is also a member of artist and writer associations.
Visit Linda at her online art gallery and join her on Facebook. Linda loves to hear from readers so feel free to email her.
Catherine Castle 