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Strawberry Margaritas: Cheers to Sugar-Free Cocktails!

Strawberry Margaritas 5

I don’t think there is anything tastier than a really good margarita, especially as the warm weather sets in. The problem is that there are a lot of really bad margaritas out there, masquerading as the crisp, refreshing cocktail you’re craving. They are overly sweet, without much real flavor, and the minute you take a sip, you think “why on earth did I order this?”.

I’ve had that moment so many times, I hardly trust anyone but myself to make a margarita anymore. Too many bars and restaurants serve up something made with sour mix, that cocktail additive whose name belies its cloying sweetness. Even worse are those margaritas made with frozen limeade. Gasp, shudder! All that sugar hides the crisp lime flavor, not to mention packing on the pounds. It’s no longer a refreshing cocktail, but more like a sweet slushy your child would desire. With a little alcohol thrown in.

Now, I may be something of a margarita purist, just lime, tequila and a dash of triple sec, but I do like other flavors on occasion. And with strawberries starting to come into season, some Sugar-Free Strawberry Margaritas seemed like a good idea. I do find that a little additional sweetener really amps up the strawberry flavor. I still like mine on the less sweet side, but the great thing about this recipe is that you can adjust to your own taste. And with Swerve on your side, you don’t have to worry about the added calories or carbs in your favorite cocktail. Perfect for a healthy Cinco de Mayo celebration!

strawberry margaritas 8

Strawberry Margaritas

by Carolyn Ketchum

category: beverages

Cheers to sugar-free cocktails!


 

Ingredients

2 cups ice

1 cup sliced strawberries

¼ cup freshly squeezed lime juice

4 ounces tequila

1 to 2 tbsp confectioner’s Swerve Sweetener, depending on how sweet you like it

2 lime wedges

1 tsp granulated Swerve Sweetener for rimming

2 strawberries

 

Instructions

In a blender, combine ice, strawberries, lime juice, tequila and confectioner’s Swerve. Blend until smooth.

Run a lime wedge around the rim of two cocktail or margarita glass. Place granulated Swerve in a shallow dish and run the rim of the glass through the sweetener.

Divide margaritas between prepared glasses. Garnish with lime wedges and strawberries.

Makes 2 large margaritas

 

Strawberry Shortcake: Timeless Classic Made Healthy

StrawberryShortcake

I am going to confess that I am very particular about my strawberry shortcake. I have often stood at the grocery store, looking askance at what they try to pass off as shortcake. Those small spongy cakes with the wells in the center that looks like it tastes of sawdust? That is absolutely, positively not shortcake. My shortcake-loving self takes serious offence at the very thought.

Real shortcake is like a biscuit. A slightly sweetened, dense and somewhat crumbly biscuit. It should be deliciously tender and yield easily to your fork, but it should also hold up to mountains of strawberries and whipped cream. So don’t be misled by the fact that it has “cake” in the name. Strawberry shortcake should never be cakey.

Making a true shortcake with low carb and gluten-free ingredients presented a bit of a challenge. Getting that right biscuit-y texture took some experimentation. But it was worth the effort, no question. Strawberry Shortcake is always worth the effort.

 

 

Strawberry Shortcake

by Carolyn Ketchum

Timeless classic made healthy


Ingredients

Shortcakes:

2 cups almond flour

1/3 cup unflavored whey protein powder

1/4 cup sifted coconut flour

1/4 cup Swerve Sweetener

1 tbsp baking powder

1 tbsp lemon zest

1/4 tsp salt

4 large eggs

1/3 cup butter or coconut oil, melted

1/2 tsp vanilla extract

 

Filling:

1 cup heavy whipping cream

3 tbsp confectioner’s Swerve Sweetener

1/2 tsp vanilla extract

1 lb strawberries, washed, hulled and sliced

 

Instructions

Shortcakes:

Preheat oven to 325F and line a large baking sheet with parchment paper or a silicone mat.

In a large bowl, whisk together the almond flour, whey protein, coconut flour, Swerve, baking powder, lemon zest and salt. Break up any clumps with the back of a fork.

Add eggs, butter and vanilla extract and stir until thoroughly combined. Using wet hands, roll several tablespoons of dough into balls and place several inches apart on prepared baking sheet.

Flatten balls to about 1 1/2-inch thickness with the palm of your hand. Bake 15 to 18 minutes, until firm to the touch and just golden brown around the edges. Remove and let cool.

 

Filling:

Beat whipping cream with confectioner’s Swerve and vanilla until it holds stiff peaks.

Cut each shortcake open with a serrated knife and place bottom half on plates. Top with several tablespoons of whipped cream and spread to the edges.

Divide strawberries evenly among shortcakes and add top half of shortcake. Serve immediately.

Makes 10.

 

A Perfect Valentine’s Treat – Red Velvet Cake Truffles

Are you a red velvet cake fan? I honestly admit, it was never really on my radar until recently. It’s not something I grew up eating and I think the first time I ever heard of it was in the movie Steel Magnolias. I didn’t actually taste it for many years after that and I guess I was rather underwhelmed as it didn’t seem to leave much impression. It was cake and it was dyed red and I would rather ……[Continue Reading]

A Perfect Holiday Treat

English Toffee 5 (1)

That perfect delectable crunch. It melts in your mouth and leaves a buttery nutty flavor to linger long after the last piece in the tin has been claimed. English toffee is one of the world’s oldest and tastiest confections, cooked with loved ones and often shared over the holidays. As delicious and holiday appropriate as toffee can be, we’d hesitate to eat so much sugar in one sitting….[Continue Reading]