This dessert worked out so well for my family this week, because it happens to be my husband’s birthday! As a major dessert person, I’m sure you can imagine that I love to plan special sweet treats for my loved ones when their birthdays roll around. But- I have a dirty little secret.
My husband is diabetic.
I know, I know! I’m the worst wife ever! I mean, have you seen my blog??? It’s nothing but sugary treats and carbs! I should be ashamed of myself, right?
But you see, he was diagnosed pretty recently, when my dessert obsession was already so very deep-rooted. It was totally a lost cause! But now, I get really excited when I see a dessert recipe that can easily be transformed into something that he can enjoy, relatively guilt-free. And these coffee custards proved to be just that.
Since they are caffeine-buzzed and a bit tipsy, I decided to halve the recipe to make it a treat for just the two of us. My 7 and 5 year old could sit this one out ;) I also gave it a fun B-52 flavor by swapping out 1/4 cup of the milk for 2 tablespoons of coffee liqueur, and 1 tablespoon each of Irish cream liqueur and orange liqueur. Back in the day my parents used to love ordering a B-52 coffee after dinner when they were eating out, so this is a bit of a nod to them as well.
The swirling technique wasn’t quite working out for me so I just straight-up layered it and I’m kinda in love with the result. It reminds me of a cappuccino with darker, espresso layer on the bottom and the paler, milkier layer on top.
Also, if you really want them to be low-carb, you’re going to want to swap the sugar out for a low-carb substitute. There are lots of great options on your supermarket shelves, just be sure to choose one that can be substituted for sugar in equal measure.
Check out the original recipe here!
Thanks so much, Better Homes and Gardens, for inspiring me with your Coffee Shop Custard recipe! And for the wonderful opportunity to chat with your readers today! I hope you all enjoyed, and I’d love it if you’d pop over to Baking a Moment to check out what else I’m up to!
Delish Dish | Tags:
B-52, boozy, budino, cappuccino, Cocktail, coffee, custard, Dessert, diabetic, espresso, guilt-free, healthy, liqueur, low sugar, low-carb, low-fat, panna cotta, pudding, tipsy
There’s something so satisfying (yet a bit indulgent) about a big plate of pasta, right? But what if you could make it just a little lighter and shave off a little of that guilt? Starting with this recipe, I replaced half the noodles with carrot ribbons, and guess what…JUST as satisfying! It’s a great flavor combo, too- sun dried tomatoes, cherry tomatoes, parsley and fresh mozzarella balls. Perfect when entertaining, or for a weeknight dinner.
Click HERE for the BHG recipe that I have adapted. Use any type of pasta you’d like (wheat, gluten-free, etc…they type I used with the curly edges is called Riccia). To lighten things up, substitute about half of the pasta serving per person with carrot ribbons. I have found this to be about 1-2 carrots per serving, depending on how big the carrots are. When boiling the pasta, I just throw the carrot ribbons in the water for the last 1 minute the pasta is cooking, then strain it all together. But be sure not to leave the carrots in too long- they are so thin that they will fall apart quickly when over cooked. One minute or less should do it, just until they start to wilt.
You can also use carrot ribbons to replace all the pasta if you like! For this version, instead of boiling the carrots, try just quickly sauteeing the ribbons over medium heat in a non-stick pan with a bit of olive oil until they wilt (about 3 minutes).
For the Two-Tomato Pasta recipe, click here. For my version substitute carrot ribbons for half (or all!) of the pasta. Enjoy!
Photos and illustration by Erin Gleeson for The Forest Feast, a blog and cookbook inspired by living in a cabin in the woods.
Delish Dish, Let's Party | Tags:
carrots, cheese, dinner, easy, entertaining, gluten free, healthy, low-carb, Party, Party recipes, pasta, Recipe, summer, tomatoes, vegetable, vegetarian, weeknight
Spaghetti squash is my favorite low-carb pasta substitute, and it’s so easy to make. Although you can roast it in the oven for an hour, I prefer to pierce it all over and microwave it – only takes 7 to 8 minutes!
Just a few weeks ago I made a Spaghetti Squash Primavera, which turned out amazing, so when I came across this Spaghetti Squash with Arugula Pesto side dish, I was all over it. You can double the portions and have it as a meatless main dish – all for under 300 calories.
The only change I made to the original recipes was swapping the Parmesan cheese, for shredded Pecorino Romano which is what I had on hand. This was quick and easy, and the red pepper flakes gave this dish a little zing! I will certainly be making this one again!
Gina – Skinnytaste.com
Delish Dish, Dinner, Easy Healthy Recipes, Healthy Cooking, Healthy Dinner Recipes, Healthy Eating Healthy Recipes, Healthy Recipes, Main Courses, Quick and Easy Recipes, Vegetables, Vegetarian, Vegetarian Meal Ideas | Tags:
arugula pesto, low-carb, Month of Healthy Recipes, spaghetti squash, Vegetarian Recipe
One of the meals I remember eating often growing up was my Mom’s egg salad sandwiches. There’d always be a big tub of egg salad in the fridge which she’d scoop onto two pieces of toasted white bread before cutting in half and serving with a cold glass of milk. The hot, crispy toast was divine with the cold, creamy egg salad.
To help her out I’d often peel the hard-boiled eggs for the salad, which came out perfect every time. In place of an overly hard yolk ringed with green, were bright and creamy yolks that seemed to melt in your mouth.
Since May is National Egg Month I thought I’d teach you her no-fail way to make perfect hard-boiled eggs, every time!
Start with fresh eggs, which make for the tastiest hard boiled eggs, naturally! Place the eggs in a saucepan then cover with cold water by 1″. Place the saucepan over high heat then bring to a boil.
Immediately place a lid on top of the saucepan then remove it from the heat. Set a timer for 12 minutes (9 for medium eggs, or 15 for extra-large eggs) then drain and rinse under cold water.
Eggs are the easiest to peel when they’re still slightly warm, so tap the egg against a flat surface then roll until the center is cracked all the way around. Gently peel back the shell then, voila! You’ve got hard-boiled eggs! Use right away or stash in the fridge to be used later that day.
I incorporated my latest batch of hard boiled eggs in BHG’s Tomato Egg Salad.
This light, low-carb salad is perfect for this time of year when it’s just starting to get hot out, and you’re craving something light and fresh for either lunch or dinner.
Start by chopping 3 hard boiled eggs, then combining with 1/3 seeded chopped cucumber, and 1/4 cup minced red onion in a medium-sized bowl.
The recipe calls for 1/3 cup mayonnaise to be added next, which I substituted with plain Greek yogurt to save on fat and calories, and loved. Finally add 1 Tablespoon Dijon mustard, and 1/2 teaspoon each salt and pepper. FYI: I’d knock the salt down by about half next time!
Mix the egg salad together then scoop into hallowed out tomatoes.
Slice, and enjoy!
(Note: I substituted plain Greek yogurt for the mayonnaise, and would only use 1/4 teaspoon salt next time.)