Strawberry Mouse Torte

Each spring I love strawberry desserts!  This year Ellen’s T1D diagnosis was right at the start of strawberry season – so I quickly started looking for options for strawberries.  This recipe was the first one I tried with all new ingredients and it turned out great – I was both excited and relieved.  We made it a few times this summer and I know it will be one we pull out again next spring as we are ready for strawberry season again.  Thank you Diabetic Good Baking for starting us out with a great start to a new world of desserts.

strawberry mouse torte

Strawberry Mouse Torte

Ingredients

    Crust:

  • 1 cup almond flour
  • 2 3/4 Tablespoons Cocoa powder
  • 2 eggs
  • 2 Tablespoons Swerve Sweetener – powdered
  • 2 Tablespoons coconut oil (melted)
  • 1 teaspoon baking soda

    Filling:

  • 10.5 ounces of Strawberries
  • 10.5 ounces whipping cream
  • 1/3 cup Swerve Sweetener – powdered
  • 2 Tablespoons gelatin dissolved in 1/4 cup hot water
  • Juice from 1 lemon

Instructions:

  1. Preheat over to 350 degrees.
  2. Place all ingredients for the crust in a large bowl and mix together.  Form a ball from dough and press evenly into a 23 cm spring-form pan and bake for about 15 minutes.  Set aside to cool down for a bit.
  3. Dissolve gelatin in 1/4 cup hot water and stir well (there should not be any lumps). Set aside to cool
  4. Place strawberries, powdered Swerve, and lemon juice in a sauce pan.  Blend with a hand blender and bring to a boil.
  5. Turn off the heat and add dissolved gelatin.  Mix well and set aside to cool to room temperature.
  6. Whip the cream and add to the strawberry mixture.  Combine well using a hand whisk.
  7. Pour the whole mixture on the cooled down base and refrigerate for at least 6 hours or until well set.

Nutrition: per serving (1/12 of cake) – 292 calories, 6.2 grams carbohydrates

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