One of the most difficult aspects of changing your lifestyle is making it through holidays and all of the traditional foods we love.
This Easter turned out to be quite easy to deal with. I had ham, green beans, yellow squash and deviled eggs. I snacked on a few sugar free chocolate easter eggs and some sugar free jello jigglers. I also nibbled some cheese and olives before dinner.
I certainly didn’t stick to my daily goal of 20 net carbs – but I didn’t splurge on high carb foods and never felt an after dinner ‘carb crash’.
I made this delicious low carb strawberry shortcake, I sure wish I had taken a pic!
Low Carb Strawberry Shortcake Recipe
- 8 ounce sour cream (10)
- 1/2 cup Splenda granules (12)
- 1 Tsp Vanilla
- 1/2 stick butter
- 2 cups CarbQuik Bakemix (12)
Cut butter into CarbQuik until you’ve got little pea-sized bits. Stir the vanilla into the sour cream, then add to the dry mix – I had to blend it all together using my hands. It turns out really lumpy and that’s perfectly ok. (Don’t feel like you need to add liquid.)
I packed the dough about an inch thick in a brownie pan and baked for about 20 minutes at 400 degrees. (Watch until you see it browning on top and notice that it is just slightly pulling away from the edges of the pan.)
Mash a container of strawberries in a bowl and add Splenda to taste.
Serve with whipped cream.
If you cut the ‘shortbread’ into 12 pieces I figure 3 carbs in each piece & 1/2 Cup of sliced strawberries is 5 carbs. Add one carb for Splenda on the strawberries. Add one carb for the whipped cream and I figure it’s 10 carbs total per serving.
I ordered CarbQuik from Netrition.
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