Sugar free deserts and heart healthy

[Lisa LoVuolo 63]

I was wondering what is good for Bariatric surgery and low carb and heart healthy products

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[GreenTealael 25,377]

I found this whipped cream to really good on top of a lot of things

https://www.walmart.com/grocery/ip/Great-Value-Sugar-Free-Whipped-Heavy-Cream-6-5-oz/

[SummerTimeGirl 582]

Haven't had the surgery yet myself but there are many Keto recipes floating around that you can try that MAY work for us after surgery (as they are usually sugar free). Here are some of the ones I use periodically. As you can see they are sorta similar.

Various Versions of Whips/Mousse Desserts

1 tub sugar free cool whip
1 block softened cream cheese
1/4 cup Swerve

Mix with mixer until fluffy and store in fridge (scoop what you want, when you want). Can add in Lily's Sugar Free Chocolate chips (in various flavors), berries, sugar free syrups, etc.

1 block softened cream cheese
1 box any flavor sugar free jello
1 cup heavy whipping cream

Mix with mixer until fluffy. Scoop into small balls with scooper or use hands. Lay balls on parchment paper and put in fridge or freezer for a few hours. I store leftovers in and airtight container in the freezer.

1 package of sugar free pudding mix any flavor
2 cups heavy whipping cream

Mix with hand mixer until fluffy. Top with sugar free chocolate chips, sugar free syrups, or berries.

Since these call for Sugar Free Pudding mixes there are soooooo many flavor variations you can come up with.

Peanut Butter Balls

8 oz softened cream cheese
4 oz creamy NATURAL Peanut Butter (ingredients should list nuts and salt only)
4 Tbsp Swerve
1/2 cups crushed dark chocolate chips, optional

Mix together room temperature PB, cream cheese and sweetener. Stir until well mixed and smooth. Scoop into small balls or use your hands. Roll into crushed chocolate chips, optional. Arrange on parchment paper lined pan and put into freezer for 2 hours. Enjoy. Store remaining balls in airtight container and store in freezer.

Sugar free whipped cream and some berries would be a good treat too.

There are lots of recipe websites out there too dedicated to those who have had the surgery.

Edited March 31, 2021 by SummerTimeGirl

[SummerTimeGirl 582]

Recently I also whipped up some Plain Greek Yogurt (about a cup) with a few tablespoons of Natural Peanut Butter (2-4 tbsp....just nuts and salt as ingredients), some cinnamon, and a little honey and made a "dip" for my apples. It's sooooo good! I also imagine you could eat the "dip" as is too.

Edited March 31, 2021 by SummerTimeGirl

[SummerTimeGirl 582]

Looks like this may work for a treat too.................

Low Carb Protein Cheesecake

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2
Calories 165kcal

Ingredients

8.5 oz. low fat cottage cheese
2 egg whites
1 scoop vanilla protein powder
1 tbsp. Stevia
1 tsp. vanilla extract
1 serving sugar-free strawberry Jell-O
Water

Instructions:

Preheat the oven to 325 F (160 C).
Prepare the Jell-O according to the instructions on the package and place in freezer.
Blend cottage cheese and egg whites until the consistency is smooth.
Pour the blended mixture into a bowl and whisk it together with the Protein Powder, Stevia, and vanilla extract.
Transfer the batter into a small nonstick pan and bake for 25 minutes.
Turn off the oven, but leave the cake in it while it cools down. Once the oven has cooled, remove the cheesecake.
When the Jell-O is almost set (you should just be able to stir it), pour it over the cheesecake.
Let the cake set in the fridge for about 10-12 hours minimum before enjoying.

Notes
This recipe is for 2 servings of cheesecake. Each serving is half of the cake.
The cake needs to be refrigerated for at least 10 hours to set, so it should be made the day before you plan to serve it. Make sure to use a protein powder with good vanilla flavor that holds up well in baking.
You can change up the flavor of the topping by using different types of Jell-O.
The egg whites need to be thoroughly whipped to ensure the cake has some height. For a taller cake, use a smaller pan or double the recipe. This cheesecake can be kept covered in the refrigerator for up to a week.

Nutrition
Calories: 165kcal | Carbohydrates: 6g | Protein: 32.5g | Fat: 0.5g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 12mg | Sodium: 560mg | Potassium: 122mg | Fiber: 0g | Sugar: 3.5g | Vitamin A: 200IU | Net carbs: 6g

[Lisa LoVuolo 63]

Thank you for letting me know all these

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