Keto Strawberry Ice Cream

1 1/2 cup strawberries

1/4 cup erythritol sweetener

1 1/2 cup sour cream

1 tsp vanilla extract

1 1/2 cup heavy cream

1/3 cup powdered erythritol sweetener

Blend the strawberries and erythritol sweetener until pureed. In a bowl mix the strawberry puree, sour cream and vanilla extract until combined. 

In a separate bowl whip the heavy cream and powdered erythritol sweetener until stiff peaks are formed. 

Gently fold the whipped cream into the strawberry puree until fully combined. 

Pour into molds, popsicle zip bags or air tight container and freeze for at least 6 hours. 

I used the popsicle zip bags and filled them by using a 16" pastry bag with a large tip.  The recipe made 12 popsicles but it took me a few tries to get bag filling method down so I'm sure I would have been able to make 14 or 15. 

Recipe from All Day I Dream About Food

Cafe Du Monde Beignets

• 3/4 cup warm water (105 to 110 degrees)
• 1 1/4 teaspoons active dry yeast
• 1/3 cup granulated sugar
• 1/2 cup whole milk
• 1 egg, beaten
• 3/4 teaspoon salt
• 18 ounces 3 1/2 cups all-purpose flour
• 2 tablespoons vegetable shortening, melted
• Cottonseed oil for frying

Dust with

• Powdered sugar

1. Dissolve the yeast and sugar in the warm water in a large mixing bowl, or the bowl of a stand mixer. Let the solution sit for 15 minutes and it will become foamy.
2. Whisk in the milk, egg and salt. Then mix in half of the flour with a large spoon. If using a mixer, use a paddle attachment on low to medium speed.
3. Mix in the shortening.
4. Add the remaining flour and mix with the spoon until you can use your hands, then turn the dough out onto a floured board and knead just until smooth. Don't over-knead or the dough will get too tough. If using as mixer, swap out the paddle for your dough hook and knead just until the dough is smooth.
5. Place the dough in an oiled bowl covered with plastic wrap or a towel in a warm spot to rise for 2 hours. The dough will double in size.
6. Preheat 3 to 4 inches of cottonseed oil in a pan or deep fryer to 370 degrees F.
7. On a heavily floured surface, roll out the dough until it is 1/4-inch thick. Use a pizza slicer or knife to cut the dough into 2 1/2-inch square pieces and fry 3 to 4 pieces at a time in the oil. Immediately after dropping the dough into the oil use a large spoon to gently splash hot oil over the top of each piece. after 30 to 45 seconds, flip all of the beignets over and continue to baste with the oil. After another minute or so, flip the beignets again, and continue to cook until the beignets are a deep golden brown. Continue flipping the beignets over to brown them evenly on both sides. After about 3 minutes, they should be done. Let them drain on a cooling rack or a paper towel-lined plate for a minute, until you can handle them.
8. Serve three beignets on a plate with a very heavy dusting of powdered sugar on top.

Triple-Layer Lemon Pie

2 pkg. (3.4 oz. each) Jello Lemon Flavor Instant Pudding
2 cups cold milk
1 Tbsp. lemon juice
1 Graham cracker pie crust (6 oz.)
1 tub (8 oz.) Cool Whip, thawed, divided

Beat pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups onto bottom of crust. Whisk half the Cool Whip into remaining pudding. Spread Cool Whip mixture over pudding layer in crust; top with remaining Cool Whip. Refrigerate 4 hours or until firm.

Double Layer Pumpkin Cheesecake

2 pkg cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
Dash ground nutmeg
1 Graham cracker crust
1/2 cup thawed Cool Whip

Beat cream cheese, sugar and vanilla with mixer until blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.

Layer plain and pumpkin batters into crust. Bake at 325 for 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with Cool Whip.