In my late teens and early 20’s I was still under the misguided impression that consuming an extremely low-fat diet was the healthy way to eat. Sure, I looked toned and petite; but I was always hungry, ALWAYS grouchy, and generally not in great health.
Eating out on a virtually fat-free diet was definitely easier than going out to eat while on the Autoimmune Protocol! One of my favorite places to eat out was La Madeline, as they had my favorite 4-course skimping-on-the-fat meal: A green salad with fat-free Caesar dressing and grilled chicken breast, a slice of wheat bread with jam (no butter of course!), a tiny cup of French onion soup without cheese, and Berries Romanoff (easy on the sour-cream sauce, because…sour cream has fat, gosh!).
My, how times and ways have changed. And you can tell why I was so hungry all of the time. As soon as my body ripped through the sugars and carbs in the dressing, sauce, fruit and bread, there was nothing but a huge blood sugar spike and dip to look forward to in the end.
And a lot of fat free gummy bears…
I mean, I never gorged on gummy bears because they were fat-free and I thought I could eat as many as I wanted.
So to pay homage to one of my favorite old desserts, and also to keep in tune to the melody of fast and easy AIP grub, I created this quick little dessert the other day. I think y’all who are limiting carbs and sugars while on AIP will also appreciate it because this one is low on the sugar-gram-scale.
The whole recipe takes, like, 5 minutes to whip up…and is even faster to go from fridge-to-mouth if you have a sweet little gadget called a Strawberry Slicer.
If you want a fluffier “whipped cream” (see top photo) try fluffing up chilled coconut cream instead of coconut milk using an immersion blender, then fold in any flavoring you like (lemon zest, alcohol-free vanilla, cinnamon).
This is the one I have in my kitchen, and I also have purchased this same one as a gift for a client because it was sturdy, ergonomic, and sliced so well (and she LOVES strawberries as much as my daughter and I do!). Its also great for making strawberry chips. (I will soon post a recipe for those, too…promise 😉
I also love my strawberry huller. It saves me from having to pick up a knife and maul the poor little berries and end up throwing out more berry than I would like! I received mine as a gift, but here is a similar one with a very decent price tag:
And, now….onto the dessert course!
- 1 cup Strawberries, hulled & sliced
- 1/3 cup Coconut milk, canned full fat or homemade
- 1/2 tsp Vanilla extract, no alcohol or sugar
- 1/4 tsp Cinnamon, ground
- 1 pinch Mace, ground
- 1 pinch Himalayan salt
- Wash, dry and slice strawberries.
- Place in a fancy dish to treat yourself (you deserve it).
- In a small bowl, whisk together remaining ingredients.
- Pour sauce over berries and enjoy!