Time flies, I can't believe it's almost Easter. I am not very religious and, anyway, my family is Orthodox Christian who celebrate Easter as per the old calendar and this year it is coming later than the Catholic Easter. But, as I already mentioned many times, I never pass an opportunity to celebrate something. This is especially true when the holiday traditions are so lovely and the decorations are so cute!
And all these yummy sweets! But, this year I need to put together all my inner strength to resist those. I am still fighting my pregnancy pounds and embarked on a low carb diet. A stone is already gone but, at least, 3 more to go. And, considering that I have limited time in hand between my twins, jewelry making, blogging, vacation planning etc, I am trying to prepare meals which would satisfy not only my current dietary limitations, but my husbands and occasional guests too! So, below is a simple, very quick and delicious recipe which would be ideal for Easter breakfast and, depending on the serving and decorations arrangements, can satisfy both carb conscious and sweet tooth connoisseurs :)
Baked Coconut Cream Cheese Pudding
- 400 g soft full fat cream cheese
- 2 eggs
- 100 g extra sick double cream
- 3 Tbsp sucralose (Splenda)
- 4 Tbsp coconut flour (heaping)
- 0.5 tsp of baking soda
- Vanilla (optional)
- Ground almond and coconut flakes (optional)
- Easter decorations (optional)
Mix together cream cheese and eggs. Add Splenda and cream. Mix until the mixture is homogeneous and smooth. Add baking soda and vanilla. Mix again.
This will take literally 5 minutes because the mixture is mixing together easily and no particular state is required just some smooth consistency.
Then start adding coconut flour spoon by spoon.
If you never worked with the coconut flour, forget all the rules which apply to the wheat varieties. This flour is like liquid absorbing sponge, and it takes time for the flour to thicken while absorbing all the water from your ingredients.
The coconut flours are also not consistent in their qualities, as well as the size of your eggs or thickness of creams, so, you will need to use your judgement on how much to add (3 heaped tbsp is only a guideline). Add 3 tbsp first and wait about a minute - if your "dough" holds it's shape well afterwards and not running from the spoon, it's enough. If not, add some more.
Heat your oven to about 180C. Distribute the mixture evenly between 6 large (7 medium) muffin forms.
Optionally, you can sprinkle the muffins with some ground almond and desiccated coconut for the crust imitation (just press those into the mixture a bit).
Please, use a silicone form - all low carb or gluten free bakes are better done in silicone, because eggy mixtures tend to stick bad to all other baking dishes.
Bake for around 20 minutes. Expect that the puddings deflate a bit when cooling down. For those who are not counting carbs decorate with cream, small chocolate Easter eggs and coconut flakes and serve with the warm custard. While, poor souls like me will be happy with the decor and carb free versions :)
Tip for those not counting carbs: you may add raisins to the mixture, they go deliciously well with those puddings!
I've already covered some of the Easter table decorations ideas in one of my previous posts.
But this year I am recycling my lovely and versatile tree placeholders/table decorations.
As I've already mentioned, those can be dressed for any occasion. So, for Easter I just added small chicks and chocolate eggs (Smarties) under the tree. Aren't those cute!
We expect some friends over the extended weekend, so, hopefully, I will have an opportunity to try some new Easter recipes and share with you later. What will be cooking in your kitchen?