Servings: 6 Prep: 15 mins Cook: 0 min Total: 15 mins
I remember when I very first discovered the Atkins’ ’92 book in my pile of unread diet books. It was really the second book I read, near the beginning of this change in my life. The first was “Dr. Gundry’s Diet Evolution“, which was a great book and a philosophy I still am aiming to achieve (although it’s a tough and fairly strict philosophy. Let’s just say it’s a longer term goal of mine). Atkins’ was great because it broke things into clearer phases, with numbers I could follow. Philosophies are wonderful, but I needed something a little more concrete, early on. The two actually really complemented one another. Most of my current thinking and recipes are derived from these two books.
Anywhoo … the Atkin’s Book has a really mediocre flan recipe at the end of it. It’s more like sweet eggs, which aren’t all that great on their own. A bit too eggy for my tastes. HOWEVER! I remember that I used to make it quite a bit when I very VERY first started this way of life, long before I really get deep into studying ingredients and understanding how they all work together. My big trick was taking the flan, scooping it into my crepes, then topping it with strawberries and whipped cream. It was just a big mess of a pile, but it was DELICIOUS! TOTALLY low-carb, and fully yum.
This particular recipe really reminds me of that dish. I actually never really sought this recipe. It’s not in my notes. It came about because I happened to have sponge cake, strawberries, pudding and whipped cream lying around my kitchen, all at the same time. I had zero doubt that they would taste amazing together, so … I plopped it all in a bowl, got a picture taken, tilted my head back, slid the fruity sweet dessert down my gullet and moved on!
This is the kind of thing that really just illustrates how limitless this way of eating can be. This could just as easily have been chocolate OMM crumbled on top of some pudding, with a few toasted almonds or a mixture of orange zest, fresh blueberries and hazelnuts!
I love this way of eating. It’s SO delicious!
Strawberry Shortcake Trifle ThingyPrint Rate
- 1 1/2 pint strawberries washed, dried and cut into cubes
- 2 tbsp 'Swerve' or other sugar replacement
- 2 tsp lemon juice
- 1 dash salt
- 3 cups Crème Pâtissière (Pastry Cream)
- 6 servings sponge cake
- 6 large dollops whipped cream
- 6 sprigs fresh mint chopped
- In a bowl, combine your diced strawberries, sweetener, lemon juice and a little bit of salt. Mix together and set aside. Note: it's even better if you let it set aside and macerate for about an hour or two, mixing occasionally.
- Put a scoop of pudding in the bottom of several bowls. Top eech with diced sponge cake cubes. Top those with your diced strawberries. Finally, place a nice dollop of whipped cream on each pile and garnish with a totally irrelevant, but very fresh and green sprig of mint!
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