Wednesday, February 12, 2014

Trim Healthy Tuesdays: Caramel Sauce Two Ways! S

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      No, I didn't enter an alternate universe where it is still Tuesday. =) I'm just running behind this week, but don't worry, these recipes are worth the wait! A simple caramel sauce is the main attraction, and I think you'll love both recipes I used it in.
     The original recipe was posted on the Trim Healthy Mama Facebook group (I'm sorry I don't have the original post to link), and I "tweeked" it a bit for my own personal tastes.

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Caramel Sauce Ingredients
1 can light canned coconut milk (full-fat will work but you are using a LOT of butter here, so light will lower your fat content a bit)
1 stick of butter
1/2 cup Truvia
1 tsp caramel extract (this one if you prefer a naturally flavored one)

 photo germanchocolate.jpg     Add the butter, Truvia and coconut milk to a small sauce pan and heat over low heat. Stir occasionally, until reduce by at least half. This took me about 1/2 an hour. The final result is all about consistency, I checked the consistency by taking a small amount on a spoon and putting it in the freezer for a few seconds. Then taking it out and check the consistency. This will NOT turn out like a chewy caramel, but more similar to a mixture between a caramel ice cream sauce and a pudding. Once you reach the desired consistency, take off the stove and add the tsp. of caramel extract. Mix well.

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      The first way I use this sauce was in a "Caramello" type version of skinny chocolate. My favorite Skinny chocolate variation is:
1 cup coconut oil, melted but not warm
1/2 cup Special Dark cocoa powder
1 scoop protein powder
6 TBS Truvia ground in coffee grinder

     I layer the skinny chocolate and caramel sauce in a silicone mold (I used this one), freezing after each layer. Once it's frozen, HERE'S THE SECRET to make it taste like a "Caramello", put it out on the counter for a few minutes before serving and let the caramel get slightly soft. It usually takes only about a minute for me, but I live where it's hot and humid, so if your kitchen is cold it may take a little longer.

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     Hide these from your kids or they will all disappear!! ;)

     Now I put the rest of my caramel sauce in the fridge (where it should last atleast a week). I make a triple batch of the muffin-in-a-mug recipe (page 256 of the THM book) and I cook them in the oven (because we don't own a microwave). I find cooking them at 350 for 8 minutes, turning the oven off, and then leaving them in with the oven closed for an additional 8 minutes, works perfectly to cook them in the oven.
      I make 6 muffins which makes each muffin a half size of the original recipe. This makes it more of a snack than a meal, which is exactly what I wanted for a dessert like recipe! I use silicone muffin cups (which is a great tip if you have a small kitchen with limited storage, since they take up less room than a muffin tin and can be place on a cookie sheet!) and store them in the fridge in a Ziploc bag. I actually find a good 12 hours in the fridge brings out the chocolate flavor even more! The only variation I did from the original recipe is to add 1/4 cup of dried unsweetened coconut (don't forget I tripled the recipe!). Please refer to your book for the recipe.

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     When you are ready to serve, pour some of your caramel sauce on top and add chopped pecans and you have a delicious (and still good for you!) version of Muffin-in-a-Mug.
     Please let me know, if you try these recipes and how you like them! I love hearing feedback from you!!

This recipe is linked up on Trim Healthy Tuesdays over at Gwen's Nest.

In case you are interested these shots were taken with a Canon PowerShot  SD 1200

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