Ready for the healthy taste of summer that will rock your world? These layered strawberry lemonade bars look like a complicated mess of ingredients and instructions, but they are no-bake and actually simple to make.
Creamy and decadent, these bars are low carb, keto friendly, refined sugar free and a Trim Healthy Mama S fuel.
Even those within the household who aren’t fans of sugar-free treats enjoyed these bars – and when served at a dinner and game night of six, all of the bars disappeared.
Keep in mind that these bars do not cut nicely – so freeze for about twenty minutes before cutting for a cleaner cut. You will still have to cut carefully, but at least they won’t be as difficult to make pretty.
Strawberry Lemonade Bars Ingredient Notes:
Double Fermented Kefir:
Double fermented kefir is not required, but fermenting kefir twice is recommended on the Trim Healthy Mama plan. Without the double fermentation, the recipe would probably be a S Helper or crossover instead of an S fuel, depending on how many bars you eat – but fermenting pre-made kefir from the store a second time is easy!
To double ferment store bought kefir, buy plain kefir and leave it on the counter for 24 hours at room temperature. Refrigerate in the morning. That’s it! It’s a step that’s too easy to skip – especially since it can be done ahead of time and used in any Trim Healthy Mama recipe that calls for kefir.
If you can’t find kefir and don’t want to make your own, you could probably substitute 3/4 c of plain Greek yogurt thinned with 1/4 c of plain, unsweetened almond or coconut milk. I have not tested this substitute, so if you do, please come back and let us know how it turns out!
Powdered Gelatin:
Although not something I have experience with, some food videos I have seen show gelatin sheets. If this is the product you are using, please dissolve the gelatin before adding to the cheesecake layer. You could try dissolving the gelatin in the lemon juice after heating it slightly, adding more lemon juice or a small amount of water if needed to dissolve.
I typically use Knox or the store brand of unflavored powdered gelatin, which comes in a box with little packets of gelatin powder inside.
Xanthan Gum:
The xanthan gum in the crust helps with the texture, and the xanthan gum in the whipped topping layer of the strawberry lemonade bars helps keep the whipped topping longer while also stabilizing it. Neither is required, but both are highly recommended. If you do not use xanthan gum in the whipped topping in particular, and make your own whipped topping as per the recipe, you should eat these bars within a day or two.
Powdered Sweetener:
As someone who is all for easy, I used Truvia for every part of these strawberry lemonade bars except the whipped topping; switching to a pre-powdered sweetener (Trim Healthy Mama gentle sweet) for the whipped topping layer.
If you prefer to use all one sweetener (as listed in the recipe), please powder the sweetener for the whipped topping layer first or it may come out gritty. You can powder the sweetener in a blender with a small jar attachment or with a mortar and pestle.
Equipment Notes:
Blender/Immersion Blender:
If not using a pre-powdered sweetener such as Trim Healthy Mama gentle sweet, you may need a regular blender with a small jar attachment to powder your Truvia. You could use the same blender for the kefir and strawberries, or use an immersion blender to blend the kefir and strawberries together.
Technically you could get by without a blender at all, depending on how patient you are, by using a pre-powdered sweetener and mashing the kefir and strawberries together until smooth.
Stand/Hand Mixer with Whisk Attachment:
A stand mixer or hand mixer is not required for these strawberry lemonade bars, but highly recommended. If you do not have access to a mixer of some sort, you could probably substitute sugar-free whipped topping for the homemade whipped topping in the recipe. It is not ideal on plan, but okay for occasional use.
Layered Strawberry Lemonade Bars
Equipment
- Stand mixer with whisk attachment
- immersion blender
Ingredients
For the Crust:
- 3/4 c salted butter melted
- 1 1/2 c Trim Healthy Mama baking blend
- 3 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 c Truvia sweetener
- zest of one large lemon
- 1 1/2 tsp lemon extract
For the Cheesecake Layer:
- 1 c plain kefir double fermented
- 1 c fresh strawberries hulled
- 8 oz cream cheese softened
- 1/4 c truvia sweetener
- juice from one large lemon
- 3 tbsp powdered gelatin unflavored
For the Strawberry Layer:
- 1½-2 c fresh strawberries hulled and sliced
For the Whipped Topping:
- 1½ c heavy whipping cream
- 1 tbsp Truvia sweetener powdered
- 1 tsp vanilla extract
- 1/2 tsp xanthan gum **optional, see note below**
Instructions
For the Crust:
- Grease a 9 x 13 pan.
- In a heat proof bowl, melt the butter.
- Stir all remaining crust ingredients into the melted butter except the lemon extract.
- When mixture is well combined, stir in the lemon extract and mix until clumps form when pressed together.
- Dump mixture into greased 9 x 13 pan, and press down with the back of a spoon, so mixture evenly covers the bottom of the pan.
- Set aside.
For the Cheesecake Layer:
- In a medium mixing bowl or liquid measuring cup, combine the plain double fermented kefir and hulled strawberries.
- Blend with an immersion blender until strawberries are completely pureed and the kefir is uniform in color. Set aside.
- In a stand mixer with a whisk attachment, beat the softened cream cheese until smooth.
- Add the Truvia sweetener, and the juice from one large lemon. Beat on medium-low until well combined.
- Pour the strawberry-kefir mixture into the cream cheese mixture, and beat on medium-low, stopping to scrape down the sides as needed.
- With mixer running on low speed, slowly pour the unflavored powdered gelatin into the cream cheese mixture in the mixing bowl. **If you are using a gelatin other than powdered gelatin, please follow the instructions on the box for dissolving and incorporating into the mix. See note below**.
- When the gelatin has been incorporated, turn the mixer up to medium speed and beat for about one minute or until well combined.
- Pour the cream cheese layer over the prepared crust. Cover and refrigerate for at least one hour before proceeding with next step.
For the Strawberry Layer:
- After cream cheese layer has set (a minimum of one hour in the refrigerator), carefully spread the hulled and sliced strawberries in a single layer over the cream cheese layer.
- Cover and place back in the refrigerator.
For the Whipped Topping:
- While the prepared layers are chilling, make the whipped topping.
- You can pre-chill your mixing bowl and whisk attachment - I didn't and it worked fine. Your choice. Pour the COLD heavy whipping cream into the mixing bowl. Beat with the whisk attachment on medium-high speed until cream starts to thicken.
- When the cream begins to thicken, slowly add the vanilla extract and powdered sweetener **see note below**.
- Beat until soft peaks form. Slowly whisk in the xanthan gum, if using.
- Beat on medium-high speed until stiff peaks form.
- Carefully spread the whipped topping over the chilled layers.
- Refrigerate for at least one hour before serving.
Notes
Did you try these strawberry lemonade bars? How did they turn out? Let me know in the comments below.
Christian, wife, “hybrid” mama, I run the site All Behind A Smile to help others like me.
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