Layered Strawberry Lemonade Bars
Creamy, refined sugar free, and low carb, these bars are absolutely decadent.
Servings: 12 people
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
*The xanthan gum in the whipped topping is optional, but highly recommended for longer lasting whipped topping and added stability.
*If using a gelatin other than powdered gelatin, please follow the instructions on the packaging for incorporating. If a heated liquid is required, I would try heating the lemon juice enough to dissolve the gelatin (30 sec-1 min in the microwave), add the gelatin to the heated lemon juice, and then incorporate to the remaining mixture.
*Powdering the sweetener is recommended (for the whipped topping only) unless you prefer gritty whipped topping. You could powder the sweetener in a traditional blender, with a mortar and pestle, or simply use a sweetener that comes already powdered, such as Trim Healthy Mama Gentle Sweet Sweetener.
**Equipment Notes**
*I do not recommend trying to make this recipe without at least a hand mixer. A stand mixer is preferred.
*An immersion blender is nice but not required. You could use a regular blender to powder the Truvia to a fine grain and then use the same blender to combine the plain kefir and strawberries. Pre-flavored kefir from the store is not recommended on plan.