It may only be April here in Nashville, but in true TN fashion, we’ve jumped directly from winter to summer. While there are some exceptions to the sweltering heat (humid, at best), most days average in the high 70s-80s. Between the on and off morning sickness from being in my 3rd trimester, and the persistent Southern heat, cooking hot food in the kitchen is probably one of my least favorite things to do. On top of all of this, I’ve been in a major ice cream and fruit-craving mode. Cold+sweet+fruity=my current obsession, which is where the inspiration for today’s recipe came from. Much like my most recent Keto Avocado and Lime Agua Fresca, this recipe has some Mexican roots (as you can probably tell by the name). Based off of my research, there are quite a few different variations of fresas con crema. Some use exclusively Mexican crema, while others incorporate sweetened condensed milk and heavy cream. Because of all the variations, I decided to get some tips and tricks from my sister-in-law on how they traditionally make their recipe, which is what I based today’s recipe on. Overall, how sweet you make the crema mixture is up to you. If you prefer yours more tangy, go light on the sweetener, but if you prefer a true strawberries and cream flavor, feel free to add more to your liking. As noted below, the cream mixture may also seem a bit thick at first, however, allowing the mixture to sit in the fridge over night will let the natural strawberries juices release, making for the perfect texture and taste when mixing it all together before serving. Overall, whether you eat according to Keto or the Autoimmune Protocol, this recipe is a great to beat the summer heat without OD on the sugar (with an added bonus of healthy probiotics).
Fresas con Crema
AIP Ingredients
(Yields 4, 8 oz mason jar servings)
- 1 qt fresh strawberries
- 1/2 cup coconut yogurt
- 2 cups coconut cream
- 1/4-1/2 cup maple sugar
- 1 tsp vanilla bean powder
Process
- Put coconut cream in a bowl and beat with a hand mixture until fluffy.
- Add in coconut yogurt, maple sugar, and vanilla, beating until a smooth, sweet cream has formed.
- Cut strawberries into desired shapes and layer with cream in glass serving jars or bowls.
- Let the jars to sit in the fridge overnight to allow the strawberries to release their natural juices, then mix each with a. Spoon before serving.
Keto Ingredients
- 1 qt fresh strawberries
- 1 cup heavy cream
- 3/4 cup Nancy’s plain yogurt
- 1/2 cup powdered Swerve
- 1 tsp vanilla extract
Process
- Put cream in a bowl and beat with a hand mixture until fluffy.
- Add in yogurt, swerve, and vanilla, beating until a smooth, sweet cream has formed.
- Cut strawberries into desired shapes and layer with cream in glass serving jars or bowls.
- Let the jars to sit in the fridge overnight to allow the strawberries to release their natural juices, then mix each with a spoon before serving.
Notes: don’t worry if the crema mixture seems thick. Letting the strawberries sit allows their natural juices to release, adding flavorful liquid that will then thin the mixture out and make the perfect fresas con crema texture.
Ephesians 4:6 “one God and Father of all, who is over all and through all and in all.”
