Add ricotta, jello mix, almond and vanilla extract and sugar substitute (use 1/4 cup for heavier sugar substitutes, or 1/2 cup for the more powdered variety, or to taste) to food processor or blender. Process on high until smooth. Scrape sides of processor and repeat. In a mixing bowl, add heavy whipping cream and sugar substitute. Beat with whisk attachment until stiff peaks form. Use piping bag to layer cherry ricotta and whipping cream in small dishes. Top with a drizzle of Sugar Free Hershey’s Chocolate Syrup. Alternatively, fold whipped cream into ricotta for a more light and fluffy mousse. Makes 16 half-cup mousses.
1/2 cup sugar-free dark chocolate chips (Bake Believe)
Preheat oven to 350°F. Grease a 9x13in baking pan. Combine dry ingredients in mixing bowl. Mix in eggs, melted coconut oil, vanilla extract, and almond extract. Add chocolate chips, or save for melting into a chocolate drizzle. Mix until thoroughly combined. Press dough into prepared pan. Bake for 15-20 minutes. The edges of the bars should be lighty golden, and a toothpick inserted in the center should come out clean. Let cool before cutting into bars, and drizzling with melted chocolate chips.
1/3 cup no-sugar added cherry pie filling, chopped into small pieces in food processor
1/2 cup melted butter
1/2 cup heavy whipping cream
1/4 cup sour cream
1/2 tsp vanilla extract
1/4 cup heavy whipping cream
1/4 cup melted butter
2 TBSP flax meal
2 TBSP almond flour
1/4 cup cocoa powder
1/2 cup Erythritol
1 tsp baking powder
1 tsp vanilla extract
1 tsp red wine vinegar
2 cups heavy whipping cream
2 cups sugar substitute
2 tsp vanilla extract
20 sugar-free Cherry Life Savers
1/3 cup Bake Believe dark chocolate chips
Preheat oven to 350°. Line 2 6-inch cake pans with parchment paper. Spray with PAM and flour the sides of the pans with a little extra almond flour or coconut flour.
To make the cherry cake, mix together the first four ingredients in a mixing bowl. Add remaining ingredients, and mix until well combined. Spoon batter into prepared pan, and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pan before carefully removing and storing in a refrigerator until decorated.
Make chocolate layer by combining all wet ingredients and Erythritol in mixing bowl. Add in dry ingredients and mix. Pour batter into prepared pan and bake for 25-30 minutes, or until tooth pick inserted in the center comes out clean. Let cakes cool in pan before carefully removing and storing in a refrigerator until decorated.
Add heavy whipping cream, sugar substitute, and vanilla to mixer and whip until stiff peaks form, then whip a minute more. Vanilla Cream Topping should be thicker than whipped cream but not as thick as butter. Store in refrigerator until ready to use. Grease a small plate with spray Pam. In microwave safe bowl, melt cherry lifesavers until bubbling and carefully pour onto prepared plate. Freeze until firm and cool. Use a metal metal spatula to remove candy from plate, than break into pieces with hands. Process chocolate chips until it is 50/50 small pieces and chocolate powder.
Carefully slice the cherry cake into two layers. Place first layer of cherry cake and top with a layer of vanilla cream topping, add chocolate layer and top with more vanilla cream topping, place last layer of cake and ice cake with remaining topping. Sprinkle chocolate pieces over the top of the cake. Top with candy shards. Slice and serve!