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Very Berry Picnic Cakes

Posted by Tamara in Dessert, Recipes on June 10, 2009 | no responses

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What You Need:

  • 1 c low carb baking mix
  • 1/2 c pecans
  • 3 tbsp + 2 tsp. granulated sugar substitute
  • 1/4 tsp. salt
  • 6 tbsp butter, cold and cut into pieces
  • 1 2/3 c heavy cream, dived
  • 1/4 c sour cream
  • 1 egg
  • 3 c fresh berries, any type

How to Make It:

  1. Place the baking mix into a food processor.
  2. Add the pecans, 3 tbsp. sugar substitute and salt.
  3. Pulse until the pecans are ground very fine.
  4. Place the butter into the food processor.
  5. Pulse until the butter becomes the size of a small pea.
  6. Blend together in a large mixing bowl the 2/3 c of the heavy cream, the sour cream and the egg.
  7. Pour the mixture into the food processor.
  8. Pulse until just mixed together.
  9. Remove the dough from the food processor.
  10. Separate the dough into 12 equal size amounts.
  11. Make a 3 inch circle out of each piece of dough.
  12. Place the circles evenly on a cookie sheet.
  13. Cover with plastic wrap and place in the refrigerator for at least 30 minutes.
  14. Heat the oven temperature to 375 degrees.
  15. Remove the dough circles from the refrigerator and bake 15 minutes or until the bottoms are a light brown.
  16. Cool the baked cakes on a wire rack.
  17. Place the remaining 2 tsp. sugar substitute and the 1 c of heavy cream into a mixing bowl.
  18. Use an electric mixer and beat on medium speed until soft peaks form when the beaters are raised out of the mixture.
  19. When ready to serve place 1/4 c of the cream mixture on to each piece of cake.
  20. Top with the fresh berries and enjoy.

The dough for these little cakes can be made a day ahead.  Keep them refrigerated until ready to bake.

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