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A preliminary painting of a rhino (30cmx30cm) for the larger commission piece I’m hoping to do. Permanent Magenta an odd colour to be using. The ‘extra-spectral’ (meaning it doesn’t exist in the visible spectrum) nature of the colour perhaps making it special in relation to the rhino on the edge of extinction?

Fabulous run along the mist covered beach, with Prince, from Brenton. Running on a silver mirror. My Achilles not happy with the run. Barefoot running?

Gurgling water running down gutters. Cars splashing along wet streets. Gentle rain, creating a magical world. For which. Good wine, friendships and laughter were created. Not forgetting, the vibrancy of a Border Collie!

The display book collection of my paintings from Vietnam finally sorted, and the draft of the Vietnamese diabetic sensitive recipe book compiled. Not sure the small format is the answer?

I seemed to ‘crash’ my way through the day. While coordination isn’t one of my skills, the effects of low blood sugars having an impact after a good cycle up Homtini Pass.

Exceptionally dusty with a bunch of motorcycles ensuring I rode in a cloud of the stuff. Fortunately Pete was having his bicycle washed so I did mine as well. I probably would have benefited from a similar hose down!

‘Johannes’ heading to his new home in Europe

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‘Princesses for a Day’, my painting of Lauren and Livy. Purple of royalty amongst the rich colours of the background, while butterflies lead them through the magical garden of their imagination. ‘The butterfly children play, dance and sing all day long with their little brothers and sisters’.

Master Chef final dinner at J9. Clare did a clever plate of tapas to start the evening. ‘Penguins’ from olives and feta, with salmon rolls and white anchovies. A beautiful presentation of tuna done two ways that tasted fabulous. A main dish of lamb with a clear sauce that was sent from the gods.

Dessert, the diabetic kind, our challenge. Crepes, with blueberries cooked in thyme with cream and lemon zest. definitely moreish.

Thunder storms, not Prince’s best. The rain welcome even if it did mean a bunch of running rather than being out on my bicycle. And that without my Achilles screaming at me! Fortunate to manage the ride through Homtini between the weather days.

Keto Crepes

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Completely sugar-free and low carb, My Keto Crepes are rich and sweet with the added value of healthy fats and the best coconutty aroma!

Course: Breakfast

Cuisine: French

Calories: 197 kcal

Author: Olivia Crouppen

Ingredients

• 1/2 cup (2oz/57g) coconut flour

• 1/4 cup (2oz/57g) Lakanto sugar substitute, or Swerve sugar substitute

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 6 eggs

• 1/4 cup (2floz/57ml) coconut oil, or butter, melted

• 3/4 cup (6floz/170ml) coconut milk, or another non-dairy milk

• 1 teaspoon vanilla extract, optional

Instructions

1. In a large bowl combine the coconut flour, Lakanto sugar substitute, baking powder, and salt.

2. In a separate bowl combine the eggs, oil, and coconut milk. Then, add the wet ingredients into the dry and whisk until a smooth batter is formed. Allow the batter to rest at room temperature for 10 minutes, this will allow the coconut flour to fully absorb all the liquid. 

3. After 10 minutes, heat a medium nonstick skillet over medium heat. I allow my pan to separate dry for about 4 minutes.

4. Once the pan is hot, grease with a little bit of butter or coconut oil, then using a 1/3 cup measure, spoon the batter into the pan, gently swirling the medium in a circular motion until batter is evenly distributed across the pan. 

5. Allow the crepe to cook for about 3-4 minutes on the first side. When the medium is ready to flip there will be tiny bubbles all over and the edges of the crepe will be golden brown.

6. Using a large flat spatula, gently loosen the crepe from the pan then flip over. These crepes are actually more flexible than traditional ingredients so don’t worry about them breaking when flipping or folding over.

7. Allow the crepe to cook on the second side for about 1-2 minutes. Remove from the pan and place on a large plate. Repeat the process until you’ve used all the batter. 

8. To serve, fold 2-3 crepes into triangles and top with Lakanto Maple Flavored Syrup and fresh berries if desired. Enjoy!

9. Cover and store the crepes in the fridge for up to 2 days. They re-heat nicely in a pan over low heat or in the microwave.

Nutrition Facts

Easy Keto Crepes

Amount Per Serving (2 crepes)

Calories 197

Calories from Fat 144

% Daily Value*

Total Fat 16g

25%

Saturated Fat 11g

55%

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 186mg

62%

Sodium 113mg

5%

Potassium 69mg

2%

Total Carbohydrates 6g

2%

Dietary Fiber 3g

12%

Protein 8g

16%

Vitamin A

7%

Calcium

9%

Iron

12%

* Percent Daily Values are based on a 2000 calorie diet.

https://www.biggerbolderbaking.com/keto-crepes-easy/

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In the studio, a mush of paintings. A small painting of the yacht opposite the studio, while the underpainting for the painting ‘Princesses for a Day’ dries and the wooden block gets its gesso primer.

Sugar levels too high. The Achilles reappearance cause? Wine season? Summer dehydration? The riding and running seeming to keep them from blowing into the stratosphere. Summer temperatures keeping the chilled fingers and frozen toes manageable. The higher levels also reducing the persistent headaches. However, the trend a concern. Eliminating the after insulin berries and yogurt and increasing the amount of water I drink during the day to see the impact on fasting blood sugars.

Despite the wind, a fabulous ride through the farmlands above Phantom Pass. The wind bringing a cooling, salt laden, boost of marvellousness.

Cola beach, Sedgefield with its weathered sandstone cliffs. Endless miles of blue seas, skies and soft sand. A play ground for dogs designed in heaven. An instant holiday vibe at Pilipili for breakfast, where it doesn’t matter that the coffee isn’t the best in the world, or that the service was a tad slow. Even the specks of sea-sand on the plate felt acceptable. Great service and we left with a smile.

Wind howling. Grated Parmesan spread across the four corners of the earth, as I tried to put the toppings onto the mozzarella focaccia on the Kamado Jan.

Border Collie with an upset stomach, in an apartment, not the easiest to manage.

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A series of small paintings of various rowing boats, yachts and fishing boats against the backdrop of the Knysna Heads to replace those that have been sold.

A pleasant lunch under umbrellas, protected from the wind, at the Girls on the Square, in Wilderness, before taking Kirsten to start her long trip back to the States. The wine list takes a bit of time to sort through as it’s interesting and extensive. While many of the dishes aren’t suitable for a diabetic, we shared a bunch of stuff from different parts of the menu. Interesting flavour combinations and delicious.

New Year celebrations in China. The new sample designs from my paintings of the King Protea and dolphins now only expected towards March. A tad frustrating and something I will need to factor into our unpredictable tourist season.

Achilles sort of behaving. Zooty red Kinesiology Tape stripes up my leg that sort of mach my running shirt, holding things together. Bunches of overnight rain making for fresh, beautiful rides through the Forest. A gazillion shades of green between sweat, and mud stained glasses.

From Lucy’s kitchen, roasted nutmeg cauliflower from a Levi Roots cookbook, with a surprise delivered by the addition of chilli powder. Served with Filet Au Poivre (the bacon tied with nifty silicon ties) and oodles of wine. Mouthwatering

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Beach walk with wild seas to soothe battered souls. The graveside committal for Dad, simple and sensitive. He rests, overlooking the golf course and across Montagu.

The Kalkveld Lounge at Zandvliet. Stylish, comfortable, fabulous wines and a tasty cheese and charcuterie platter (the olives were frighteningly salty), with a view to the arched gables of the Cape Dutch Homestead. There is not much to criticize. Particularly, with the excellent service from Leslie, the Lounge Manager.

The gallery space, carved from long buried concrete wine tanks creates a heightened sense of anticipation. The discovery of the amazing. Confined, intimate contact with the artworks.

Marsanne, France. ‘French Door’, a small, acrylic and charcoal on 300gram paper SOLD, amongst a bunch of paintings and scarves on a busy week in the studio. The ‘Pushing out the oars’, scarf sold out.

Our introduction to the trendy ‘Poke’ (pronounced POH-keh), one of the main dishes in Hawaiian cuisine. Poke means “to slice or cut” in Hawaiian and refers to chunks of raw, marinated fish — usually tuna — which is then tossed over rice and topped with vegetables and umami-packed sauces.

Clare did tuna and salmon, with black rice (carb clever noodles for me), carrots, peas, mushrooms, peppers, onion flakes, spring onion, avocado, pineapple and toasted sesame seeds. A light cerviche of lime and soya for the tuna and salmon bits. Tasty and colourful on a fabulous summer evening. (Photo credit: Craig Smith)

Summer. Haviananas. Cracked heels. A diabetic nightmare. Particularly for one who hates shoes anyway.

French Door

Acrylic and charcoal on paper

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Terry’s dad, and my friend, passed away in the Montagu hospital he once was so passionate about and worked so hard to restore.

He was in such pain and the relief for him was prayed for.

He died, at a similar hour, in the same hospital, and on the same day, as Mum Sterley’s Birthday. I’m sure she called him home.

The number of lives he has impacted, almost impossible to imagine.

I remember when my Dad died and I was stuck amidst the evacuation of Jalalabad. Touched by the number of my Afghan staff who came into my office to pray for the soul of departed. Whom they had never, known, but still respected.

‘King’ acrylic on canvas 2mx0,7m A soft approach for the painting of a King Protea and Cape Sunbird

Summer visitors in the studio. Roger and Marie here from Switzerland. Kirsten here from the States and Aly heading back to France

One of my favourite paintings, ‘Dancing Zebra’s’ from Botswana sold and heading to its new home in Switzerland.

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New Year

Beach play before a day of bubbles and laughter. The ‘pizza’ base getting better. A humongous number of empty bottles, probably adding to the, somewhat, bizarre decision to hold an e-bike Challenge up Phantom Pass. With the proceeds to Animal Welfare, a more than expected bunch trundled up the pass. The Challenge, somewhat lost in the enjoyment of a fabulous day to be out riding in paradise.

Rain bringing holiday makers into the studio. Humbling, and thrilling to have paintings heading to new homes in Oslo, Rome and London. The silk scarves, a popular option.

Backup hard-drive crash. The gazillions of photos from our travels, which I use as reference sources for my paintings, the major loss. Perhaps a data-recovery company can retrieve them? Or perhaps. It’s one of those. Clean-slate. New-year. Start-afresh. Moments.

Friday market. A Cheloist that touch of amazing with the last of the daylight and the storm moving in.

Diabetic Sensitive ‘Pizza’ Recipe

Ingredients

170 grams grated mozzarella cheese

1 tbsp butter

½ cup fine almond flour

¼ cup coconut flour

1 tsp baking powder

¼ tsp salt

1 large egg

Instructions

• Preheat the oven to 375°F (190°C).

• Line a baking sheet with parchment paper or a silicone liner. Lightly grease the liner.

• In a large saucepan, melt the cheese and butter together over low heat until they are melted and can be stirred together. Remove from heat and add almond flour, coconut flour, baking powder, and salt.

• Add the egg and stir everything together until a cohesive dough forms. Use a rubber spatula to really knead it up against the sides of the pan. It may still contain some streaks of cheese.

• Transfer to the prepared pan and knead a few more times until uniform. If your dough is very sticky, work in another tablespoon or two of almond flour. Cover the dough with another piece of parchment and roll out to a 12-inch (30 cm) circle.

• Spread olive oil, salt and herbs over the dough before putting in the oven to co

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Memories

Acrylic on canvas 102cmx76cm

Fantasmegorical lunch on Christmas day. Nine courses of culinary delight. Blood sugars controlled, thanks to the careful menu preparation by the Chef’s. Glad I didn’t have to drive!

Menu

Spring onion wrapped in bacon with cumin and paprika. Cooked with lemon.

Prawns with chilly.

Maron freshwater crayfish Vietnamese salad

Kingklip Crevice with kiwi fruit, red onion

Cape whiting (fish) with an olive, anchovies, chili, tomato and wine broth on a bed of zucchini spiral

Litchi and burnt pineapple sorbet

Fillet, zucchini with a vodka blue cheese dressing

Side of salmon

Bûche de Noël.

Raspberry bushes are flowering along the Highway West road. Pink dog roses and blue plumbago. Agapanthus in full bloom. Fields startlingly green. Summer after the rains in the Garden Route.

Inspiration for my painting ‘Memories’, a commission of a family home. A gentle touch for the painting that was as much about the ‘theater’ of painting with my fingers for the sudden surge in people through the studio. A day of pouring rain doing its bit to keep people away from the beaches.

Crusted beef fillet with foie gras the Family Day menu. The fillet slow cooked for an hour on the Kamado Jan before leaving to cool. A crust made from mozzarella and al one flour rather than the traditional pastry version. I didn’t get the heat up enough to crisp the crust, which meant the meat sat on the fire for toooooo long. Fortunately, it didn’t end up dried leather. A starter of spring onion wrapped in bacon , stolen from the Christmas Day menu, as a starter. Quite scrumptious.

Crusted beef fillet with foie gras and truffles

Pour For 8 personsCuisson : 40mnPréparation : 40 mn

• 1 kg of beef fillet (dressed, not barded)

• 600g of puff pastry

• 125g of foie gras

• 2/3 little truffles

• Périgueux sauce

• 1 egg yolk

• 2 dessert spoons of oil and 30g of butter

Preparation:

Cooking of the fillet (the day before): brown the piece of meat on every side in the mix oil/butter. When it is brown, season it with salt and pepper. Let it stand until the next day, the roast beef must be wrap in the puff pastry only when it is cold.  

Roll the pastry out to wrap the roast beef (make sure that the pastry is thick enough). Smear the inside with the egg yolk. Slice the truffles thin and place the slices in a line in the middle of the pastry. On the truffles, spread the sliced Godard foie gras. Put the beef fillet upside down on the mix. First, close one side and smear it with egg yolk. Then, close the other side which must wrap the first side. Cut at the extremities the rest of pastry to obtain a flap on each side. Fold up the flaps on the fillet. Smear with egg yolk before refolding to knit well the pastry. Smear all with egg yolk to brown. Decorate according to imagination.  

Place the fillet in a cool place, covered with a tea towel and let it stand for one hour.  

Cooking:

Cook in a preheated oven at 200°C for 15minutes to 25 minutes depending on thickness.

Let it stand for 20 minutes in the oven at 50°C.  

Serve in a long plate previously warmed with a Périgueux Godard Sauce.  

Sauce Périgueux

This rich, classic sauce is flavored with Madeira and pungent, earthy black truffles, which are a specialty of Périgueux, a city in the Perigord region of southwestern France. Julia Child recommended Sauce Périgueux for “filet of beef, fresh foie gras, veal, egg dishes, and timbales,” all delicous ways to enjoy the luxury of truffles

Ingredients

Makes

About 1 cup

• 1 1/2 ounces Demi-Glace Gold® (or Demi-Glace de Veau Gold®) dissolved in 3/4 cup hot water

• 2 canned truffles, minced

• 1 tablespoon truffle brining liquid

• 1 tablespoon Madeira

• 1 tablespoon cold unsalted butter

• Salt and ground black pepper

Methods/steps

1. Bring the reconstituted Demi-Glace Gold® to a simmer over low heat in a small saucepan.  Add the truffles, brining liquid, and Madeira and simmer for 1-2 minutes.

2. Whisk in the butter and season to taste with salt and pepper.

Additional Tips

Black truffles preserved in brine and packaged in cans or jars can be found at many gourmet and specialty food markets.

https://www.foie-gras-godard.eu/A-7446-crusted-beef-fillet-with-foie-gras-and-truffles.aspx

https://www.morethangourmet.com/recipe-sauce-p%C3%A9rigueux

spring onion and pancetta wraps

by Janet Davies @pigeoncottage

Rick Stein made a lovely TV programme this year called ‘Long Weekends’. In one episode he visited Palermo and their famous street food market where he came across these little beauties: spring onions rolled in thin slices of pancetta or very thin slices of streaky bacon and roasted on a hot BBQ until the pancetta is crisp and the onion soft underneath. We now make about three each of these as a BBQ starter and they go down a real treat. Enjoy!

To make…

• Buy as many bunches of spring onions as will give you 3 per diner and a couple of packs of good quality pancetta (I use Sainsbury’s ‘Taste the difference’ or Waitrose own brand), you’ll need one slice per onion. If you use streaky bacon it must be very thinly sliced or it won’t adhere to the onion and it will unravel during the cooking process.

• Prep the onions by trimming both ends and ensure they are clean and dry.

• Brush the whole onion lightly with a little olive oil and then wind a piece of pancetta or bacon around each one.

• Using tongs, add the onions onto a very hot BBQ and cook them on each side until they look crisp and golden – it will only take a few minutes. Longer than it will take to eat them anyway!

https://pigeoncottage.com/2017/07/21/bbq-spring-onion-and-pancet

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Seven Passes road to Wilderness makes for a fabulous 75km morning ride. Twisting down through the gorges, the light filtered through the indigenous Forest. Didn’t see any elephants, although that could have been due to the sweat staining my glasses. Legs finished. Bum, complaining.

Flava restaurant the meeting point for the support crew that assembled the bits of cyclists, gear and bicycles for the trip home. Despite being confronted by a hord of hungry, dirty cyclists, our food was amazing, and the cappuccino perfect.

Quick trip to see Lesa and Mark in Kommetjie.

Harbour House at the Waterfront. The menu, for a diabetic, a list of impossible, delicious sounding food. Settled on the starters as they had the most manageable, but still exotic, options. The Seafood Stack with salmon tartare, crushed avo, tomato bits, prawn tempura and caviar with pea shoots tasted as amazing as it looked. Spicy grilled calamari with olives, lemon and capers a tad less exciting.

Walk out to the wreck of the Kakopo, which ran aground on Long Beach in May 1900 en route from New Zealand to Cape Town. It mistook Chapman’s Peak for Cape Point in poor visibility. Lots of warning signs about muggings. The beach, stunning.

The pizza quest that is tasty, diabetic friendly and can be done in the Kamado Jan. A tad more challenging than the holy-grail. A galette recipe the inspiration for a trial dinner. Tasty. The fire too hot. Cooked too long. Still, much better than any commercial alternative we have experienced. Definitely, to be repeated!

Just in time for Christmas, the new silk scarves arrived. Orders couriered to their new homes and the studio display, luxuriantly decadent.

Low-carb spinach mushroom galette

Have you ever made pizza dough out of mozzarella cheese? Made famous by the people behind the Fathead movie, it really is quite revolutionary. Try your hand at my magic mozzarella dough and make this spinach mushroom galette. You won’t regret it!

Ingredients

Crust

• 170 grams grated mozzarella cheese

• 1 tbsp butter

• ½ cup fine almond flour

• ¼ cup coconut flour

• 1 tsp baking powder

• ½ tsp garlic powder

• ¼ tsp salt

• 1 large egg

Filling

• 3 oz. cream cheese, softened

• 1 garlic clove, finely minced

• salt and pepper

• 8 oz. frozen spinach, thawed and drained

• 2 oz. mushrooms, sliced

• 2 oz. grated mozzarella cheese

• 1 oz. grated parmesan cheese

• 1 large egg yolk, lightly beaten

Nutrition

by Carolyn Ketchum (Recipe, Photo)

.RecipesAppetizersLow-carb spinach mushroom galette

Instructions

Crust

1. Preheat the oven to 375°F (190°C).

2. Line a baking sheet with parchment paper or a silicone liner. Lightly grease the liner.

3. In a large saucepan, melt the cheese and butter together over low heat until they are melted and can be stirred together. Remove from heat and add almond flour, coconut flour, baking powder, garlic powder and salt.

4. Add the egg and stir everything together until a cohesive dough forms. Use a rubber spatula to really knead it up against the sides of the pan. It may still contain some streaks of cheese.

5. Transfer to the prepared pan and knead a few more times until uniform. If your dough is very sticky, work in another tablespoon or two of almond flour. Cover the dough with another piece of parchment and roll out to a 12-inch (30 cm) circle.

Filling

1. Spread the dough with the softened cream cheese, leaving a 2-inch (5 cm) border around the outside. Sprinkle with the garlic and salt and pepper.

2. Squeeze as much moisture as possible from the spinach and layer over the cream cheese, then add a layer of mushrooms. Sprinkle with the grated cheeses.

3. Fold the edges of the crust over the filling and brush with the beaten egg yolk. Bake the galette for 25 to 30 minutes, until the crust is golden brown and the cheese is melted.

4. Remove and let cool 10 minutes before serving.

Carolyn’s tips and tricks

Because the cheese creates a flexible dough that stretches like pizza dough, it’s useful for so many other things. Consider it for stromboli, calzones, and even sweet pastries. It can be rolled out thinly and used for crackers or even pie crusts.

I modified the basic Fathead dough, which is just simply grated cheese, cream cheese, almond flour, and an egg, to be a little sturdier. A combination of almond flour and coconut flour means it holds up better and doesn’t spread as much during baking. A little baking powder gives it a bit more of a rise, and some garlic powder gives it a great savory flavor.

A galette is tart or a pie that isn’t baked in a pan, but formed by hand with the crust folded partway over the fillings. Fathead dough makes a perfect galette crust because of its flexibility. This savory galette is filled with mushrooms, spinach, and cheese and makes a nice alternative to meat based keto recipes. It can be the whole meal or served as a side dish or appetizer. It

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Crown for a King

Oil on canvas 20cmx20cm

Prince’s second birthday. All his friends, including Licorice and Popcorn visiting. Benji and Hobo for a beach play. A boereworse braai with new squeaky toys. Chaos.

‘Craig’s and Coreta’s Charity Challenge’, a team run, and MTB jaunt out to Brenton. For the runners, across the iconic Train Bridge, while the cyclists went around over the historic Red Bridge. The climb up the Brenton nights, negotiated by all. My bothersome Achilles reducing me to an ambling shuffle.

A fisherman has been wondering about outside the studio, followed by his corgi type companion, called ‘Come Along’. They have been homeless around Knysna for awhile, having come from Cape Town. The little dog, a ‘Yoda’ personality, and it’s just possible that Obi-Wan lurked behind the facade of the fisherman. After all, the mists on the water could hide any number of worlds.

Christmas. Food shelves and magazines packed with delicacies I can’t touch. Particularly with my current blood sugars that are too high for comfort.

Decided to try and make a diabetic sensitive bûche de Noël. Whipping the egg whites proved to be quite a chore, while separating the egg whites still proved challenging, even with the special separator gadget. I didn’t want to use the cranberry jam that was in the recipe as it has too many sugars. Rather I opted for slow cooked blueberries with a few bits of fresh thyme.

It tasted surprisingly good, needed more cream filling and Im not sure that the 20min cooking time wasn’t a tad long, as it felt too firm which meant i struggled to roll the warm cake. I also used a tea towel as the wax paper was too complicated.

bûche de Noël (CHOCOLATE YULE LOG)

AUTHOR: ANGELA COLEBY

Makes 8 slices

Nutritional Info per slice:

272 Calories,

24g Fat,

8g Protein,

9.6g Total Carbs,

4.3g Fibre,

5.3g Net Carbs

INGREDIENTS

SPONGE

• 6 eggs separated

• 1/3 cup 38g coconut flour

• ½ cup 107g erythritol (or sugar substitute)

• 1/3 cup 28g cocoa powder, unsweetened

• ½ teaspoon baking powder

• ½ teaspoon ground nutmeg

• ½ teaspoon salt

FILLING

• ½ cup 60g heavy/whipped cream, (whipped into stiff peaks)

• 2 tablespoons cranberry chia jamoptional

TOPPING

• 4 oz 112g butter unsalted, softened

• ¼ cup erythritol or sugar substitute

• 6 oz 168g cream cheese, softened

• ¼ cup 22g cocoa powder, unsweetened

INSTRUCTIONS

1. Preheat the oven to 180C/350F degrees.

2. Grease and line a long rectangle baking tin with parchment paper. My tin is about 8 inches by 12 inches.

3. Whisk the egg whites until stiff.

4. In another bowl whisk the egg yolks and erythritol together.

5. Add the remaining cake ingredients to the egg yolk mixture and combine well.

6. Fold in the egg whites to the cake mixture.

7. Spoon into the baking tin and smooth evenly.

8. Bake for 20 minutes until firm.

9. Remove from the oven and place a piece of parchment paper over the cake whilst still warm (be careful not to burn yourself!).

10. Remove the cake from the tin, keeping the parchment paper on the bottom of the tin so that the cake has parchment paper either side of it.

11. Gently roll the cake from the smaller edge into a swiss roll shape. This will make it easier to unroll and fill later.

12. Set aside to cool.

13. Once the cake is cool, gently unroll the cake from the parchment paper and spread with the cranberry chia jam. Add an even layer of the whipped cream.

14. Gently roll the cake back into the swiss roll shape.

15. Place in the fridge for at least 30 minutes to help keep its shape.

16. Make the topping by blending the butter and cream cheese together until smooth.

17. Add the erythritol and cocoa powder and beat until smooth and blended.