No Guilt Goodies: Sharon Osbourne’s Must Have Mother’s Day Recipes

Eat This Not That: Every Mom deserves to indulge once in a while, especially on a day that is all about them!

Sharon Osbourne - Glamour Women Of The Year Awards 2014 - Arrivals - Berkeley Square Gardens - London, UK  Photo copyright by Landmark / PR Photos

Sharon Osbourne – Glamour Women Of The Year Awards 2014 – Arrivals – Berkeley Square Gardens – London, UK Photo copyright by Landmark / PR Photos

As Mother’s Day is slowly approaching, our favorite TV mom Sharon Osbourne is sharing her favorite Atkins Diet approved recipes that will satisfy your sweet tooth without the guilt. Sharon’s recipe favorites are healthy yet delicious options for those looking to watch their figure.

Sharon, who used to weigh over 200 pounds, does not count calories, but focuses on lowering her daily carb intake to less than 25 grams. Osbourne also eats plenty of vegetables, emphasizing those that are low-starch.  Osbourne’s a paid spokesperson for Atkins, and the collaboration is working in her favor. Her Atkins diet is a low carb, high-fat (LCHF) ketogenic-style way of eating that has been shown to promote rapid weight loss and prevent diabetes and heart disease.

Sharon’s weight fluctuated for years until she until she adopted an optimal protein, low-carb eating plan.  The 5-foot-2 Sharon has no room to store extra weight, and Atkins is the only diet plan that has enabled her to easily maintain her weight loss.Osbourne has previously detailed how she lost over 100 pounds after undergoing lap-band surgery. She then regained 45 pounds after getting the band removed after the procedure left her ill.

With grandchild #2 on the way, this mother will have something (or someone) new to spoil, not her diet.

Go low carb with Sharon:

Decadent Chocolate Cake



  • 4 Ounces unsweetened baking chocolate, coarsely chopped
  • 8 Tablespoons unsalted butter
  • 2 Tablespoons water
  • 3/4 Cup granular sugar substitute (sucralose), divided
  • 2 Tablespoons unsweetened cocoa powder
  • 1 Teaspoon vanilla extract
  • 6 large eggs, at room temperature


· Heat oven to 325°F. Grease an 8-inch spring form pan and line the bottom with parchment paper; grease paper and set aside.

· Melt chocolate, butter and water in the top of a double boiler set over simmering water, stirring to combine. Remove from heat and transfer to a large bowl; cool to room temperature. Add ¼ cup of the sugar substitute, the cocoa powder and vanilla extract to chocolate mixture, stirring until combined.

· In a medium bowl, with an electric mixer on medium-high, beat eggs until mixture forms thick ribbons when beater is lifted, about 6 minutes. Reduce speed to medium; gradually add remaining ½ cup sugar substitute and beat until combined, 1 minute. Stir one-third of the egg mixture into the chocolate mixture to lighten. In two additions, fold in remaining egg mixture until well combined.

· Pour batter into prepared pan, smoothing top. Bake until evenly risen and almost set, 40-45 minutes (it will look like a brownie). Cool completely on a wire rack. To serve, run a knife around edge of pan and remove rim. Cut into 12 pieces and serve with whipped cream (optional).

Lemon Meringue Squares

Lemon Squares


  • 1/4 Cup almonds, slivered
  • 2/3 Cup soy four
  • 1 Teaspoon baking powder
  • 4 Tablespoons unsalted butter, softened, cut up and divided
  • 3 Tablespoons cream cheese, softened and divided
  • 2 Teaspoons sour cream
  • 1 large egg
  • 2 large egg yolks
  • 5 Tablespoons granular sugar substitute (sucralose), divided
  • 2 Teaspoons lemon zest
  • 1/3 Cup lemon juice
  • 4 egg whites
  • 1/2 Teaspoon cream of tartar
  • 1 Teaspoon vanilla extract


· Heat oven to 425°F.

· Lightly butter an 8-inch square baking pan. Line pan with parchment paper or foil, extending over sides by 2 inches; set aside.

· On a separate baking sheet – toast almonds for 4 minutes until lightly browned, remove from heat, cool, chop and set aside.

· For the crust: In a small mixing bowl, combine soy flour, baking powder, 3 tablespoons softened butter, cream cheese and sour cream. With an electric mixer on low, beat just until combined.

· Form into a ball, then press into a 4-inch disc. Wrap well in plastic and chill 20 minutes.

· Using fingers, press dough in an even layer over the bottom of prepared pan. Sprinkle 1/4 cup almonds (reserve 1 teaspoon for the meringue topping) over top and press firmly into dough.

· Using a fork, prick dough in several places. Loosely cover pan with foil; bake 10 minutes.

· Reduce oven temperature to 375°F and continue to bake until crust is browned, about 15 minutes more. Cool on a wire rack.

· Reduce oven temperature to 325°F.

· For the lemon filling: In a 1½ -quart heavy saucepan, combine egg, egg yolks and 2 tablespoons granular sugar substitute. Stir in lemon zest and lemon juice. Cook over medium-low heat, stirring constantly, just until the mixture thickens, 4 to 6 minutes. Do not overcook.

· Remove from heat and add 1 tablespoon softened butter. Whisk until blended and smooth.

· Pour into a small bowl, place plastic wrap directly on surface of filling and refrigerate until chilled, about 30 minutes.

· For the meringue: In a large mixing bowl, with an electric mixer on medium, beat egg whites until frothy. Add cream of tartar. Increase speed to medium-high and beat just until egg whites form stiff peaks, about 2 minutes.

· Beat in 3 tablespoons granular sugar substitute, 1 tablespoon at a time, scraping down sides of bowl once or twice. Add vanilla. Beat until thick, about 30-45 seconds.

· To assemble: Evenly spread lemon filling over baked crust. Drop mounds of meringue over filling. Using the back of a spoon, quickly spread meringue, completely covering lemon filling.

· Bake until meringue is golden brown, 15-18 minutes. Cool on wire rack. Run knife along unlined sides of pan and, holding extended ends of parchment, carefully lift out of pan.

· Cut into 9 squares. Chill until ready to serve. (If assembling completely, squares must be served on the day prepared. Can be refrigerated up to 3 hours; see note below for making ahead.)

· Sprinkle meringue squares with remaining 1 teaspoon of almonds before serving.

Coconut Shortcakes with Berries and Cream



  • 1 Cup soy flour
  • 1 Teaspoon baking powder
  • 1/3 Cup unsweetened coconut, divided
  • 4 Tablespoons granular sugar substitute, divided
  • 3 Tablespoons unsalted butter, melted
  • 1 large egg
  • 1 Teaspoon coconut extract
  • 1 2/3 Cups heavy cream, divided
  • 1 Teaspoon vanilla extract
  • 1 1/4 Cups fresh raspberries
  • 1 1/4 Cups fresh quarted strawberries
  • 1/2 Cup fresh blueberries


· Heat oven to 375°F. In a large mixer bowl, combine soy flour, baking powder, ¼ cup coconut, 3 tablespoons sugar substitute and the butter. Make a well in center and add egg, coconut extract and 2/3 cup heavy cream. Whisk the liquid ingredients together until blended, then combine with the dry mixture, mixing just until blended.

· Drop the mixture by slightly rounded ¼ cupful’s onto a baking sheet to make 6 mounds. Using fingertips, shape each into 2½ rounds; divide and sprinkle remaining coconut over tops. Cover with plastic wrap and refrigerate 20 minutes. Bake 12 minutes, until lightly golden around edges and firm to the touch. Transfer to a wire rack and cool completely.

· Meanwhile, with an electric mixer on medium-high, beat together remaining 1 cup heavy cream, 1 tablespoon sugar substitute and the vanilla extract to soft peaks. Whisk jam (if using) in a medium bowl until smooth; add raspberries, strawberries and blueberries, tossing gently until coated.

· To serve, split the shortcakes in half horizontally. Spread 1/3 cup whipped cream on the bottom of each shortcake. Spoon ½ cup of the berries over whipped cream and cover with shortcake top. Top with a dollop of whipped cream, if desired.