Layered Pumpkin Cheesecake with Gingerbread Crust

Posted by on Nov 22, 2012 in Dessert, Krystal, Nutrition

Layered Pumpkin Cheesecake with Gingerbread Crust

Thank You DASHING DISH!!!! Ingredients Cheesecake Filling: 2 (8 oz) packages 1/3 less fat cream cheese 1 cup Low fat cottage cheese 3/4 cup Egg beaters (or 1 egg and 4 egg whites) 1/2 cup + 2 tbs Baking stevia OR 1 1/4 cup sweetener of choice that measures like sugar 1 1 tsp Vanilla extract 1 cup Pumpkin 1/2 tsp Cinnamon 1/2 tsp Pumpkin pie spice (more or less to taste) Gingersnap Crust: 2 cups Gingersnap cookies (2 cups after grinding) 2 tbs Baking stevia OR 1/4 cup sweetener of choice that measures like sugar 2 2 tbs Butter Here’s the Dish I have been making a pumpkin cheesecake every Thanksgiving for years…However, this year I wanted to do a ’spin’ on a traditional pumpkin cheesecake, so I decided to make to do a layered cheesecake! Not only does this make for an impressive presentation, but it gives you the ‘best’ of both worlds, a mix between a cheesecake and a pumpkin pie!?! Yes please! I don’t know about you, but the texture of a cheesecake is just as important to me as the flavor. I can honestly say that this is one of the most creamy and decadent cheesecakes I’ve ever had. It’s so rich in fact, that no one will ever guess that it’s half the calories of an average slice of cheesecake! Method THE ESTIMATED TOTAL TIME TO MAKE THIS RECIPE IS 4 HOURS OR OVERNIGHT. 1 Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray. To make the crust, place cookies, and sweetener into a food processor, and pulse until cookies are broken down into a very fine crumb. Pour into a large bowl, and mix in melted butter, stirring with hands to combine, (should resemble texture of slightly wet sand). Press crust down into prepared springform pan. Bake in preheated oven for 10 minutes and remove from oven. Turn oven down to 325 degrees. 2 Meanwhile, to make the filling, place the first five ingredients into a blender, (the cream cheese, cottage cheese, eggs, sweetener, and vanilla extract). Blend until the mixture is smooth. 3 Pour a little more than half of the filling over the gingerbread crust. Pour the remaining cheesecake filling into a bowl, and mix in the pumpkin puree and spices. Carefully pour the pumpkin cheesecake filling over the first cheesecake filling layer. (I used a spatula to gently smooth out the filling out once I poured it over the first layer). 4 Bake cheesecake in preheated oven for 45-50 minutes. (Note: The center will almost be set, but it will appear a bit ‘jiggly’…Don’t worry, it will continue to set up in the fridge!) Allow cheesecake to cool at room temperature, then refrigerate for 4 hours, or overnight. Serve with whipped topping if desired! Enjoy! 1 I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 11-16, or...

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Raw Oatmeal Cookie Dough Bites – GLUTEN FREE

Posted by on Jul 4, 2012 in Dessert, Krystal, Nutrition

Raw Oatmeal Cookie Dough Bites – GLUTEN FREE

Who loves to eat cake batter, cookie batter, brownie batter before you bake it? ME! Both my hands are raised LOL. I recently ran across a blog and it was a lady who found a way to make cookie dough without the guilt! Last night I made these cookie dough bites and they were gone in 5 hours – my family devoured them (I might have had 3 or 4 of them too hehe). Needless to say, they might be a healthy version of eating cookie dough, but I can see myself munching on these way too much, so I will only be able to make them for special occasions! Ingredients 2/3 cup raw almonds 2/3 cup raw walnuts 2/3 cup raw oat flakes or Gluten Free oats (see note below) 1/4 tsp ground cinnamon 1/8 tsp sea salt 1/4 cup raw agave nectar 2 tsp pure vanilla extract 3 tbsp cacao nibs or dark chocolate chips Instructions In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal. Add the agave nectar and vanilla and process to combine. Next, add the cocoa nibs (or chocolate chips) and pulse just to combine. Roll the cookie dough into balls (about 1 tbsp each) and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer. Notes Raw oat flakes can be substituted for regular rolled oats (or certified gluten-free oats, if necessary), but if you want this treat to be truly raw, look for raw oat flakes, which haven’t been steamed or toasted during processing. Share...

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No Bake Shakeology Balls – Gluten Free!!!

Posted by on Feb 8, 2012 in BeachBody, Dessert, Exercise, Krystal, Nutrition, Shakeology

No Bake Shakeology Balls – Gluten Free!!!

  YES!!! I found a way to make Gluten Free No Bake Shakeology Balls!!! These taste just like chocolate peanut butter balls, but WAYYY more healthy and WAYYY less calories!! Usually, I would make them with regular instant oatmeal, but I ordered a variety pack of GF oats and these are the best tasting balls around – no pun intended lol… Pin It These ROCK!! Perfect for a little healthy dessert or a quick pre-workout snack! 1 cup Quick Oats (or 2.5 pkgs  instant oatmeal. Gluten Freeda Apple Cinnamon w/ Flax is awesome) 1 cup Chocolate PB2 powder (www.Netrition.com) 1/2 cup Natural Peanut Butter 1/2 cup Unsweetened Apple Sauce 1 Scoop or package of Chocolate Shakeology (Order from your coach. Or www.TurboKrys.com) 6 packets Stevia or Truvia (or use agave or honey to sweeten) *I personally just use honey* If too crumbly, add more apple sauce. The following are estimates because nutrition depends on the size & the exact ingredients you use: – 80 calories per ball – 7-8g protein Makes 15-20 balls Wash hands & remove jewelry. Mix all ingredients into large bowl. Spoon out a golf-ball size amount and shape into balls or whatever shape you like. Put into freezer (best when they’ve been in freezer for about 2hrs). Ready to eat straight from the freezer (may take 1-2 minutes to thaw enough to eat). Share...

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A simple, low fat, low sugar, low calorie dessert!!

Posted by on Nov 9, 2011 in Dessert, Krystal, Nutrition

A simple, low fat, low sugar, low calorie dessert!! All you need is 6 mini graham cracker crusts (or make your own), sugar free fat free cheesecake and chocolate pudding mix and fresh sliced strawberries! I combined a 1/2 package of cheesecake and 1/2 package of chocolate pudding mix – it only took 1 full box to fill all 6 crusts! I cleaned and sliced the strawberries on top! If you need some more sweet taste – add Truvia or some calorie free sweetener on top! Share...

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