I know I can eat more foods, but honestly salads sounds the best right now, so I'm sticking to that.
Breakfast - Crustless Quiche & Latte
Lunch - Rest of the Quiche & Zevia (I feel like such a rebel having Zevia! LOL)
Dinner - Salad, w/grilled chicken & Ranch
Dessert - To.Die.For Cheese Cake! OMG! This was oh so good! I'm thinking my tummy does not like dairy though. It was still worth it.
Recipe
- 2 Eggs
2 tsp vanilla extract
1 1/2 cups sour cream
1/2 cup Xylitol (Natural Sweetner-doesn't effect insulin /blood sugar)
16 oz cream cheese, softened.
2 T melted butter.
In a large bowl, blend together eggs, vanilla, sour cream and Xylitol.
Slowly add butter and cream cheese.
Spoon mix into a 10 inch cake pan or ramekins.
If desired, you can make a crust from 1 1.2 cups ground almonds, 1/4 cup xylitol and 1/4 butter. Mix all together like you would graham cracker crust and line pan or ramekins.
Bake in 350 degree oven for 20-25 min if cooking ramekins, 35-40 min for cake pan. This will not look done, but will firm up when refrigerated.
Place ramekins in a water bath or place a shallow pan with water in oven below the pan or ramekins.
For the topping, I pureed the strawberries with a little xylitol and poured over the cheese cake. I topped it with homemade whip cream and added strawberries and blueberries.
Place in refrigerator until it is chilled. It can be frozen too.
YUMMMMO!
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