Hello Fellow THMers!!! I hope everyone is having a fabulous, healthy, happy week It was National Cheesecake day, and I was in the mood for cheesecake AND brownies, so I combined them and got this final product which I’m pretty thrilled with
It’s summer time and when I was growing up one of my favorite desserts to eat in the summer was a slice of fresh strawberry pie from Marie Calendar’s- SO GOOD and refreshing. I wanted to create a THM version and Mom suggested we make a lemon cheesecake crust, so we did! Let me tell you, it is GO-O-OD and it is one my new favorite THM recipes! My hubby and dad went back for seconds;) It truly took me back to my childhood summers. We added a little reddi whip and the whole dessert really hit the spot. I hope you enjoy it as much as we do!!
Fresh Strawberry Pie w/ a Lemon Cheesecake Crust- S
¼ c. sweetener of choice (I used 12 packets Truvia)
About 5½ c.whole fresh strawberries rinsed and de-stemmed
1 t. strawberry extract
¾ c. powdered sweetener (I used xylitol)
2 c. water
1½ tsp. glucomannan
Preheat oven to 350
Mix crust ingredients together with an electric beater or mixer until well combined
Pour in a greased tart pan and scrape sides with a spatula; put in a preheated oven
Bake for 20 min. or until the crust is firm to the touch but not overcooked
While the crust is cooking, boil the water, sweetener, and extract in a small saucepan; boil for several minutes continuously stirring.
Remove from heat and immediately mix in gluccie until well combined. If you don't do it immediately and don't mix well enough, you may end up with little jellyfish in your strawberry gel ;) Your gel will get quite thick which is what you want.
Let the cheesecake crust and strawberry gel cool down to room temperature
( I put my crust in the freezer for a bit to speed up the process)
Once the gel is cooled, mix it with the fresh strawberries
With a spatula, spoon it on top of the cooled crust
Serve with a squirt of reddi whip on top if desired and enjoy!
Carefully form into balls and place on lightly greased cookie sheet, gently pressing with fingers to flatten OR leaving them in ball form and push a piece of 85% dark Choc bar into each cookie...then they become "Chocolate Mouth Cookies", which my grand kids love!
Bake in a 350 degree oven for 10 min, remove and let rest on cookie sheet 3 min before transferring to a rack.
Allow to cool completely.
Makes about 20 cookies
I love to experiment making cookies. This is my latest...the family loved them including the non-THMers! PUMPKIN PEANUT BUTTER
With my mom being out of town, it was hard to do our throwdown this week, so I’m giving you another week of Tasty Thursday. I love taco salad, but sometimes I miss a good crunchy taco. Today, I had the best of both worlds. I used the fabulous butter lettuce leaves I found at Costco that I used for my Copycat Pf Chang recipe from last week, and made salad tacos. It was so fun to feel like I was eating tacos again without the carbs, I got the crunch, and my veggies in all at once. Here’s the recipe, simple but tasty;)