Let Them Eat (low carb cheese) Cake!

Low Carb Cheesecake with Strawberries and Whip Cream from the Cheesecake Factory

As for a progress report, I’ve gotten through two weeks of my clean eating diet and I have to say I feel absolutely incredible. I have lost at least six pounds so far. The last two weeks have been filled with ups and downs. Overall I have done well. I had one ‘slip-up’ (I hesitate to call it a slip-up as I am on a journey to healthy living, and will indulge in moderation when I so desire.) My slip-up was earlier this past week… I had pizza. What is it about pizza? I cannot have one slice and a salad. If there is a pie in front of me I eat it like a bottomless pit. The pizza was delicious. The aftermath was not. I woke up the next day feeling hung over. Now, don’t get me wrong, in my old life I have eaten this much pizza and never felt a problem. It’s the clean eating. Two weeks of cutting out as much processed food as I can and it’s working.

My clean diet is actually really good. My husband and I have had everything from cod to kale and chicken quesadillas to a stuffed pork burger. I ate out at restaurants, grilled and prepared wholesome food to take to work. But, my ‘diet’ is lacking, What I miss the most is dessert. I crave sweets. Fruit only gets me so far. I need sweet and satisfying. During the first week I met a good friend for dinner at the Cheesecake Factory. My dinner was wholesome, clean and from their skinny-licious menu. Under 590 calories. BUT I was at the Cheesecake Factory, when in Rome, right? I settled on the low-carb cheesecake with strawberries and cream. I savored every single bite of that damn cheesecake. It contained Splenda as a sweetener. Low Carb diet friendly, but Splenda? Was this clean. What was I putting in my body? Nevertheless, it was good, it was delicious and it was the best diet friendly cheesecake on the menu.

I needed more. That low carb cheesecake turned me into a junkie. An ‘I-need-to-find-sweet-and-satisfying-desserts-that-are-clean-low-in-fat-maybe-low-in-carb-but-healthy-and-that-satisfy-my-sweet-tooth-kind-of’ junkie. I started looking for more. Whole Foods threw me a bone. First I had a parfait: chocolate cake, berries and whipped cream. Then I had cake: vanilla, all whole ingredients… now I am moving on to a recipe I found in Clean Eating magazine: Strawberry Cream Pie Parfaits. I modified the recipe somewhat. Instead of honey I tried Truvia in the ‘cream”. Natural no calorie sugar from the stevia plant. I also added different berries besides strawberries: blueberries and raspberries. It looks amazing. The little bits I have tasted so far is delicious. So for all you dessert junkies out there, here is the recipe with my modifications. Enjoy.

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STRAWBERRY-BLUEBERRY-RASPBERRY CREME PIE PARFAITS
Ingredients:
~Olive oil cooking spray
~1 cup whole wheat flour
~1/4 cup almond meal
~1/4 tsp. salt
~2 tbsp. safflower oil
~1 tbsp. honey
~1 1/2 cups reduced fat ricotta cheese
~2 packets Truvia (stevia sweetener)
~Sliced strawberries
~Blueberries
~Raspberries

1.Preheat oven to 350°F and mist an 8-inch square glass baking dish with cooking spray. In a medium bowl, whisk together flour, almond meal and salt. Add oil and stir until combined. Add 1 tbsp honey and stir until combined. Add 2 tbsp cold water and stir until combined. (NOTE: Mixture will feel sandy, uneven and will contain some larger chunks.) Transfer to baking dish and press into an even layer with your fingers. Bake until edges and bottom are deep golden brown, 21 to 24 minutes. Cool completely in baking dish on a wire rack.

2.To a medium bowl, add cheese and two packets of Truvia (stevia sweetener). Beat on high speed with an electric mixer until combined. Slide cooled crust out of baking dish onto a cutting board and break into uneven, bite-size pieces.

3.Assemble parfaits: To each of 3 mason jars add crust pieces, cheese and fruit. Repeat layers once.

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