Gluten Free Pecan Crusted Berry Cheesecake Dessert ~ THM S

  The other week I went to a Mom's Night Out with a group of homeschooling moms and a couple of those precious ladies are Gluten Free.  So I decided to try out a Gluten Free Trim Healthy Mama recipe that I made on the fly.  I call it my Pecan Crusted Berry Cheesecake Dessert. 

It was a HIT! 

I am sharing my recipe today and I hope you love it as much as we did!

Preheat your oven to 400 degrees F.  Then begin making the crust.  We all like those sugary graham cracker crusts for cheesecake right?  Well this crust is made from pecans!  Gluten free AND low carb!  Just place 1 -  1.5 cups of crushed pecans and a bowl.  Then add 1-2 tsp of Trim Healthy Mama Gentle Sweet and 2-3 Tablespoons of melted butter. Use more butter if you use 1.5 cups of pecans. Stir to mix thoroughly and then press into the bottom on a 8 X 8 dish.  A tip for pressing into the bottom of the dish without getting your hands messy is to use saran wrap and place it on top of the mound of pecan mixture and press with your hands!  Then remove the wrap when you're done! 

Place your pecan crust in the oven for 10 minutes and no more than 12!  Trust me on this one.  Pecan crust burns FAST so start with 10 minutes and check it.  If you smell a beautiful pecan aroma, then it's done!

After the crust has cooled begin making the filling.  Start with the whipped cream.  I use 1/2 pint of heavy whipping cream, 1 Tablespoon of THM Gentle Sweet and 1 tsp vanilla.  Whip until firm but be careful not to whip too long or you'll have butter!  The picture shows the consistency.

Next mix up 8 ounces of cream cheese, 2 Tablespoons of THM Gentle Sweet, and 1 tsp of vanilla with a fork.

Spoon the cream cheese mixture in the bowl with the whipped cream and blend on the lowest speed for just a minute until well blended.

Cut up strawberries and mix in any other berry you would like.  In mine I used blackberries, raspberries, strawberries and blueberries.  Remember to keep the blueberries to about 1/2 cup.  I ended up with a couple of cups of berries.  Sprinkle 1 Tablespoon on THM Gentle Sweet on top, mix and let set while you spoon the cream cheese/whipped cream mixture on top of your cooled pecan crust.

Spoon the cream cheese mixture on top of pecan crust.

Spread out the mixture carefully until it covers the crust (please forgive my pecans on the side of my dish, I didn't realize it was there!)

Spoon evenly the berries on top of the cream cheese mixture.

Wipe off any excess pecans or cream cheese off the side of the dish. :)  Now place in the refrigerator, if you can stand it, for at least 1 hour, 30 minutes is ok too if you just can't wait!  Serve in a small bowl.  This is a light and tasty spring and summer treat!

Gluten Free Pecan Crusted Berry Cheesecake Dessert

Crust:

1-1.5 cups of chopped pecans

2-3 Tablespoons Butter

1-2 teaspoons of THM Gentle Sweet

Cream Cheese Filling:

Whipped Cream:

1/2 pint of Heavy Whipping Cream

1 tsp vanilla

1 Tablespoon of THM Gentle Sweet

Cream Cheese:

8 oz of Cream Cheese

2 Tablespoons of THM Gentle Sweet

1 tsp vanilla

Berry Topping:

2 cups of mixed fresh berries of choice
1 Tablespoons of THM Gentle Sweet

Directions:

Preheat your oven to 400 degrees F.  Place 1 to 1.5 cups of chopped pecans in a bowl.  Add 1-2 tsp of Trim Healthy Mama Gentle Sweet and 2-3 Tablespoons of melted butter. Use more butter if you use 1.5 cups of pecans. Stir to mix thoroughly and then press into the bottom on a 8 X 8 dish.  Bake in oven for approx. 10-12 minutes (Start with 10 and check for aroma)  Allow to cool before topping.

Whip 1/2 pint of heavy whipping cream, 1 teaspoon of vanilla, and 1 tablespoon of THM Gentle Sweet in a bowl until firm whipped cream, being careful not to over whip.

In a separate bowl, place 8 ounces of cream cheese, 2 tablespoons of THM Gentle Sweet, and 1 tsp of vanilla and mix with a fork to a creamy mixture. 

Spoon cream cheese mixture into whipped cream and blend on lowest speed for about a minute or until well blended.  Do not over blend. 

Mix 1 Tablespoon of THM Gentle Sweet with 2 cups of berries and set aside. 

Spoon cream cheese topping on the cooled pecan crust.  Spoon berries on top of cream cheese layer.  Place in refrigerator for 1 hour or until ready to serve.

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Family Size Oat Fiber Pancake Recipe!

After and overwhelming response to my oat fiber pancake recipe, I HAD to come up with a family size version. 

These recipes make up to 15 pancakes (5 servings each) depending on the thickness of your batter and how big you make them!

The protein powder is optional!  You could make the S pancakes and eat them with bacon, sausage, or chicken fried with oat fiber instead of flour for extra protein. (I personally LOVE sausage and pancakes!) 

For my homemade sugar free maple pancake syrup please click on this link Single Serving Oat Fiber Pancakes and Maple Syrup recipe and scroll down to the bottom!

So here it is!

Family Size Oat Fiber Pancake Recipe - S, E, and FP

S Version

1 cup THM Oat Fiber

 2 scoops of THM Protein Powder (optional)

1/4 - 1/2 c THM Gentle Sweet (1/8 - 1/4c THM Sweet Blend) (sweeten to your taste)

½ teaspoon salt

1 Tablespoon coconut oil or butter

1 cup cream

4 eggs

1- 2 tsp maple extract (optional)

Mix your dry ingredients first. Then add melted butter, egg, maple extract and 1/4c cream. Mix thoroughly. You want a slightly thicker batter than pancake but not too thick. If it's too thick add more cream a little at a time until it's the consistency of thick pancake batter. Put some oil in the pan and cook like regular pancakes.
You can top these with my easy homemade maple pancake syrup or just some on plan S fruit (berries). I plan on eating these next time with some sausage! I love sausage with pancakes!

E or FP version

1 cup THM Oat Fiber

 2 scoops of THM Protein Powder (optional)

1/4 - 1/2 c THM Gentle Sweet (1/8 - 1/4c THM Sweet Blend) (sweeten to your taste)

½ teaspoon salt

1 Tablespoon coconut oil or butter

1 cup unsweetened almond milk or cashew milk or flax milk

4 eggs

1-2  tsp maple extract (optional)

*  to make the E or FP recipe nut free you can use unsweetened Flax milk as long as there aren't any off plan ingredients listed*

Mix your dry ingredients first. Then add melted butter or coconut oil, egg, maple extract and 1/8c almond milk. Mix thoroughly. You want a slightly thicker batter than pancake but not too thick. If it's too thick add more almond milk a little at a time until it's the consistency of thick pancake batter. Spray some olive oil spray (fat free) in a non stick skillet and cook like regular pancakes.
You can top these with my homemade maple pancake syrup or just some on plan E fruit for an E or berries for a FP!