Tasty Tuesday: Keto Pumpkin Cheesecake Mousse

I will admit, I am tempted by the Keto eating idea BUT I have done so well on Weight Watchers, it kind of scares me.  I know a lot have tried it so I would love to hear your thoughts….

Tame your sweet tooth and indulge in this rich and creamy Keto Pumpkin Cheesecake Mousse.

Prep Time:  5 mins     Chill: 2 hrs     Servings: 4     Calories: 193 kcal

Weight Watcher Points as is: 10 points      With changes: 6 points

Ingredients

• 4 oz. cream cheese softened (light cream cheese)
• ¼ cup heavy whipping cream 
• 2 T. pumpkin puree
• 1-2 T. artificial sweetener-optional
• ½ tsp. Pumpkin pie spice
• 2 T. butter softened (light butter)
• ½ tsp. Vanilla extract

 

Directions

1. If you don’t need the addition of the sweetness you can leave out the artificial sweetener altogether.
2. Scoop into individual bowls. Place in the refrigerator to chill and set up for 2 hours.
3. Top with a dash of nutmeg or pumpkin pie spice before serving.
4. Change up the flavor to suit your taste by using almond, coffee , hazelnut, or walnut extract in place of the vanilla.

 

A great way to take this YUMMY snack with you is with a Thirty One Cool Clip Thermal.  The Cool Clip Thermal Pouch makes a great addition to any tote, bag or backpack when you need a little extra space or just need to keep items separated and easy to access. Great for snacks, sunscreen, medicine, make-up, valuables, cell phones, baby food, bug spray, first-aid supplies and many other items. Features a washable and wipeable thermal lining, exterior clip, zipper closure and front pocket

Have a recipe you want to share?  Send it to me.  If I put if in my blog, I will send you a FREE gift!  Have a ThirtyOne-derful day!

Tasty Tuesday: No Bake Pumpkin Cheesecake Balls

 

 

 

Thank you Theresa Viehmeyer from Lilla Rose for today’s yummy recipe…. Yes, we are coming into the season of all things pumpkin…

 

Ingredients

2 1/2 C White Chocolate (either chips or broken into pieces) divided
3/4 C Vanilla Wafer Crumbs (See instructions may double amount)
1/2 C Pumpkin Puree
6 ounces Cream Cheese
1/4 C Powdered Sugar
1 1/2 tsp Pumpkin Pie Spice

Directions:

1. Take 1/2 C of the White Chocolate and melt
2. While chocolate is melting (careful it burns easy) mix crumbs, puree, cream cheese, sugar and spices – I found it easiest to use a Food Processor but if you need to a hand mixer or blender should work
3. Add melted white chocolate to already mixed ingredients and blend again – let it go in the processor for a while. It take about 2-3 minutes for everything to combine well for the balls.  TASTE. If you need more sugar add it.
4. Place mix into a bowl and place in refrigerator for at least 30 minutes (can be longer but then cover)
5. Place wax paper on a cookie sheet
6. Take out chilled dough and begin making balls by rolling (about) 1 heaping spoonful at a time
7. Melt remaining white chocolate
8. Dip balls into white chocolate and refrigerate to set.
9. Store in fridge and serve when chilled

Notes:

#1 – if dough is still “mushy” freeze for 15-30 minutes. You have to work fast and make the balls. I refrigerate the balls again before dipping in chocolate
#2 –  if you don’t like the consistancy of balls at 3/4 C wafer crumbs add more wafer crumbs up to 1 1/2 C total of crumbs

Thank you Theresa for this yummy easy recipe.  Check out this video about Lilla Rose and their uniquely awesome hair accessories.  Be sure to shape with Theresa on her website by clicking HERE!

Have a ThirtyOne-derful day!

Tasty Tuesday: Low Carb KEY LIME CHEESECAKE

Today’s recipe is courtesy of Kacie Orlando from Younique.  Kacie has been a customer of mine for some time.  I was thrilled when you shared this recipe with me which combines TWO of my favorite things: cheesecake and key line.  

Prep time:   20 mins     Cook time:  10 mins     Total time:  30 mins

Serves: 8

INGREDIENTS

Crust

• 1¼ cup almond flour/meal
• 3 tablespoons butter, melted
• 1½ teaspoons Splenda or preferred sugar substitute

Filling

• 8 ounce cream cheese, softened
• ½ teaspoon vanilla extract (optional)
• 1½ cups heavy whipping cream
• .3 ounce packet sugar-free lime jello
• 1 teaspoon key lime or lime zest

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Generously spray an 8-inch springform pan with cooking spray.
2. Mix almond flour, butter and sugar until mixture is crumbly.
3. Press into the bottom of pan and bake for about 8-10 minutes until golden brown.
4. Cool completely.
5. Using an electric mixer with the whisk attachment mix cream cheese until smooth and creamy.
6. Stir in vanilla extract.
7. Add heavy cream and whisk on high until mixture thickens and soft peaks forms.
8. Reduce speed to low and mix in jello packet and zest and mix until blended.
9. Spread mixture evenly with a spatula over cooled crust.
10. Cover and chill in refrigerator until set, about 2-3 hours or overnight.

Thank you Kacie for sharing this YUMMY recipe with us.  Be sure to check out Kacie’s Facebook Page. Younique’s mission is to uplift, empower, validate, and ultimately build self-esteem in women around the world through high-quality products that encourage both inner and outer beauty and spiritual enlightenment while also providing opportunities for personal growth and financial reward.

Kacie says this about “why” she became a part of Younique: I love makeup that makes me feel confident and doesn’t irritate my skin. That’s why I’m proud to be an independent presenter with Younique! Whether you’re a makeup beginner or pro, I invite you to come get dolled up along side me!

I am not a HUGE makeup person but I will tell you I LOVE the Beachfront Bronzer. 

So whether you are looking for some awesome cosmetics or skin care, be sure to check out her website.

Have a ThirtyOne-derful day!