Happy Wednesday y’all!
Or Happy Hump Day for all you social media fanatics. Don’t worry, I’m one of them.
As you obviously know, I’m all about making healthy comfort foods. I love using healthier alternatives when cooking, and reducing the carbohydrate, fat and calorie content if I can. I can’t say I have a huge sweet tooth, though. At least not as much as the next person. Definitely not as big as my sister. She’s one of the few people I know who could eat sugar all day long, not gain any weight from it, and still want more sugar.
When it comes to eating sweets, or anything sugary, I’ve learned that baking “healthier” is especially important.
Let’s be honest. Sometimes no matter how much you try, any sort of a baked sweet wouldn’t exactly be healthy. But there are always ways around it to make it health-ier.
That’s what I pretty much did last night with these Strawberry Cheesecake Tarts, or ‘Tartlets’. When it comes to my favorite kind of sweet in the world, cheesecake is high up, if not number one on my list. As I’ve stated before, I’m a huge cheese lover, and cream cheese is no exception.
While cheesecake isn’t exactly a healthy food, it’s low in carbs and it makes for some damn good desserts when you’re craving something sweet.
I didn’t want to make a traditional cheesecake. I didn’t want a huge slice of something, just to feel bad about it afterwards. So here’s what I did:
However, the food list for the diet itself is limiting because certain foods are restricted. So I’ve been trying to maneuver in ways to make my meals and desserts keto-friendly so that it’s something even those on the keto diet can eat and enjoy.
These pie crusts were exactly what I was looking for, and I was so happy I found them. You can grab the recipe for them here. The recipe says it makes 8 servings, but I managed to make 12 ‘tarts’ in a muffin pan. The only thing I would have done differently, is made 24 mini tarts instead. I’ll let you know why in a minute.
The recipe for the pie crusts calls for protein powder – and you know I’m all about that. I used Orgain Organic Vanilla Protein Powder.
It also suggests Swerve sugar substitute, and if you haven’t tried it yet, I recommend this above any other sugar substitute because it contains erythritol, and not xylitol. Erythritol has been shown to be better for digestion, tooth health, and doesn’t raise the blood sugar at all, while xylitol does. It also tastes, bakes, and measures just like regular sugar, so this is my ultimate sugar replacer.
These pie crusts baked in about 15 minutes, and I probably could have taken them out after 12. But roughly 12-15 minutes is the cooking time for these beauties.
I planned on making a filling I didn’t have to bake. Now, call me crazy or tell me I might live under a rock, but I just discovered strawberry flavored cream cheese.
When I said I don’t have a huge sweet tooth, I meant it. Which is probably why I didn’t know about these flavored cream cheeses. But doesn’t strawberry and cream cheese just go together so well? For me, it’s a complete ::mouthgasm::
So I picked up an 8 oz. tub of strawberry cream cheese, and an 8 oz. tub of regular cream cheese. Grabbed a single serving of Siggi’s Icelandic Style Vanilla Yogurt, threw it in a mixing bowl with the cream cheeses along with 4 tablespoons of Swerve Sugar Substitute, creamed it all together – chopped in some fresh strawberries, and filled the tart shells with it.
I say that because it tasted like heaven.
My ONLY gripe was that I didn’t make them smaller. Cutting back the nutritional content on these little babies would have been much better, and I wouldn’t have felt so guilty eating a mini one.
So I HIGHLY recommend making these in a 2 dozen mini cupcake/muffin pan. Not only are they bite-size that way, but they’re also lower in calories and carbs. It basically cuts it in half.
I’m going to share the nutritional content on this one for the 24 tart servings because that’s honestly the way I’m going to make them from now on.
But this is SO easy and SO yummy when you’re craving something sweet – and this truly hit the spot for me. The best part is that these are low carb, gluten free, vegetarian, and keto-friendly! So this gets checkmarks alllll across the board!
This can easily be exchanged for a different kind of fruit – blueberries, raspberries, etc.
Chocolate cheesecake would be even better.
Okay, I’m done.
Please let me know how you enjoyed this recipe! Leave a comment below and if you’ve tweaked this to your liking, I want to hear it!
As always, thanks for reading!
Kisses and hugs, love bugs.
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