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This is another recipe courtesy of my awesome grandma. While she’s not very well-versed in Trim Healthy Mama, the healthy eating plan I follow most of the time, she’s good at cooking with healthy foods in general and she doesn’t mind experimenting. Here’s a yummy recipe she created. Actually, it’s a healthy tweak of an old favorite of hers – something that involved cheesecake, apples, and lots of sugar. I thought Grandma’s healthy version turned out extremely well, so I’m sharing it with you today!
Please excuse the pictures. I can’t wait to get home to my “photo studio.”
A baked cheesecake/custard topped with succulent peaches and cinnamon? Absolutely!
Trim Healthy Mamas (you can click here to read more about the plan), this is a crossover dessert. That means that it combines both healthy fats and carbs and is therefore not extremely conducive to weight loss. Don’t worry – it’s still healthy, though! If you want to make this a solid S (low carb), omit the peaches and use a berry of your choice instead. Or rhubarb, like in my Rhubarb Custard Bars!
((NOTE)) Mindy Skipper says, “Thank you so much!! Made an S version with raspberries but didn’t have sour cream so I used greek yogurt and didn’t have enough xylitol so I used a 1/3c. gentle sweet and just added a pinch of salt…It is amazing and so easy!!” Thanks for the suggestion for a yummy S, Mindy!
Question of the day: Trim Healthy Mamas, do you implement crossovers in your meals yet, or are you still approaching goal weight?
You can find this recipe in my cookbook, Necessary Food.
- 2 eggs
- 1½ blocks (8 oz. each) cream cheese, room temperature (full fat or reduced fat is fine)
- ½ cup sour cream
- ½ tsp. vanilla extract
- ½ cup xylitol (or another low glycemic sweetener of your choice, to taste)
- Sliced peaches (or substitute a berry of your choice for an S, low carb version)
- Cinnamon and xylitol for topping
- Beat the eggs, cream cheese, sour cream, vanilla, and xylitol together. Pour into a greased 9 inch glass pie pan. Top with the sliced peaches or berries. Sprinkle the top with cinnamon and some additional xylitol for a "cinnamon sugar" feel. Bake at 350 degrees F until set (30-40 minutes, I'm guessing; my grandma didn't remember how long she had baked it). Yields 6-8 servings.
Feel free to use berries of your choice instead of peaches for a THM:S (low carb) option.
You could top this with sweetened whipped cream or some of my Basic Ice Cream (link below)!
Mindy Skipper says, "Thank you so much!! Made an S version with raspberries but didn't have sour cream so I used greek yogurt and didn't have enough xylitol so I used a ⅓c. gentle sweet and just added a pinch of salt...It is amazing and so easy!!" Thanks for the suggestion for the yummy S, Mindy!
This would be awesome with some of my Basic Ice Cream!