4th of July Menu – Desserts

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4th of July Menu – Desserts

obesity resolved recipeCreamy Cheesecake


  • 1 Cup pine nuts
  • 1 Cup unsalted macadamia nuts
  • 9-1/2 Tablespoons granular sugar substitute (sucralose)
  • 3 Tablespoons unsalted butter, melted
  • 16 Ounce-weights cream cheese
  • 3 large eggs
  • 1 Cup sour cream
  • 1 Tablespoon vanilla extract
  • 2 Teaspoons lemon zest
  • 1/4 Teaspoon salt


  • Preheat oven to 350 degrees F.
  • To make crust: In a food processor, pulse nuts and 1-1/2 tablespoons sugar substitute until finely ground. Add butter and pulse to combine. Using your fingers, gently press nut mixture into bottom a 9 springform pan. Bake 10 minutes and remove from oven to cool.
  • To make filling: In a food processor, pulse cream cheese and 1/2-cup sugar substitute in until smooth. Add eggs, one at a time, pulsing well and scraping down bowl as necessary. Add sour cream, vanilla, zest, and salt, pulsing just to combine. Pour filling into prepared crust.
  • Bake 40 minutes. Turn off oven; let cheesecake cool for one hour without opening door. Chill 12 to 24 hours. If desired, garnish with blueberries before serving

Ice Cream!

  • 1 cup unsweetened almond milk
  • 1 teas vanilla, sweeten
  • Put in small ziploc bag. In large ziploc, add ice and 1/2 cup salt.
  • Put small bag into larger bag and shake for 5 minutes.
  • 3 squirts of SUGAR FREE Torini syrup.



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