I saw this on Pinterest and not only is it quick & easy to make, it is sinfully delicious without being heavy in calories or carbs! Thanks go to The Sugar Free Mom, Brenda Bennett, for this wonderful, easy to make, treat!
Low Carb Pumpkin Cheesecake Mousse
In a KitchenAid or stand mixer blend cream cheese and pumpkin until smooth.
Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.
Taste and adjust sweetener to your liking if needed.
Pipe into serving glasses and top with cacao nibs or brown sugar sub like Sukrin if desired. Best if Chilled about an hour to set and thicken but still fantastic to enjoy immediately!
Keep refrigerated until ready to serve.
Amount Per Serving (0.5 cup)
Calories 280 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 16g 80%
Cholesterol 95mg 32%
Sodium 186mg 8%
Potassium 154mg 4%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Protein 3g 6%
Vitamin A 132.1%
Vitamin C 2.2%
* Percent Daily Values are based on a 2000 calorie diet.
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It may be starting to look like fall in the East, but here in Southern California, we’re getting ready for another 80°+ weekend. It’s late September, and I’m not complaining.
With any luck, I’ll be out of my cast (fingers crossed), my stitches will come out of the four incisions on my foot, and I’ll be able to spend all day Sunday floating in my pool, catching some rays and we’ll BBQ a steak, some fresh asparagus, and some sweet potatoes for dinner.
Well before dinner though, I’m absolutely going to have a couple of these shrimp cocktails (thanks for the recipe Pampered Chef) prepared and ready to have for lunch while I’m lounging!
Ceviche Style Shrimp Cocktail
- 1 pound shelled, deveined, large cooked shrimp, diced (21-25 per pound)
- 1/2 medium seedless cucumber, diced
- 2 plum tomatoes, seeded and diced
- 1/4 cup thinly sliced and quartered red onion
- 1/4 cup snipped fresh cilantro
- 1/4 cup lime juice
- 1/2 teaspoon salt
- 1 medium avocado
- Coarse salt, lime slices and whole shrimp (optional)
- 1 jalapeño pepper, seeded and finely chopped
- Combine shrimp, cucumber, tomatoes, onion, cilantro, lime juice, jalapeño pepper and salt in mixing bowl; toss to coat. Cover; refrigerate up to 1 hour before serving.
- Immediately before serving, dice avocado and fold gently into shrimp mixture. If desired, rub the rims of four margarita glasses with one lime slice, then dip into shallow dish of coarse salt; spoon salad into glasses. Garnish with lime slices and whole shrimp.
For the best texture, do not prepare this recipe more than 1 hour in advance. Once combined with the acidic lime juice, the shrimp will begin to firm up and eventually become tough and rubbery.
Nutrients per serving:
Calories 200, Total Fat 8 g, Saturated Fat 1.5 g, Cholesterol 220 mg, Carbohydrate 8 g, Protein 26 g, Sodium 550 mg, Fiber 5 g
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I’m just getting ready to throw a whole chicken into the oven for tonight’s dinner. I’m going to serve it atop a pile of fresh spinach sautéed in a splash of olive oil and some minced garlic and alongside one of my favorite recipe creations: Skinny Coleslaw.
I can eat it by itself as a healthy mid-day snack, pile it inside a wrap with leftover chicken, serve it alongside grilled bratwursts, and, if I decide to spoil/treat my family, it’s even great piled inside a pastrami or corned beef sandwich. The longer the leftovers are in the refrigerator the better it tastes, so if you can make it a day ahead you are really going to taste all of the flavors at their best. Nutrition information per 1/2 cup serving of this homemade pleasure makes it something that I can eat all week and feel no guilt about at all!
Calories: 75 Fat & Cholesterol: 0 Sodium: 15mg Protein: 1g Carbohydrates: 13g Fiber: 2g Sugar: 8.5g
Salad: ½ Head Medium Red Cabbage; ¼ Head Large Green Cabbage; 1 Can Crushed Pineapple Un-drained; 2 Large Granny Smith Apples Grated; 3 Medium Carrots Peeled & Grated
Dressing: 3 TBLS Light Olive Oil; 1/3 Cup Honey; ½ Cup Apple Cider Vinegar; ½ tsp Dry Mustard; ½ tsp Celery Seed; ½ tsp Garlic Powder; ½ tsp Freshly Ground Pepper; ½ tsp Cracked Sea Salt
- Chop the Cabbage, Grate the Carrots & Apples into bowl with a lid. Add the can of Crushed Pineapple & the Celery Seed and toss to combine. Cover and refrigerate.
- In a small saucepan, combine the Oil, Honey, Vinegar, Mustard, Garlic Powder, Salt & Pepper. Over medium heat bring to a boil then reduce heat and simmer for 3 minutes stirring occasionally.
- Remove sauce from pan, put into a shallow bowl and put into the refrigerator to cool (about 30 minutes).
- Once dressing is cooled, combine with the cabbage mixture and toss to combine. Cover and return to the refrigerator to chill until serving.
This salad is Gluten and Paleo friendly and won’t break your diet if you’re just watching calorie and sugar intake. Yum
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