Guilt-Free Goodies
Whether it’s a reward after a long day or a little indulgence on the weekend, treating yourself to something sweet is one of life’s simple pleasures. But if you’re looking to cut back on sugar – or just want a healthier or more nutritious option – there’s good news: decadence doesn’t have to come at a cost. Read on for a wholesome twist on a classic fruity confection to satisfy your sweet tooth and feel good doing it.
“As a carb-conscious type 1 diabetic, keeping my sweet treats low in carbs is essential! One of my favorite indulgences is this Cherry Cheesecake Fluff. It’s rich, creamy, and incredibly satisfying – without the sugar spike. By using a low-sugar cherry drizzle and a buttery almond flour crumble on top, this dessert delivers all the classic cheesecake flavor with none of the guilt. It’s simple yet decadent and perfect for anyone looking to enjoy a sweet treat while keeping carbs in check.”
– Margaret Quinn
Margaret Quinn’s Cherry Cheesecake Fluff
4
servingIngredients
- For the filling:
- 8 oz.
reduced fat or fat free cream cheese, softened.
- 2 Tbsp.
plain Greek yogurt
- 1 cup
Fairlife 2% reduced-fat milk or milk of choice
- 1 box
sugar-free cheesecake instant pudding
- ½ cup
half & half
- For the low carb almond flour crumble:
- ½ cup
almond flour
- 1 Tbsp.
melted coconut oil or butter (I use butter)
- 1 Tbsp.
stevia or sweetener of choice (optional)
- ½ tsp.
cinnamon
Pinch of salt
- For topping:
Sugar free cherry pie filling or fresh cherries (optional)
Directions
To make the filling, let the cream cheese sit at room temperature or soften it in the microwave for 10-15 seconds.
In a medium bowl, beat softened cream cheese and Greek yogurt until smooth.
Slowly add milk of choice, mixing until well combined.
Add the cheesecake pudding mix and half & half. Beat on high speed for 2-3 minutes until thick and fluffy.
Cover the mixture and refrigerate for at least 30 minutes.
While the filling chills, combine ingredients for the low-carb almond crumble in a small bowl. For extra crunch, toast mixture in a skillet over medium-low heat for 3-4 minutes or bake at 350° for 6-8 minutes, stirring halfway. Let the crumble cool completely.
Spoon the fluff into cups or a serving bowl. Top with a spoonful of sugar-free cherry pie filling (or fresh cherries for even fewer carbs) and a sprinkle of the low-carb crumble. Serve immediately or chill until ready to eat.
