Light Almond Cheesecake


Well I’m on a roll … a dessert roll! This yummy cheesecake substitutes low-fat, low-sugar, and low-carb ingredients whenever possible to make this cheesecake lighter and healthier. I started with a recipe on and modified it. Obviously it’s not as healthy as celery sticks, but when you want a nice dessert to serve company or your family you can feel a little better about it than the usual lardy cheesecake.

1/2 cup graham cracker crumbs (about 6 graham crackers, crushed (run through a food processor)
1 1/2 tablespoon Truvia baking sugar
3/4 cup finely ground almonds (run through a food processor)
5 tablespoon margarine, melted

1/2 package (4 oz) low-fat cream cheese, softened
1/2 cup (4 oz) low-fat Greek yogurt (I like Fage)
2/3 of a can Solo Almond Cake and Pastry Filling
1 to 2 oz Truvia baking sugar
2 tablespoons all-purpose flour
3 eggs
1 teaspoon almond extract


3/4 cup light sour cream
1/4 cup low-fat Greek yogurt
1 teaspoon vanilla
1 tablespoon Truvia baking sugar
Almonds for garnish


Preheat oven to 350. Grease a 9″ springform pan and set aside. Combine graham cracker crumbs, ground almonds, and Truvia in small bowl. Add melted margarine and stir until well blended. Press crumb mixture onto bottom and party up sides of prepared pan. Bake 10 minutes in oven. Remove from oven and cool completely on wire rack (do not turn oven off).

To make topping, stir sour cream, Truvia, and vanilla in small bowl until blended. Set aside in refrigerator.

To make filling, beat cream cheese, yogurt and Truvia in medium-size bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add almond filling, flour and almond extract, beat until well blended. Pour mixture into cooled crumb crust.

Bake 1 hour or until center is set. Remove the cheesecake from oven, let cool for five minutes, then spread sour cream mixture over top. Return to oven and bake 12 to 15 minutes, or until topping is set.

Cool completely in pan on wire rack. Top with a handful of almonds, arranged in a “daisy circle” in the center. Refrigerate several hours or until ready to serve. To serve, run tip of sharp knife around inside edge of pan and remove side pan. Place the cheesecake on serving plate.

Lo-Cal Peanut Butter Cup “Ice Cream”



I got this from the South Beach Diet … was it the book? Online? Can’t remember. This is my own approximation of measurements, but in truth it’s hard to ruin this recipe. Add ingredients in whatever amounts you want, it’s awesome and better for you than Haagen Dazs!

1 No Sugar Added Fudgsicle pop
2 Tbslp. Fat-Free Cool Whip
1 Tbslp. peanut butter (I prefer Laura Scudder’s Old Fashioned Nutty)

Soften the Fudgsicle by leaving it out of the freezer a few minutes or softening in microwave. Remove stick, throw it away (obviously), add Cool Whip and peanut butter and stir in bowl with a spoon until fully mixed. Eat. Yum.

Calories: 165

Hummus Veggie Wrap


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Ok, here it is,  a whole new twist on the wrap!  Not.  Actually all I did was substitute hummus for the cream cheese and turkey in the last post.

But hey, at least I’m posting, people!  Where are all the recipes I hear about but never see on this blog!?  Come on. :)

1 low carb tortilla

3 tblsp. hummus

Handful of baby organic spinach

2 tblsp. sliced black olives

3 oz. shredded carrot “sticks”

1/4 avocado, sliced thin

Tomato, chopped

Red onion, sliced thin

Spread the hummus over the tortilla and then layer remaining ingredients.  Roll, cut in half, eat!  About 340 calories.

Turkey Veggie Wrap



I love wraps but usually do not feel like putting one together when I’m hungry!  So today I chopped up several days’ worth of ingredients for this low carb, low cal wrap, and now I am set for lunch for the week!

1 low carb tortilla

1 tbsp whipped cream cheese

Lettuce of your choice

2 oz thin-sliced turkey

2 tblsp. sliced black olives

1/4 avocado, sliced thin

2 oz. red onion, diced or thinly sliced

3 oz. carrot “matchstix”

1 small to medium tomato, chopped

Spread the cream cheese onto the tortilla, then layer remaining ingredients in order listed.  Roll wrap tightly into a “log,” and enjoy!  I had mine today with a couple of spicy green beans.

About 340 calories


Peanut Butter and Banana Green Smoothie


After experimenting with a few peanut butter banana smoothies, I modified this one from, and I like it the best because the flavors blend well — you can taste the peanut butter and the banana but neither overpowers the other.

1/2 cup water

1/2 cup rice milk (or other nondairy milk)

1 cup loosely packed mild greens (spinach, kale)

1 banana

2 tablespoons organic peanut butter

1/2 cup oats

Blend in order listed, unless you use frozen sliced bananas (which I highly recommend for this one).   If frozen, add bananas last.

About 440 calories

Strawberry Banana Almond Green Smoothie


Modified this from a recipe on  You can’t taste the tomato, but it rounds out the flavor of the smoothie and keeps it from being too “banana-y” if you know what I mean!

1/2 to 3/4 cup water

2 cups loosely packed spinach, kale, or other mild green

1 cup whole strawberries

1 banana

1 small vine tomato

1/2 cup oats

2 oz. whole almonds

Blend in order listed.  If you like your smoothie cold I suggest slicing and freezing the banana.  I slice them in a single layer onto a foil sheet; keeps them from freezing together in giant banana clumps!  Blend in frozen banana slices last.



About 450 calories.

Pear and Almond Green Smoothie


Got this yummy recipe from, a great website for green smoothies as well as what the site’s author calls “green thickies,” or smoothies that include rolled oats and nuts or seeds that make it a meal replacement.    Super easy and super tasty!  I just cut the recipe in half so the instructions below make one smoothie.

  • 1 cup almond milk or other non-dairy milk (oat, rice, soya, hemp, coconut drink or raw nut or seed milk)
  • 1 cup spinach, loosely packed. (Or any other mild greens)
  • 2 medium pears (2 cups)
  • 1/8 cup (2 oz) almonds
  • 1/2 cup oats (or 1/2 cup of cooked quinoa)


Pulse spinach and milk in blender; then blend in other ingredients in order listed (I have my blender set to “smoothie”).   If you like your smoothie really cold, try freezing the fruit before you add it.

I ate this with a spoon – yummmmm.



449 calories.