sugar free

Pumpkin-Spice Cheesecake Mousse

By in Creamy, Fall, Sweets 2 Comments Tags: , , , , ,

I don”t know what”s with me this year but I”m especially obsessed with pumpkin. Hopefully you are too because it may take a little bit longer before it”s out of my system. I should probably back off soon though because I think the rest of my family may be needing a break. That being said, there were no complaints when I served up this Pumpkin-Spice Cheesecake Mousse. I mean, who would complain about that?

This recipe is so smooth, luscious, creamy and decadent. But it has a secret. It”s light! (er) Greek yogurt replaces whipped cream and pure maple syrup replaces sugar. Yes, it uses full-fat cream cheese, because in my opinion “light” dairy just means it”s that much more processed, so I always opt for full-fat. But if light”s your thing, feel free to use that. ;)

This is perfect on its own but can be used in so many adaptations to make it even more special. For a little added crunch you could serve these with gingersnaps or a sprinkling of maple roasted pecans or some gingerbread granola. Serve it in one big bowl and let people scoop their own and choose their toppings, or prepare them how you want and serve them in individual dishes. You could even turn them into a parfait by layering them with gingerbread. Really, the sky”s the limit!

Pumpkin-Spice Cheesecake Mousse

You can replace the spices for 1.5 teaspoons pumpkin pie spice if you wish.

  • 2 (8 oz.) packages cream cheese

  • 3/4 cup maple syrup

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 3/4 cup pumpkin puree

  • 1/2 cup greek yogurt

Beat cream cheese until smooth. Slowly beat in maple syrup, scraping down sides of bowl to ensure even mixing. Beat in spices and pumpkin puree. Beat in yogurt. Pour into a large bowl or individual serving dishes and refrigerate for at least 3 hours before serving.

Makes: 10-12 servings

Maple Pecan Granola

By in Breakfast 2 Comments Tags: , , , , , ,

I”ve come to love homemade granola. When I first discovered my favourite granola recipe, no store-bought granola could compare. And the fact that it”s sweetened with maple syrup instead of sugar gives it extra bonus points in my book! I”ve been craving maple and pecans lately so I decided to switch things up a bit and adapt the recipe to make it more maple-pecan-y. It was a good decision and I”ll be happily putting this recipe into rotation.

And, since it”s back-to-school, you can turn this into a portable breakfast by packing it into jars (or tupperware) for kids to take on the road – so if you have any late sleepers they don”t have to miss out on breakfast. Just don”t forget to pack a long a little bottle of milk! (I make my own using Starbucks Frappuccino bottles.)

Maple Pecan Granola

  • 4 cups rolled oats

  • 1 cup quick oats

  • 1/2 teaspoon salt

  • 1 cup chopped pecans

  • 1/2 cup shredded coconut

  • 1/4 cup ground flaxseed (optional)

  • 1/4 cup warm water

  • 6 tablespoons canola oil

  • 1/2 cup maple syrup

  • 2 teaspoons pure maple extract

  • 2/3 cup raisins

Mix together oats, salt, pecans, coconut and flaxseed in a large bowl.

In a small saucepan combine water, oil, maple syrup and extract. Bring to a simmer. Remove from heat and pour over oat mixture. Toss to coat.

Spray a large rimmed baking sheet with cooking spray and line with parchment paper (this will keep the paper from sliding around). Using your hands, squeeze the granola mixture together to create clumps as you transfer it to the baking sheet.

Bake at 275ºF for 30 minutes. Stir in raisins and cook an additional 20-25 minutes, until lightly browned.

Allow to cool completely before storing. Granola will crisp up as it cools. Store in a sealed container for up to one month.

Makes approximately: 8 cups