Healthy Thanksgiving Desserts

Bavarian Apple Cheesecake
Original Recipe by Linda Sue
Adaptations by Healthy Living How To

Printable Recipe

Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 8

Ingredients

Crust

• 1 c. Homemade Unblanched Almond Flour
• 1/2 c. Bob’s Red Mill Hazelnut Meal/Flour
• 1/4 c. Organic Unsalted Butter, Melted
• Pinch of Celtic Sea Salt
• 1 Large Organic Cage-Free Egg

Cheesecake Filling

• 16 oz. Organic Cream Cheese, Softened
• 1/8 tsp. NuNaturals Pure White Stevia Extract Powder
• 3 Tbsp. NOW Erythritol Granular
• 1/2 tsp. Vanilla Extract
• 2 Large Organic Cage-Free Eggs

Topping

• 8 oz. Granny Smith Apples, Peeled and Sliced 1/4″ Thick
• 3 Tbsp. Xylitol
• 1 tsp. Cinnamon
• 1 oz. Sliced Almonds

Directions

1. In a medium bowl mix together melted butter and egg.
2. Add nut flours & salt and mix until a sticky dough forms.
3. Pat crust onto the bottom and halfway up the sides of a 9-in springform pan and set aside.
4. Place softened cream cheese, stevia, erythritol and vanilla in a blender and blend on medium speed until light and fluffy.
5. Add eggs one at a time, mixing on low until incorporated.
6. Pour cheesecake into prepared crust.
7. Arrange apples atop of the cheesecake filling completely covering and sprinkle with almonds.
8. In a small bowl, mix cinnamon and xylitol together and sprinkle over apples and almonds.
9. Bake at 400º F for 40 minutes until golden brown.
10. Cool on rack and then refrigerate overnight.

The Chocolate Mousse was a last-minute decision and the last thing I made in the kitchen on Thanksgiving day. With three little kids coming, I knew I needed a dessert that would appeal to their taste buds. My two nephews and niece all enjoyed this with a pile of whipped cream on top. So did I. There was no crust, like the Chocolate Mousse Pie recipe along with a few other changes.

Chocolate Mousse

Printable Recipe

Prep Time: 10 minutes
Chill Time: 4 hours
Serves: 10

Ingredients

• 1 can Native Forest Unsweetened Organic Coconut Milk
• 7 oz. Lindt 90% Dark Chocolate, Chopped
• 3 tsp. Vanilla Extract
• 3 Tbsp. Xylitol
• 1/8 tsp. NuNaturals Pure White Stevia Extract Powder
• 4 Large Organic Cage-Free Eggs
• 8 oz. Hot Decaf Coffee

Directions

1. In high-speed blender add coconut milk, chocolate, vanilla and sweeteners.
2. Blend on high speed for about 1 minute.
3. Add eggs and blend again for an extra 30 seconds.
4. Finally add hot coffee and blend until all the chocolate is melted.
5. Pour into custard dishes and refrigerate until firm.

After making the Bavarian apple cheesecake with an unbaked crust, I thought why not make the pumpkin pie the same way. I used the Pumpkin Pie with Nut Crust recipe with a few minor changes.

For the crust I used the same method as the cheesecake, using, almond flour, hazelnut flour, butter, salt and egg, patted it in a pie plate and then filled it and baked. I did not pre-bake the crust and the pie turned out perfect. In fact, nut crusts tend to be a bit crumbly and this held together better and each slice came out of the pie plate intact.

I also added three tablespoons of xylitol to the filling to intensify the sweetening power a little. Of course it was topped with whipped cream sweetened with NuNaturals Pure Liquid Vanilla Stevia.

About Vanessa Rae Romero

A Christ-follower, wife, mom, grandma, entrepreneur, city slicker, purple lover, and health nut who inspires women to live healthy, love intently, lead purposefully, and to have fun along the way.