April 8, 2020
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Nothing says summer like strawberries, so
I decided this would be the perfect opportunity to share with you an amazing, healthier version,
of a no-bake strawberry cheesecake. It’s delicious, it’s low-carb, and it’s
full of super yummy ingredients! Hey there, I’m Doctor Nicole, and today
we’re going to be making a no-bake strawberry cheesecake. This dessert is perfect for people following
a low carbohydrate, ketogenic, or paleo style diet. It’s bursting with flavor, but it won’t
send your blood sugar soaring or leave you feeling over-full and bloated like traditional
desserts. To start out, you’ll want to put a can of
full fat coconut milk in the refrigerator the night before you plan to make this delicious
dessert. The ingredients we’re going to be using
for the crust include one and a half cups of pecans, a quarter cup of unsweetened shredded
coconut, one thirds cup of coconut oil, melted, and two tablespoons of monk fruit sweetener. If you don’t have monk fruit, you could
also use Swerve in the crust, as that’s the sweetener we’ll be using in the filling. For the cheesecake filling we’ll be using
the coconut cream from one can of organic full fat coconut milk. We’ll use one cup of Swerve confectioners
sweetener, two packages of Kite Hill cream cheese, one teaspoon of lemon juice, one teaspoon
of vanilla extract, and one cup of strawberries. We’re going to add the pecans to a food
processor or a blender, and we’ll pulse it until it reaches a fine meal like consistency. Now we’re going to transfer the pecans to
a bowl, and we’ll add the shredded coconut, the coconut oil, and the monk fruit sweetener. Now we’re going to take this mixture and
press it into the bottom and up the sides of a nine and a half inch pie plate. You can also use a nine inch pie plate. Now we’re going to place the crust in the
refrigerator and let it firm up for about 30 minutes while we prepare the cheesecake
filling. Next we’re going to use a food processor
or a blender to puree the strawberries. We’re going to put these in a bowl, and
set them aside. Now we’re going to take the can of full
fat coconut milk out of the refrigerator, we’re going to scoop off the coconut cream
from the top of the can, and we’ll reserve the liquid portion for smoothies, you can
make jello with it, or any other recipes. Using a hand held mixer, we’re going to
whip the coconut cream until it’s fluffy. In a separate bowl, we’re going to add the
cream cheese, the confectioners Swerve, the vanilla extract, and the lemon. We’re going to use a hand held mixer to
mix these ingredients, but we’re going to slowly add in the confectioners Swerve. Now we’re going to add the coconut cream,
and the strawberries and we’ll mix until it’s well combined. Now we’re going to pour the cheesecake filling
into the pie crust. Now I’m going to take a piece of parchment
paper, and place it over the top of the cheesecake mixture. We’re going to place this in the refrigerator,
and let it set for a good four hours, at least. Well, I hope you love this cheesecake as much
as I do! And this is just a taste of the types of dessert
recipes that I share in the Reset & Revitalize Program, which you can learn more about on
my website. Thank you so much for joining me today, and
I’ll look forward to seeing you next time!

Randall Smitham