3 Ingredient Peanut Butter Cheesecake In A Bowl | THM: S, E, FP

I was nearly out of groceries last week and found myself scrounging through the cupboards to find something I could use to make a quick Fuel Pull lunch. I had planned to blend up the bit of cottage cheese I had left in the fridge with some frozen berries for a bowl of Cottage Berry Whip…. but I was out of berries.

I spotted the defatted peanut flour, added it to the cottage cheese with a bit of xylitol and pulsed it up in the blender until it was smooth. I couldn’t believe it! Those three ingredients together tasted so much like the rich, fat-based filling of our favorite Peanut Butter Cheesecake, except now I was enjoying a Fuel Pull! Even our oldest son, who I usually make the cheesecake with in mind, licked the spatula clean and said, “This tastes like my birthday cake!”

I knew immediately that this was going to be a regular thing for me, especially since it can be enjoyed in every fuel setting. By itself, it’s delicious…

…with a raspberry sauce made by boiling a cup of raspberries and a tablespoon of xylitol together, then pressing through a sieve, it’s incredible! Peanut butter and jam in a bowl, Baby! (And it’s still a Fuel Pull!)

Or, if you’d like to turn the Peanut Butter Cheesecake Bowl into an E, it makes a perfect dip for apples.

Would you rather have an S? Mix some Lily’s chocolate chips into your Peanut Butter Cheesecake Bowl and top with whipped cream!

Yield: 2-3 servings

3 Ingredient Peanut Butter Cheesecake Bowl | THM: S, E, FP

3 Ingredient Peanut Butter Cheesecake Bowl | THM: S, E, FP

This Peanut Butter Cheesecake in a bowl is a Trim Healthy Mama Fuel Pull that only requires 3 ingredients and 5 minutes to make!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 cups 1% fat cottage cheese
  • 1/2 cup defatted peanut flour
  • 3 Tbsp xylitol (OR 1 1/2 Tbsp Gentle Sweet)

Instructions

  1. Add all ingredients to a blender and blend until smooth.

Homemade Triple Zero Cappuccino Yogurt | THM: FP

A favorite Fuel Pull snack of Trim Healthy Mamas are Dannon’s Oikos Triple Zero Greek yogurt cups. They come in a wide variety of flavors and contain no added sugar, carbs, or fat, but since they’re significant sources of protein, they make great Fuel Pull snacks. Unfortunately, Triple Zero is not yet available in Canada, or I’d be all over their coffee-flavored option!

Astro’s Cappuccino yogurt was the next best thing flavor-wise, but it contains a significant amount of added sugar, so it’s not compatible with THM.  I decided to blend cold coffee (McDonald’s Premium Roast is my favorite, but sometimes I opt for a sugar-free Salted Caramel roast), 0% fat Greek yogurt, xylitol (you could use half the amount in Gentle Sweet instead), and gelatin or collagen together for an additional protein boost.  (Blending in gelatin this way will not set your yogurt; it’s simply there for the protein boost if you’re out of collagen. Or, you can omit the gelatin and collagen altogether and make the yogurt your sole protein source.)

The result was a cappuccino-flavored Fuel Pull yogurt that tastes so much like the kind you can buy in the store, my kids couldn’t even tell the difference! Coffee thins out the Greek yogurt to the consistency of regular low-fat yogurt, which means you can either eat this snack with a spoon or drink it through a straw. I drank mine for breakfast yesterday and stayed full until lunch, which is highly unusual for me.  I’m not a fan of plain 0% fat Greek yogurt, so I’m especially thrilled to be able to enjoy it in a Fuel Pull setting!

Yield: 2 1/2 cups

Homemade Triple Zero Cappuccino Yogurt | THM: FP

Homemade Triple Zero Cappuccino Yogurt | THM: FP

Eat it with a spoon, or drink it with a straw, this ridiculously easy homemade Triple Zero Cappuccino yogurt is a delicious THM-friendly Fuel Pull!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 cups 0% fat Greek yogurt
  • 1 cup cold coffee
  • 3 Tbsp xylitol (OR 1 1/2 Tbsp Gentle Sweet)
  • Optional: 1 tsp gelatin or collagen

Instructions

  1. Add all ingredients to the blender and blend until smooth. Drink, or eat with a spoon.

Low-Carb Custard Sauce | THM: S

Low-carb custard sauce is the perfect alternative to whipped cream or Greek yogurt when you need a protein source for a berry-filled snack or dessert. Gluten-free and a Trim Healthy Mama S, this low-carb custard sauce also makes a wonderful filling for on-plan S or FP crepes, waffles, pancakes, and trifles. Personally, I like freshly sliced strawberries or raspberries layered with the custard sauce in a jar the best. A wonderfully quick, easy, and delicious snack if you keep the custard on hand in the fridge (it keeps well for several days in a sealed jar).

You don’t need any special ingredients for this sauce. It’s made from just whipping cream, egg yolks, sweetener (I used xylitol, but you can use half the amount in Gentle Sweet), and vanilla extract. You don’t even need xanthum gum or glucci to thicken it up; the yolks do that all on their own during refrigeration.

I didn’t strain my custard (ain’t nobody got time for that!), but if you’d like your sauce to be impeccably smooth, you can wring it through a cheesecloth before refrigeration.

Yield: 1 1/2 cups

Low-Carb Custard Sauce| THM: S

Low-Carb Custard Sauce| THM: S
Prep Time 20 minutes
Additional Time 2 hours 40 minutes
Total Time 3 hours

Ingredients

  • 1 1/2 cups whipping cream
  • 3 egg yolks
  • 4 Tbsp xylitol (OR 2 Tbsp Gentle Sweet)
  • 1 tsp vanilla extract

Instructions

  1. To make the custard, pour whipping cream in saucepan and bring to a simmer. In a metal bowl, whisk yolks and sweetener together. Gradually whisk into the hot cream and sit continually over medium heat until custard thickens (about 5 minutes). Whisk in vanilla extract and remove from heat. Cover and refrigerate custard for 3 hours until cool (can be made a day or two ahead of time). The custard will continue to thicken as it cools.

Notes

Delicious with berries, as a filling in crepes and trifles, or as a topping for waffles and pancakes!

Dark Chocolate Cream Dessert | THM :S

Dark Chocolate Cream Dessert is the delicacy to make when you’re short on time, groceries, and motivation. It’s completely on plan (a THM S), but tastes like something you’d eat if you wanted to cheat in a really bad way.

Not counting the garnish, this rich dessert requires only 5 on-hand ingredients. Essentially, you melt chocolate and an on-plan sweetener (I used xylitol, but you can also use half the amount in Gentle Sweet) together in whipping cream, and set it with unflavored gelatin.

Scoopable fudge.

Yum.

Topped with naturally sweetened whipped cream and strawberries (or any other berry), this is as easy as healthy decadence gets! This recipe makes 6 servings. That may seem like too small of a portion at first glance, but believe me, this stuff is so rich, it’s all you’ll have room for.

I like to serve mine in small glass canning jars, but you can also use ramekins, a small bowl, or mug. (Aren’t these adorable?!)

Yield: 6 servings

Dark Chocolate Cream Dessert | THM :S

Dark Chocolate Cream Dessert | THM :S

A rich, decadent chocolate THM S dessert made from just 5 on-hand ingredients. It feels like a cheat, but it's 100% on plan!

Prep Time 15 minutes
Additional Time 1 hour 45 minutes
Total Time 2 hours

Ingredients

  • 1 1/2 cups heavy whipping cream
  • 1 bar Lindt 85% chocolate
  • 2 1/2 Tbsp xylitol (OR 1 1/4 Tbsp Gentle Sweet)
  • 1 Tbsp gelatin
  • 2 Tbsp cold water
  • Garnish:
  • naturally sweetened whipping cream
  • strawberries or raspberries

Instructions

  1. Melt heavy cream, chocolate, and sweetener together over medium heat until simmering, but not boiling. Stir often until chocolate is completely melted and sweetener is dissolved. Remove from heat.
  2. In a separate bowl, dissolve gelatin in cold water or according to directions. Pour into whipping cream mixture and stir until gelatin is fully incorporated.
  3. Lightly butter 6 ramekins. Pour in warm chocolate cream. Refrigerate for 2 hours.
  4. Garnish with naturally sweetened whipped cream and berries.