2 cups nuts (I used pecans and almonds, toasted and candied)
⅛ teaspoon blackstrap molasses
1 cup whipped cream
Instructions
In a medium bowl mix baking blend, salt. sweetener and butter until crumbly. I use cold butter and a pastry blender to cut it into the dry ingredients.
Press into a 9" pie pan and bake at 325 for 20 minutes. Allow to cool
Bring cream cheese to room temperature. Add yogurt, sweetener, vanilla and molasses and beat until smooth
Fold whipped cream into cream cheese filling and then lightly fold in the nuts
Chill for 3-4 hours before serving to allow the filling to set.
Notes
I whipped the cream with ¼ cup THM Gentle Sweet, 1 tsp of THM Just Gelatin and 1 tsp of vanilla extract until Stiff Peaks were formed so that it would hold some of it's structure when folding it into the cream cheese mixture.
I toasted the almonds and pecans in 2 TBS of unsalted butter, ¼ tsp of salt and 2 tsp of THM Gentle Sweet in a skillet for 6-8 minutes and allowed them to cool, they become candied this way.
This is a Heavy S if you are following Trim Healthy Mama.</span></span>
Nutrition Information
Serving size: 1 slice
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/nut-butter-crunch-cheesecake/