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Sweets Can Still be Treats-Low Sugar Recipe For Almond Cheesecake Cream Bites with Fresh Raspberries

  • Writer: Suzanne Clark
    Suzanne Clark
  • May 7, 2015
  • 1 min read

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I look back at what I ate as a child and I am amazed! I would have a doughnut and orange juice for breakfast, a cookie and a peanut butter sandwich for lunch, and of course dinner was never complete without dessert! As an adult I realized I had been come addicted to sugar and carbs. This was very apparent when it was necessary for me to lose weight and change my eating habits. I realized just how much I craved sugar and how much I consumed each day. After I finished this weight loss journey, I not only lost the pounds, but my cravings for sugar had also vanished!

For me, this was a choice and a good lifestyle change. For others, it is not. Diabetes is on the rise and many people have to reduce the carbs and sugar from their daily diets. That can be difficult, especially if you have loved sweet treats and carbs your whole life. It is hard to find satisfying desserts that are easy to make and require only a few ingredients.

I am sharing a delicious recipe that is one of my family’s favorites. I serve this at parties and no one even suspects it is low sugar. Did I mention it is not only a beautiful dessert, but easy and no-bake? I use premade pastry shells and fill them with a creamy, rich, almond scented filling, and top it with a drizzle of chocolate and a raspberry. Decadent and delicious! Whether you are restricting the sugar in your life or not, this indulgent recipe is absolutely delicious!


 
 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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