Faux Apple Pie

This is a little different than anything I have ever posted before.

I am a MASSIVE apple fan, it is my weakness whenever we go out for supper and I see an apple dessert on the menu I falter.

Not anymore. This is not the best thing for your diet, but its a heck of a lot better than jumping the wagon completely.

This is a tad different than anything I have ever posted before because it's not really a recipe, it is my guilty pleasure.

I never post anything using sugar-free flavour syrups, this is different. This is the quick and easy version of this treat. You can cut a few carbs out of the whip topping by making whip cream yourself. But, this is what I have been doing because my schedule is so busy.

Seriously, this takes about 5 minutes to throw together and will save you countless carbs if you are like me and love apple (or any dessert). You can do this with pretty much any Questbar, just treat them like pie!


Ingredients
1 Apple Pie QuestBar
2 Tablespoons of Whip Cream
1 Pump of Sugar Free Caramel Syrup

Procedure
1. Warm your QuestBar in the microwave for around 30 seconds.
2. Mix one pump of caramel syrup with whipped topping (if you are using genuine whipped cream or ice cream you may not need to do this).
3. Scoop two tablespoons of whipped topping onto QuestBar.

Nutritional Information per full dessert

Calories 192.5

Fat 6.5g

Total Carb  26.5g

Dietary Fibre 18g

Sugar 4.5g
Protein 20.1g

No Bake, Creamy Cheesecake

I made this with an aching for a coffee flavoured dessert. This was the perfect fix! I garnished mine with two different things, sugar-free caramel sundae syrup (pictured) and peanut butter. The nutritional information and ingredient lists do not include garnish.

Ingredients 
1/2 Cup of Coffee
2 Cups of Heavy/Whipping Cream
2 Teaspoons Of Vanilla
1/8 Cup of Liquid Sweetener
1 Packet of Unflavoured Gelatin 
2 8oz Bars of Cream Cheese
4 Tablespoons of Instant Coffee (I used French Vanilla flavoured) 
3/4 Cup of Sweetener




Procedure
1. Sprinkle packet of unflavoured gelatin over 1/2 cup of coffee in a small pot. 
2. Heat on medium for about 5 minutes and stir until gelatin is dissolved.
3. Remove from heat and add instant coffee, stir in one tablespoon at a time. 
4. Refrigerate for 10 minutes. 
5. While coffee mixture is cooling in the fridge, warm cream cheese in a microwave safe bowl in the microwave for 45 seconds. 

6. Beat cream cheese with 1 teaspoon of vanilla until it is smooth.
7. Once the coffee mixture has cooled a bit, add 1/2 cup of sweetener.
8. Beat together the coffee mixture and cream cheese mixture. 
9. Refrigerate for 30 minutes. Stir frequently to ensure no chunks develop. 
10. While the cream cheese and coffee mixture is chilling whip 2 cups of cream with 1/8 cup of liquid sweetener, 1 teaspoon of vanilla and 1/4 cup of sweetener. Try to do this when the other mixture has about 10 minutes left in the fridge. This is essentially whipped cream, keep it in the fridge until you are ready for the next step. 
11. Fold whipped cream into the coffee and cream cheese mixture. 
12. Grease a pie pan or whatever you would like to use to shape your cheesecake. 
13. Spread mixture into pan. Chill (DO NOT FREEZE) overnight.


*This mixture filled a pie pan for me and I then made 6 mini-square versions in a cup-cake pan. I decided to do the nutritional information for 8 slices and then the entire mixture, divide it how you want. 





Nutritional Information (8 servings)
Calories: 413
Fat: 40.8g
Carbohydrates: 4.7g
Fiber: 0g
Sugar: 2.1g
Protein: 4.7g 


Nutritional Information (entire mixture)
Calories: 3,307
Fat: 326g
Carbohydrates: 37.2g
Fiber: 0g
Sugar: 16.6g
Protein: 37.3g