The LOML and I are still on the “Always Hungry” diet.
We are proud to announce that he has lost over 30 pounds and I’ve lost 20 pounds give or take a little depending on the day.
With all the different diets I have attempted I’ve learned a couple of things about myself.
#1 I am not a good dieter. I cheat a lot and I miss chocolate every day!
#2 I am no fun to hang around when I’m on a diet.
#3 I’m not creative enough to come up with new recipes.
But, to be very honest, this diet doesn’t bother me. We’ve been on this diet for about 7 months and I don’t feel like I’m giving up anything. And the LOML is pretty great with trying new recipes. He really enjoys cooking, thank goodness, because it’s not my favorite thing to do.
We recently tried this recipe that Son #1’s girlfriend gave us and we really liked it. (Thank you Brianna!)
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Passive Time | 2-3 hours |
| Servings |
people
|
- 1¼ cup coarse almond flour
- 3 tbsp butter
- 1½ tsp brown sugar Truvia I may have added a little bit more :
- 8 ounces cream cheese
- ½ tsp vanilla extract
- 1½ cup heavy whipping cream
- 3 ounce packet sugar free banana pudding jello
Ingredients
Crust
Filling
|
|
- Preheat oven to 350 degrees.
- Generously spray an 8-inch pie pan with cooking spray.
- Mix almond flour, butter and Truvia until mixture is crumbly.
- Press into the bottom of pie pan and bake for 8-10 minutes until golden brown.
- Allow to cool completely.
- Using an electric mixer with the whisk attachment mix cream cheese until smooth and creamy.
- Stir in vanilla extract.
- Add in heavy cream and whisk on high until mixture thickens and soft peaks form.
- Reduce speed to low and mix in jello packet.
- Spread mixture evenly with a spatula over cooled crust.
- Cover and chill until set, about 2-3 hours or overnight.
Enjoy!
Love y’all,
Linda
