I love summer, today is the first day of summer and I am totally revved up for sitting in the sun, watching the kids play in the sprinkler, drinking iced coffees for a day at the park, early morning runs, and overall the delectable vegetables that are in season this time of year.
I am really excited about my running time getting a lot faster and this morning. I actually woke up, got some water and coffee, then hit the pavement for an amazing early morning run. It was so invigorating, woke me up, it was a GREAT start to my day!
This recipe has nothing to do with summer, it is yet another throw back or…eh…ahead to fall. One of my four favorite seasons where there is no limit to the amount of cinnamon you can consume. Now, in my defense, this is a cold dessert and could totally be considered a summer dessert, but sometimes I miss pumpkin. Considering it is an excellent source of vitamin A, I like to add it in from time to time and this Fat Bomb type dessert is the perfect way to whip it up.
These have a sweet pumpkin cheesecake flavor to them, but are full of healthy MCT oils and fats. MCT oils are the FAT that helps you LOSE fat. They are necessary for healthy bowl movements and are essential in brain health. Yeah, I’d say fat is a good thing in this case!! So here is a tasty way to get more fat, but totally indulge in a healthy dessert at the same time!!
What you’ll need….
1 8oz cream cheese softened
1/2 cup pumpkin, canned
1/2 cup softened coconut oil
1 tsp cinnamon
1/4 tsp salt
1 tbsp vanilla extract
4 tbsp confectioners Swerve or erythritol (once mixed, taste and add to your taste)
Mix all ingredients in a mixer until smooth and “whipped up,” then divide into individual cups (about 4) and refrigerate for an hour or more (until cooled) covered with plastic wrap.
For the Whipped Cream…..
1 tbsp vanilla extract
2 tbsp Swerve, confectioners
1 cup chopped walnuts
Add cream, vanilla and Swerve to mixer or use hand mixer to beat. At first it will be very liquid, but will thicken as air is beat into it. Beat until peaks stand on their own, but not until stiff (this is when you are reaching butter point and we don’t want that!!).
Top the cups with the whipped cream, a dash of cinnamon and a sprinkle of the chopped nuts. Refrigerate until ready to serve.