March Home Show 2017


Over the weekend I had the opportunity to bake at the Salt Lake Home Show again. It was so much fun seeing some familiar faces while being able to share some of my favorite healthy and sugar free desserts! I made healthy sugar free spring key lime cheesecake. It uses Lite and Sweet and if you saw me at the Home Show then you definitely heard me rave about this stuff and learn why I use it.

Lite and Sweet is great because you can use for most recipes and still maintain the sweetness and flavor of sugar. No one will notice is sugar free, you can use it one per one in recipes. It’s a very low calorie sweetener and a low glycemic index of 7. Very important for people that are in a restricted diet, pre diabetic, or just looking to eliminate sugar. This is the best sugar replacement in the market to date. It’s a natural sweetener that comes from fruits and vegetables and our bodies are familiar and processes slow, without the use of insulin.

The key lime cheesecake recipe is super simple only take a few ingredients, the flavor is refreshing, citrusy and as always, sugar free. It is the kind of cheesecake that just melts in your mouth!

Most cheesecakes are loaded with sugar, on average 3000 calories is a cheesecake and a lot of it comes from sugar that does not have nutrition value but as I mentioned I use a sugar substitute called Lite and Sweet. By using this we are lowing the calories without lowering the amount of flavor in each bite. It tastes like regular sugar! And then you add the yummy key lime flavor into mix and you basically have heaven on a plate. Check out my videos on my Facebook page to see how to put it all together and come to the Home Show the next time it’s in Salt Lake!

The second recipe I made at the Home Show was a sugar free berry crumble! It’s all things flaky, chewy, moist, flavorful, and as always, sugar free. It’s one of those things that make your taste buds go crazy the second you take that first bite! Plus, you can put your own little twist on it by adding many different types of berries. You could possibly make 5 different berry crumbles, and come on, one of these isn’t enough anyway!

Anyone that tells you that you can’t have pie for breakfast, lunch, dinner and snacks throughout the day is wrong! Because the second you make this crumble you’ll be eating it for every meal. And you won’t have any regrets while eating it because we use xylitol and erythritol rather than sugar. It’s also made with healthy gluten free ingredients I used oats and coconut flour.

While I love using Lite and Sweet, let’s be honest I preach about it, with this recipe you really only have to sprinkle in a little bit of it. The berries that you decide to add to the crumble all have so much flavor, whether it’s sweet or tart, so you’re basically just topping the treat off with a little bit of sugar. I mean it when I say you’ll want to eat this all day long, and when you do, you won’t be feeling guilty! It’s a very easy and healthy recipe.


1 1/2 cups sugar free Graham Crackers or plain granola
6 tablespoons melted butter or coconut oil
2 tablespoons Lite and Sweet

24oz Plain, Nonfat Greek Yogurt
8oz Cream Cheese, room temp
5 Large Eggs
1/2 cup powder Lite and Sweet
1 tbs Key Lime Zest
1/3 cup Key Lime Juice

Preheat the oven to 350 degrees Fahrenheit and prepare a 9″ springform pan with parchment paper. Place a sheet of parchment paper on the springform base, then close the springform “ring” onto the base, tightly trapping the parchment paper.
In a large bowl, stir together the graham cracker crumbs, butter and Lite and Sweet. It should look like a dough. Press the mixture into the prepared pan and set aside.
Bake the crust you set aside earlier in the oven for 14 minutes. While that bakes, make the filling.
In a stand mixer bowl fitted with a whisk attachment, add the yogurt and cream cheese. Mix on medium speed until completely smooth.
Reduce the speed to low and add one egg at a time. When completely smooth, add the powder Lite and Sweet and key lime zest and juice..
After the crust cooled, then pour in the cheesecake filling. Bake for 1 hour and 15-20 minutes. Let cool at room temperature, then cover and refrigerate overnight.
The next day, slice, serve with whipping cream and lime juice/powder lite and sweet topping, and enjoy!

Yield: 13 x 9 inch rectangular glass or stoneware dish


Berry Filling:
½ cup Lite & Sweet
½ cup All-Purpose Flour
1 teaspoon ground Cinnamon
½ teaspoon Salt
10 cups mixed Berries
1 teaspoon Cornstarch, dissolved in 1 tablespoon Water
1 tablespoon Lemon juice
1 teaspoon Coconut Oil

Crumb Topping:

1 cup Lite & Sweet
¾ cup All-Purpose Flour
¾ cups Oats
½ teaspoon Nutmeg, ground
1 teaspoon Cinnamon, ground
½ teaspoon Salt
½ cup Coconut Oil
Vanilla Frozen Greek Yogurt or Plain Greek Yogurt with 1 – 2 teaspoons (to taste) Lite & Sweet for topping


Preheat oven to 450F degrees. Grease your pan.
For Berries Filling: In a large bowl, stir together sweetener, flour, cinnamon
and salt. Add berries and gently toss to coat.
Mix together cornstarch slurry and lemon juice and stir into berries to incorporate.
Place berries in pie pan.
Directions Crumb Topping: In a medium bowl, combine dry ingredients, add in
coconut oil and combine until crumbly.
Top berries with half of the crumb topping. Place in oven and immediately reduce
oven temperature to 350F degrees.
Bake uncovered for 30 minutes, then add remainder of the crumb topping.
Reduce heat to 325F degree and baked until golden and bubbling, approximately
another 45 minutes.
Remove from oven and let sit for 15 minutes before serving.
Top with Frozen Vanilla Greek Yogurt or Plain Greek Yogurt with 1 – 2 teaspoons
(to taste) Lite & Sweet for topping. Or sugar free whipping cream

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March Home Show 2017
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