Good Marvelous Monday morning! Only a few more weeks until Christmas, very exciting!
Steve and I definitely got into the Christmas spirit this weekend; we put up our decorations, which was actually kind of a special moment for us as it is the first time we have joined our ornaments together onto our own little tree. Last Christmas he added some of his to our tree in England, but it was still my family/parents tree. This time it was like us coming together, which was nice.
We also went for a lovely meal out at a place called Table 310 in downtown Lexington. It was definitely a “Tina” place with a blackboard menu, farm driven, local ingredients, and even the receipt was hand written on brown paper. I love sustainable businesses! We then of course went for dessert, and I had a big waffle cone filled with Birthday Cake ice cream, you can see the picture HERE on Instagram.
I am so glad the Weight Fluctuations post went well. I was pretty nervous about putting it up, but I am glad I was able to help, and just goes to show that we all worry. That is what the media has done to us. Hopefully together we can change that. I was reading that one of 2015 trends is predicted to be loving your shape no matter what size, which I LOVE! Hopefully that is right, I definitely think that the running world is slowly moving in that direction (as you saw with my Female Body Image Changing for the Better post).
So, on that note, I am presenting you with a sweet treat for Meatless Monday. I have lightened it up, but cheesecakes are never going to be the healthiest dessert in the world. This was a great festive dessert, and I loved that the almonds made the base a little more crunchy, and gave it a different flavor. I might make all my bases like that from now on!
White Chocolate Peppermint Cheesecake
Makes 10 slices
Preparation time: 20
Cooking time:45-50 minutes, plus 2-3 hours set time
2 8oz packages cream cheese, softened to room temperature
1/4 cup sugar
1/2 cup Greek yogurt
1 egg + 2 egg whites
1 tbsp All-Purpose flour
1 tsp vanilla
1/2 tsp peppermint extract
1/2 cup crushed Peppermint M&Ms
4 graham crackers
1/2 cup almonds
1/4 stick butter, melted
Preheat the oven to 350 degrees F.
Pulse the almonds and graham crackers in a blender/food processor, until crushed. Move to a small bowl, and stir in the butter
Press the mixture into a greased 9inch round pan. Place in the oven for 10 minutes, until the edges are starting to turn golden brown. Remove from the oven, and set aside.
On a medium-high speed, blend the cream cheese and sugar together
Stir the cream cheese, and sugar together over a medium high speed until light and fluffy. Turn the speed down to low and stir in the Greek Yogurt, followed by the egg (and whites) one at a time. Add the flour, vanilla, and peppermint extract. Be careful not to over mix.
Carefully fold in the crushed m&ms, reserving 1 tbsp for sprinkling over the top.
Bake for 40-50 minutes, until the center is still slightly wobbly, and the edges are just starting to turn golden brown.
280 calories, 26g fat, 187mg sodium, 15g carbohydrates, 5g fiber, 12g sugar, 107mg cholesterol, 10g protein
Have you gone peppermint crazy yet? What fitness trend do you see coming in 2015?