Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Low Sugar Strawberry Cheesecake Parfait (With a “To-Go” Option)

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Low Sugar Strawberry Cheesecake Parfait

Low Sugar Strawberry Cheesecake Parfait 1

There is only one requirement for making this recipe: All parties – including the makers and the recipients – must lick the bowl, dish, cup, spoon, and spatula when preparing, serving, and partaking in each Strawberry Cheesecake Parfait. Lickage (oh, it’s totally a word) is not an option. Failure to lick said bowl, dish, cup, spoon, and spatula will result in…you know, the missing out of the enjoyment of every last taste of goodness. It would be devastating, and friends don’t let friends not lick delicious creaminess out of the bowl. This is how you know how much I love you. I insist on the lickage (pronounced lick-uj). You can thank me later.

You know what is so amazing to me about recipe creation? It is that with just a couple of little tiny tweaks, one recipe becomes another – with very little thought or effort. Case in point: I basically took my Low Sugar Cheesecake filling, tweaked the measurements just a little bit, and spooned it into bowls with layers of sliced strawberries. Really. I’m not as smart as you didn’t think I was. It’s simply a matter of changing things up, of taking one idea and forming another, and also of being way too lazy to bake a cheesecake crust.

It’s also a matter of…fresh strawberries are amazing.

If that’s not motivation enough for you to go to the kitchen immediately to make these, then I should let you know that these little parfaits can be put together in a very short amount of time, they have very little sugar, and they are seriously bowl/dish/cup/spoon/spatula lickin’ good.

Low Sugar Strawberry Cheesecake Parfait (serves 6-8)Yum

5.0 from 2 reviews
Low Sugar Strawberry Cheesecake Parfait (With a "To-Go" Option)
 
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Ingredients
  • 2½ cups heavy whipping cream
  • 8 ounces softened cream cheese
  • 1 teaspoon vanilla extract
  • 1 Tablespoon real maple syrup
  • Liquid stevia to taste (I use about 20 drops) (Use a few Tablespoons of sugar if you prefer.)
  • 1 -2 pounds fresh, sliced strawberries
Instructions
  1. Place all ingredients (minus the strawberries) into a blender.
  2. Whip until smooth and creamy.
  3. Spoon mixture into bowls or cups - layering them with sliced strawberries.

Lick the blender. Lick the spoons. Lick the spatula that you will use to get every last little bit of goodness out of the blender.

Lick your lips, lick your chin, lick your fingers. That oughta do it.

Low Sugar Strawberry Cheesecake Parfait

And guess what else? I learned that these Strawberry Cheesecake Parfaits are perfect for a treat-to-go! Simply layer the parfait in 8-ounce jars, cover with a lid, and take them with you. (Pack a spoon though, because while licking is good, it is rather difficult to be that good of a licker.)

Low Sugar Strawberry Cheesecake Parfait - To Go!

Feeling more like a blueberry, a blackberry, a raspberry, or a peach? By all means, switch out the strawberries with any or all of the above. See, the choice of fruit is optional. It’s the lickage that is a requirement.

Go therefore and begin fighting over which family member gets to lick the spatula.

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Low Sugar Carrot Cake With Maple Cream Cheese Frosting

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This Carrot Cake might be my family’s favorite low sugar treat so far!

I cut the sugar from the original recipe from 5 1/2 cups to just under 3/4 cups total. Not too shabby, eh? And just look at this plate of deliciousness!

Low Sugar Carrot Cake with Maple Cream Cheese Frosting

I personally like the Stevia Sweetened Cream Cheese Frosting recipe you’ll find with this Super Moist Chocolate Cake recipe. But my boys were asking if maybe I could make the frosting just a little bit sweeter this time. Why not? I simply added 3 Tablespoons of real maple syrup to the frosting and they LOVED it. How’s that for a healthier alternative to 4 cups of powdered sugar? Oh yes.

Low Sugar Carrot CakeYum

Low Sugar Carrot Cake With Maple Cream Cheese Frosting
 
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Ingredients
  • 2 cups whole wheat pastry flour
  • ½ cup sucanat
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 cups finely shredded carrot (about 6 carrots)
  • 1 cup melted coconut oil
  • 4 eggs
Instructions
  1. Stir together flour, sucanat, baking powder, baking soda, and cinnamon.
  2. Mix in shredded carrots, melted oil, and eggs.
  3. Pour batter into a buttered 9x13 inch baking dish.
  4. Bake in a 350° for 20-25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  5. Allow cake to cool completely before spreading on frosting.

Maple Cream Cheese Frosting

8 ounces softened cream cheese
¼ cup softened butter
3-4 Tablespoons real maple syrup
1 teaspoon vanilla extract

With a hand mixer (or in your blender), whip together all ingredients until smooth. Spread over cooled cake.

Go forth and pin this recipe. Or print it and pin it to your shirt so you can make it this weekend. This is an order, or at the very least, it is a very sweet suggestion.

Looking for more Low Sugar Recipes?

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So You Wanted a Low Sugar Chocolate Frosting for your Low Sugar Chocolate Cake?

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When I shared this Low Sugar Super Moist Chocolate Cake recipe and told you that I’d adapted it from a Texas Sheet Cake recipe, several asked if I could come up with a low sugar chocolate frosting to go with it. I mean, the Cream Cheese Frosting is great, but sometimes we just need some chocolate with our chocolate, yes?

Low Sugar Super Moist Chocolate Cake

Creating a chocolate frosting for this cake was a little bit tricky. See, low sugar chocolate can turn out quite bitter if you’re not a dark chocolate fan (um, or even if you are). Plus, powdered sugar is typically what gives frosting its bulk. That’s why I’ve been using cream cheese frosting. The cream cheese and whipped cream provided the bulk, then the stevia provided the sweetness and we were good to go. (More about stevia here.)

Here’s what I learned through this trial and error process: Making chocolate frosting with stevia is not so good. Spread on top of the cake it was so-so, but wow, the bitterness had too much of a bite, even for me – the one who loves dark-dark chocolate.

So here’s the solution I came up with: I used honey. This frosting is really more of a glaze, because there’s not much in it to make it thick and creamy. But a thin chocolate glaze on a chocolate cake like this? Just right.

Find the Super Moist Chocolate Cake recipe here.

Low Sugar Chocolate FrostingYum

1/2 cup butter
4 Tablespoons cocoa powder
2 Tablespoons milk
2-4 Tablespoons honey (sweeten this to your taste)
1 teaspoon vanilla extract

In a small saucepan combine butter, cocoa, milk, and honey. Cook and stir over low heat until ingredients are well combined and mixture begins to thicken slightly. Removed from heat. Stir in vanilla. Spread over cooled cake.

Honey Sweetened Chocolate Frosting

We really liked this cake with whipped cream on top. I simply whipped the cream, then added a few drops of stevia.

Low Sugar Chocolate Cake with Honey Sweetened Frosting

I continue to be fascinated by the fact that we can take so much of the sugar out of recipes and still turn out a delicious treat.

And guess what??!! Coming up next week…Low Sugar Carrot Cake with Maple Frosting recipe. YES!! I played with a recipe and my family loved it! I’ll get it typed up to share with you soon.

Do you have any low sugar treat requests for me to play with? I won’t make any promises on being able to create what you want, but I bet I’ll have fun trying. :)

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Low Sugar {Real Food} Oatmeal Cookie Recipe

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Taking the Super Moist Chocolate Cake from 6 cups of sugar to just 1/2 cup of sugar worked great. I figured why not play with other cake and cookie recipes to make them lower in sugar? And all the people said, “Amen.”

Low Sugar Chocolate Cake

If you haven’t tried this Low Sugar Super Moist Chocolate Cake yet, I have to ask:
Why?
Go make this. For the love of chocolate, people.

Now here’s another low-sugar treat I experimented with. I took my oatmeal cookie from 1 1/2 cups of sugar down to just 1/2 cup. I thought they were great. My kids ate them fine, but were sure to let me know that they would have been much better had I included chocolate chips.

Well duh. Everything is better with chocolate chips. But we’re going for low sugar here. So the boys suggested that maybe next time I could add chocolate chips to half the batch (for them) and leave the other half plain (for me). Apparently I’m the only one who needs to cut back on sugar and the boys still need plenty of it? And I’m not sure where Matt fits into this equation. Does Dad get any cookies, boys?

I’m sure they’d be happy to let me share my plain half with him. They are very nice.

Give these a try – with or without chocolate chips. Hey, you could even add raisins. Or dried cranberries.

Low Sugar Oatmeal CookiesYum

1 cup melted butter
1/2 cup sucanat
2 eggs
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon vanilla extract
2 cups whole oats
1 1/2-2 cups whole wheat flour (I use freshly ground hard white wheat)

Stir together melted butter and sucanat. Add eggs, baking soda, salt, and vanilla. Stir in oats and flour until you reach desired cookie dough consistency. (If you’re using store-bought whole wheat flour, you may need less than 2 cups. Freshly ground may require the full 2 cups.)

Scoop cookie dough onto baking sheet leaving about 2 inches in between. Bake in a 350° oven for 10-12 minutes or until cookies are golden brown.

Low Sugar Oatmeal Cookies

These are great dipped in milk, and of course, I’ll be having a cup of coffee with my half of the cookies. Not that I’ll eat the entire half-batch at once. That would be a bit counter-productive, wouldn’t you say?

Are you a plain oatmeal cookie fan – or do you prefer them with raisins or chocolate chips?

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Easy Dessert to WOW Your Guests: Build a Brownie Sundae Bar

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Need a fun but simple dessert? This Brownie Sundae Bar is the way to go!

brownie_fudge_sundae

I didn’t have time to make a fancy dessert for our Easter guests two weeks ago. We’d been out of town, arriving home late the night before. Knowing this ahead of time, I’d bought ice cream. Boring and not very Eastery. I mean, it wasn’t even homemade. But…

Sunday morning before church, I baked some Brownies and sliced some strawberries. Those two items alone make a dessert pretty special. Once we arrived home from church, I made some Homemade Hot Fudge and whipped some cream. Thus (I like saying “thus”) – after we cleared the table of the wonderful (and also simple) Easter dinner, the boys helped me carry all the fun brownie bar goodies out to the table.

How to Set Up a Brownie Sundae Bar

Set out items like:

As each item appeared on the table, our guests (5 college students) gasped – especially when the hot fudge came out. It was like I had spent hours on a fancy dessert and presented them with a one-of-a-kind treat. Dude, it was just brownies and ice cream. But hey, when you put all these simple treats together, they really do make something special.

Build a Brownie Sundae Bar

Yum

So the moral of this story is this: If you need a special dessert for company, but you don’t have a lot of time, consider preparing a Brownie Sundae Bar. Your guests will love it and you will too. It’s simple but fancy and obviously delicious.

What else would you add to your Brownie Sundae Bar? 

P.S. This is not a low sugar dessert. ;)

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Low Sugar Super Moist Chocolate Cake (That Doesn’t Taste Low Sugar)

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There’s a chocolate cake recipe our family has been making for years. It’s one of our favorite of all cakes – mostly because it’s not dry like many homemade cakes can be.

Low Sugar Chocolate Cake

But – you know how my body won’t let me eat much sugar anymore? I mostly don’t even want it – but sometimes I just get a hankering for something chocolaty. That’s what inspired the invention of Chocolate Whipped Cream, Coconut Fudge Bars – and now this – a Low Sugar Chocolate Cake. I decided to try making our favorite chocolate Texas Sheet Cake recipe with less sugar to see how it would turn out.

You guys!!!!!! Why in the name of a diabetic coma do recipes (including many of mine) call for so much sugar???!?! Originally, this recipe includes 6 cups of sugar. SIX. That’s 2 cups in the cake and 4 cups in the frosting and none of us can possibly imagine that cutting out so much of the sugar would still produce a cake that actually tastes good.

Well neener, neener to all of us. I just recreated this cake to include a grand total of 1/2 cup of sugar. Yes, that is one-half cup. Total. Neener. 

I love this cake like nobody’s business. But what do I know? I’m the one who can no longer tolerate much sugar, so even the barely sweet stuff tastes quite sweet to me. The true test was serving this to my children. They still love their sugar (what kid doesn’t?) and they are used the “the regular way” we’ve always made the Texas Sheet Cake. Would they feel like the cake wasn’t sweet enough? I mean, going from 6 cups to just 1/2 cup of sugar – that’s a big drop.

Two things:

  1. Yes, they could tell.
  2. No, they didn’t care.

They ate the cake, they liked the cake, they had seconds on the cake (which was only allowed because of the low sugar content). This makes me think that we could likely drastically cut the sugar in most cake and cookie recipes and everyone would still enjoy the treats. Why yes I will be testing this theory. And I will share my results with you – one recipe at a time.

One thing to note: The brand of stevia you use in the frosting really does make a difference. Some stevia has a stronger, more bitter taste than others. My family prefers NuNaturals Alcohol-Free Stevia. It’s much less bitter. But no matter what brand you use – if you overdo it, the taste goes from sweet to bitter. A little goes a long way – don’t forget! (More info on stevia here.)

Low Sugar Super Moist Chocolate CakeYum

5.0 from 2 reviews
Low Sugar Super Moist Chocolate Cake (That Doesn't Taste Low Sugar)
 
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Serves: 15
Ingredients
  • 1 cup melted coconut oil
  • 1 cup water
  • 4 Tablespoons unsweetened cocoa powder
  • 2 cups whole wheat pastry flour
  • ½ cup sucanat
  • dash of sea salt
  • 1 teaspoon baking soda
  • ½ cup sour cream
  • 2 eggs
Instructions
  1. In a large mixing bowl, stir together flour, sucanat, salt, and baking soda.
  2. Set aside. In a saucepan, bring oil, water, and cocoa to a boil.
  3. Pour liquid mixture into the bowl with the dry ingredient mixture.
  4. Stir well.
  5. Add sour cream and eggs, mixing well.
  6. Pour batter into a 9x13 inch baking pan.
  7. Bake in a 350° oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Allow cake to cool completely before frosting.

Stevia-Sweetened Cream Cheese Frosting

2 cups heavy whipping cream
2 Tablespoons softened butter
8 ounces softened cream cheese
1 teaspoon vanilla extract
Liquid stevia to taste (I use about 20 drops)

In a large bowl, whip cream until soft peaks form. Add softened butter, cream cheese, vanilla, and stevia – whipping until well combined and smooth. Spread over cooled cake. Store in refrigerator. Makes about 20 servings.

Low Sugar Super Moist Chocolate Cake

Part of what makes this cake so moist is the use of sour cream. It doesn’t hurt that we use an entire cup of coconut oil. Bring on the healthy fat! You can use regular whole wheat flour if you like, but whole wheat pastry flour (ground from soft white wheat berries) really helps make this cake less dense.

So here’s to this amazing Low Sugar Chocolate Cake. Now we can have our cake and eat it too and not even have a sugar crash afterward. Of course, we will also still be eating our veggies with this lovely side of chocolate. Amen and amen.

Have you tried cutting back on sugar in your diet? Have you found recipes to turn out successfully when you cut the sugar? 

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The Easiest Cheesecake With The Lowest Amount of Sugar

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I push and I push when it comes to eating fruits and veggies. (We call these “freggies,” by the way. I’m determined to get this word into the dictionary. Freggies. Freggies.  Freggies.  Keep saying. Keep writing it. Pass it on. Freggies is a word because we all say so.)

So I highly encourage us to all eat an enormous amount of freggies each day. Our bodies need them and love them. I also encourage us to cut way back on the sugar. Our bodies need us to. Therefore this recipe, and all my recent healthier treat recipes are:

1) Your reward for eating so many freggies.
2) Your opportunity to enjoy a dessert that won’t give you sugar overload.

See, we can have our cake and eat it too. We just need to use wisdom. Sweets are a treat, not a food group.

I encourage you to read:  Breaking Free of Sugar Addiction ~ Should We Be Eating Stevia? for more of my thoughts on this subject. Then, I would like you to file this newest recipe away for the next time you need to make an easy treat to share. It is very low in sugar, but you’ll still be enjoying a rich, delicious treat!

When I posted the recipe for this Chocolate Cheesecake Dessert, several asked, “How can I make this without chocolate?” Ah…very simple. Just leave out the cocoa. And while you’re at it, if you’d like a pumpkin variety of this dessert, you’ll find it here:  Low Sugar Pumpkin Cheesecake

Easiest Cheesecake Recipe

Easy Cheesecake DessertYum

Shortbread Crust:

3 cups whole wheat flour (I use freshly ground hard white wheat for this)
1/2 cup sucanat (or brown sugar if you prefer)
1 1/2 cups melted butter

Stir flour and sucanat together in a bowl. Add melted butter, combining well. Press mixture into a 9×13 inch baking pan. Bake in a 350° oven for 12-15 minutes or until golden brown.

Cheesecake Filling:

2 8-ounce packages cream cheese, softened
1 teaspoon vanilla extract
Liquid stevia to taste (I use 30-40 drops)
2 1/2 cups heavy whipping cream
Baked and cooled Shortbread Crust

Cream together softened cream cheese, vanilla, and stevia. Set aside. Whip cream until soft peaks form. Fold in cream cheese mixture until smooth. (I actually throw all ingredients together in my BlendTec and let it do all the work of whipping and blending at the same time.)  Spread mixture over cooled Shortbread Crust. Cover and chill for about two hours until set. Makes about 18 servings.

So freggies first, low sugar cheesecake second. It’s a win-win.

Which of the cheesecake recipes will be your favorite? The plain, the pumpkin, or the chocolate?

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Chocolate Cheesecake Dessert

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Not that you have to wait until Valentine’s Day to make this, but just in case you’re starting to think about hearts and chocolate and treats with the ones you love – I thought you might be interested in this recipe. You should probably make one now, then another early next week, then another on Valentine’s Day. Or would that be considered cheesecake overkill? (Is there such a thing?)

Remember this Chocolate Cheesecake Pie recipe I shared about this time last year? Here’s another similar idea using stevia to lightly sweeten. I also used my Shortbread recipe for the crust this time since I’ve discovered what a great, buttery crust it makes. It does not get any easier than this! (Here are Pumpkin Pie Bars with shortbread crust and Pumpkin Cheesecake with the same crust. Told you I love it.)

chocolate cheesecake
Easy Chocolate Cheesecake DessertYum

2 8-ounce packages cream cheese, softened
1/2 cup cocoa powder
1 teaspoon vanilla extract
Liquid stevia to taste (I use 30-40 drops)
2 cups heavy whipping cream
Baked and cooled Shortbread Crust

Cream together softened cream cheese, cocoa powder, vanilla, and stevia. Set aside. Whip cream until soft peaks form. Fold in cream cheese mixture until smooth. (I actually throw all ingredients together in my BlendTec and let it do all the work of whipping and blending at the same time.)  Spread mixture over cooled Shortbread Crust. Cover and chill for about two hours until set. Makes about 18 servings.

Easy Chocolate Cheesecake Dessert

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Honey Peanut Bars ~ Like a Healthy Payday Candy Bar

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Ladies and um, other Ladies (although surely there is a gentleman or three around here too):  We have a winner! Honey Peanut Bars it is!

Thanks to all who put in their vote as to which of the new healthy snack recipes from our upcoming eBook we should reveal early. It was a pretty close call on several. I put Malachi to work making tally marks as votes came in (a great school project for him). He had a lot of fun with it…

counting votes

Here’s how my afternoon sounded:

“Pizza Muffins are in the lead. They’re going to win for sure!”
“Mom! Peanut Bars have a ton of votes. They caught up to Pizza Muffins.”
“I think Oyster Crackers are going to pull ahead!”
“It’s back to the Peanut Bars. Why is everyone choosing that one?”

Yeah, Malachi doesn’t like peanuts. ;)

When it was all said and done, the Honey Peanut Bars won by several votes. Not to worry though. Our 227 Healthy Snacks eBook is almost finished. Then you’ll have access to all the recipes forever! (Our goal is to have the book ready for you by Sunday night.)

I mixed up a batch of these Honey Peanut Bars tonight again, just because they sounded good. Our older boys will probably finish them all off once they get home from basketball practice. What a perfect post-workout/bedtime snack for them. (With apples and cheese and whatever else they get out because…do I really need to explain?)

You should be excited to know that it only took about five minutes for me to mix these up tonight. Their simplicity is of the many reasons I love them. :)

Honey Peanut BarsYum

Honey Peanut Bars ~ Like a Healthy Payday Candy Bar
 
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Serves: 8-10
Ingredients
  • 1¼ cup roasted, unsalted peanuts
  • ¼ cup roasted, unsalted almonds
  • ⅓ cup honey
  • 3 Tablespoons natural creamy peanut butter
  • ⅛ teaspoon sea salt
Instructions
  1. In a small saucepan stir honey, peanut butter, and salt together over low heat until well combined. Remove from heat.
  2. Stir in peanuts and almonds.
  3. Spread mixture into an 8x8 inch pan.
  4. Chill for 2 hours.
  5. Cut into bars.

Honey Peanut Bars - Better Than a Payday

Told you they were easy to make! Go grab your simple ingredients and get busy on these bars. You will love them as much as we do (well, everyone but Malachi).

Grab your copy of 227 Healthy Snacks which includes this recipe and 226 more recipes and snack ideas that are super delicious!

227 Healthy Snacks 2

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Low Sugar Peanut Butter Cake with Peanut Butter Cream Frosting

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Hallelujah, this peanut butter cake has less sugar than most breakfast muffins! This isn’t difficult, of course, because who decided it was a good idea to stir a bunch of sugar, corn syrup, and white flour together and call it “breakfast?” My apologies to all the donuts, poptarts, and poofy-puffs out there who just got their feelings hurt. It’s really not your fault.

Peanut Butter Cake

Indeed, not only do I serve this for desserts or snacks, I have been known to serve it for breakfast.

Now I know what you’re thinking. “This girl makes cake for breakfast all the time!” Okay fine. You caught me. (Other breakfast cake recipes: My Original Breakfast Cake and Pumpkin Breakfast Cake)

We do quite a few breakfast cakes around here, and I keep inventing more ideas. This is because breakfast cakes are easy and filling. My current favorite way to make breakfast is to bake a cake the night before, frost it with stevia sweetened frosting, then wake up to a ready-made meal. Pull out applesauce and fresh berries, and breakfast is served.

Here’s a little known secret about muffin and quick bread recipes: The batter can usually be spread into a 9×13 inch pan and baked into a cake. If you sub out white flour with whole wheat, replace the large amount of white sugar for a smaller amount of sucanat or honey, you have yourself a delicious and fun breakfast.

Serve meat or eggs with your cake if you need additional protein to start your day. Always serve fruit with your breakfast. (Sometimes I’m bossy.)

Low Sugar Peanut Butter CakeYum

5.0 from 1 reviews
Low Sugar Peanut Butter Cake with Peanut Butter Cream Frosting
 
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Ingredients
  • ¼ cup butter
  • ¼ cup peanut butter
  • ½ cup sucanat
  • 2 eggs
  • 1 cup buttermilk
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1½ cups whole wheat flour
Instructions
  1. In a small saucepan, melt together the butter and peanut butter.
  2. Stir melted mixture into the sucanat.
  3. Add eggs, buttermilk, baking soda, baking powder, and vanilla.
  4. Mix well, then stir in flour and mix until smooth.
  5. Pour batter into a 9x13 inch baking dish.
  6. Bake in a 350° oven for about 25 minutes or until a toothpick inserted in the middle comes out clean.
  7. Allow cake to cool before frosting.

Peanut Butter Cream Frosting

1/4 cup butter, softened
1/2 cup natural peanut butter, softened
8 ounces cream cheese, softened
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
Liquid stevia

Whip together all ingredients until thick and smooth, sweetening with stevia to taste. Spread over cooled cake.

Low Sugar Peanut Butter Cake with Peanut Butter Cream Frosting

Before anyone else can say it, I’m going to. “Did you see how much fat is in that frosting?!?!”

Mm-hmm. If it isn’t obvious to you by now by reading posts from this butter and coconut oil loving girl, it should be very clear to you how important I believe it is to eat plenty of healthy, real fats. Our brains need fat to thrive! (Why yes I have researched this for hours and hours.) It just so happens I’m nourishing my brain by eating this cake with a thick layer of frosting.

The low amount of sugar in this cake (which I cut into 24 pieces, by the way) combined with whole grains and healthy fats makes for a very nourishing treat. In case you’re wondering, the reason I use cream cheese and cream in my stevia sweetened frosting recipes is because when whipped together, those cream products provide bulk (taking the place of three cups of powdered sugar). Also – it’s cream cheese and cream! Does life get any yummier?

So there you go. If you haven’t served cake for breakfast yet, do this. Tell your kids I said, “You’re welcome.”

What’s your breakfast cake status? Tried it yet?

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