Hello Friends and FODMAPers…To my US followers, I hope your Thanksgiving celebration was everything you wished for this year. Russ and I hosted dinner for a party of 13. We feasted, laughed a lot and just enjoyed the day relaxing with family. We put the turkey in the oven around 9:30 AM and headed out for a nice walk with our crazy chocolate lab, Lucy, before the company arrived. It was a brisk but sunny day…and it felt so good to get some exercise in before the festivities. Today, I am sharing a outrageously yummy dessert recipe. This recipe is truly over the top decadent and yet ready to eat in about 3 minutes! A delicious creamy cheesecake made in a mug, complete with a smattering of semi-sweet chocolate chips and finished with a vanilla bean cookie crumble topping.
I love the idea of mug recipes made for one in minutes!
Growing up, cheesecake always made a debut at our family holiday dinner table. Cheesecakes are so rich and delicious but can take a while to prepare and can be a lactose overload.
For today’s Low FODMAP cheesecake recipe, I used Green Valley Organics lactose free cream cheese and sour cream. This lactose free cream cheese tends to work slightly different in recipes than traditional cream cheese (it tends to have a more liquid consistency) so… I find using confectioner’s sugar works better than regular granulated sugar in this recipe. The confectioner’s sugar has a little cornstarch and this helps thicken up the cream cheese a bit. You can also opt to add another teaspoon of cornstarch to the recipe which will firm up the cheese cake a bit more.
Start with a large microwave-safe mug for this mug recipe (an 8 ounce cup size will be too small.) I used this adorable peace sign mug that holds about 16 ounces (2 cups). The peace sign reminds me to relax…an important reminder during the often hectic holiday season. Next post, I will be talking about ways to honor yourself during the holiday rush. Stay tuned.