There is a myth circulating about diabetics and chocolates. Some diabetics believe that they should never eat chocolate because it will completely ruin their blood sugar control. Others claim that diabetics can eat as much regular chocolate as they want, as long as...
For many years, chocolate was considered a “bad” food because of its high levels of saturated fat and sugar. However, in the 1990’s several studies revealed that chocolate had many positive benefits and including it in one’s diet was recommended because of the many...
Stevia sweetener is an intensely sweet, white powder derived from the Stevia plant, which is native to Paraguay and Brazil but is now also grown in China and Japan as a crop. The plant has been used in Paraguay since the 16th Century as a herbal medicine as well as to...
Sugar alcohols are a subset of polyols. Technically, polyols “are compounds with multiple functional hydroxyl groups bound to a carbon atom.”[1] That’s a rather complicated definition. For purposes of this article, they are naturally and artificially produced...
Preheat oven to 300F and grease a ceramic/glass dish.
In a large bowl, beat cream cheese, pumpkin puree and sweetener together until well combined. Beat in eggs, vanilla, cinnamon, ginger and nutmeg until fully incorporated and smooth.
Pour mixture into prepared baking dish and bake 30 to 40 minutes, or until puffed and set. Remove from oven and let cool in pan, then cover tightly in plastic wrap and refrigerate at least 2 hours.
When cheesecake is fully chilled, line a baking sheet with parchment or waxed paper. Using wet hands, scoop and roll cheesecake into 1-inch balls and place on prepared cookie sheet. Freeze until firm, about 1 hour.
Chocolate Coating:
Set a metal or ceramic bowl over barely simmering water. Do not allow bottom of bowl to touch water. Melt butter and chocolate together until smooth.
Dip frozen cheesecake balls into chocolate with a fork and turn to coat. Remove with a fork and tap lightly against the side of the bowl to remove excess chocolate.
Place on wax/parchment paper lined baking sheet. This is the time to put any toppings you want (I used chocolate drizzle, roasted pumpkin seeds and chopped almonds). Or you can can just leave it as plain!
Once toppings are on let it set about 20 minutes. Store in refrigerator.