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Before you jump to Sugar free pistachio cheesecake recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.
In general, people have been trained to think that “comfort” foods are not good for the body and have to be avoided. At times, if your comfort food is a sugary food or some other junk food, this holds true. Other times, comfort foods can be very healthy and good for us to consume. There are several foods that, when you consume them, may better your mood. If you seem to be a little bit down and you’re needing an emotional pick me up, try a number of these.
Make a trail mixfrom a variety of seeds and nuts. Your mood can be elevated by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and other types of nuts. This is because these nuts are loaded with magnesium, which helps to increase serotonin production. Serotonin is the “feel good” chemical that dictates to your brain how you feel all the time. The higher your serotonin levels, the happier you will feel. Nuts, in addition to elevating your mood, can be a super protein source.
Now you can see that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try some of these instead!
We hope you got insight from reading it, now let’s go back to sugar free pistachio cheesecake recipe. You can cook sugar free pistachio cheesecake using 15 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to make Sugar free pistachio cheesecake:
- Get crust
- Prepare About 5 graham crackers crushed up
- Get 1/4 cup Splenda
- Get 1/2 stick melted butter
- Take 1/2 cup pistachio ground up
- Get cheesecake
- Take 3 (8 oz) blocks of low fat cream cheese (softened)
- You need 1 cup Splenda
- Prepare 4 eggs
- Prepare 1/2 cup sour cream
- Get 1 tsp vanilla extract
- Prepare 1 tsp almond extract
- Prepare 1 pack sugar free pudding mix
- You need 3-4 drops green food coloring
- Take 1/4 cup crush pistachios on top before baking
Steps to make Sugar free pistachio cheesecake:
- Preheat oven to 350° crush the graham crackers, and pistachios and mix in a greased pie dish. Pour butter and splenda in and mix well. Press down into pie dish and bake for 10 min. Let cool before putting cheesecake mixture in
- Blend the cream cheese and Splenda on high for 5-10 min. Scrape side often and keep beating.
- Add one egg at a time and then the sour cream. Add extracts and wait to put in pistachio pudding until crust is cooked (or else the pudding will set) add green food dye
- Pour into cooler crust pie dish and top with chopped pistachios. Bake for 55 min at 350°. When it’s done turn oven off and let cheesecake sit in there for another 10-15 min until the middle rises slightly. Remove and cool for 4 hours before serving with whipped cream (if desired)
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