Food & Drink

Whip Up a Guiltless Dessert

Cranberry and Grand Marnier Cheesecake from “Eat Rich, Stay Skinny”

The holidays are known for five things: eating, family QT, Home Alone, sparkly party dresses, and more eating (or is that just us?).

But since excessive scarfing can lead to not fitting in said frocks, we brought culinary queen Parker Wallace (of What’s on Parker’s Plate?) to the rescue with her new e-cookbook, Eat Rich, Stay Skinny, filled with 25 low-carb, gluten-free recipes.

Wallace shares a festive dessert that doesn’t even require an oven.

No-Bake Cranberry Grand Marnier Cheesecake
Serves ten to twelve

For the crust

2 c. almonds
1 stick butter
1 tsp. cinnamon

1. Grind almonds in a food processor for about 1 minute.
2. Melt butter and combine with ground almonds and cinnamon.
3. Press into a springform pan or pie plate. (Optional: If you prefer toasted almonds, bake crust at 350° for 10 minutes.)

For the filling
1 8-oz. package full-fat cream cheese
1 medium tub sugar-free Cool Whip
¼ c. Truvia
½ tsp. almond extract
1 tbsp. Grand Marnier liqueur

1. In a stand mixer fitted with the whisk attachment, blend cream cheese and Cool Whip.

2. Bring to room temperature and mix in Truvia, almond extract, and Grand Marnier.

3. Spoon into pie crust. (Keep refrigerated until ready to serve, or keep in the freezer and take out an hour before serving.)

For the cranberry topping
1 c. water
¼ c. Grand Marnier
12 oz. fresh cranberries
Juice from ½ lemon
Juice from ½ orange
½ c. Truvia
1 tsp. nutmeg
1 tsp. cinnamon
½ tsp. cloves

1. Bring water and Grand Marnier to a boil with cranberries. Add lemon and orange juices, Truvia, and spices.

2. Simmer on low until reduced by about half (15-20 minutes).

3. Put cranberry mixture in fridge to thicken (about 30 minutes).

4. Spoon onto cheesecake.

5. Grab a fork and dig in.

Eat Rich, Stay Skinny is available at amazon.com, $5. 

Photos: Lauren and Kevin Chambers / Courtesy of KLC Studios