Hey beautiful people, today I made another simple dessert. It took about 15 minutes prep, 17 minutes to bake, and cooled over night. This dessert was totally random. I wanted to experiment with cream cheese and strawberries because they are both low carb options. I piggy backed off of my oatmeal banana cookies (see recipes).

For the Oatmeal Banana cookies I used only two main ingredients plus a little razzle dazzle. For this recipe I added a few more.

Ingredients:

• Two ripe bananas

• One cup of uncooked oatmeal

• One cup frozen strawberries

• 8 oz block of cream cheese

• 2 tablespoons honey/agave

• Cinnamon**

• Nutmeg**

• Vanilla Extract**

• Oven safe baking cups/Ramekins

Preheat the oven to 350 degrees.

Set aside a cup of frozen strawberries and cream cheese block to allow soften.

Start by mashing bananas to a texture that is almost liquefied, but not quite watery. Ultimately, you don’t want any banana chunks in your banana mixture but you don’t want it like water either. I used a masher and a hand blender (you can check it out on my YouTube video for details). Once banana mixture is prepared, slowly stir in oats, cinnamon, nutmeg, and vanilla. You want this mixture to be firm enough to form cookies, if it’s too soft (too much liquid), add one tablespoon of oats until you get the right texture, but I don’t think you will need to.

Once the mixture is ready you can start to put your mixture in your baking cups. You want to cover the bottom of the baking cup, maybe about 1/2 inch thick. You don’t want to put too much of the mixture. It will serve like a crust so just enough to cover. You can add more if you prefer a lot of crust. Keep this in mind when baking. The more crust, the longer you will need to bake. Once the mixture is in your ramekins you want to bake approximately 17 minutes (long enough for the crust to cook).

Once cooked. Remove ramekins from the oven and allow to cool. While cooling, you will want to make your frozen strawberry, cream cheese, honey/agave mixture.

Combine one cup of frozen strawberries, cream cheese block, and honey in blender. The softer the strawberries and cream cheese the easier to blend. Hard frozen strawberries will not blend easily and may clog the blender.

You will want to blend mixture until creamy.

After the mixture is creamy you can use a spatula or spoon to pour/scoop the mixture on top of the “crust”. You want to put enough of the strawberry mixture to fill the remaining of the ramekins. Once your ramekins are filled you can place them in the refrigerator for approximately 12 or more hours. You want to make sure your cream filling starts to form. It will not get firm like cheesecake but more like a pudding consistency.

If you want an extra dose of deliciousness add a little Reddi-whip on top of your dessert.

**I'm not good with these measurements. I eyeball it, but you don't want to put too much. I cook from the soul so whatever feels best. Maybe one tablespoon of each.