• 1/2 cup almond flour
• 1 Tbsp. butter, melted
• 1 Tbsp. THM Gentle Sweet (or other low glycemic sweetener)
• 1/2 tsp. vanilla extract

Combine almond flour, butter, sweetener and vanilla until a nice crumb texture. Pack in the bottoms of 12 cupcake tins (1 tablespoon at a time). Pack down lightly.  *OPTIONAL: Bake at 350° for 6-8 minutes until golden.* This makes them toasty and delicious but is completely optional.  They are delicious unbaked as well.

In a mixing bowl add:

•  8 ounces 1/3 fat cream cheese, softened
•  1/2 cup THM Gentle Sweet (or other low glycemic sweetener)
•  1 tsp. vanilla
•  1/4 cup 0% Greek yogurt
• 1/2 cup heavy cream
•  4 oz. strawberries, hulled and diced
•  4 oz. blueberries

Blend all ingredients except fruit together with a hand mixer for 3-4 minutes until thick and fluffy.  Fold in diced strawberries. Spoon equally into 12 cupcake liners. Top with blueberries and refrigerate for at least 2 hours.

*NOTE: You can also do this in an 8x8 pan for a single cheesecake.

enJOY!