Crust: (My “All-the-Things-Cookie-Crumble” recipe)

• 1 1/4 cups almond flour
• 1/4 cup + 1 Tbsp. THM Gentle Sweet
• 1/2 tsp. vanilla or almond extract (cake batter extract would also work)
• 1/2 tsp. baking powder
• 1/2 cup COLD butter, grated or cut into small pieces
• 1/4 tsp. mineral salt

Make the crust and press into a 7" x 11" or 9" x 13" pan. Bake for 12-16 minutes at 350°, until golden brown. Remove from the oven and let cool.

Filling:

In a mixing bowl, put 

• 2 tsp. THM Just Gelatin in 1 Tbsp. cold water and stir well. Then add 1 Tbsp. hot water stir until it’s “melty” again. (You could even microwave it if necessary.)

Add to the bowl:

• 1/2 cup heavy cream (half and half could also be used but may not turn out as thick)
• 16 oz. cream cheese
• 4 Tbsp. nonfat Greek yogurt
• 2/3 cup THM Gentle Sweet
• 1/4-1/2 tsp. orange extract (you can use extra vanilla if you do not have orange)
• pinch of mineral salt
• 2 personal size THM orange hydrates (or 2 True Orange packets)
• 1/2 cup mandarin oranges in juice, drained very well

Mix the filling ingredients and whip well with your mixer until it’s light and fluffy. Spread on top of the cooled crust, and then top with whipped cream.

Topping:

• 1 cup whipping cream
• 3 Tbsp. THM Gentle Sweet

Refrigerate for two hours or overnight.

 enJOY!