Rocky Road Parfait – The Light Style!

Little Yummy Treats, low enough in sugar even diabetics can have it 🙂
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(You can use regular instant pudding and regular cool whip or whipped cream if you prefer)
Rocky Road Parfait1 1.4 oz pack sugar free instant chocolate pudding
2 cups skim milk or Almond Milk
1/2 cup thawed fat free cool whip (or low Cal)
12 mini marshmallows
2 tbsp chopped nuts (I used pecans )
Mix pudding mix and milk in a bowl with whisk until well blended. Pour 3/4 cup into another bowl and mix it with the cool whip. Spoon chocolate mix into four dessert glasses and then top each one with the cool whip mixture. Chill for about 20 minutes then top with nuts and 3 marshmallows for each one.
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Whether for  a dinner party or just a treat, who couldn’t resist the great taste of Bailey’s Irish Cream Mini-Cheesecakes!  Enjoy!

For the crust:
16 whole Oreo cookies, finely ground in food processor
3 Tbs unsalted butter, melted

For the filling:
2 8 oz pkgs cream cheese
1/2 cup sugar
2 eggs
1 1/3 cups sour cream
3 Tbs Bailey’s Irish Cream
1 tsp vanilla
6 oz semi-sweet chocolate, melted and cooled slightly

For the ganache glaze:
8 oz semisweet chocolate, finely chopped (or 1 cup mini chocolate chips)
1 cup heavy cream
1 tsp instant coffee granules

baileys-irish-cream-chocolate-cheese-cakePreheat oven to 350°. Combine the ground Oreos and melted butter into a bowl until well blended. Spoon into 24 mini cheesecake cups.* Press into the bottom of each cup so the crust is flat. Partially bake for 10 minutes then remove from oven.

Using a stand or hand held mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey’s, and vanilla. Spoon the batter over each crust, filling to a little less than half of the cup. Add the melted chocolate to the remaining batter. Spoon the chocolate mixture over the cheesecake batter, filling to about 3/4 full. Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.

Place a glass bowl over a pot of simmering water. Add the chocolate, cream and the coffee. Stir occasionally and heat just until chocolate has melted.

Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and spoon the glaze over the top.

*Mini muffin tins will not work with this recipe. Use a mini cheesecake tin with removable bottoms.
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Looking for that special dessert for your Valentines’ Day Dinner?
Super easy to make and only a handful of ingredients.
1 Angel food cake cut into bite sized pieces 

2 16 oz containers fresh strawberries 

1 cup sugar 

2 – 3.4 oz boxes cheesecake flavored Jello pudding 

1 8 ox container of cool whip 

4 cups milk (to make the pudding)
First cut the strawberries into quarters (saving a few for the top) and cover with the sugar. Set aside for at least 1 hour. 

Prepare cheesecake pudding as directed and once it is set mix in the cool whip. 

Start building your trifle by placing a layer of cake in bowl. Cover with a layer of pudding then a layer of strawberries. Repeat the layers until the bowl is full stopping with pudding on top. Garnish with fresh strawberries on top.
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Cranberry Custard Pie

For those who are healthyconscious, can alter the recipe with healthier ingredients!  I suggest replacing sugar with Splenda or any of the other healthier sugar replacements.  Also to replace flour with almond flour or any of the other healthier flours.  Enjoy!

Yield: Serves 8-10

Recipe by The Food Charlatan


    For the crust:*

    • ¼ cup very cold water
    • 2 cups flour (can use almond flour)
    • 1 ½ tablespoons sugar
    • 1 teaspoon salt
    • 1/2 cup butter-flavored shortening
    • 6 tablespoons salted butter
    • 1/2 egg, beaten

    For the pie:

    • 4 eggs
    • 2 cups granulated sugar Replace with Splenda)
    • 1/4 cup cornstarch
    • 1/2 teaspoon salt
    • 1/2 cup flour, spooned and leveled
    • 3 cups raw cranberries (if frozen, thaw them first)
    • 2 tablespoons cold butter, cut into pieces
    • water, for brushing
    • coarse sugar, for sprinkling
    • Sugared cranberries, for garnish (again can use splenda)


      For the crust:

      • Measure out 1/4 cup water into a glass measuring cup and stick it in the freezer.
      • In a large bowl, whisk together flour, sugar, and salt.
      • Use a pastry cutter or fork to cut in the shortening and 6 tablespoons butter. Cut until it looks like coarse crumbs. Don’t overdo it!
      • In a small bowl beat one egg. Pour out half (into the sink or into another container, or heck, into a frying pan if you’re hungry). You can just eyeball it.
      • Add the half beaten egg to the cold water that you put in the freezer. Beat it together, then add it to the butter/flour mixture. Stir until it is just coming together, then use your hands to knead it once or twice (only to make it come together). You can add up to a tablespoon more ice water if it is crumbly, though I’ve never had to do this. Divide the dough in half.
      • Generously sprinkle flour onto a sheet of parchment paper (or just a very well floured workspace). Roll the dough with a rolling pin into a circle, using as much flour as you need so that it doesn’t stick. Invert the parchment paper onto a deep** 9-inch pie pan and gently peel off the paper. Arrange the pie crust and trim edges as necessary.
      • Repeat with the remaining dough, up until the invert step.

      For the pie:

      • Preheat the oven to 400 F.
      • In a stand mixer or large bowl, beat eggs on medium speed for about 2 or 3 minutes, until they are a light yellow color.
      • Add the sugar and beat on medium for one more minute.
      • Add the cornstarch and combine thoroughly, scraping sides.
      • Add the salt and flour, and beat well.
      • Stir in the cranberries with a rubber spatula.
      • Pour into the prepared pie crust. Sprinkle the 2 tablespoons cut butter evenly over the mixture.
      • Transfer (invert) the top crust over the pie and seal the edges.
      • Brush the top crust with water and sprinkle with about a tablespoon of coarse sugar.
      • Use a sharp knife to vent the pie.
      • Cover the pie completely with foil that has been sprayed with nonstick spray.
      • Bake on a cookie sheet (in case it bubbles over) in the preheated oven for 55 minutes.
      • Uncover the pie and continue to bake for about another 15-17 minutes, or until the crust is firm and golden in the center.
      • Remove from the oven and let stand until room temperature, several hours or preferably overnight. You can speed things up by putting it in the fridge if you want.
      • Garnish with sparkling sugared cranberries and vanilla ice cream!
      • Store covered on the counter. Warning: this means you will take bites of it every time you pass through your kitchen. Sorry in advance.


      *You can totally use store bought pie crusts if you don’t love rolling dough!

      **Seriously, it needs to be a deep pie dish. If it’s not, you won’t be able to put in all the filling. Leave out about one cup. (You can bake the extra filling in a ramekin if you want! Tasty crustless custard 🙂




      Pumpkin Pudding


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      1/4 Cup Canned Coconut Cream
      1/4 cup Canned Pumpkin (pure not filling)
      1 Tbs Sugar Free Maple syrup
      1/2 tsp Cinnamon
      1/4 tsp Nutmeg
      1/4 tsp Ginger
      1/8 tsp Sea salt
      Sugar Free Whipped Cream
      Mix together all ingredients (except for whipped cream) and pour into small glass or bowl and chill well and top with whipped cream right before eating

      (Recipe is for one single serving)


      Blueberry Slab Pie

      Blueberry Slab Pie

      30 minprep time
      2 hr 10 mintotal time

      Serving a crowd? Treat your guests to this easy, delicious blueberry slab pie.

      2boxes Pillsbury refrigerated pie crusts, softened as directed on box
      4cups fresh blueberries (2 lb)
      1/2cup plus 2 teaspoons sugar
      3tablespoons cornstarch
      1teaspoon ground cinnamon
      1teaspoon grated lemon peel
      1egg, beaten

      oven to 400°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17×12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Do not trim pie crust edges.

      2 of 4
      In large bowl, mix blueberries, 1/2 cup of the sugar, the cornstarch, cinnamon and lemon peel until well mixed. Spoon into crust-lined pan.

      3 of 4
      Unroll and stack remaining 2 pie crusts on lightly floured surface. Roll to 17×12-inch rectangle. To make lattice top, cut 1/2-inch-wide strips with pastry cutter or knife. Place half of the strips across pan diagonally. Weave remaining strips with first strips to form lattice. Trim edges of strips even with edge of bottom crust. Pinch edges of crust together to seal, tucking under pastry crust, if necessary. Flute or crimp edges. Brush with beaten egg. Sprinkle with remaining 2 teaspoons sugar.

      4 of 4
      Bake 35 to 40 minutes or until crust is deep golden brown and filling is bubbly. Cool completely, about 1 hour.


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      Fresh Berry Slab Pie

      Fresh Berry Slab Pie

      Usually, berries are popular in the spring when they are in season!  But when you love berries, anytime is a good time for Fresh Berry Slab Pie!   It is easy to add frozen berries when fresh berries are not available!   No matter what season, enjoy the berries anyway you can!  Fresh or Frozen, Berry Slab Pie is a hit!

      25 min prep time
      2 hr  total time
      6 ingredients
      24 servings

      berry-slab-pieThis fabulous pie recipe makes 24 mouthwatering servings–perfect for summer entertaining. It’s one of our Top 10 Pies to Try!

      1 box Pillsbury refrigerated pie crusts, softened as directed on box
      2 packages (8 oz each) cream cheese, softened
      2/3 cup sugar
      1 tablespoon milk
      6 cups assorted fresh berries (sliced strawberries, blueberries, raspberries, blackberries)
      1 cup strawberry glaze

      berry-slab-pie-step-11 of 3
      Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17×12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing onto corners. Fold extra crust even with edges of pan. Prick with fork. Crimp edges. Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.

      berry-slab-pie-step-22 of 3
      In medium bowl, mix cream cheese, sugar and milk until smooth. Spread into crust-lined pan. Refrigerate about 1 hour or until set.


      berry-slab-pie-step-33 of 3
      Gently mix berries and strawberry glaze. Spoon berry mixture on top of cream cheese-topped pie crust. Cover and refrigerate until serving.


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      Here, ripe strawberries drizzled with Port glaze top a luxurious no-bake mascarpone filling. The press-in crust, by the way, is a breeze to make.

      YIELD Makes 8 servings
      ACTIVE TIME 30 min
      TOTAL TIME 2 1/2 hr (includes cooling)

      For tart shell:
      1 1/4 cups all-purpose flour
      3 tablespoons granulated sugar
      Rounded 1/4 teaspoon salt
      7 tablespoons unsalted butter, cut into 1/2-inch pieces
      1 large egg yolk
      1/2 teaspoon pure vanilla extract
      1/2 teaspoon fresh lemon juice
      3 tablespoons cold water
      For filling:
      1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise
      1/3 cup granulated sugar
      3/4 cup ruby Port
      1 pound mascarpone (about 2 cups)
      1/4 cup confectioners sugar
      1 teaspoon fresh lemon juice
      1/2 teaspoon grated lemon zest
      3/4 teaspoon pure vanilla extract
      Equipment: a 10-inch fluted tart pan with removable bottom; pie weights or dried beans

      Make tart shell:
      Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together.
      Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.
      Preheat oven to 375°F with rack in middle.
      Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes.
      Make filling while tart shell cools:
      Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly.
      Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.
      Assemble tart:
      Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.


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      Berries and Cream Dessert Triangles

      Berries and Cream Dessert Triangles

      30 min prep time
      2 hr 5 min total time
      8 ingredients

      Almost too pretty to eat… but don’t miss a bite of these impressive — but easy — fruit pizza wedges that get a head start with refrigerated cookie dough.


      2 rolls (16.5 oz) Pillsbury refrigerated sugar cookie dough
      1 cup white vanilla baking chips (6 oz)
      1 package (8 oz) cream cheese, softened
      1/2 cup sugar
      2 tablespoons cornstarch
      1/3 cup water
      1 1/2 cups sliced fresh strawberries
      2 cups fresh blueberries

      1. Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray. Press cookie dough in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
      2. In small microwaveable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
      3. In 2-quart saucepan, mix sugar, cornstarch and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool 10 minutes.
      4. In medium bowl, gently stir strawberries and 1/4 cup cornstarch mixture together until well mixed. In another bowl, gently stir remaining 1/4 cup cornstarch mixture and blueberries together until well mixed. Spoon strawberry mixture lengthwise over half of cream cheese mixture and blueberries over remaining half of cream cheese mixture. Refrigerate 30 minutes.
      5. Cut bars in half lengthwise; cut each half into eight 3 1/2-inch triangles. Store in refrigerator.

      Berries and Cream Dessert Triangles

      Berries and Cream Dessert Triangles- A Nutritious Snack for all Ages!

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      Valentine’s Funfetti Pancakes with Vanilla Greek

      Valentine’s Funfetti Pancakes with Vanilla Greek


      Count Nutrition
      380 Calories
      Total Time 30 Minutes
      Servings 4


      1 cup all-purpose flour
      2 tbsps sugar
      1/2 tsp salt
      1/2 tsp baking powder
      1/4 tsp baking soda
      1/2 cup greek yogurt (I used 0% Chobani)
      1/2 cup milk (I used 1%)
      1 large eggs
      1 tbsp vegetable oil
      1 tsp vanilla
      1/2 cup sprinkles (the oblong kind, not the tiny dot kind)
      51/3 ozs vanilla yogurt (I used 0% Chobani)
      1/4 tsp vanilla
      2 tsps honey (more or less to taste)
      2 tsps milk

      For the Pancakes
      Preheat a griddle pan or large frying pan over medium low heat.
      In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
      In a separate medium bowl, whisk together the yogurt, milk, egg, oil, and vanilla until well combined.
      Add the wet ingredients to the dry ingredients and mix until just combined. Do not over mix. Let the batter sit for 10 minutes.
      Divide the batter into two bowls, and gently mix half the sprinkles into the first bowl.
      Lightly and carefully grease your pan.
      Spoon the batter into four places on the griddle pan. Cook for 2 – 3 minutes, until golden brown. Flip and cook for 1 – 2 minutes on the other side. Remove pancakes to a wire rack.
      Stir the rest of the sprinkles into the remaining batter, and repeat cooking process.
      For the Sauce
      In a small bowl, stir together the yogurt, vanilla, honey, and milk. Add more milk until desired consistency is reached.
      Serve pancakes topped with yogurt sauce and extra sprinkles.

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      Valentine's Funfetti Pancakes with Vanilla Greek