A life change for me and cheat on my diet!

I found this recipe in "Healthy Cooking" Taste of home magazine. It is called a Makeover Peanut butter cup cheesecake. The regular one had a whopping 500 calories the Makeover Cheesecake has just a bit over 300. Now you do have to cut the cheesecake into 16 pieces~~~~but it's promising to be delicious. We are having it for Sunday dinner and I can't wait to try it.

I Have been trying hard to get back in shape since Katelynn. I didn't gain to much weight with her only about 16 lbs. And I got that off fairly fast. But still had alot I wanted to loose.

Since Feb. I have lost about 23-25 lbs! I am thrilled...but have a long way to go!!! This weekend was BAD...but there is always tomorrow. (why did I make that cheesecake again? Oh well I will share it and sweets are not really my thing...just enjoy making them and sharing them.)

The pic to the left is me at Christmas and the pic to the right is 23 lbs later!

I actually think the angle of my face looks thinner at christmas but over all I can see the loss in the other pic. Please don't think I am trying to brag OR ASK FOR COMPLIMENTS!!!!! I am not! I just know WE (assuming most of my readers are women) always have a hard time keeping our weight in check. I am very undisciplined in my weight, or rather I WAS undisiplined. So IF I can do it you can too!!!! I just take it day by day...and try to treat this as a new way of life and NOT AS A DIET. If I can't live with the change I will never keep the weight off..So I adjust my eating to what I can live with and try and scale it down a little bit during the week so on the weekends I can go over a little bit. But right now I am at the point that I am going to have to be a bit more disiplined on the weekend to get over this hump.

So now the drooling can began:

1. crust and Pb layer (REAL PB...not the yucky reduced fat stuff!!! at least in my opinion.)

2. Cream cheese layer

3. thin layer of chocolate cheesecake

4. Baked and almost done cooling!
(don't you love the contrast of the banana's in the background!!)

5. The final touches!

Peanut Butter cup cheese cake By: Sharon Anderson~Lyons, Il

3/4 cup graham cracker crumbs

2 Tbsp. sugar

2 Tbsp. melted butter

3/4 cup creamy PB

Filling:

2 pkg. (8 oz. each) Fat-free cream cheese

1 pkg. (8 oz) reduced fat cream cheese

1 cup reduced fat sour cream

3/4 cup sugar

2 eggs, slightly beaten

1 1/2 tsp vanilla

3/4 cup hot fudge ice cream topping (divided

6 PB cups

1. In a smally bowl combine the cracker crumbs, sugar and butter. Press into bottom of 9-in spring form pan coated with cooking spray

2. Place pan on a baking sheet. Bake at 350 for 10 min. Cool on a wire rack. In a microwave safe bowl, heat PB on high for 30 seconds or until soft. spread over crust to within 1 in of edges.

3. In a large bowl, beat cream cheese, sour cream and sugar until smooth. Add eggs; beat on low until combined. Stir in vanilla. Pour 1 cup into a bowl and set aside. Pour remaining filling over PB layer.

4. In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. carefully pour over filling. cut through with a knife to swirl.

5. Return pan to baking sheet. Bake for 50 to 60 minutes or until center is almost set. Cool on wire rack for 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

6. Microwave remaining fudge topping until warm. Spread over cheesecake. Garnish with PB cups. Refrigerate overnight.

ENJOY!!!!!

So now I am ready for Monday to get here so I can get back on this "life change"!!! LOL