Healthy Gingerbread Cups

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INGREDIENTS

Makes 16 cups

8 Original egglife® wraps, cut into fourths 16 oz cream cheese, room temperature (dairy free is suitable) 1/2 cup brown sugar replacement of choice such as Truvia 2 tbsp molasses 3 tbsp sugar free syrup such as Lakanto or ChocZero brand 1/2 tsp kosher salt 1 tsp vanilla extract 1.5 tsp ground cinnamon 1 tsp ground ginger 1/8 tsp ground cloves 1/4 tsp ground nutmeg 90 ml heavy whipping cream, cold (or coconut cream for dairy free option) “Gingerbread Dust”* (recipe below) Whipped cream (optional)

Gingerbread Dust (Optional)

3 tablespoons of granular sweetener such as Swerve or Truvia 1 tbsp of brown sugar sweetener/replacement 3/4 tsp cinnamon 1/2 tsp ginger Pinch of nutmeg Pinch of cloves

Combine all ingredients.

DIRECTIONS

1. In a mixing bowl, cream together your softened cream cheese and brown sugar replacement with a hand mixer for about 5 minutes, until creamy and smooth. Add in your molasses, maple syrup replacement, kosher salt, vanilla extract, cinnamon, ginger, cloves, and nutmeg, and cream together until smooth again. Place in the freezer to chill.

2. Whip your heavy whipping cream until stiff peaks form, gently fold into your cream cheese mixture until creamy and smooth. Place mixture in the freezer to chill.

3. Cut your egg white wraps into four roughly equal-sized pieces. Preheat your oven to 350°F. In a muffin tin, take one piece of the wrap, then spray it with baking spray or cooking spray. Overlap with a second piece, then spray again and form a small cup shape. Sprinkle with a bit of “gingerbread dust” if you want, then bake for 15-20 minutes until the wraps seal together.

4. After baking, spray with baking spray on the outside of the egg white cups, then roll in the gingerbread dust (optional). Place gingerbread cheesecake fluff batter into the cups. Refrigerate or freeze until it’s time to serve, then top with whipped cream and more gingerbread dust, if desired.