So happy to hear my food photography is improving! I stopped sharing recipes years ago because my photos made my best tasting recipes look terrible, lol. I'm working on that. This was definitely tasty and I'm thrilled to hear it looks it!Yes! I did get my own domain, finally! I should write a quick post so everyone realizes because right now it automatically redirects. I have a new email at my own domain now too.

So happy to hear you've made it to the 2 month mark for quitting refined sugar. Congratulations! I've read that's how long it takes to quit, but for me it has been an ongoing process. I am at the point now where fruit tastes incredibly sweet and something like a doughnut sends me to the moon it's just too sweet, but, like you, I still do have a hankering for baked goods now and then. I think it just takes longer for some of us to adapt. I hope you enjoy this recipe!

Congratulations!! That's amazing!!I chose full fat because the half fat/low fat version had lots of fillers and some had added sugar. It's something I learned from the I Quit Sugar book: Sarah Wilson advises in her book to just go with full fat dairy (yogurt, cheese, etc.) because with many low fat options, there is added sugar and chemicals. I spent years buying "low fat" as a dieter, so it's been difficult to unlearn this habit. But she contends that (good) fats don't make you fat, sugar does. Sometimes the advice on "health" is dizzying! Anyway, I picked a cream cheese that was just delicious cream cheese – no junk. If you can find a low fat version without weird additives, then go for that, for sure! Eating dairy is something I do in moderation, anyway.