Lemon-Swirled Cheesecake
2018-04-10 16:22:38
Serves 16
A low-fat, refreshing dessert perfect for any occasion. And half the calories of regular cheesecake! For herb lovers, try adding 1 tablespoon of finely chopped fresh rosemary to the crust.
- ¾ cup sugar
- 1 Tablespoon grated lemon rind
- 2 large eggs
- 2/3 cup fresh lemon juice (3 large lemons)
- 2 Tablespoons butter
- 2/3 cup of all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons chilled butter or stick margarine, cut into small pieces
- 1 tablespoon ice water
- Cooking spray
- 3 (8 ounce) blocks fat-free cream cheese, softened
- 2 (8 ounce) blocks 1/3-less-fat cream cheese, softened
- 1 ¾ cups sugar or 1 1/2 cups lemon honey
- 3 tablespoons all-purpose flour
- 2 ½ teaspoons grated lemon rind
- 2 tablespoons vanilla extract
- ¼ teaspoon salt
- 5 large eggs
- 1 cup lemon curd dip (see recipe)
- 1. Combine 1st 3 ingredients in sauce pan over medium heat, stirring with a whisk.
- 2. Cook until sugar dissolves and mixture is light in color (3 minutes).
- 3. Stir in Lemon juice and butter. Cook 5 minutes or until mixture thinly coats back of spoon (stirring constantly with whisk).
- 4. Cool, cover and chill.
- 1. Preheat oven to 400*.
- 2. To prepare the crust, lightly spoon flour into a dry measuring cup, and level with a knife. Place 2/3 cup flour and 2 tablespoons sugar and butter in a food processor; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Firmly press mixture into bottom of a 9-inch spring form pan coated with cooking spray. Bake at 400* for 10 minutes; cool on a wire rack.
- 3. Reduce oven temperature to 325*.
- 4. To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add
- 1 ¾ cup sugar or 1 1/2 cup honey and the next 4 ingredients (1 ¾ cup sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition.
- 5. Pour the cheese mixture into prepared pan. Spoon mounds of lemon curd over
- filling, and whirl together using the tip of a knife. Bake at 325* for 1 hour and 15
- minutes or until cheesecake is almost set. Remove cheesecake from oven, and
- cool to room temperature. Cover and chill for at least 8 hours.
- Calories per serving: 310
Nutritionist 4 You https://nutritionist4you.com/
APPLE-BLUEBERRY CRISP
2018-03-13 18:35:59
Serves 9
The crumbly, toasted oats over the warm apples and blueberries and served with a scoop of vanilla ice cream makes a wonderful dessert. And the apples, blueberries and cinnamon contain cancer fighting and anti-inflammatory properties. This crisp can be prepared the day before and warmed before serving.
- 5 baking apples, peeled and sliced
- 2 cups fresh or frozen blueberries
- 1 ½ tsp. cinnamon
- 1 Tbsp. lemon juice
- ¼ tsp. ground cloves
- ½ cup sugar
- 1 cup raw oatmeal
- ½ cup all-purpose flour
- ¼ cup brown sugar, firmly packed
- 1 tsp. cinnamon
- ½ cup margarine
- 1. In a large mixing bowl, mix apples and blueberries with granulated sugar, flour, spices and lemon juice.
- 2. Place in a 9 inch square baking dish sprayed with Pam.
- 3. In a bowl combine oatmeal, flour, brown sugar, spices and margarine.
- 4. Stir with a fork or mix with hand until mixture is crumbly.
- 5. Sprinkle over apple-blueberry mixture.
- 6. Bake 30 minutes at 375 degrees.
- 7. Serve warm with low fat frozen vanilla yogurt, light ice cream, or light whipped topping.
- Serves: 9
- Calories per serving: 150
- Grams Carbohydrates: 15
- Grams Fat: 3
- Exchanges: 1 bread and 1 fruit
Nutritionist 4 You https://nutritionist4you.com/
Tiramisu
2017-12-29 02:10:20
Serves 12
Tiramisu is a classic Italian dessert with Ladyfingers soaked in espresso, covered with creamy mascarpone, and sprinkled with cocoa powder and shaved dark chocolate.
- 16 oz. (250 g) Ladyfingers
- 2 cups (500 g) Mascarpone cheese
- 5 eggs
- 6 Tbsp. sugar
- 5 cups of coffee
- 2 Tbsp. milk
- Cocoa powder
- Dark chocolate
- Cinnamon
- Pinch of salt
- 1. Make the coffee and leave it to cool in a large bowl.
- 2. Dissolve 1 Tbsp. sugar in the coffee and add two Tbsp. milk.
- 3. Separate the egg yolks from the whites in two separate bowls.
- 4. Whip the yolks with 5 Tbsp. sugar with a an electric whisk to make a very frothy, pale mixture.
- 5. Add the mascarpone to the egg yolks and sugar mixture, mixing thoroughly with the whisk.
- 6. Separately whisk the egg whites with a pinch of salt until stiff.
- 7. Add the egg whites to the mascarpone cream, stirring from the bottom upward so that they do not lose their stiffness.
- 8. Soak the ladyfingers in the coffee and arrange them on the bottom of a 9x11 Pyrex or in individual dessert glasses.
- 9. Make up the tiramisu by alternating layers of the cream with layers of coffee-soaked ladyfingers.
- 10. Decorate with cocoa powder, cinnamon, and dark chocolate flakes.
- Serving size: 2"x2"
- Calories per serving: 410
By Alicia Calvo, MPH, RD, CDE
Adapted from Balocco Svoiardi
Adapted from Balocco Svoiardi
Nutritionist 4 You https://nutritionist4you.com/
Tres Leches
2016-11-23 04:13:21
Serves 16
Tres Leches cake is a traditional Spanish cake soaked in three kinds of milk: evaporated milk, sweetened condensed milk, and heavy cream. Here is a low fat version that tastes just as creamy.
- 1 ½ cup all purpose flour
- 1 tsp. baking powder
- ¼ cup unsalted butter
- 1 cup sugar
- 5 eggs
- 1 tsp. vanilla extract
- 2 cups 1% milk
- 1 (14oz) can sweetened condensed milk
- 1 (14oz) can low fat 2% evaporated milk
- 1 ½ cup Cool Whip Lite
- 1. Preheat oven to 350 degrees.
- 2. Grease and flour one 9 x 13 inch baking pan.
- 3. Sift flour and baking powder together and set aside
- 4. Cream butter and sugar together until fluffy. Add eggs and vanilla extract, beat well.
- 5. Add flour mixture to the butter mixture 2 tbsp at a time, mix until blended. Pour batter into prepared pan.
- 6. Bake at 350 degrees for 30 minutes. Pierce cake several times with a fork.
- 7. Combine milks together and pour over the top of the cooled cake.
- 8. Spread Cool Whip Lite over the top of cake.
- 9. Keep refrigerated until serving.
- Serves: 16 (serving size: 1/16)
- Exchanges: 1 Starch, 1 Milk, and 1 Fat
- Total Calories: 247
- Grams Carbohydrate: 41
- Grams Protein: 8
- Grams Fat: 5
By Alicia Calvo, MPH, RD, CDE
Nutritionist 4 You https://nutritionist4you.com/
Baked “Apple” Pie
2016-08-29 15:04:17
Serves 6
The fall season brings apples upon us. Here is a twist on apple pie! This baked “apple” pie offers both protective phytochemicals and the benefits of fiber without the high calorie content of original apple pie. It can be a simple dessert after a family meal or for your next dinner party.
- 6 baking apples (Rome, Honey crisp, Envy, Macintosh)
- 1/8 cup cinnamon
- 1 Tbsp. corn starch
- 1 rolled refrigerated unbaked pie crust (1/2 of 15 oz. pkg.)
- 1 egg, lightly beaten
- 1 tsp. coarse sugar, (optional)
- 1. Preheat oven to 400 degrees F. Cut top third off all 6 apples. Set aside tops.
- 2. Use a melon baller to scoop the flesh of each apple, leaving 1/8-inch thick shell. Reserve shell, remove, and discard seeds and core.
- 3. Add flesh to a saucepan and combine 3 Tbsp. water, corn starch, and cinnamon. Cook and stir over medium until apples are softened and liquid thickens, about 5 minutes. Return filling to apple shells.
- 4. Roll dough into a large circle. Cut ¼ inch wide X 3 ½ inch long strips. Weave a lattice crust on top each apple or get creative and design your own crust. Discard trimmings.
- 5. Brush egg over dough and sprinkle with coarse sugar. Line a 13 X 9 baking pan with foil; coat with nonstick cooking spray. Place apples and apple tops on prepared baking sheet.
- 6. Bake 25 minutes or until apples are soft, filling is bubbly, and crust is golden.
- 7. Can serve with 2 Tbsp. cool whip or vanilla light ice cream.
- Calories: 185
- Grams Carbohydrate: 32
- Grams Protein: 2
- Grams Fat: 5
- Exchanges: 1 Fruit, 1 Starch, 1 Fat
By Alicia Calvo, MPH, RD, CDE
Adapted from Diabetic Living, fall 2016
Adapted from Diabetic Living, fall 2016
Nutritionist 4 You https://nutritionist4you.com/
Lemon Scones
2015-02-02 12:13:27
Delicious soft scones that melt in your mouth. Perfect for a Sunday Brunch or a dessert.
- 3 cups all-purpose flour
- 1/3 cup white sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/3 teaspoon salt
- 3/4 cup cold butter, cut into pieces
- 9 tablespoons milk
- 3 tablespoons lemon juice
- 2 1/2 teaspoons lemon zest
- 1 1/2 teaspoons vinegar
- 2 cups confectioners' sugar
- 1/3 cup butter, melted
- 2 1/2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 2 tablespoons water, or as needed
- 1.Preheat oven to 350 degrees F (175 degrees C).
- 2.Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
- 3.Knead dough briefly for 5 or 6 turns. Pat or roll dough out into 3/4 inch-thick round. Cut with open end of a 1 1/2 inch diameter glass into 16 circles and arrange on a baking sheet leaving 1 inch between each round scone.
- 4.Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
- 5.While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
- 6.Drizzle glaze over warm scones.
- Makes 16 scones
- Calories per scone: 278
- Grams of Carbohydrates: 38
- Grams of Protein: 3
- Grams of Fat: 12
- Exchanges: 2.5 starches and 2 fats
By Angelstar
Adapted from Allrecipes.com
Nutritionist 4 You https://nutritionist4you.com/
VERY BERRY CRISP
2014-07-04 08:57:36
Serves 8
Turn summer fruit into luscious desert, high in vitamins A and C. Berries have the highest concentration of bioflavonoid of all fruits. Serve warm with light whip topping or light vanilla ice cream for a special treat.
- 5 cups of mixed berries: blueberries, blackberries, raspberries, and strawberries (drained and hulled)
- 1 Tbsp. Lemon juice
- 1 Tbsp. Corn starch
- 1/3 cup sugar
- 2 Tbsp. Cassis (blackberry liquor), optional
- 1 cup raw oatmeal
- 1/4 cup flour
- 1/4 cup brown sugar, packed
- 1/2 tsp. cinnamon
- 3 Tbsp. light margarine
- 1/4 cup chopped walnuts or almonds
- 1. In a large bowl, toss berries with lemon juice, corn starch, sugar, and liquor.
- 2. Pour into baking dish sprayed with Pam.
- 3. In food processor (or bowl) combine all topping ingredients except oatmeal. Mix well. Add oatmeal. Mix in lightly.
- 4. Sprinkle over berry mixture.
- 5. Bake 30 minutes at 350 degrees.
- Calories per serving: 150
- Grams of carbohydrates: 30
- Grams of protein: 3
- Grams of fat: 3
- Equivalents: 1 Starch and 1 Fruit
Nutritionist 4 You https://nutritionist4you.com/
APPLE TART
2013-09-10 09:15:36
Serves 8
A light version of apple pie – Quick and impressive!
- 1 frozen puff pastry sheet – unthawed (Sara Lee)
- 4 large apples, peeled and sliced (pippin, granny smith or Rome)
- 1 Tbsp. lemon juice
- ¼ cup sugar
- 1 Tbsp. flour and 2 tsp. powdered sugar mixed together
- 1 Tbsp. light butter
- 1 Tbsp. apple brandy (Applejack or Calvados)
- 1. Form puff pastry sheet into circle on a foil lined cookie sheet or a pizza stone. Crimp edge to form round edge. Sprinkle inside of pastry shell with the flour and powdered sugar mixture. Set aside.
- 2. Place apples in baking dish. Add 2 Tbsp. sugar. Cover. Microwave for 6 minutes.
- 3. Drain apples of any juice. Spread evenly on tart shell.
- 4. Sprinkle with 2 Tbsp. of sugar. Dot with butter. Sprinkle with brandy.
- 5. Bake at 375 degrees for 45 minutes until shell is golden brown.
- 6. Sift with 1 Tbsp. confectioner sugar just before serving.
- 7. Serve with fat free Cool Whip if desired.
- Total Calories: 135
- Carbohydrates: 32 g
- Protein: 2.5 g
- Fat: 2 g
Nutritionist 4 You https://nutritionist4you.com/
