Friday, July 24, 2009
Kiss the Cook Friday
Wow! It's been a long time since I posted a recipe for "Kiss the Cook Friday!" In fact... the last recipe I posted was Hungarian Goulash on June 5th! I had hoped to post a new recipe EVERY Friday... but... well... that's just not going to happen. Sorry! hehe
Today I'm sharing a healthier version of an old favorite. I didn't say this recipe was healthy. I said it was health-i-ER. So if you're avoiding sugar, God bless you... you are my hero... but this recipe is not for you.
The key to my success so far has been moderation, not deprivation. I don't make treats often, but when I do... I enjoy one small serving and count the calories. It's been working so far... and if that approach works for you, too... you will certainly want to try today's recipe.
Are you curious yet? No need to fret! The wait is over. Today I am sharing a recipe for Low-Fat Mini-Cheesecakes! (These are a favorite of my husband... so I really don't have to worry about eating more than one anyway. hehe)
So... without further ado... here is my version of Low-Fat Mini-Cheesecakes:
(This recipe makes 6, but can easily be doubled.)
1 (8 oz.) Neufchatel Cheese (room temperature)
1/4 cup white sugar
½ t. vanilla
1 lemon for the following:
*1 ½ t. lemon juice
*1 t. grated lemon peel
(You can substitute lemon juice from a bottle if you don’t have a fresh lemon, or 1/4 t. lemon extract would work, too. Fat Free Cream Cheese would probably work well, too... but I've never tried that.)
6 Vanilla Wafer cookies for crusts (optional)
You will also need a cupcake pan and 6 cupcake liners. Foil liners are nice, but paper will work, too.
Preheat oven to 325 degrees.
Place Neufchatel Cheese in medium sized mixing bowl and allow it to come to room temperature. Whisk lightly, and then whisk in the sugar, egg, vanilla, lemon juice, and grated lemon peel. Mixture should be smooth and creamy.
Line the cupcake pan with the liners. Place a Vanilla Wafer cookie in the bottom of each liner if desired. Spoon Neufchatel Cheese mixture evenly into your liners. Place cupcake pan on the center rack of the preheated oven, and bake for 25 minutes. Allow to cool in pan for about 15 minutes before removing cheesecakes, and then allow the cheesecakes to cool to room temperature. Place in covered container and chill and store in refrigerator.
Servings per recipe: 6
Serving Size: 1 mini-cheesecake
Calories per mini-cheesecake, no Vanilla Wafer Crust: 138
Calories per mini-cheesecake WITH Vanilla Wafer Crust: 154
(PS: I also like to puree raspberries and drizzle the sauce over my dessert plate before placing the mini-cheesecake on the plate. It looks pretty... and it's yummy, too!)