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Calcium
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| Serves:8 1 pkg. (14 oz.) fat free marble loaf cake 1 cup Low fat Cottage Cheese 1 cup cold skim milk 1 square Semi-Sweet Baking Chocolate, chopped 1 pkg. (4-serving size) Chocolate Flavor Pie Filling 1/2 cup Whipped Topping CUT loaf cake in half; reserve one half for another use. Cut remaining cake half into 8 slices; cut each cake slice in half. Line bottom and sides of 9-inch pie plate with cake slices; set aside. PLACE cottage cheese, milk and chocolate in blender container; cover. Blend on high speed until smooth. Add pudding mix and whipped topping; cover. Blend on low speed 1 minute, stirring once. Pour into prepared pie plate. REFRIGERATE 3 hours or until set. Store leftover pie in refrigerator. |
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Makes 2 cups, to serve 8 Ingredients: 8 oz. Low-fat Cream Cheese, softened 1 cup Low-fat Vanilla Yogurt 3 Tbs. Maraschino Cherry Juice 1 tsp. Lemon Zest (grated yellow rind of lemon) 14 Packets Non-Sugar Sweetener Simply blend together the cream cheese and yogurt with a whisk or handheld mixer until smooth. Stir in cherry juice, lemon zest, and sugar substitute. Chill at least 2 hours prior to serving. Serve with a variety of fresh fruits. Return any leftover dip to fridge. |
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| Serves 12 | |
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Crust Ingredients: 1 cup Grape-Nuts Cereal 2 Tbs. Honey 1 Tbs. Canola Oil Filling Ingredients: 4 oz. Nonfat Cream Cheese, softened 2 cups Ricotta Cheese 1 Tbs. Orange Juice Concentrate, thawed 2 tsp. Orange Zest, grated (pithless rind of an orange) 1/4 tsp. Salt |
Topping Ingredients: 2 seedless Oranges 2 Tbs. Honey Fresh Mint Springs, optional garnish 1/2 cup Honey 1/2 cup Nonfat Plain Yogurt 1/3 cup Cornstarch 1 large Egg 3 Egg Whites |
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Pre-heat the oven to 300-F degrees and lightly oil a 9-inch spring form pan. Crush the Grape Nuts to fine crumbs in a food processor or blender.
Add the honey and oil, and pulse until thoroughly mixed. Press the crumbs
evenly into the bottom of the prepared spring form pan; set aside. Prepare
the filling by beating the soft cream cheese in a large bowl with an
electric mixer. Spend about 3 minutes, making sure the cream cheese is
smooth and lump-free. Add the ricotta cheese, half cup of honey, yogurt,
cornstarch, egg and egg whites, orange juice concentrate, orange zest, and
salt. Beat the mixture until it's smooth and creamy. Pour the batter into
the crumb-lined pan and smooth the top level. Bake the cheesecake for 50
to 60 minutes, or until the edges are puffed but it still jiggles a bit at
the center. Turn off the heat and keep the oven door closed. Let the cheesecake cool in the oven for about 30 minutes, then remove to a wire rack to completely cool the cheesecake. About an hour before serving, finish the cheesecake: Remove the pan sides and place the cheesecake on a serving plate. Peel the oranges, making sure all the white pith is removed, then cut the fruit into very thin slices. As you cut the fruit, place the slices on paper towels to remove the excess juice, then place them in a circular, layered arrangement on top of the cheesecake. In a small saucepan, warm the remaining two tablespoons of honey. Brush the honey over the top of the orange slices. Garnish the cheesecake with a few mint sprigs, if desired. Serve at room temperature. Refrigerate any leftovers for up to two days. |
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