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Dec 18, 2010

And the Christmas anti-diet begins

After two months of gorging (all of our birthdays are in October followed by Thanksgiving and then Christmas) I am going to be ready to go on a hardcore diet in January or starting December 26th!  I need to get the will power to do a cleanse!  I have been on a bit of an eating out, sweets, cheese and carbs bender... oops!  On that note, I am whipping up a little dinner tonight for some friends and wanted to share this yummy low fat cheesecake recipe from Bethenny Frankel that I just popped into my oven!

1.5 cups plus 2 tablespoons ground up low fat graham crackers
2 tablespoons melted butter
2 tablespoons apple juice
8 oz. part-skim or light ricotta cheese
8 oz. reduced fat cream cheese
1/3 cup raw sugar
2 tablespoons light soy vanilla milk
1 teaspoon vanilla extract
2 eggs

1. Preheat oven to 350. Spray a springform pan with cooking spray and cover the outside tightly with foil
2. Combine cookie crumbs, butter and apple juice in a bowl.  Pat the mixture into the bottom of the pan and press down on it so it is flat and evenly distributed
3.  (I added this in) Bake cookie mixture for 5-10 minutes
4.  In a large bowl (I use my stand mixer for this on medium or high) combine the ricotta, cream cheese, sugar, soy milk, and vanilla extract.  Beat in the eggs until they are fully incorporated.
5.  Put the cake pan into a large roasting pan and fill with water so the cake pan is in a bath about 1 inch deep.
6.  Bake 60 to 70 minutes.
7. Refrigerate for at least an hour and up to overnight.

Fruit Topping
2 cups cherries, pitted and sliced, or strawberries halved
3/4 cup water
1 tablespoon plus 1 teaspoon cornstarch
1 tablespoon plus 1 teaspoon raw sugar
1/2 cup apple juice

Mix all of the ingredients together in a small nonstick pan and heat over medium-low until the topping begins to thicken slightly.  Serve over the cheesecake before cutting.


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