Simple, but elegant…

ALMOND CHEESECAKE

Cheesecakes are one of my favorite desserts to make because they are so forgiving. Taking minutes to whip up, the oven does the work and you reap the rewards.

Rich, decadent, lovely, and gorgeous – everyone you serve them to will love you for taking the time.

This one is flavored with almond extract and an almond crust – with a creamy, silky topping that cuts the richness, just a touch.  A ruby-red spoonful of Amaretto-flavored cherries is the perfect crown!

~~~~

 

.

Crust:
Vegetable cooking spray
1 cup graham crumbs
1/2 cup almond flour
1/4 cup butter, melted

Filling:
Four 8-ounce pkg reduced fat cream cheese softened (not fat-free)
1 1/4 cups Splenda Granular
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
4 eggs
1/4 cup fat free half & half
1 tablespoon flour

 

Topping:
2 cups light sour cream
1/4 cup Splenda
1 teaspoon vanilla extract

Cherry Topping:

1 can No-Sugar-Added cherry pie filling

2 tablespoons Amaretto or Amaretto flavored sugar free syrup such as DaVinci or Torani

Stir both ingredients together and spoon over entire cake, or serve on individual slices.

.

Preheat oven to 325 degrees.
Spray a 10 inch spring-form pan with vegetable cooking spray and place on a baking sheet.
In a medium bowl combine the cracker crumbs, almond flour and melted butter. Press into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes. Allow to cool while making the filling.

In a large bowl whip the softened cream cheese until smooth. Beat in the Splenda, vanilla and almond extracts. Beat in the eggs one at a time just until blended. Beat in the half & half and flour just until combined. Pour into cooled crust and bake for 1 hour or until set on the edges and jiggly in the very center 2-inches. Keep oven on.

In a small bowl whisk together the sour cream, 1/4 cup Splenda, and vanilla extract. Spread to the very edges of the baked cheesecake. Return to the oven for 5-15 minutes,or until just set.

Allow to cool on a wire rack for 10 minutes. Run a sharp knife around the edge and cool completely BEFORE removing the sides of the pan. Wrap tightly and chill overnight. Makes 20 servings.

 

 

Per Serving: Calories 209; Protein 8 g; Total Fat 11 g; Carbs 9 g; Sugar 2 g; Sodium 219 mg

Read Full Post »

Hello, morning!

PLUM CLAFOUTIS

Silk pajamas, gauzy curtains, a sweet morning breeze through the window…a sleeping kitty, a captivating book, a cup of coffee laced with cream – and a gorgeous Clafouti studded with ruby jewels…sigh…

I’m not sure if it’s supposed to be a dessert, but I like it for breakfast. With a little warm cream drizzled over – what a way to start the day!

I’ve taken out some of the heavy flour and added satiny sour cream for a lighter, softer, richer version. So, so fabulous!

Any fruit is welcome to star in this recipe. Berries, pears, nectraines – whatever your little heart desires.

~~~~

 .

Vegetable cooking spray

2 eggs

1/3 cup Splenda Granular

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

3 tablespoons flour

1/8 teaspoon salt

2/3 cup sour cream OR Greek-style yogurt

1/3 cup milk

5-6 plums – depending on the size

2 tablespoons butter, melted

2 teaspoons REAL sugar

Preheat oven to 350 degrees. Coat six 4-ounce ramekins, or a pie plate with cooking spray and set aside. (If using ramekins, place on a baking sheet.)

In a large bowl whisk the eggs with the 1/3 cup of Splenda until combined. Whisk in the vanilla and almond extracts, flour, and salt until smooth. Whisk in sour cream OR yogurt and milk. Set aside to rest for at least 10 minutes.

Cut plums in half and remove pits. You may quarter or dice them or leave each half whole. Place enough in each ramekin to cover the bottom. Divide the egg batter amongst the cups and bake for 20-25 (30-40 for pie plate) minutes or until set. (They will be pale.) Remove from the oven and turn on the broiler.

Drizzle the melted butter over clafouti and sprinkle with the 2 teaspoons REAL sugar. Return to the oven, under the broiler, for 1-2 minutes or until golden brown. Serve warm.  Makes 6 servings.

 

With sour cream

Per Serving: 135 Cal; 4 g Protein; 10 g Tot Fat; 8 g Carb; 0 g Fiber; 4 g Sugar; 124 mg Sodium

With Greek-style yogurt

Per Serving: 115 Cal; 5 g Protein; 7 g Tot Fat; 8 g Carb; 0 g Fiber; 5 g Sugar; 122 mg Sodium

With sour cream

Per Serving: 135 Cal; 4 g Protein; 10 g Tot Fat; 8 g Carb; 0 g Fiber; 4 g Sugar; 124 mg Sodium

With Greek-style yogurt

Per Serving: 115 Cal; 5 g Protein; 7 g Tot Fat; 8 g Carb; 0 g Fiber; 5 g Sugar; 122 mg Sodium

 

 

Read Full Post »

BAKED bean dip…baked BEAN dip….baked bean DIP…

BAKED BEAN DIP (Sante Fe Bean Dip…if you prefer!)

I’ve always called it Baked Bean Dip…but it’s not Baked BEANS dip…it’s just a bean dip that’s baked.  There, that should clear it up.

Full of good carbs and protein, this dip is almost a meal!  To save some carbs, I just eat it out of a bowl with diced avocados and tomatoes, and a spoonful of sour cream. An excellent dish to take to a party or potluck…everyone loves it.

~~~~

.

.

Vegetable cooking spray
One 15-ounce can refried beans – nonfat if you prefer
4 ounces reduced-fat cream cheese, softened
1 cup low fat sour cream OR Greek-style unflavored yogurt
1/2 cup finely chopped green onions
2/3 cup salsa, extra liquid drained
One 1-ounce packet taco seasoning
One 4-ounce can diced green chiles
1 teaspoon Splenda (sugar)
1/4 teaspoon cumin
1 1/2 cups shredded Monterey Jack, Longhorn or Colby cheese

Preheat oven to 350 degrees.  Coat a 2-quart baking dish with cooking spray and set aside.
In a large bowl combine beans, cream cheese, sour cream, green onions , salsa, taco seasoning, green chiles, Splenda, cumin, and 1 cup of the shredded cheese. Pour into prepared baking dish and sprinkle remaining cheese on top. Bake for 45 to 60 minutes, until bubbly.  Makes 10 servings.

Per Serving: 186 Cal; 10 g Protein; 12 g Fat; 9 g Carb; 2 g Fiber; 0 g Sugar; 516 mg Sodium

Read Full Post »