Pumpkin Cheesecake Torte
I know that pumpkin month is over- but you have to make pumpkin pie for Thanksgiving…and you have to buy the big can of pumpkin (just because you love it so much) and you HAVE to use the left over puree…so why not make a pumpkin cheesecake? You might be thinking: Because it is right after Thanksgiving, your stuffed, and if you make a cheesecake, you might not be able to button your jeans…If you go to Cheesecake Factory, you might be right. But, if you make this delicious cheesecake, your jeans will fit just fine AND you will get your last bit of creamy, dreamy, pumpkin satisfaction!
This recipe is super light, super easy, and still super tasty! One of Gavin’s favorite foods is pumpkin cheesecake. We just had a dinner party, and I served this little number- he couldn’t believe that it was healthy…and he was super excited when I served him a second piece!
Pumpkin Cheesecake Torte
8 servings
Crust
1 C honey wheat pretzel
2 T smart balance light
Filling
4 T water
1 t gelatin
1 8oz package cream cheese
1/2 C pumpkin puree
1/4 C 0% plain greek yogurt
1/2 C sugar
1/4 t sea salt
1/2 t cinnamon
1/8 t nutmeg
1/16 t ground ginger
To prepare the crust, line a cake pan with plastic wrap and spray the wrap with non-stick cooking spray. In a blender, make a flour out of the honey wheat pretzels. Pour the pretzel powder into a bowl. Melt the butter. Pour it over the pretzels and use your fingers to combine the mixture. Press the mixture into the bottom on the pan and then place the pan in the fridge to chill.
Bring one inch of water to a boil in a sauce pan. Place a heat safe bowl in the pan with the 4 T water and the 1 t gelatin in it. Allow the water to warm and the gelatin to dissolve. Set aside.
In a medium bowl, cream the cream cheese until smooth. Add the greek yogurt and pumpkin and beat until smooth. Add the sugar, salt, cinnamon, nutmeg and ginger and beat until smooth. Next, pour in the gelatin mixture and beat again.
Remove your crust from the fridge and pour the cream cheese mixture in. Smooth the surface and then place it back in the fridge for at least 3 hours to chill.
Serve with whipped cream and a little dash of cinnamon.
Nutritional Comparison:
1 serving (1/8 of the torte!) has 152 calories and 4.75 grams of fat.
1 serving (same amount) pumpkin cheesecake has 375 calories and 16 grams of fat.
Baked Apples with Peanut Butter Crumble
Crumble. The word alone makes my mouth water! Anything with a crumble topping is at the TOP of my list…
A little ways down the list of favorites- apples dipped in peanut butter.
SO, lets do the math:
Crumble + Peanut Butter + Apples = Apples STUFFED with PB Crumble…YES PLEASE!
Posted on November 14, 2011 by LindsayTarquinio · 0 comments Read MorePablano Corn Chowder
when I say “chowder”, you probably don’t think “healthy”! Most chowders and NOT healthy…they are delicious, they are decadent, they are creamy…and so is this one…but this one IS healthy! Sweet corn, creamy potatoes, protein packed chicken…the perfect meal all in one bowl!
As you can probably tell, Gavin and I have been in the mood for warm and yummy soups- if October was pumpkin month, I’d say November is soup month! So, grab a bowl and a cozy blanket- and enjoy!
Pablano Corn Chowder
serves 4
2 Cups pablano pepper, diced
2 Cups onion, diced
1 Cup potatoes, peeled and diced
2 Cups chicken breast, cut into small cubes
2 cans cream style corn
1 can whole kernel corn
1 can low sodium, fat free chicken broth
1 t garlic powder
1/2 t cumin powder
1 t salt
1/2 C milk (optional)
In a large pot, over medium heat, sautee the peppers, onions and potatoes for about 4 minutes. Then add the chicken and cook for another 4 minutes. Now, pour in the cans of corn, the chicken broth, garlic powder, cumin, and salt. Bring back up to a boil. Once the pot is boiling, turn the heat to low, cover, and allow to cook for at least 45 minutes, stirring (and scraping the bottom of the pot) ever 15 minutes.
Posted on November 12, 2011 by LindsayTarquinio · 0 comments Read MoreBanana Chocolate Protein Muffins
The combination of banana and chocolate…and a little coconut is pretty darn irresistible! Make it healthy AND full of protein and you have what I would consider a perfect snack, or great grab-and-go breakfast!
Banana Chocolate Protein Muffins
Makes 12 muffins
2 C oat flour
1 t baking soda
1 t baking powder
1/2 t sea salt
1/2 C vanilla protein powder
1/2 C brown sugar
1 C 0% plain greek yogurt
1 whole egg, 1 egg white
1/3 C water
2 medium bananas, mashed
1/2 C shredded coconut
1/2 C dark chocolate chips
Preheat the oven to 350 degrees. In a medium bowl, combine the oat flour, baking soda, baking powder, sea salt, and protein powder. In a separate bowl, combine brown sugar, greek yogurt, eggs and water. Slowly mix the dry ingredients into the wet ingredients. Add the banana, coconut and chocolate chips. Spoon the mixture into a muffin tin greased with coconut oil. Bake for 20 minutes. Allow to cool in the muffin tin for 5 minutes and then cool on a rack until completely cool. Store in a sealed tupperware in the fridge.