Custom Search

Friday, April 11, 2014

Low Cal Dessert - Cheesecake

cooking spray
1/2 cup crushed graham cracker crumbs
1 tbsp light butter, softened
8 oz package reduced fat cream cheese, softened
1/4 cup sugar
6 oz fat-free vanilla Greek yogurt (I used Chobani)
2 large egg whites
2 tbsp lemon juice
1/2 tsp vanilla extract
1 tbsp all purpose flour
1/4 cup strawberry jam (I used sugar free

Heat oven to 350°. Coat an 8-inch square baking pan with non-stick spray.
Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan. Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, and flour. Do not over beat. Pour over graham cracker crust. Stir jam until smooth. Drop by small spoonfuls over surface of filling. Using a knife, swirl jam gently through filling to create marble effect. Bake 25 to 30 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the fridge

shared at
Best of the Weekend - Cooking With Curls, A Little Claireification, Little Miss Celebration, The Mandatory Mooch ”Craft
Craft Frenzy Friday (Th7)- Craft Dictator

Italian Braided Easter Bread

As a little girl I often traveled with my dad while he worked his odd jobs. Whether it was mowing yards, raking leaves, washing windows or simple housework he worked hard and those that met him loved him for what he did. I met many individuals this way and learned a lot. One client that he had was a set of sisters that lived alone but always knew how to do up the holidays. In honor of those special ladies I am sharing this special Easter recipe

Italian Braided Easter Bread


3 cups flour
¼ cups sugar
1 teaspoon salt
1 package rapid-rise dry yeast
2   eggs, beaten
2/3 cups warm milk
2 tablespoons butter, melted
1 tablespoon anise seed
½ cups candied fruit
¼ cups chopped nuts
5   raw colored eggs

      recipe source here


Combine 1 cup of the flour, sugar, salt, and yeast. Add dry mixture to the milk and melted butter mixture, along with the eggs. Beat with a mixer for 2 minutes. Stir in enough of the remaining flour and the anise seed plus any of the candied fruit or nuts to make a soft dough. Knead for 8 to 10 minutes. Add flour as necessary so dough is not sticky. Let rise for about 1- 1 ½ hour or until double in size.
Divide dough in half. Roll each piece into 24" rope. Overlap dough over itself (twist 2 pieces together) connecting the 4 end pieces to form a wreath. place on greased baking sheet. Place the five raw colored eggs into spaces between twists. Brush with melted butter. Let rise for 1 hour. Bake at 350 for 35-50 minutes.
Say G'Day Saturday

Easter Dessert

I simply love the strawberry pretzel dessert that we make each year. But this year also thought that I would share a more cake style recipe as well. They both loaded with strawberry flavor

White cake mix - mix as directed on box (use egg whites only)
Pour into greased jelly roll pan and bake

11 oz cream cheese; softened
1 cup sugar
8 oz cool whip
1 tsp vanilla

Beat cream cheese and sugar together. Fold in Cool whip and vanilla until smooth.
Pour onto cooled cake

recipe source here