Healthy&Taste: Dufflet's Light Lemon Cheeseca Recipe
1 cup plain yogurt, low-fat
1 cup granulated sugar
1 lemon, grated rind only
2 cup 1% cottage cheese
4 egg whites
2 tsp lemon juice
2 tsp vanilla
3/4 lb light cream cheese, or block
1/4 cup all-purpose flour
1 fresh berries
1 cup graham cracker crumbs
1 tbsp unsalted butter, melted
1 1/2 tsp corn syrup
Crust: Line bottom of 9-inch springform pan with parchment or waxed
paper; grease side.
Combine crumbs with butter. Stir together corn syrup with 1 tb water;
stir into crumbs until well mixed. Press into botom of pan. Bake in
375F 190C oven for 10 minutes or until firm to the touch.
Meanwhile, in cheesecloth-lined sieve, drain yogurt for 20 minutes.
In food processor, combine granulated sugar and lemon rind until
sugar is pale yellow colour. Add cottage cheese, eggs and egg whites,
lemon juice and vanilla; process until mixture is very smooth.
Gradually mix in cream cheese until well combined.
Gently press yogurt to squeeze out any remaining liquid. Add yogurt
to food processor along with flour; process just until smooth.
Pour mixture into springform pan; tap on counter to remove air
bubbles. Centre pan on large piece of foil; press tightly around base
of pan. Set pan in larger pan; pour in enough hot water to come
1-inch up side of pan. Bake in 300f 150C oven for 1-1/2 hours or
until edge is set but centre still jiggles slightly. Remove from
oven; let cheesecake stand in pan of water for 20 minutes. Remove
cheesecake from larger pan; remove foil. Let cool to room
temperature. Cover and refrigerate for 8 hours or up to 2 days.
Before serving, gently run knife around side of pan. Arrange berries
Source: Canadian Living magazine [Mar 95] Presented in an article by
Anne Lindsay. Recipes from Dufflet Rosenberg, Toronto, Canada
[supplier of desserts to restaurants]
to Healthy Recipes
Food Tips of the Week
Recognise the difference between hunger and thirst. At times when going through a hectic day, you imagine you feel hunger but if truth be told you just need a restorative tumbler of water or cranberry juice. The feelings of hunger and thirst are quite alike, but one can result in weight gain and the alternative is fine.
Some lower carb diet guidlines:
* Don't miss meals
Most low carb recipes are, well...., low in carbohydrates. Your body must have energy, and carbohydrates are a highly efficient source of energy. A lower carbohydrate diet requires great care in monitoring you intake of energy, as any energy given by non-carbohydrate sources is slower acting.
* Know what is in your food
Don't trust advertizing that boasts 'low carb' - check the real nutritional information on the back of the product. A good number of are only slightly reduced and in some cases still higher than a competitors normal brand. Also, beware of 'low sugar' and 'low fat' labels - 'low sugar' does not always mean 'low carb' - usually the carbs are the same.
Foods containing carotenes
(includes paprika, collard greens and tomato puree)
These orange and green natural foods are rich in carotenes believed by nutritionalists play a key role in minimizing the risk of cancer, particularly cancers of the stomach and lesophagus. A good number also have a low calorie count, so should be included in every weight loss program.
Healthy&Taste: Dufflet's Light Lemon Cheeseca Recipe provided by Recipes 4U
You no longer need to spend money on premium price recipe publications or expensive nights out in poncy dining establishments, all you have to do is search out and print out the recipe that you have chosen and commence preparing great food to amaze your friends in the convenience of your own kitchen