Low Fat Lemon Cheesecake

Lemon Cheesecake

I tried/ modified a recipe I found online for a low fat baked cheesecake. I made mine a lemon cheesecake, which was delicious, tasting far more decadent than it really is! This recipe I found here: http://www.dietandfitnesstoday.com/recipe.php?recipeid=124

I changed it a tad. heres the recipe i used:

1 graham cracker crust (recipe below cheesecake recipe)

2- 8oz tubs of fat free cream cheese (PLEASE USE PHILADELPHIA!!!)

2t whole wheat flour

1/4c skim milk (i used 1% cuz it was on hand)

1/2c egg white product

15 mini packets of Truvia (stevia) (about 3T of sweetener)

just over 1T lemon juice (use a tad more if you want it more lemony)

1Tsp vanilla extract


Make Graham cracker crust (unless you chose to buy one from the store- lazy!)

Preheat oven 350 deg. Using mixer on low speed, combine flour and milk. Add
cream cheese. Increase speed to medium, add egg sub, sweetener, vanilla and
lemon juice. Pour into crust. Bake for 35 min or until center is set. Let cool.
Refrigerate before serving.

Graham Cracker Crust:

Preheat oven to 350′

1 2/3 C finely crushed graham cracker (use whole wheat graham cracker if you wish, or you could try Nilla Wafers)

1/4c + 1T unsweetened applesauce

1tsp cinnamon

Mix all ingredients until it forms a clump, spread evenly in a 9-inch dish/ pan

put in oven for about 8 Minutes

Unforunately, I don’t know how to prevent the cheesecake from cracking, but it won’t effect the taste. Top it with whatever your ❤ desires!


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Vegan Banana Coffee Cake

banana cake 001

banana cake 002

Here’s a recipe I tried from fatfreevegan.com. I’m NOWHERE close to being vegan, but I happen to like vegan dishes. My dad had two pieces the day I made it, and i also think it’s pretty good. Will make again. Recipe Link: http://blog.fatfreevegan.com/2008/05/banana-coffee-cake.html

I used about 2-3T of Purevia (Stevia) instead of the Turbinado sugar, I only used one (normal sized) banana, and that was plenty. I also used regular plain yogurt, soymilk, and nixed the salt. It really is like pudding cake if you try to eat it hot. I recommend chilling it in the fridge before serving.

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Accidental rice pudding concoction

rice pudding I haven’t been feeling particularly creative for a while, and haven’t been buying as many groceries (cuz they are about a million bucks!) to cook with. I was just throwing a bunch of stuff in a bowl and I ended up with what is an accidental rice pudding.

1/2c no-salt-added cottage cheese

3T syrup (whatever kind u want, I used SF pancake syrup)/ liquid sweetener (in the picture i put 1/4c, but since it’s a little too liquidy, try the 3T)

raisins (like one of those tiny, baby boxes of em)

1/4c cold brown rice (good get-rid-of for leftovers)

cinnamon and nutmeg to taste.

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Turkey and blueberries w/ balsamic

this is exactly what it sounds like. simple, nutritious, yummy.

strawberry battle entry

I really like Columbus Turkey breast! Balsamic is also very good on all sorts of fruit, bringing out the sweetness of the fruit. I also reccommend it w/ strawberries.

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choc-ban-coffee smoothie

choc-ban-coff this morning’s smoothie (actually only 2 this time) was this:

That utensil is AWESOME, It has a fork, knife AND spoon!

I also formulated a different  smoothie like this one:

one frozen, partially thawed nanner

5-6 large frozen strawberries

1/2c frozen blueberries

1cup plain yogurt

4T chocolate syrup

1T decaf coffee grounds

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Pumpkin French Toast

pumpkin french toast

I like breakfast foods, often for breakfast, lunch, second lunch, and dinner. today for lunch I made pumpkin french toast w/ 1/2 a peach on top and maple syrup. this isn’t an original idea however. I saw the idea of pumpkin french toast on another blog, and (not following any particular recipe) formulated my own.

in two shallow plates, in each one i put:

1 whole egg

2T egg white

1T orange juice

1/4c pumpkin puree

tiny bit of vanilla extract (maybe it was about 1/4- 1/2 tsp?)

few pinches of pumpkin pie spice

few dashes of cinnamon

I soaked two pieces of bread in each dish and cooked them on a big pancake skillet. There was much excess of the pumpkin mixture, so i had to keep adding a little on top of each piece and turning them repeatedly to cook it evenly. Don’t leave these on the pan very long, or they’ll burn because of the pumpkin. I reccomend flipping each piece multiple times.

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I had to do it.


Here’s one reason why the Lord is good.

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