Tag Archives: hungry girl

Upside Down Chocolate Chip Pumpkin Cheesecake

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Halloween is one of my favorite holidays. I love fall, I love sweets and I love dressing up. What’s not to love?

I couldn’t miss this pumpkin recipe as it’s got some of the texture and flavor of the original cheesecake. It’s not quite Junior’s New York Cheesecake, but it’s still pretty yummy.

The crispy graham cracker tastes delicious against the cool creamy pumpkin filling that has a custard-like quality.

I adopted this recipe from Hungry Girl, also known as Lisa Lillien who tries to make yummy food low calorie. This recipe was more like a pumpkin mousse rather than a pie, so let’s hope you aren’t feeding pumpkin cheesecake purists. This recipe doesn’t exactly replicate the cheesecake, but it’s a fun and convincing waste-line friendly copy.

Lisa Lillien’s original recipe calls for sweetener and tons of cool whip but I’m not a fan of splenda especially so much of it. So this is my play on upside down pumpkin cheesecake, with a little chocolate for those of you, like me, who have a hard time eating “diet food.”

My grandmother Phyllis gave me this serving spoon. She has an adoration of antiques and she would be glad to know I’m serving with it. I miss her always and this makes me think of her.

Upside Down Chocolate Chip Pumpkin Cheesecake Ingredients:

15 ounce can pumpkin
1/2 cup Fage 0% Yogurt
8 ounce container fat free or low fat cream cheese
7/8 cup fat free or low fat sour cream
3 1/2 sheets graham cracker, low fat honey, crushed
1/2 cup honey or agave (add more if sweeter flavor is desired)
2 tablespoons pumpkin spice
1/2 lemon
1 tablespoon vanilla extract

And if you dare:
chocolate chips, any kind
top with light whip cream

You can get all of these ingredients at Trader Joes!

Directions:

Blend together all ingredients except graham cracker in a bowl with an immersion blender.
Put ingredients in a pie pan and coat the top layer with graham cracker
Add chocolate chips and serve cold
or
Melt chocolate and drizzle over the top

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Sweet Cheese ‘N Peach Cinnamon Raisin Kugel

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For me cooking has turned into a passion. I study what other chefs, bloggers, food personalities are doing and apply it to my own “practice.” While intuitive cooking is my strength, I am also good at making healthy food delicious. I am passionate about this because I can’t eat whatever I want, and I love to eat good food. I do not “diet” and do not believe dieting works. I do believe you can pick up tips and tricks to translate your favorite dishes into something you can eat without wondering what it did to your waste line or heart.

I am on a constant mission to learn how to enjoy delicious food that’s easy on the body.

I am envious of Hungry Girl Lisa Lillien. She translates traditionally unhealthy food into skinny jeans friendly creations easy on the palate, and easy to put on the plate.

I have been following her for a few years now since I bought her first book.

I was referred to her at a Weight Watchers meeting, and was hooked. I had been informally doing the same type of junk food transformations since I was a teenager–and here was a girl from the opposite coast–Long Island, New York doing the same thing.

Tonight I made her Sweet Cheese ‘N Peach Cinnamon Raisin Kugel (with Walnuts–my addition).

Kugel is a dish that can be made sweet or savory. It’s a Jewish dish generally served as a casserole or a pie, often made egg noodles or potatoes, though at times made of zucchini, apples, spinach, broccoli, cranberry, or sweet potato. I love sweet kugel (I have a sweet tooth) and love when my mom makes this with cottage cheese, cinnamon and raisins. It’s sweet, decadent Jewish comfort food.

Here is Hungry Girl’s version of Kugel.

You will need:

1 package House Foods Tofu Shirataki, Fettuccine Shape (You can get these at Whole Foods or Safeway. They have almost no calories)
1 large firm peach, cut into bite-size pieces
1/4 cup fat free liquid egg substitute
1/4 cup low fat cottage cheese (recipe calls for fat-free but I’m not a big fan of that)
2 tablespoon raisins (I toss in a handful of large multi-colored ones from trader joe’s)
2 tablespoon Splenda (I use 1 tablespoon Agave instead–it’s less chemicals)
1/4 teaspoon vanilla extract (possibly my favorite tool in the kitchen)
1/4 teaspoon cinnamon (you can be more generous with this and the vanilla if you prefer)
dash salt
1/2 cup chopped walnuts

Directions:

Heat oven to 425 degrees. Combine egg substitute, cream cheese, Agave (or Splenda), vanilla extract, cinnamon and salt. Stir until completely blended and free of lumps. Mix in cottage cheese and raisins, and set aside.

Rinse and drain Shirataki noodles well. Pay dry. Slice noodles into small pieces.

Over medium heat toss noodles in a pan until they are thoroughly dry and beginning to toughen (1 min or so). Transfer noodles to a mixing bowl and top with the peaches.

Combine cheese mixture with the noodles and peaches, and stir well. Top with a coat of chopped walnuts. Transfer it all to a medium-small baking dish and spray with non-stick spray.Place dish in oven and bake for 25-30 minutes or until firm.

Enjoy with dinner or even dessert. Below I plated the kugel with lemon and chive salmon and whole wheat quesadillas with light Mexican cheese. I served this salmon with brown grain mustard mixed with yellow mustard.