Light Cheese Cake

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This is a quick and easy, less-guilty cheese cake. Serve it topped with fresh strawberries.

Ingredients:
2 8 oz low-fat cream cheese, softened
2/3 c plus 3 TBSP coconut palm or regular sugar, divided
1-1/2 tsp vanilla extract, divided
3/4 c egg white
1 c fat-free sour cream

In a bowl, beat cream cheese, 2/3 c sugar and 1/2 tsp vanilla until fluffy. Gradually add egg substitute; beat until smooth.

Pour into a 9-in. pie plate that has been coated with cooking spray.

Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes.

Combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate.

Serves 8 – 10.

Coleslaw

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This is a super easy coleslaw. You can make ahead, the flavor only gets better. I use fat free sour cream and low fat mayo to make it healthier.

Ingredients:
1/4 c cider vinegar
1/4 c mayonnaise
1/4 c sour cream
1 tsp Dijon mustard
1 tsp granulated sugar
1/2 tsp caraway seeds
1/4 tsp black pepper
2 10 oz package of pre-shredded cabbage
2 medium carrots, peeled and grated

Combine everything but carrots and cabbage in a food processor, pulse a few times and the toss with cabbage and carrots.

Grilled Okra with Paprika Dipping Sauce

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This recipe is adapted from fine cooking and one of my go tos during the summer. The trick is to get little
Okra, less than 2 inches long do they are not slimmy. The dipping sauce is amazing!!

Ingredients:
1 lb okra
1 TBSP canola oil
1 tsp salt
1/4 tsp pepper
1/2 c far free sour cream
1/4 c low fat mayo
1 medium shallot minced
1/2 TBSP lemon juice
Zest of 1 lemon
1 tsp smoked paprika
1/4 tsp crushed red pepper flakes

Heat grill or grill pan on medium-high heat.

Cut each okra pod in half lengthwise leaving the stem end uncut.

In bowl, combine oil with oil, salt, and pepper toss with okra.

In small bowl mix together sour cream, mayo, shallot, lemon juice, paprika, and red pepper flakes. Add pinch of salt.

Grill okra over medium high heat until nicely charred, about 5 minutes.

Serve with dipping sauce.

Pulled Buffalo Chicken

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1 1/2 lb boneless chicken breast
1/2 c hot wing sauce
2/3 c water or chicken stock
Salt & pepper

Blue Cheese Dressing:
1/3 c buttermilk
1/3 c sour cream, far free
1/3 c blue cheese, crumbled
2 TBSP lemon juice
Salt and pepper

Coat slow cooker or pan with non stick spray. Place chicken in a single layer. Cover with Wing sauce and water. Cover with a lid and cook on low for 8 hours in slow cooker. If cooking on stove cover and bring to a boil, reduce heat to low and summer covered until it is easily pulled apart, about 2 hours. Shrewd with forks.

For dressing: combine all ingredients in a blender and purée.

Serve on greens or a roll with dressing.

8 servings.
4 WW PP per serving.

Chocolate Stout Cake

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This recipe is perfect for St Pattys Day!! What is better than stout and chocolate??? This is a quick and easy cake. If your feeling indulgent use the whole stick of butter and omit the applesauce. I baked in a 9 inch pan – whoops thin cake, next time will do in an 8 inch pan.

Ingredients:
1/2 c stout
1/4 c butter melted, cooled
1/4 c applesauce
6 TBSP cocoa powder
1 c flour
3/4 c brown sugar
1/2 tsp baking soda
1/4 tsp salt
1/3 c lite sour cream

Glaze:
1/4 c stout
2 TBSP agave syrup
4 oz bittersweet chocolate, chopped

Preheat oven to 350.
Spray a 8 inch springform pan or square pan.

Combine dry ingredients. Combine wet ingredients. Mix together until well combined. Pour into pan. Bake 30 – 35 minutes.

Combine stout & agave, bring to a boil. Remove from heat and add chocolate, whisk until shiny and smooth. Let cool to room temp, spread over cake.

10 servings.
5 WW PP per serving.