Thank you all for the well wishes will my new job—I am still on cloud 9. I made a trip to the library to get a few books to do some culinary cramming. I know a lot, but there is SO much to learn in the culinary field, I’ve just scratched the surface. So in other words, I’ve gone from college textbooks to culinary books—I am definitely not complaining!
Also, I’ve been in the process of covering my pantry door with a variety of food magazine covers—I’m liking it!
So, lately, a lot of blogger’s have been focusing on summer produce from the grocery stores or farmer’s market, so it’s about time I jump on the bandwagon! And what better way than with some sweets right? And even better when they are a little on the lighter side of course!
Cherry Ricotta Cheesecake
- Fiber One piecrust (recipe here), or one store-bought graham crust
- 4 oz fat-free cream cheese
- 1 c ricotta cheese
- 1/4 c + 2 Tbsp sugar, or Splenda
- 1/2 c eggbeaters, or egg whites
- 1 Tbsp flour
- 1 tsp vanilla
- 1/4 tsp almond extract
- 1/4 tsp salt
- For serving—cherry pie filling (recipe below), and Cool Whip, if desired
Homemade cherry pie filling:
- In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Yield: 4 cups.
- Preheat oven to 350 F. Lightly spray pie pan with nonstick cooking spray.
- Prepare Fiber One or store-bought piecrust.
- Add medium speed, beat cream cheese until fluffy, 1-2 min. Add ricotta and sugar, beat until smooth and creamy, 3 minutes. Beat in egg whites, flour, vanilla, and almond extract.
- Pour batter into pan; bake 1 hour 15 minutes, until center slightly jiggles. Turn oven off; let cheesecake cool in over for 1 hour.
- Chill at least 4 hours.
- If desired, spread about 3 Tbsp cherry pie filling onto individual slices and top with a dollop of Cool Whip.
Creamy Strawberry Rhubarb Pie
- Fiber One piecrust (recipe here) OR store-bought graham piecrust
- 2 cups sliced fresh or frozen rhubarb
- 1/4 cup sugar, I used Splenda
- 1 tablespoon all-purpose flour
- 1 packages (8 ounces) cream cheese, softened—I used fat-free
- 1/4 cup sugar, or Splenda
- 1 teaspoon vanilla extract
- 1/4 c + 2 Tbsp egg beaters or egg whites
- 3/4 c fat-free or regular sour cream
- 1 1/2 tablespoons sugar, or Splenda
- 1 teaspoon vanilla
- 2 tsp strawberry Jell-O powder
- Pour over hot rhubarb layer. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
- Meanwhile, combine the sour cream, Jell-O powder, sugar and vanilla; spread over hot cheesecake. Cool on wire rack for 1 hour.
Refrigerate overnight. Refrigerate leftovers.