My mother has been a loyal reader of my blog since the beginning. Aside from enjoying seeing what I write about here and making sure that I’m eating well 😛 , I think one of her favorite parts of this blog are the many comments you leave for me, my loyal readers. She was interested in Strawberry Seduction when I first posted it, and so she has happily joined the fray with some entries of her own (along with a good number of you–the round-up of all of the entries should be my next post!)!
Without a blog of her own, I am hosting her entries here, so please say hello, readers! So enough of my interruptions, here is her post:
Strawberry Supreme Chocolate Chip Cheesecake
- 1.75-2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 Tbsp butter
- 24 oz Philadelphia Cream Cheese (16 oz light variety, 1 fat free).
- 1 cup sugar (granulated)
- 2 tsp vanilla extract
- 4 eggs
- 1/2 cup light sour cream
- 1/2 cup light ricotta
- 1/2 bag milk chocolate or dark chocolate chips
Preheat oven to 350°F.
First, prepare the graham cracker crust. Set up a springform pan on a cookie sheet. Mix the graham cracker crumbs, sugar, and melted butter together well and then press this into the bottom of a springform pan, flattening the crumbs with a spoon on the bottom and about an inch up the sides of the pan.
Now, prepare the filling. Beat the cream cheese well with a mixer and then add the sugar and vanilla extract. Mix well, adding and incorporating the eggs one at a time. Lastly, work in the sour cream, ricotta, and mix well.
Pour this mixture into the crust. Sprinkle the chocolate chips on top and place the strawberries around the edges.
Bake 80-90 minutes until golden brown and the center is almost set.
Remove gently from oven and cool before removing the outside of spring pan.
Refrigerate overnight and enjoy!
(adapted from Nabisco recipe)
Strawberry Compote (for Sunday Morning Whole Wheat Pancakes)
I was on a diet maybe 8-10 years ago and loved a blueberry compote dish that was healthy, quick, and tasty. Eventually, I tried strawberries instead. I’ve altered the ingredients slightly.
When strawberries are plentiful, set some aside, clean well, and freeze for many Sunday’s when they aren’t so plentiful.
- 1-1.5 cups frozen berries
- 1 tsp cornstarch
- 5-6 Tbsp of either apple cider or strawberry banana V8 juice
- 1-2 tsp granulated sugar (or Splenda)
In a small nonstick pot, add frozen strawberries, cornstarch, juice, and sugar. Cook on low, partially covered until bubbly and thickened. Do not overcook or the berries will mush.
Garnish with whipped cream on healthy whole wheat pancakes (Mike: I prefer less healthy pancakes 😉 ), fresh waffles, or even as a dessert over ice cream or frozen yogurt.
(adapted from Biometrics)