Light Lemon Cheesecake

Here's the light lemon cheesecake recipe I promised you.

Nice, delicious, creamy and light, and don't forget that zing from the lemon.  This recipe called for blueberries, but I just used raspberries instead. Delicious!

Mini Lemon Cheesecakes

(adapted from www.shape.com)

Serves: 12

Ingredients:

1 ¼ cup graham cracker crumbs

2 tbsp melted butter

1/2 teaspoon table salt

1 1/4 cup light cream cheese, at room temperature

1 1/4 cup lemon 2% Greek yogurt, at room temperature

10 tbsp of sugar

2 eggs

4 teaspoon lemon zest

 

For topping:

1 ½ cup blueberries (or raspberries)

4 teaspoon sugar

2 teaspoon lemon juice

Directions

1. Preheat oven to 325 degrees. Line a muffin pan with 12 paper cupcake liners.

2. Combine graham crumbs, melted butter, and salt in a small bowl. Spoon crumb mixture into bottom of cupcake liners, pressing down lightly with the back of a spoon to flatten. Bake for 5 minutes.

3. Meanwhile in a medium bowl beat together cream cheese, yogurt, sugar, eggs, and lemon zest until smooth. Pour evenly into baked cupcake liners and bake for 20 minutes or until set on top.

4. In a small bowl toss together blueberry topping ingredients. Microwave for 30 seconds and mash lightly with a fork to release juices.

5. Chill mini cheesecakes and blueberry topping. Garnish cheesecakes when ready to serve.

 

I chose my square brownie pan... you know, for that sophisticated square shape.

Here are the cooked and cooling cuties.
 

... and the grand finale, a close-up of the raspberry sauce.

 

 

 

 

 

Apple-Raspberry Oatmeal Crisp

Here's another.... 'I promised' recipe. This one was really delicious and a little decadent. Sorry, no nutritional details, but do enjoy and eat in 'moderation'.  It's awesome with the raspberries! And with the lack of apples we have this year, you need to fill up your apple crisp with other fruits this year.

Apple Oatmeal Crisp

Courtesy of : Michael Smith

http://www.foodnetwork.ca/recipes/print.html?dishid=12878

Yield : 6-8

Ingredients:

Filling

•unit 6-large or 10-medium apples, un-peeled, cored and chunked

•1 pint raspberries

•1/2 unit lemon, juiced

•1/4 cup flour

•1/2 cup sugar

•1 teaspoon baking spice

Topping

•1 cup flour

•1 cup rolled oats

•1 cup brown sugar

•1 teaspoon freshly ground nutmeg

•1/2 cup melted butter

Directions

Filling

1.Preheat your oven to 375ºF. Turn on your convection fan if you have one. Lightly oil a 9 by 13-inch pan.

2.In a large bowl toss the apples, raspberries, sugar, flour and lemon juice together. Toss in the baking spice of your choice. Transfer to your baking pan.

Topping

1.Whisk the flour, oats, sugar and nutmeg together, then add the melted butter and crumble together with your fingers. Sprinkle evenly over the fruit. Bake until golden brown and bubbly, 45 to 60 minutes.