Guilt-Free Ricotta Cheesecake (fat/sugar/gluten FREE)
Mar12

Guilt-Free Ricotta Cheesecake (fat/sugar/gluten FREE)

Fat free, sugar free, gluten free, and zero points?! Now I bet you’re curious! Whip up this tasty treat when you’re craving something sweet, or need a baking fix. (You can even make them in your toaster oven.)   You get a more luscious, smoother texture with low fat ricotta cheese, but if you’re following Weight Watchers Simple Start or Simply Filling, it’s still super-delish with Trader Giotto’s Fat Free Ricotta—and would you believe, it’s a Weight Watchers Power Food?! (Therefore = zero points) I wouldn’t serve this if I was having the Queen of England over for tea, but this is my go-to when kettle corn just won’t cut it, and I feel  like baking something delicious that won’t make me feel one bit guilty… (Unless, of course, I eat the whole batch! What…?! I’ve never done that!) Actually, even if you ate all three, you’d only be eating a cup of ricotta cheese, 2 tablespoons of yogurt, and an egg. Not the end of the world. 🙂 WARNING: One of the criteria for determining if something is a Weight Watchers Power Food is by its abuse potential. So, while all of these ingredients are Weight Watchers Power Foods, if you do find yourself eating more than one serving—or it triggers the eater in you—I would recommend saving it for when you have other Weight Watchers over to share it with, or holding off until you can handle it better! Counting Points? It’s only 2 PointsPlus per serving. (Or 7 Points for all three!) It’s as easy as 1, 2, 3 Whisk all the ingredients together until nice and smooth     Place in 4-inch ramekins and bake in toaster oven for 20 minutes   Cool. Chill. Enjoy. (Pin! Share! Comment! 🙂 )   Fat Free Ricotta Cheesecake (gluten free) 2014-03-11 18:18:22 Serves 3 2 Weight Watchers Points Plus for one ramekin or 7 PointsPlus for the whole batch! Write a review Save Recipe Print Prep Time 10 min Cook Time 20 min Total Time 30 min Prep Time 10 min Cook Time 20 min Total Time 30 min 184 calories 6 g 104 g 12 g 12 g 7 g 112 g 147 g 3 g 0 g 5 g Nutrition Facts Serving Size 112g Servings 3 Amount Per Serving Calories 184 Calories from Fat 108 % Daily Value * Total Fat 12g 19% Saturated Fat 7g 37% Trans Fat 0g Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 104mg 35% Sodium 147mg 6% Total Carbohydrates 6g 2% Dietary Fiber 0g 0% Sugars 3g Protein 12g Vitamin A9%Vitamin C0% Calcium20%Iron3% * Percent Daily Values are based on a 2,000 calorie...

Read More
Sweet and Sour Braised Red Cabbage
Mar26

Sweet and Sour Braised Red Cabbage

This is a wonderful accompaniment to brisket or chicken, and can be made ahead for the holidays. I can still smell and taste all the delicious dishes my stepmother, Pam, would make every Friday, when my older brothers and sister would all come home for shabbat dinner. Happy times. I see now that many of the recipes she made were from Cooking with Myrna Rosen, known as “The Cooking Bible” in South Africa. Does anyone remember this book? When I moved to Los Angeles and Pam gave me this wonderful cookbook, I found the recipes very intimidating. Very little detail, no pictures—and no one to show me! I wish that I had been as interested in cooking when I was growing up as I am now. That’s one of the reasons I always try to involve my toddler in what I’m making. It warmed my heart when she asked me for a toy vegetable peeler; I couldn’t find one anywhere, so I promised her she could peel the carrots next time. I figure at 3 1/2, she’s ready! I’ve included all the details that I wished I would have had when I first made this—hopefully any newbies out there will find this helpful. Enjoy! How to coarsely shred cabbage Slice cabbage in half; cut out core. Slice into 1/2-inch slices length-wise and then slice those in half.   Click here for an easier way to peel and core apples >> Cool Tools Mario Batali 6-Quart Dutch Oven Tongs Sweet and Sour Braised Red Cabbage 2013-08-06 17:14:24 Serves 8 Write a review Save Recipe Print Prep Time 20 min Cook Time 1 hr 15 min Total Time 1 hr 35 min Prep Time 20 min Cook Time 1 hr 15 min Total Time 1 hr 35 min 166 calories 35 g 0 g 4 g 3 g 0 g 258 g 339 g 25 g 0 g 3 g Nutrition Facts Serving Size 258g Servings 8 Amount Per Serving Calories 166 Calories from Fat 34 % Daily Value * Total Fat 4g 6% Saturated Fat 0g 2% Trans Fat 0g Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 0mg 0% Sodium 339mg 14% Total Carbohydrates 35g 12% Dietary Fiber 5g 21% Sugars 25g Protein 3g Vitamin A33%Vitamin C148% Calcium9%Iron9% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients 1 large red cabbage, 2 to 2 1/2 pounds, roughly shredded (see notes) 2 large sour green apples (recommended: Granny Smith) 6 cloves 1 lemon 1/2 cup light brown sugar (not packed) 1...

Read More
Anne Burrell’s Pignoli Cookies
Mar23

Anne Burrell’s Pignoli Cookies

If you like marzipan or almonds you will love these little chewy, almondy cuties! The first time I made them, I followed Anne Burrell’s instructions and used a disposable pastry bag. My three-year-old, Aja, had a blast piping her own cookies, which I baked in the toaster oven. She was having a hard time understanding why she couldn’t just eat the dough right out of the bag—like she does with icing. Ironically, hers turned out better than mine—which were a bit too big and thus underdone in the middle. This time I used a small cookie scoop, which I found much easier, and the cookies were all the same size (mostly) and cooked though. The slightly bigger cookies were still underdone and stuck to the parchment—and the smaller ones were a little more brown than I think is visually appealing. I thus lowered the oven temp in the recipe from Anne’s 350 degrees for 12 – 14 minutes to 300 degrees for 15 – 20 minutes. I am planning on making these again in the next few days with these changes, and I will then update this post. I still wanted to post this in the meantime because it’s a great recipe for Passover and there’s only 3 days to go! Let me know if you make it and how the oven temp and times worked out for you! I saved some of the dough for Aja and let her pipe her own little cookies using a ziplock bag. She learned how to do this from a fantastic app called Hello Cupcake!   Pine Nuts can be quite pricey; Trader Joe’s carry an 8oz bag for a great price. Cool Tools Small Cookie Scoop, Parchment Sheets, Microplane Grater Anne Burrell's Pignoli Cookies 2013-08-06 17:13:51 Yields 44 2 Weight Watchers PointsPlus per cookie Write a review Save Recipe Print Prep Time 20 min Cook Time 15 min Total Time 35 min Prep Time 20 min Cook Time 15 min Total Time 35 min 80 calories 10 g 0 g 4 g 1 g 0 g 19 g 7 g 9 g 0 g 3 g Nutrition Facts Serving Size 19g Yields 44 Amount Per Serving Calories 80 Calories from Fat 35 % Daily Value * Total Fat 4g 6% Saturated Fat 0g 2% Trans Fat 0g Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 0mg 0% Sodium 7mg 0% Total Carbohydrates 10g 3% Dietary Fiber 1g 2% Sugars 9g Protein 1g Vitamin A0%Vitamin C0% Calcium2%Iron2% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this...

Read More

The Best Homemade Applesauce

So simple, yet deliciously pleasing! My husband, Sam, grew up eating my mother-in-law, Tammy’s delicious, homemade applesauce. She would layer it in a pyrex dish with an oatmeal and brown sugar dough, sprinkled with almonds and cinnamon sugar. And give the kids the extra applesauce to snack on. No wonder he has such fond memories! My attempt at making her famous “Porridge Pie” was a disaster—probably because my applesauce was too thin. Perhaps one day I’ll brave it again and Tammy will let me share the recipe with you all! (What do you say, Mom?) I tried to find a version of applesauce with a little less sugar, and this one from The Neelys was perfect. The first time I made it, I didn’t buy cinnamon sticks and it was still delicious. If only I could get the same happy hubby from all the complicated, detailed dishes that I painstakingly attempt! Maybe it’s the simplicity—resulting in less kitchen craziness that he really appreciates. What you will need   I learned a much easier and faster ways of peeling, coring, and slicing apples from Stephanie Jaworski on The Joy of Baking.                 First cut the apple in two, to the right of the core. Lay apple down on flat side and cut away flesh to the right of the core. Repeat until left with only the core. Use a small paring knife or potato peeler to peel the apple pieces and then slice into 1/2-inch pieces. Cool Tools Mario Batali 6-Quart Dutch Oven, Microplane Fine Grater The Best Homemade Apple Sauce 2013-08-05 17:53:11 Serves 10 Write a review Save Recipe Print Prep Time 30 min Cook Time 30 min Total Time 1 hr Prep Time 30 min Cook Time 30 min Total Time 1 hr 111 calories 29 g 0 g 0 g 1 g 0 g 182 g 4 g 23 g 0 g 0 g Nutrition Facts Serving Size 182g Servings 10 Amount Per Serving Calories 111 Calories from Fat 3 % Daily Value * Total Fat 0g 0% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat 0g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 4mg 0% Total Carbohydrates 29g 10% Dietary Fiber 4g 16% Sugars 23g Protein 1g Vitamin A2%Vitamin C20% Calcium2%Iron2% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients 4 large Fuji apples (or Golden Delicious) 3 large Granny Smith apples 1/2 cup apple juice, no sugar added (or 200ml Trader Joe's Kids Reduced Calorie Apple Juice...

Read More