2 tablespoons monk fruit sweetener, or use granulated sugar
3 tablespoons cold whipped butter
For the cheesecake:
8 ounces cream cheese, I like Philadelphia
2 1/3 cups 2 % cottage cheese
1 teaspoon lemon zest, not packed
2 large eggs
1/3 cup monk fruit , or sugar
2 teaspoons all purpose flour
1 tablespoon vanilla extract
optional fruit, for topping
Directions:
Line a 9-inch spring form pan with parchment paper on the bottom. Spray the sides of the pan with cooking spray.
Preheat oven to 350°F
To make the crust:
Place graham crackers, sugar and butter into a food processor and pulse a few times. Add 1 tbsp water and pulse a few more times until it has a texture of coarse meal.
Gently press the crust into the lined pan. Set aside.
To make the cheesecake filling:
In a blender add the cream cheese, cottage cheese and lemon zest and blend together until it is really smooth.
Add the eggs one at a time and mix.
Add the vanilla extract, sugar and flour into the cottage cheese mixture and pulse until blended.
Pour the cheesecake batter into the pan. Bake in the oven for about 45 minutes, until the cheesecake is set.
Let it cool on a rack, then place in fridge for at least 4 hours or as long as overnight.
Top with fresh berries if using (or topping of your choice) and cut into 12 slices.
Ingredients:
1/4 cup chopped red onions, or scallions or chives
3/4 cup whipped cream cheese
2 tsps drained capers, chopped*
1 tbsp fresh dill, chopped, plus more for garnish
12 ounces nova lox or smoked salmon, chopped
3 English cucumbers, ends trimmed
Here are some simple and smart ingredient substitutes that will allow you to enjoy a lighter, more nutritious holiday feast, without sacrificing flavor.
Ingredients:
2 15-ounce cans pumpkin puree
1 cup coconut milk, full-fat canned
3⁄4 cup pure maple syrup
6 large eggs
1 tablespoon pumpkin pie spice
Read the full article for the entire recipe!
Ingredients:
1 1/2 tbsp unsalted butter or olive oil
1 medium onion, chopped
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
6 garlic cloves, peeled and crushed
View the article for the full recipe!
Ingredients:
2 large butternut squash, halved lengthwise, seeds scooped out
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
fresh ground pepper, to taste
