Light and Luscious Cheesecake Souffle

Looking for a last-minute dessert to spice up your New Year's Party? What about this tasty, light delight!

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Main ingredient: 

What you'll need: 

• 1/2 cup fat-free cottage cheese
• 3-5 teaspoons splenda sugar substitute 
• 1/4 teaspoon vanilla extract 
• 1 dash cinnamon 
• 1 egg, separated
• 1 egg white
• 1 dash cream of tarter
• 6 strawberries, sliced
• 1 tablespoon strawberry or raspberry spreadable fruit 
• 1 tablespoon water

Instructions:

1. Preheat oven to 375 degrees
2. Puree cottage cheese until there are no lumps; add Splenda to taste, egg yolk, vanila, and a dash of cinnamon. 
3. In a separate bowl, whip egg whites to soft peaks; add dash of cream of tarter to stabilize if needed
4. Gently fold egg whites into cottage cheese mix
5. Pour into 2 ramekins until just below lip (to allow for rising; place ramekins into larger baking pan and fill with boiling water until water comes 2/3 up the sides 
6. Bake souffles for 28-30 minutes until golden brown
7. Mix fruit spread and water, add strawberries
8. Serve warm souffles with berries spooned on top 
9. Enjoy!

For the original recipe, visit  www.food.com.

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Fresh, Homemade Pumpkin Pie

Serving Pumpkin Pie this holiday season? Use your fresh pumpkin puree and create this culinary masterpiece that is sure to wow family and friends. (Consider using freshly ground spices to give your creation extra flavor!) 

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Main ingredient:

What you'll need: 

• 2 2/3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening
• 1/2 cup cold water

• 2 cups mashed, cooked pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 2 eggs, beaten
• 3/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Instructions: 

1. Preheat oven to 400 degrees F (200 degrees C).
2. Prepare pie crust by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
3. With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8 to 9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
4. In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

For the original recipe, please visit Allrecipes.com. 

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Cheesecake Lemon Bars

Don't have enough lemons to make fresh lemonade? How about a tangy and delicious dessert?


This lemon recipe is sure to compliment any Sunday dinner, enjoy! 

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Main ingredient:

What you'll need:

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 3/4 cup unsalted butter, cut into cubes

• 4 eggs
• 1 1/2 cups white sugar
• 1 tbs all-purpose flour
• 1 tbs lemon zest
• 1/2 cup lemon juice

• 2 (8-ounce) packages cream cheese, softened
• 1 cup white sugar
• 2 eggs, beaten 

Instructions:

1. Preheat oven to 350 degrees. Lightly butter 9x13 baking dish
2. Whisk together 1 1/2 flour and confectioner's sugar in mixing bowl. Cut in cold better with pastry blender until mixture resembles course crumbs
3. Press crumbs into bottom and up the sides of prepared baking dish to form crust
4. Bake in preheated oven until golden brown (15-18 minutes) 
5. Remove from oven and set aside
6. In large bowl, whisk together 4 eggs, 1 1/2 cup sugar, 1 tbs flour, lemon zest, and lemon juice. Pour mixture into prepared crust. Skim off any bubbles from the surface. 
7. Mix cream cheese and 1 cup sugar in bowl until well blended. Whisk in 2 eggs, and spread over lemon mixture. (The distinct mixtures will separate during baking.) 
8. Bake in preheated oven until filling is set, about 30 minutes. 
9. In bowl combined asparagus, tomatoes, and onions; set aside
10. In small bowl, whisk together yogurt, cheese, and mustard. Add asparagus and tomato mix and toss until coated.
11. To serve, line salad plates with leaf lettuce leaves and spoon salad on top. Enjoy!

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Kiwi Sorbet

This week's basket has delicious Kiwifruit, but to be honest, do we often use it in recipes? Here's an idea to keep cool on this abnormally warm fall day. Enjoy!

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Main ingredient:

What you'll need:

• 2 lbs Kiwifruit
• 3/4 cups superfine granulated sugar 

Instructions:

1. Peel and chop kiwis, then pulse with sugar in food processor until smooth
2. Chill unto cold, about 1 hour
3. Freeze in ice cream maker, then transfer to airtight container
4. Freeze to desired firmness, at least 1 hour

For the original recipe, visit epicurious.com 

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Fresh Banana Frozen Yogurt

Main ingredient:

What you'll need:


1 1/2 cups mashed rip bananas (3 medium)
1/4 cup sugar
4 cups vanilla yogurt


Instructions:


1) Mash bananas with sugar in medium bowl
2) Stir in yogurt
3) Pour into 1-quart ice-cream maker and freeze according to desired texture
4) Enjoy!

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Banana Chocolate Chip Cake

Main ingredient:

What you'll need:

Cake: 

1 1/4 cups sugar

1/2 cup butter

2 eggs

1 tsp baking soda

4 Tbsp sour cream

1 1/2 cup flour

1/4 tsp salt

1 tsp baking powder 

1 tsp vanilla

1 cup bananas, mashed

Topping: 

1/4 cup packed brown sugar

1/8 cup sugar

1 Tbsp cinnamon

1 cup chocolate chips

1 cup nuts, chopped (optional) 

Instructions:

1) Preheat oven to 325°

2) Line angel food cake pan with waxed paper and grease well

3) Cream sugar, butter, and eggs in medium bowl

4) Combine baking soda and sour cream in small bowl, stir into creamed mixture

5) Add flour, salt, and baking powder, mix well

6) Stir in vanilla and bananas

7) Pour half of batter into pan

8) In separate bowl, combine topping ingredients and sprinkle half over batter in pan

9) Pour remaining batter into pan, then sprinkle with remaining topping 

10) Bake at 325° for 45-60 minutes

Cake is done when toothpick comes out clean. Cool before removing from pan. 

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