Lemon-Yogurt Cheesecake

This cheesecake invites guiltless indulgence. It is best chilled and served the same day. If you don't have cherries, substitute an additional 1 cup blueberries.


Ingredients


Crust

1 cup graham-cracker crumbs

1/2 cup gingersnap crumbs

1/3 cup crushed walnuts

1/3 cup canola oil, or corn oil

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

Cheesecake

2 cups yogurt cheese, made from 48 ounces low-fat yogurt

8 ounces low-fat cream cheese, softened

4 eggs, at room temperature, well beaten

1 cup sugar

1 tablespoon fresh lemon juice

1 tablespoon grated lemon peel

1 cup low-fat yogurt, (8 ounces)

Mixed Fruit Topping

4 tablespoons plus 1 teaspoon honey

2 tablespoons cornstarch

1 cup fresh blueberries

1 cup fresh cherries, pitted

12 strawberries, quartered lengthwise
 
 
Preparation


1.To make crust: Butter and chill a 9-inch spring-form pan. Mix all ingredients together. Press into the bottom and 1 1/2 inches up the sides of the pan. Chill at least 15 minutes.

2.To make cheesecake: Preheat oven to 300°F. Beat together yogurt cheese, cream cheese, eggs, sugar, lemon juice and peel with an electric mixer. Stir in yogurt. Spoon mixture carefully into the crust-lined pan.

3.Bake for 1 hour and 20 minutes, or until the center sets. Cool in the over with the door ajar for 1 hour. Refrigerate 3 hours or more and unmold.

4.To make topping: Combine 2 tablespoon honey and 1 tablespoon cornstarch in small saucepan. Blend well, add blueberries and boil gently 2 to 3 minutes until mixture clears. Remove from heat and cool.

5.In a separate saucepan, prepare cherries in the same manner, with the remaining 1 tablespoon cornstarch and 2 tablespoons honey. Spread a layer of cherries around the outside edge of cheesecake. Spread blueberries over the rest of the cheesecake, leaving a circle in the center of cake bare. Arrange strawberries in a flower pattern in the center and brush lightly with 1 teaspoon honey.

Tips & Notes

Tip: To make 2 cups of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 6 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer cheese to a separate container. Refrigerate until ready to use. Keeps 1 week.

Nutrition

Per serving: 263 calories; 11 g fat (3 g sat, 5 g mono); 63 mg cholesterol; 34 g carbohydrates; 7 g protein; 1 g fiber; 147 mg sodium; 236 mg potassium.



2 Carbohydrate Serving



Exchanges: 2 other carbohydrate, 1 fat

Pineapple-Pecan Quick Bread

Ingredients


Quick-Bread Dry Mix, (recipe follows)

2 large eggs

1 cup nonfat buttermilk, (see Tips)

2/3 cup brown sugar

2 tablespoons butter, melted

2 tablespoons canola oil

1 teaspoon vanilla extract

2 cups diced pineapple, fresh or canned, drained

1/2 cup chopped toasted pecans, (see Tips), plus more for topping if desired
 
Preparation


1.Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.

2.Prepare Quick-Bread Dry Mix.

3.Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.

4.Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add pineapple and pecans. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional pecans, if desired.

5.Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

Tips & Notes

Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.

Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Pan Options:

Each of these recipes will make:

1 large loaf (9-by-5-inch pan)

3 mini loaves (6-by-3-inch pan, 2-cup capacity)

6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake)

12 muffins (standard 12-cup, 2 1/2-inch muffin pan)

Nutrition

Per serving: 223 calories; 9 g fat (2 g sat, 4 g mono); 41 mg cholesterol; 31 g carbohydrates; 5 g protein; 2 g fiber; 182 mg sodium; 93 mg potassium.



2 Carbohydrate Serving



Exchanges: 1 starch, 1 other carb, 1.5 fat (mono)

Barbeque – You’re doing it wrong

Crackle-Topped Rhubarb Coffee Cake

Chunks of rhubarb accent this moist, tender cake. Sprinkle cinnamon and sugar over the batter before baking to create a crisp top.


Ingredients


Cake

2 cups all-purpose flour

1 cup sugar

4 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 large egg

1 cup buttermilk

1/4 cup canola oil

2 teaspoons vanilla extract

8 ounces rhubarb, trimmed and cut into 1/2-inch pieces (2 cups)

Topping

1/4 cup sugar

1/2 teaspoon ground cinnamon
 
Preparation


1.To make cake: Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray. Sift flour, 1 cup sugar, baking powder, 1 teaspoon cinnamon and salt into a medium bowl. Whisk together egg, buttermilk, oil and vanilla in a large bowl. Add the flour mixture and stir with a rubber spatula or wooden spoon just to blend. Stir in rhubarb. Turn the batter into the prepared pan, spreading evenly.

2.To prepare topping: Stir together 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Sprinkle evenly over the top of the cake. Bake until the top is brown and crackled and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Cut into squares and serve warm.

Nutrition

Per serving: 297 calories; 7 g fat (1 g sat, 4 g mono); 25 mg cholesterol; 53 g carbohydrates; 5 g protein; 1 g fiber; 412 mg sodium; 160 mg potassium.



Nutrition Bonus: Folate (22% daily value), Selenium (17% dv).



3 1/2 Carbohydrate Serving



Exchanges: 3 1/2 other carbohydrate, 1 1/2 fat

Pineapple Coffee Cake

Nonfat plain yogurt stands in for sour cream to add moisture and tenderness to this lightened-up pineapple coffee cake. Best of all, you can mix the batter and have this wholesome breakfast treat in the oven in under 15 minutes—that's healthy in a hurry.


Ingredients


1 cup whole-wheat pastry flour

1 cup all-purpose flour

1/2 cup plus 2 tablespoons sugar, divided

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg

1 cup nonfat plain yogurt

1/4 cup canola oil

1 teaspoon vanilla extract

1 1/2 cups diced fresh or canned pineapple chunks, blotted dry and coarsely chopped

1/4 cup chopped pecans
 
Preparation


1.Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.

2.Whisk whole-wheat flour, all-purpose flour, 1/2 cup sugar, baking powder, baking soda and salt in a medium bowl.

3.Whisk egg, yogurt, oil and vanilla in a large bowl until smooth. Add the dry ingredients and stir with a rubber spatula until just blended. (Do not overmix.) Fold in pineapple. Scrape the batter into the prepared pan.

4.Combine pecans and the remaining 2 tablespoons sugar in a small bowl. Sprinkle over the batter.

5.Bake the cake until the top is golden and a skewer inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a wire rack for about 20 minutes. Cut into squares and serve warm. Variations This quick coffee cake can be made with a variety of fruit. Try rhubarb, blueberries or peaches. If using frozen fruit, increase the baking time by 10 to 15 minutes.

Nutrition

Per serving: 253 calories; 9 g fat (1 g sat, 6 g mono); 24 mg cholesterol; 38 g carbohydrates; 5 g protein; 2 g fiber; 476 mg sodium; 94 mg potassium.



Nutrition Bonus: Vitamin C (23% daily value).



2 1/2 Carbohydrate Serving



Exchanges: 2 1/2 other carbohydrate, 2 fat