@Real_EstateInfo Hilarious, but so very wise!
Mini Lemon Curd Cheesecakes
Miniature lemon curd cheesecakes
serves 12 cheesecakes
1 1/2 cups light ricotta (5%) 1/2 cup light cream cheese (about 4 oz), softened 1/3 cup low-fat sour cream 1 large egg 3/4 cup granulated sugar 3 Tbsp all-purpose flour 2 Tbsp lemon juice 1 Tbsp lemon zest curd 1/4 cup granulated sugar 2 tsp cornstarch 1/2 cup water 1 tsp lemon zest 2 Tbsp lemon juice 1 egg yolk 12 sliced strawberry piecesThis will satisfy anyone’s cravings, but especially those who love lemon desserts. The lemon curd is what makes this dessert so exceptional, and the miniature size is perfect for a sweet little ending to any meal.
1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. To make the cheesecakes, combine the ricotta, cream cheese, sour cream, egg, sugar, flour, lemon juice and zest in a food processor. Purée until smooth. Divide the mixture among the prepared muffin cups.
3. Set the muffin tin in a larger pan. Pour enough hot water into the pan to come halfway up the sides of the muffin cups. Bake in the center of the oven for 20 minutes or until almost set (it’s okay if the centers are slightly loose).
4. Remove the muffin tin from its water bath. Let cool on a wire rack. Chill.
5. Meanwhile, prepare the curd by placing the sugar, cornstarch, water, lemon zest and juice in a small saucepan. Whisk until smooth. Place on medium heat, bring to a simmer and cook for 2 minutes, whisking constantly, until the mixture begins to thicken.
6. Beat the egg yolk in a separate bowl. Slowly add half of the lemon mixture to the yolk and whisk until combined. Pour back into the skillet and continue to cook on the lowest heat for 2 minutes, until smooth and slightly thickened, whisking constantly. Cool and serve over chilled cheesecakes. Decorate with strawberry slices.
per serving Calories 150 • Protein 5.3 g • Carbohydrates 22 g • Fiber 0.2 g • Total fat 4.4 g • Saturated fat 2.5 g • Cholesterol 51 mg • Sodium 91 mg • prep time 15 minutes • bake time 20 minutes • make ahead Prepare the day before and refrigerate. If the curd is too thick, gently reheat in the microwave. • nutrition watch Sour cream is a source of calcium. Use the lower-fat varieties to reduce the fat, cholesterol and calories; they are just as delicious. Regular sour cream has 14% fat.
Sweet Pea and Fennel Soup
Sweet pea and fennel soup
by Rose Reisman
serves 6
2 tsp vegetable oil 1 cup chopped onion 1 1/2 cups chopped fennel 2 tsp finely chopped garlic 3 cups chicken (or vegetable) stock 1 cup peeled and diced potato 4 cups frozen green peas pinch of salt and pepper 1/3 cup canned evaporated milk (2%) 3 Tbsp low-fat sour cream 3 Tbsp chopped fresh mintFrozen green peas mean you can enjoy this recipe any time of year. In the summer try serving it cold. The fennel adds a hint of licorice flavor that goes well with the sweet peas.
1. Lightly coat a large, nonstick pot with cooking spray, add the oil and set over medium heat. Add the onion, fennel and garlic. Sauté for 5 minutes or until the vegetables just begin to soften.
2. Add the stock and potato and 31/2 cups of the green peas. Bring to a boil, reduce the heat and simmer, covered, for 20 minutes or until the potato is just tender.
3. Purée the soup in a blender or food processor in batches. Return the soup to the saucepan and add the milk and the remaining 1/2 cup of peas. Heat through. Serve the soup in bowls, and garnish with sour cream and fresh mint.
per serving Calories 177 • Protein 10 g • Carbohydrates 28 g • Fiber 7.6 g • Total fat 3.1 g • Saturated fat 0.8 g • Cholesterol 4 mg • Sodium 489 mg • prep time 15 minutes • cook time 20 minutes • make ahead Prepare up to a day in advance and reheat gently. • nutrition watch: Green peas provide nutrients such as vitamin K, which is important for maintaining bone health.
