I was in the mood to make a cheesecake for my girl friends birthday, but I wanted to create something amazing that she wouldn’t forget. So I thought why not make a deconstructed strawberry cheesecake. This was actually a lot easier to make then it looks.
2 cups crushed graham crackers
1 tbsp sugar
4 tbsp low fat margerine, melted
1 cup fresh strawberries
1 tbsp sugar
2 tsp lemon juice
1/4 cup tbls finely chopped dark chocolate
1 package of low fat cream cheese, softened
4 cups of low fat cool whip (3 used with the cream cheese and 1 cup used for the chocolate whipped topping)
Chocolate dessert cups
Directions for heart cookies and crumbs:
Preheat oven to 160°C (325°F).
Lightly grease a cookie baking sheet (I used my round stone as I don’t need to grease it).
Mix crushed biscuits and 1 tbsp sugar together in a medium bowl.
Add butter and stir until well combined.
Using your hands, spread mixture on the cookie pan and press down as hard as you can.
Bake until crust is set and golden in places, 15–20 minutes.
Set crust aside until cool.
Once cooled use a small heart shape cookie cutter to cut out cookies and set them aside.
Place the left over crumbs in a bowl. These will be used in the chocolate cup creation.
Directions for strawberry topping:
Place chopped strawberries, lemon juice and 1 tbsp sugar in a small saucepan and cook on medium-low heat, stirring until the sugar dissolves.
Stir over heat until mixture starts to thicken, then set aside to cool.
Directions for cheese cake filling:
Combined the cream cheese and cool whip with an electric mixer.
Add the chopped up chocolate pieces and stir.
Place in fridge to cool
Directions to chocolate whipped topping:
Mix 1 cup of cool whip with a low fat chocolate pudding cup. Set in fridge to keep cool.
Directions to assemble your masterpiece:
Fill the chocolate dessert cup about 1/4 to 1/2 full with the cream cheese mixture.
Place a layer of the loose gram cracker crumbs on top of the cream cheese.
Add about a tbls spoon of the strawberry mixture on top of the gram crumbs.
Finally top the strawberries with the chocolate whipped topping and sprinkle with some shaved chocolate.
Next to the cup whip some of the chocolate whipped cream on the place.
slice a large fresh strawberry, fan it out and place on top of the chocolate whip cream.
Place about a table spoon of the cream cheese mixture in front of the fanned strawberry.
Place heart cookie next to the cream cheese mixture to help prop it up.
Here’s another Hungry Girl inspired recipe. Jalapeno Poppers wrapped in Turkey Bacon. These are so yummy and easy to make and 100% hubby approved. Make a big impression and serve these at your next party. No one will know they are healthy (unless you tell them). By the way, these are 3 weight watcher points for 5 poppers. That’s half the recipe so yes indulge yourself. I do every time I make these. Just a reminder this is the old point system. If it’s not broke don’t fix it.
1/4 cup low fat cream cheese
1/4 cup low fat tex-mex shredded cheese (or any low fat cheese)
Low fat turkey bacon (I used presidents choice blue menu. It’s wide and I was able to cut it into five strands to wrap the jalapenos with. Also it’s 1 ww point for one piece)
1/2 cup of ground fiber one cereal
2 egg whites in a bowl
A dash of pepper
.5 tsp of garlic powder
Preheat oven to 350 degrees.
Wash Jalapenos and cut off the stems.
Halve the jalapenos lengthwise, and remove the innards (seeds and all)
Mix cream cheese, cheese shreds, pepper and garlic powder.
Using a blender or magic bullet, grind Fiber One to a breadcrumb-like consistency (no blender no worries. grab a zip lock bag and roll it with a rolling pin until you have a fine powder)
Place crumbs in one small bowl and the egg whites in another.
Stuff each pepper half with cheese mixture and wrapped with bacon strands (toothpicks help hold the bacon in place while cooking, but remove them when they are done)
Coat both sides of each pepper half with egg substitute, and then with the fiber one. Place peppers in a baking pan sprayed with nonstick spray, and place in oven.
Cook for 25 minutes and enjoy. This recipe makes 10 Jalapeno Turkey Bacon Poppers.
If you love cheese and fish here’s a dish that combines the two in a yummy way. The stuffed sole is 5 Weight Watcher’s points. I know the recipe looks complex but it’s really easy to make. When the fish is cooking in the oven you can make the sauce to top the fish. All in all this dish took about 40 mins to make from start to finish. This recipe serves two people. If your cooking for more please feel free to double the recipe.
Ingredients for stuffing:
2 tbls finely diced celery
2 tbls finely diced onion
.5 tsp of olive oil
1/2 cup of chopped fresh spinach
2 tbls of light cream cheese
1/4 cup of fine bread crumbs
1 tbls of low fat grated cheese (I used low fat tex-mex cheese)
A dash of Miss Dash Lemon Pepper seasoning
.5 a tbls of white wine
2 sole fillets 4 oz each
Directions for stuffing:
Pre heat over to 350 degrees fahrenheit.
Heat olive oil in a pan and add the celery and onion until the onion is soft and clear.
Add the spinach and cook for 2 minutes.
Remove pan from the heat and add the cream cheese and let is melt down.
Once melted add the bread crumbs, low fat cheese, and lemon pepper seasoning.
Stir in wine. Stuffing should stick together when pressed in hands.
Spread stuffing on the sole filets and wrap them up. Hold together with 2 toothpicks.
Place in a lightly greased casserole dish toothpick side down.
Cook for 20 – 25 mins covered with foil.
Take out, place on a plate and top with 4 tsp of the sauce (directions below) and green onions.
Ingredients for the sauce:
2 tbls Light cream cheese
2 tbls skim evaporated milk
.5 tbls of white wine
1/4 cup of non-fat sour cream
2 tbls of chopped green onion to garnish
Directions for Sauce:
Combine cream cheese, wine and skim evaporated milk in a pan and melt down.
Once melted down remove from heat and add the sour cream.
Pour 4 tsp of sauce on top of the sole and add the green onions and ENJOY.