The holidays are finally over…phew…which means it’s time to switch back to low-fat desserts (if you’re eating any desserts at all). I made this low-fat cheesecake the other day for a dinner party and my guests were shocked for two reasons: first, that it was low-fat, and second, that it came from a pregnancy cookbook.
One guest said, “No way! Are all the other recipes in your book this good?” Yup. Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Mothers-to-Be is my cooking bible. I use it all the time for breakfast, lunch, and dinner. I’ve got my Twenty-Minute Tomato Sauce simmering on the stove as I type.
Reduced-Fat Ricotta Cheesecake
Makes one 9-inch cheesecake; serves 8
One store-bought graham cracker crust “with 2 extra servings,” or homemade crust (recipe follows)
One 8-ounce package fat-free or reduced-fat cream cheese
1 cup part-skim ricotta cheese
1/3 cup sugar
1 large egg
½ cup nonfat plain yogurt or reduced fat or nonfat dairy sour cream
1 teaspoon pure vanilla extract
- Preheat the oven to 350˚ F. Place the graham cracker crust on a baking sheet lined with foil.
- Place the cream cheese and ricotta cheese in a large bowl and beat with an electric mixer on medium speed until creamy. Add the sugar and continue to beat for 30 seconds. Add the egg, yogurt, and vanilla extract and beat until well blended.
- Pour the filling into the graham cracker crust. Bake for 45 minutes or until the center of the cheesecake is almost firm (it will firm up as it cools). Remove the cheesecake from the oven, and let cool to room temperature, then refrigerate for at least 4 hours before serving. Serve with fresh berries or a berry sauce.
Approximate Nutritional Information: Serving size: One-eighth of the cheesecake with a store-bought crust: Calories: 211 cals; Protein: 10 g; Carbohydrates: 27 g; Fat: 7 g; Fiber: 0 g; Sodium: 299 mg; Diabetic Exchange: Bread/Starch 2, Fat 1
Homemade Graham Cracker Crust
1 cup finely crushed graham cracker crumbs
1/3 cup finely chopped walnuts or pecans
2 tablespoons brown sugar
½ teaspoon ground cinnamon
3 tablespoons melted butter
- Preheat oven to 350˚ F.
- Combine all of the ingredients in a bowl and mix until well blended and the crumbs are moist. Transfer the mixture to a 9-inch pie plate and press it evenly oven the bottom and up the sides of the plate. Bake for 9 minutes, or until the crust is slightly firm to the touch. Remove from the oven and let cool before filling.
Approximate Nutritional Information: Serving size: One-eighth of the pie crust: Calories: 126 cals; Protein: 2 g; Carbohydrates: 11 g; Fat: 9 g; Fiber: .6 g; Sodium: 65 mg; Diabetic Exchange: Bread/Starch 1
More about Add new tag, Calcium, Desserts, Recipes, Yogurt
If you have the time to get crunchy, here’s a recipe for delicious granola from my book, Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be. Treat this surprisingly easy recipe is a blueprint: change it according to the availability of ingredients in your area and new items as you discover them. I just made a batch using maple syrup with candied pineapple bits and dried cherries. Some other common healthy additions include sunflower seeds, unsweetened coconut flakes, unsalted sesame seeds, shelled pumpkin seeds, dried cranberries, or wheat germ. Freeze-dried fruits, such as raspberries and blueberries, add a burst of color and vitamins too.
It’s all about smoothies these days…and the choices are endless. I mean, just look in the grocery store and you’ll find shelves of smoothies that deliver extra protein, vitamins, antioxidants, calcium, and so on. Wish they’d invent one to get rid of wrinkles! You can give your own smoothies, either homemade or store-bought, a boost of calcium by whisking 1/3 cup pasteurized instant nonfat dry milk into 1-1/2 to 2-cups of liquid. This will add about 14 grams of protein and 500 milligrams of calcium (1/2 the recommended daily intake!) to your power drink. Moms with kids who need more calcium, take note.
