Low fat Low Cal New York Cheese Cake

As I've gotten older my desire for sweet things has gotten stronger. That craving usually appears late in the evening when I shouldn't even be thinking about eating anything sweet. This New York Cheese Cake recipe is awesome as well as being low calorie and low fat thanks to using a combination of low fat cottage cheese and low fat cream cheese in the recipe.

Ingredients

object2="> Crust:
object2=">2/3 cup all-purpose flour
object2=">3 tablespoons sugar
object2=">2 tablespoons chilled butter, cut into small pieces
object2=">1 tablespoon ice water
object2="> Cooking spray
object2=">
Filling:
object2=">4 cups fat-free cottage cheese
object2=">2 cups sugar
object2=">2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
object2=">1/4 cup all-purpose flour
object2=">1/2 cup fat-free sour cream
object2=">1 tablespoon grated lemon rind
object2=">1 tablespoon vanilla extract
object2=">1/4 teaspoon salt
object2=">5 large eggs

Preparation

Preheat oven to 400°.

To prepare crust, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife. Place 2/3 cup flour and 3 tablespoons sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball).

Firmly press mixture into bottom of a 9 x 3-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes or until lightly browned; cool on a wire rack.

Reduce oven temperature to 325°.

To prepare filling, strain the cottage cheese through a cheesecloth-lined sieve for 10 minutes; discard liquid. Place cottage cheese in food processor; process until smooth.

Place 2 cups sugar and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add 1/4 cup flour, sour cream, and remaining ingredients to cream cheese mixture; beat well. Add cottage cheese, stirring until well blended. Pour mixture into prepared crust.

Bake at 325° for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 1 hour. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

Note: You can also make the cheesecake in a 10 x 2 1/2-inch springform pan. Bake at 300º for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 30 minutes.

Yield

16 servings (serving size: 1 wedge)

Nutritional Information

CALORIES 291(30% from fat); FAT 9.8g (sat 5.7g,mono 3g,poly 0.5g); PROTEIN 12.9g; CHOLESTEROL 98mg; CALCIUM 93mg; SODIUM 410mg; FIBER 0.2g; IRON 0.7mg; CARBOHYDRATE 37.7g

Turkey Mole (moley) Stew

Soup is a wonderful healthy naturally low fat and usually low calorie meal which is especially wonderful to eat during the winter time. Soup or stew can usually be divided into portion sized amounts and frozen in plastic bags to eat later. Its like making your own convenience food.

Ingredients

object2=">1 teaspoon olive oil
object2=">1 1/4 pounds ground turkey
object2=">1 cup chopped onion
object2=">1 cup chopped green bell pepper
object2=">2 tablespoons chili powder
object2=">4 garlic cloves, minced
object2=">1/4 cup bottled mole (such as La Costena)
object2=">2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
object2=">1/2 cup raisins
object2=">1/2 teaspoon salt
object2=">1/2 teaspoon black pepper
object2=">1 (19-ounce) can black beans, drained
object2=">1 (14.5-ounce) can diced tomatoes, undrained
object2=">1 (4.5-ounce) can chopped green chiles, undrained
object2=">3 (6-inch) corn tortillas, cut into 1/4-inch strips
object2=">1/2 cup chopped fresh cilantro

Preparation

Heat oil in a Dutch oven over medium heat. Add turkey; cook 5 minutes or until browned, stirring to crumble. Add onion, bell pepper, chili powder, and garlic; cook 5 minutes, stirring frequently. Combine mole and chicken broth, stirring with a whisk. Add broth mixture, raisins, and next 5 ingredients (raisins through green chiles) to turkey mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Preheat oven to 425°.

Place tortilla strips on a baking sheet. Bake at 425° for 5 minutes or until golden brown.

Spoon 1 1/4 cups soup into each of 8 bowls. Divide tortilla strips evenly among servings. Top each serving with 1 tablespoon cilantro.

Yield

8 servings

Nutritional Information

CALORIES 281(28% from fat); FAT 8.8g (sat 1.7g,mono 2.7g,poly 2g); PROTEIN 19.5g; CHOLESTEROL 56mg; CALCIUM 89mg; SODIUM 926mg; FIBER 7.1g; IRON 3.4mg; CARBOHYDRATE 30.6g

Do you live to eat or eat to live

Some people eat to live and some people live to eat. You can usually tell the difference when your walking around looking at people too. Unfortunately for those of us that do live to eat the evidence shows on our bodies. You can eat healthy food though and make it a little bit less obvious. Thats what this blog is about.