Published:11/01/2008

Sweet Holiday Treats

Raspberry Swirl Cheesecake With a Brownie Crust

Makes 12 servings
 
For the crust:
2/3 cup flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ cup date sugar
½ cup unsweetened applesauce
¼ cup butter, melted
1 egg, lightly beaten
 
For the filling:
16 ounces (2 packs) reduced fat cream cheese
1 cup nonfat cottage cheese
1 cup low fat sour cream
¾ cup agave nectar
2 tablespoons cornstarch
1 egg
2 egg whites
1 teaspoon vanilla
¼ cup fruit only raspberry jam (such as Polaner), heated gently until syrupy
 
*Note: Not all the brownie mixture is needed; halve the recipe and bake in a smaller pan, or save the extras to eat on their own!
1. In a bowl, whisk together flour, cocoa powder, and baking powder. Add agave nectar, egg, applesauce, and butter and stir to combine. Spread into an 8-inch square baking pan and bake at 350º for 30 minutes.
2. Cut brownie into pieces, and press into a prepared 9-inch springform pan coated with cooking spray to form a base.
3. In a medium mixing bowl, beat together cream cheese, cottage cheese, and sour cream. Gradually add in agave nectar, corn starch, egg, egg whites, and vanilla, blending until smooth.
4. Pour cheese mixture on top of the brownie base. Using a knife or spatula, swirl in raspberry jam or concentrate. Bake at 325º for 40 minutes or until cheesecake is nearly set in the middle. Let stand in the oven a further 30 minutes. Allow to cool, cover and chill.
 
nutrition info per serving : 246 calories; 12 g fat;  7 g saturated fat; 65 mg cholesterol;  10 g protein;  28 g carbohydrates; 2 g fiber; 157 mg sodium

 

Easy Apple Phyllo Turnovers
Makes 12 turnovers
 
4 large apples, peeled cored and chopped into pieces (bite-size or smaller)
1 teaspoon cinnamon
½ cup raisins
1 tablespoon apple juice concentrate
1 tablespoon water
2 tablespoons maple syrup
8 sheets phyllo pastry dough
 
1. In a saucepan, stir apples, cinnamon, raisins, water and syrup on a low heat until apples are softened.
2. Place stacked sheets of phyllo dough on a flat surface and cut lengthwise into 3 strips of approximately 4 inches each. Cover with a damp cloth to prevent drying.
3. Stack two sheets at a time, coating each sheet with cooking spray. Spoon 1-2 tablespoons filling in the right hand corner, leaving a small border. Form a triangle by folding flag-ship style from right to left. Place on baking sheet, and repeat with remaining phyllo strips.
5. Bake at 400 degrees for 12-15 minutes or until golden brown.

 

Chocolate Cranberry Steamed Pudding
Makes 6 servings
 
 1 ½ cups self-rising flour
3 tablespoons cocoa powder
¾ cup date sugar
¼ cup melted butter
1 large egg
¼ cup evaporated skim milk
½ cup chopped cranberries
¼ cup raisins
2 tablespoons orange zest (optional)
¼ cup chocolate mini or carob chips (optional)
 
1. Coat a 2-quart lidded pudding mold with cooking spray. If you don’t have a 2–quart lidded pudding mold, use a plastic container with small holes punched into the lid.
2. Mix together the flour, cocoa, and date sugar. In a separate bowl, combine butter, egg, and milk. Add to flour mixture and blend well.
3. Add mini chips, cranberries, and orange zest, and pour into pudding mold.
4. Steam for 1 ½ - 2 hours, topping up water levels as needed.

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