This recipe utilizes creamed fat-free cottage cheese and 1/3-less-fat cream cheese, the substitutions with using the lower fat dairy products does not take away from the ultimate flavor and texture of the cheesecake. In fact, I processed the cottage cheese in the food processor for several minutes until it was silky smooth. This pumpkin cheesecake recipe is perfect for the fall flavor menus starting to make their appearances around North America’s kitchens this time of year.
Entries Tagged as 'Desserts'
Pumpkin Cheesecake
September 16th, 2009 · 9 Comments
Tags: Desserts · Recipes · Weight Watchers
Lemon Meringue Pie
August 31st, 2009 · 15 Comments
…notice that after reading the entire procedures steps that the actual first thing you want to do after browning the crust is to make the cornstarch paste for the meringue, then you can go onto the pie crust and filling and finish with completing the meringue. This ensures that your pie filling is still piping hot in the crust when you top it with the meringue just before the final baking step.
Butter Pecan Pound Cake
June 9th, 2009 · 16 Comments
I am not sure of the origin of this recipe, but I have seen variations on the Internet and in some family style cookbooks. This is one of the moistest cake recipes I have ever run across, the amount of liquid, eggs and oil combined with the addition of icing in the batter and then baking at a very low temperature for three-quarters of the oven time ensures a very moist cake.
Tags: College Life Cooking · Desserts · Recipes
Fudgy Chocolate Cherry Bites
February 19th, 2009 · 2 Comments
The gooey center with the crunchy pecans and chewy dried cherries really make this a fun treat!
Tags: Desserts · Recipes · Weight Watchers
