One of the major ways I make my recipes healthy is taking traditional recipes and tweaking the ingredients to make them more figure-friendly.

I wont lie, low-cal, low-fat, low-anything food doesn't always taste as good as the full-anything variety. But I am someone who appreciates volume and honestly, if we're talking about weekday breakfast, lunch at work, dinner in front of the tv, I'd rather eat something large and tasty than something small and delicious.

One of my readers (see comment) recently suggested that it would be cool if people were to send me recipes for guilty foods that they love and I would attempt to modify them and make them healthier. I accept the challenge!

As of this posting, I am still working through passover seder leftovers and working off passover seder poundage, so this comment will have to wait until at least the weekend, but I already have soem good
 


Comments

Kathleen
04/19/2011 13:16

Dear Dr. Jules,

I absolutely love this recipe but it is so unhealthy. Please rescue it (and my prominent posterior.)

Blueberry Lemon Cheesecake with Blueberry Cream

8 ounces cream cheese, softened

¼ cup honey

1 teaspoon grated lemon rind

1 egg

2 tablespoons sour cream

1 cup Frozen Blueberries

2 teaspoons honey

24 mini phyllo shells

1 cup heavy cream



Preheat oven to 350º F. Beat softened cream cheese until light and fluffy. Add in ¼ cup honey, lemon rind and egg and beat. Stir in sour cream. Set aside. Over medium heat, warm blueberries and 2 teaspoons of honey in a saucepan until soft and juicy. Using an immersion blender, blend into a lumpy syrup. Add in ½ cup of the mixture to the cheesecake batter and stir to combine. Reserve remaining blueberry sauce.

Fill phyllo shells with cheesecake batter, just slightly below the top. Bake at 350º F for 15- 0 minutes until centers are set. Remove from oven and cool.

Just before serving, beat together 2 tablespoons blueberry sauce with the heavy cream until stiff peaks form. Pipe onto the mini cheesecakes and garnish with a single blueberry and grated lemon rind.

Makes 24 mini cheesecake bites.

Thank you!
Kathleen

Reply
07/09/2012 14:43

Hi Dr. Jules,

You recipes look great. Interested in selling them to hungry people near you? :)

We are an online place for homecooks selling healthy meals to hungry foodies near them.
http://heybento.com/

Reply



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