4:00 Sun 5/25 - 12 flats available, Open tomorrow 10AM, Cheesecake - light recipe
Hi all,
Just checked in with the stand and there are 12 flats available at this very moment. We were fully stocked all day and expect the same tomorrow. Yipeee the berries are finally coming in!!
Light and Luscious Strawberry Cheesecake w/ Fresh Strawberry Sauce
Yield: one 9-inch cheesecake (14 servings)
1 1/2 cups graham cracker crumbs
3 tablespoons melted margarine or butter
1 carton (15 ounces) part-skim ricotta cheese
1 cup sugar, divided 3/4 and 1/4
2/3 cup flour
4 eggs, separated
2 tablespoons grated lemon peel
2 teaspoons vanilla
1 cup nonfat light sour cream substitute
3 pint baskets California strawberries, stemmed
4 teaspoons lemon juice
1/4 cup strawberry or red currant jelly, melted
Preheat oven to 300 degrees.
In medium bowl mix crumbs and margarine. Press onto bottom and 2 inches up sides of lightly greased9-inch cheesecake pan; set aside.
To make filling, inmixer bowl beat ricotta cheese until smooth. Add 3/4 cup of the sugar, the flour, egg yolks, lemon peel and vanilla; mix well. Stir in sour cream substitute to blend thoroughly.
In another bowl, beat egg whites until stiff but not dry; fold into cheese mixture. Pour into prepared crust; smooth top.
Bake 1 hour. Turn off oven; cool in oven 1 hour with door ajar. Remove from oven; chill thoroughly.
Meanwhile, to make sauce, in blender orfood processor puree 2 baskets of the strawberries with the remaining 1/4 cup sugar and the lemon juice; strain sauce to remove seeds. Cover and chill.
To complete cake, halve remaining strawberries; arrange on top of cake. Brush strawberries with jelly. Cut cake into wedges; serve with sauce.
Nutritional Information
290 calories; 12 g fat; 70 mg cholesterol; 170 mg sodium; 40 g carbohydrate; 2 g fiber; 7 g protein.
Strawberry Spring Salad
Yield: 4 Servings
3 tb White wine vinegar
3 tb Water
1 tb Honey
2 tb Extra-virgin olive oil
1/8 ts Salt
1/8 ts Pepper
3 c Strawberries, quartered
10 oz Italian Blend salad greens
4 ts Pine nuts, roasted
Combine first 6 ingredients and stir well with a whisk. Combine strawberries and green. Add the vinegar mix; toss to coat. Sprinkle with nuts.
Cheers!
Sally Strawberry
Just checked in with the stand and there are 12 flats available at this very moment. We were fully stocked all day and expect the same tomorrow. Yipeee the berries are finally coming in!!
Light and Luscious Strawberry Cheesecake w/ Fresh Strawberry Sauce
Yield: one 9-inch cheesecake (14 servings)
1 1/2 cups graham cracker crumbs
3 tablespoons melted margarine or butter
1 carton (15 ounces) part-skim ricotta cheese
1 cup sugar, divided 3/4 and 1/4
2/3 cup flour
4 eggs, separated
2 tablespoons grated lemon peel
2 teaspoons vanilla
1 cup nonfat light sour cream substitute
3 pint baskets California strawberries, stemmed
4 teaspoons lemon juice
1/4 cup strawberry or red currant jelly, melted
Preheat oven to 300 degrees.
In medium bowl mix crumbs and margarine. Press onto bottom and 2 inches up sides of lightly greased
To make filling, in
In another bowl, beat egg whites until stiff but not dry; fold into cheese mixture. Pour into prepared crust; smooth top.
Bake 1 hour. Turn off oven; cool in oven 1 hour with door ajar. Remove from oven; chill thoroughly.
Meanwhile, to make sauce, in blender or
To complete cake, halve remaining strawberries; arrange on top of cake. Brush strawberries with jelly. Cut cake into wedges; serve with sauce.
Nutritional Information
290 calories; 12 g fat; 70 mg cholesterol; 170 mg sodium; 40 g carbohydrate; 2 g fiber; 7 g protein.
Strawberry Spring Salad
Yield: 4 Servings
3 tb White wine vinegar
3 tb Water
1 tb Honey
2 tb Extra-virgin olive oil
1/8 ts Salt
1/8 ts Pepper
3 c Strawberries, quartered
10 oz Italian Blend salad greens
4 ts Pine nuts, roasted
Combine first 6 ingredients and stir well with a whisk. Combine strawberries and green. Add the vinegar mix; toss to coat. Sprinkle with nuts.
Cheers!
Sally Strawberry
posted by Sally Strawberry | 6:53 PM
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