Skinny Cheesecake Stuffed Pears with a Cranberry Orange Sauce

I love pears cooked in some sort of fruity liquid. They still hold their shape (which is perfect since these are stuffed with cheesecake), yet they become so soft that you can eat them like a pudding!

Ingredients:

3 pears, cut in half and cored
1 cinnamon stick
1 c. 100% cranberry juice
1 c. 100% orange juice
1 vanilla bean, split lengthwise

Cheesecake filling:

1 c. light cream cheese, room temperature
1 tsp. vanilla
1/2 tsp. ground ginger
1/4 tsp. vanilla extract
1/2 tsp. almond extract
1/2 c. dried cranberries (Craisins)
1/2 c. sliced almonds

Place the pears in a very large saucepan. Add the cinnamon stick, juices, and scrape out the vanilla bean seeds and add both the seeds and the stems. Bring the pan to a boil and then reduce the heat. Cover the pan with a lid and let simmer for around 20 minutes. Meanwhile, mix the cream cheese, vanilla and almond extracts until you have a smooth creamy consistency. Stir in the cranberries and almonds.

Spoon the pears very carefully into a tupperware container in a single layer. Cover and refrigerate them until they are fully cool to the touch (at least a half an hour). While they are cooling, boil the liquid mixture until it is reduced to half the amount and is thicker in consistency. Remove the cinnamon stick and vanilla bean from the liquid mixture.

To serve, fill each cavity of the pears with the cheesecake mixture. If the cheesecake mixture is still too thick, add a few tablespoons of the reduced cooking liquid. Place the pear  on your serving plate and drizzle with the sauce.

Feta Strawberry Watermelon Salad

Although it is the transition of Spring to Fall right now, watermelon and strawberries are still in great shape, which gives you a great opportunity to take advantage of this salad and how great it is! It combines sweet fruit with savory cheese and fresh herbs!

Ingredients:

3 c. strawberries, diced
3 c. watermelon, cubed
1/2 c. feta cheese, crumbled
1/3 c. sliced almonds
8 basil leaves, chopped

Combine all of the above ingredients together in a large bowl. Let sit in the refrigerator for a half hour to merry together before serving.

Almond Currant Cookies with Fennel Flower Sugar

Fennel Flower Crystals? Okay, I know that probably seems pretty weird, but if you like the flavor of licorice you will love this recipe! It is after looking on google, pretty hard to find the fennel flower crystals, which is why I wrote an alternative route if you can't find it. I had ordered it last spring from the online store Fancy Flours, which is one of my favorite websites to get baking supplies from. It is also on the website Marx Pantry.

Ingredients:

2 1/4 c. flour
1 1/2 tsp. baking soda
1 tsp. cornstarch
1 tsp. salt
1 1/2 sticks margarine, softened
1 1/4 c. brown sugar
1 egg
1 tsp. vanilla
1 c. slivered almonds
1 c. currants
1/4 c. Fennel Flower Crystals (or course sugar, and add 1/4 tsp. anise extract to the batter)

Preheat the oven to 375 degrees. In an electric mixer, beat the margarine and sugar together until a paste forms. Add in the egg and vanilla extract, and mix just until the ingredients are combined. Add in the flour, baking soda, cornstarch and salt and mix on medium speed until the dough starts pulling away from the mixing bowl. On low speed, add the slivered almonds and currants until just incorporated. Using a batter scoop, place heaping tablespoons of batter onto a parchment lined baking sheet and put in the freezer for at least a half an hour.

Line a large cookie sheet with parchment paper. Dip each cookie ball dough top in the fennel sugar and place staggered on the prepared baking sheet. Bake in the oven for 12 minutes. Even if they look not fully done to you, remove them from the oven! They continue to cook for a few minute when out. Remove from the baking sheet and let cool fully on a wire rack.

Raspberry Almond Chia Muffins

This past Friday I went raspberry picking with one of my good friends out in the subdivision that I live in. The rain has been so sparse lately that I didn't expect a lot to be out but there was quite a bit, and definitely enough to make some baked goods with. I love wild raspberries and blueberries for that matter because they may be tiny, but they have SO much more flavor. This is definitely in the top 10 muffin recipes that I have made so far!

Ingredients:

1 stick margarine, softened
1 c. sugar
1 tsp. vanilla
2 eggs
1 tsp. baking soda
1 1/2 c. flour
1/2 c. sour cream, light
3 tsp. chia seeds
1 c. wild raspberries (or store-bought big ones)
1/4 c. slivered almonds (plus a few for the top)

Preheat the oven to 350 degrees. In an electric mixer, combine the margarine and sugar until creamy. Add in the eggs and vanilla. Slowly add the dry ingredients until the combination is mixed well. Stir in the sour cream, raspberries, almonds and chia seeds with a spatula. Line a muffin tin with 12 paper liners. Divide the batter evenly among the 12 cups. Add a few slivered almonds on top. I also added some coarse sugar (sugar crystals). Bake in the oven for 23-25 minutes until the tops are golden brown and the batter is fully cooked. Transfer out of the pans and let cool fully on a wire rack.

(Makes 12 muffins, 6 WW points per muffin.)

Honey Almond and Juusto

Or as my mom and I like to call it.... squeaky cheese! If you buy the original flavor, which is what this is, it almost has no flavor but an awesome texture. That gives you free range to add whatever flavor profile to it that you want! Or just using the original kind with flavored crackers. It is pretty versatile. Here's a sweet version that takes about 5 minutes or less to get ready!

Ingredients:

1/2 block Juusto Baked Bread Cheese
1 Tbs. honey
1-2 Tbs. toasted almonds

Microwave the cheese on a microwavable safe plate on high for 45-60 seconds. Drizzle honey on top and sprinkle with toasted almonds. You can serve with crackers or sliced apple!

Raspberry Marmalade Almond Bars

I was trying to come up with a recipe for coffee-cake-like bars that felt like summer and was packed with a citrus punch. These bars turned out perfect! Tangy raspberries with baked on gooey orange marmalade and drizzled with an orange powdered sugar icing!

Ingredients:

2 sticks margarine, softened
1 1/2 c. sugar
4 eggs
2 tsp. almond extract
2 c. flour
1/2 tsp. salt
1/2 - 1 c. fresh raspberries
1/4 c. slivered almonds
1/4 c. orange marmalade

Preheat the oven to 350 degrees. Spray a 9x13 pan with non stick cooking spray and set aside. In an electric mixer, beat the sugar and margarine together until it forms a creamy consistency. Add in the eggs, almond extract, flour and salt and mix just until everything is combined together. Pour out into the greased pan and spread evenly. Using a small spoon, place a few spoonfuls of marmalade randomly on top and using a knife, make a cross pattern through the marmalade integrating it into the batter. Add fresh raspberries and slivered almonds. Bake for 23-26 minutes until the sides are golden brown and the center is cooked through (use a toothpick if you need to). Let cool fully on a wire rack.

In a small bowl, combine 1/2 c. powdered sugar and 1 tsp. orange extract. Add water if the consistency is still too stiff. Drizzle on top of the cooled cake and let sit for 10 minutes before cutting into bars.

AB&J Stuffed French Toast

Ingredients:

4 thick slices of French bread
1 egg
1/4 c. Milk, 1%
1/2 tsp. cinnamon
1/8 tsp. nutmeg (or a pinch)
2 Tbs. jelly (I used grape)
2 Tbs. almond butter
 

Cut a slice 3/4 of the way down into the center of each thick piece of French bread. Using a spoon, spread about 1/2 Tbs. of almond butter on the inside of the bread, followed by the jelly. In a shallow bowl, whisk the egg, milk, cinnamon and nutmeg together. Head a large flat skillet on medium heat. Spray with non stick cooking spray (directly before placing the bread down so the spray doesn't burn). Dunk each piece of bread into the egg mixture, making sure every side is coated and saturated. Place on the skillet and repeat for the remaining bread slices. Cook on each side for about 1 1/2 to 2 minutes until golden brown. Flip over and cook for the same amount of time. Serve with or without syrup. The melted almond butter and jelly on the inside makes it so that you don't need anything with it (I added a few sprays of butter).

(Makes 2 servings, 2 stuffed pieces of french bread per serving, 7 WW points)

Cherry Almond Chocolates

Ingredients:

1 bag white chocolate candy melts (I used Ghirardelli)
1 c. dried cherries
1/2 c. slivered almonds
Small silicone candy mold (I used hearts for Valentines Day)
Edible Glitter

Cut three candy melts in half and place in one mold section, and repeat for the remaining molds. Microwave for 1 1/2 minutes on 50% powder. Check to see if the chocolate is melted, if not, keep heating at 25 second intervals on 50% powder. Place 2 dried cherries and a few slices of almonds in the melted chocolate. Sprinkle with edible glitter. Refrigerate for 15 + minutes until the chocolate is set. Flip the mold over and using your finger, push the chocolate gently out of the mold. Refrigerate the chocolates until needed.

Spritz Cookies

Ingredients:
1 c. butter, softened
3/4 c. sugar
1 egg
1 tsp. almond extract
1/2 tsp. salt
2 1/4 c. flour
1/4 tsp. baking powder
green food coloring

Preheat the oven to 375 degrees. Meanwhile, cream the butter and sugar in an electric mixer. Add the egg and extract. Slowly add the dry ingredients until everything is well combined. Add a few drops of green food coloring until it is the shade of green that you want. Place in a cookie press with a tree shaped  stencil and press onto a parchment lined baking sheet. Add sprinkles. Bake for 9-11 minutes until the edges are slightly golden brown.

PALEO Almond Zucchini Bread

1 3/4 c. almond flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 c. grated zucchini, water squeezed out
3 eggs
3 Tbs. pure maple syrup
1 banana, mashed with a fork
1 Tbs. unrefined coconut oil, melted and slightly cooled

Preheat the oven to 350 degrees. Grease two mini loaf pans and set aside. Combine the wet ingredients (minus the zucchini) in an electric mixer on medium until the ingredients are well blended. On low add the zucchini. Add the remaining ingredients until just combined. Divide in half into each loaf pan (this recipe does not rise very much so do not worry about filling it close to the top). Bake for 33-36 minutes in the oven and let cool fully before transferring the bread from the pans to a wire rack.

Almond Flour Strawberry Yogurt Cookies

 

Ingredients:

1/2 c. margarine, softened
1/4 c. coconut oil, melted (refined)
3/4 c. coconut palm sugar
2 tsp. vanilla
2 eggs
1/2 tsp. baking soda
3 c. almond flour
1/2 c. yogurt chips
1/2 c. dehydrated strawberries, chopped

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, combine the first 7 ingredients together. Stir in the yogurt chips and strawberries.

 Drop on the baking sheet by tablespoons, about 2 1/2 inches apart (they grow as they bake). Bake for 10-12 minutes until golden brown (they will look darker because of the coconut sugar that already makes the batter a really dark brown). Let cool fully on a wire rack.

Nutella Honey Flatbread

Ingredients:

1 flatbread
1 Tbs. creamy peanut butter
2 Tbs. Nutella (or other brand of Hazelnut spread)
2 tsp. honey
1 Tbs. sliced almonds

Top a white or wheat flatbread with a layer of creamy peanut butter, Nutella, and I garnished it with honey and sliced almonds. You can use any kind of chocolate, nut or dried fruit. This is great for a brunch or dessert pizza. You really can't go wrong with chocolate and peanut butter!

Fall 7-layer Bars

Ingredients:

Crust:
1 1/4 c. oatmeal
1 c. flour
1/4 c. brown sugar
1/4 c. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. oil
1 egg
2 tsp. vanilla
1/2 c. white chocolate chips

Layers:
1 c. dates, chopped
1 c. pecans, chopped
1 c. Craisins
1 c. white chocolate chips
1/2 c. semi-sweet chocolate chips
2/3 c. sliced almonds
14 oz. sweetened condensed milk

Preheat the oven to 350 degrees. Line a 13x9 pan with foil, and then spray with non stick cooking spray; set aside. In a medium size bowl, combine the crust ingredients minus the chocolate chips. When the dough is mixed well, stir in the chocolate chips. Press the dough into the prepared pan. Spread the layers evenly in the order listed above. Bake for 25-27 minutes until golden brown. Let cool in the pan for at least 1-2 hours before cutting. 

Green Tea Biscotti with Ginger and Almond

Ingredients:

2 3/4 c. flour
1 c. sugar
2 tsp. baking powder
1 tsp. salt
3 tsp. Matcha (green tea powder)
3 eggs
1 tsp. vanilla
1/2 c. chopped crystallized ginger
1/2 c. slivered almonds

Preheat the oven to 350 degrees. Whisk the dry ingredients together. Whisk the wet ingredients together. Stir the wet ingredients into the dry ingredients. Knead the dough in the bowl until coarse crumbs form. Add the ginger and almonds. Knead the dough again. Separate the dough in half to form 2 logs, 1 inch high, 3 inches wide. Bake for 30 minutes. Cool. Slice. Bake 20 more minutes, turning over after 10 minutes.

Let cool fully before adding melted white baking chocolate or dark chocolate on top.

Strawberry Almond Graham Cracker Cake

Ingredients:

2 pkg. reduced fat graham crackers (you will use 2/3 of the entire box)
1 Tbs. sugar free fat free cheesecake Jell-O pudding mix
16 oz. container Lite Cool Whip, thawed
3 c. sliced strawberries
1/2 c. slivered almonds


Mix the sliced strawberries and the pudding mix together in a bowl. To assemble, layer a graham cracker board in the bottom of a loaf pan. Spread about 1/4 cup of the Cool Whip, 1/4 cup of sliced strawberries and sprinkle a few almonds on top. Place another graham cracker board on top and press down the layer gently. Repeat the steps so that there are four layers of graham cracker total in the cake.

This recipe makes about 4 loaf pans and is unbelievably easy to make. No baking involved, and you can freeze prior to thawing and serving. Just cover with Saran wrap before freezing. Each loaf pan makes about 3-4 servings depending on the size slices (the picture above is 1/3 of a loaf pan). Each slice is 4-5 WW points.

Fresh Berry Tarts

Ingredients:

1/2 pkg. refrigerated pie crust (you only need one crust)
8 oz. reduced fat cream cheese, room temperature
1/2 c. powdered sugar
1/2 tsp. almond extract
1 c. blueberries
1 c. raspberries (I used red and golden)
1/4 c. sliced almonds

Preheat oven to 400 degrees. On a floured surface, unroll the pie crust. Roll the crust out with a rolling pin until 1/8 inch think. Use a circular cookie cutter and cut as many as you can. Ball the remaining crust back up and flatten again using the rolling pin. I ended up with 18 mini pie crusts. Place on an ungreased baking sheet about 1/2 inch apart and prick the top with a fork. Bake for 8-10 minutes. Remove from the baking sheets and cool on wire racks. In a small bowl, mix the cream cheese, powdered sugar and almond extract together until smooth. Spread the cream cheese mixture in a thin layer on top of the crusts. Top each with a few blueberries and raspberries. Add a few sliced almonds on top.

(Makes approximately 20 tarts, 4 WW points each)

Almond Cilantro Dip

Ingredients:

1 c. blanched slivered almonds
1/4 c. cucumber, chopped
2 Tbs. light miracle whip
1/4 c. fat free sour cream
2 gloves garlic
2 Tbs. red onion, chopped
1 c. cilantro
zest of 1 lime, and 2 Tbs. lime juice
1 tsp. salt

Combine all of the ingredients in a food processor and pulse until everything is broken down and well combined. (Makes 20 Tablespoon sized servings, 1 WW point per serving.)