HEART HEALTHY COOKING CLASS - An "Ap-peeling"
Time of Year
Apple-Pecan Cheesecake
Crust:
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup butter, melted
Combine crumbs, sugar,
cinnamon and butter; press into bottom of 9-inch spring form
pan. Bake at 350° for 10 minutes.
Filling:
2 - 8 ounce packages of reduced-fat cream cheese, softened
1/2 cup sugar
1/2 cup egg substitute
1/2 teaspoon vanilla
Combine cream cheese
and sugar, mixing at medium speed on electric mixer until well
blended. Add egg substitute 1/4 cup at a time, mixing well after
each addition. Blend in vanilla, pour over crust.
Topping:
3 cups thin peeled apple slices
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 cup chopped pecans
Toss apples with combined sugar and cinnamon. Spoon apple mixture
over cream cheese layer; sprinkle with pecans. Bake at 350°
for 1 hour and 10 minutes. Loosen cake from rim of pan; cool
before removing from rim of pan. Chill.
Original recipe from
Barbara Starks, Edgerton, WI. This reduced-fat version from
Wisconsin Nutrition Education Program Staff - September 1998.
Hot Raspberry Cider
8 cups apple cider
or apple juice
1 cup frozen raspberry juice concentrate, thawed
2 tablespoons sugar
1 cinnamon stick
Combine all ingredients
in 4-quart saucepan. Heat over medium heat, stirring occasionally,
until mixture starts to simmer. Reduce heat and simmer 10 minutes.
Remove from heat. Remove cinnamon stick. Serve warm.
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