Category Archives: Recipes

OK, Carolyn said she didn’t make this up or anything but she provided it after making it and it looks awesome.

Ingredients:

• 1 cup graham cracker crumbs
• 2 tablespoons white sugar
• 3 tablespoons melted butter
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 3 tablespoons all-purpose flour
• 3/4 cup eggnog
• 2 eggs
• 2 tablespoons rum
• 1 pinch ground nutmeg

Preparation:

Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.

Preheat oven to 425 degrees F (220 degrees C). In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust. Bake in preheated oven for 10 minutes. Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.

Another recipe from Clean Eating and it looks delicious.  I haven’t tried it yet, but will at some point.

Ingredients:

Filling:

• 1/2 c low-fat plain cream cheese (4 oz) at room temperature
• 2 tbsp raw honey
• 2 tbsp skim milk
• 1/4 tsp ground cinnamon

Preparation:

In a small bowl, beat together all ingredients until evenly blended and smooth.  Cover and refrigerate for at least 1 hour to allow flavours to meld.

Another recipe from Clean Eating and it looks delicious.  I haven’t tried it yet, but will at some point.

Ingredients:

Filling:

• 2.5 lb Golden Delicious apples (about 5 large apples); peeoled, cored, and roughly chopped
• 1 c unsweetened raisins
• 1 c  chopped unsalted toasted walnuts
• 3 tbsp raw honey
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 12 sheets frozen whole wheat or spelt phyllo, thawed
• 4 tbsp olive oil
• 1.2 c whole wheat bread crumbs

Preparation:

Arrange rack in center of oven and preheat oven  to 400 degrees F.  Line a large rimmed baking sheet with either parchment paper or a silicone baking mat.

In a large bowl, combine apples, raisins, walnuts, honey, vanilla, cinnamon, and nutmet; set aside

Arrange 1 sheet of phyllo on a clean work surface, long edge parallel to the counter’s edge.  Using a pastry brush, brush a minimal amount of oil onto phyllo, then evenly scatter 2 tsp bread crumbs over top.  Place another phyllo sheet directly on top.  Again brush with oil and scatter bread crumbs.  Repeat layers for a total of 6 sheets of phyllo.  Do no brush oil or scatter bread crumbs on top layer.

Spread half of apple filling into a long log on top of phyllo sheets, leaving 1″ at bottom and sides of phyllo.  Snugly roll all phyllo layers over filling, jellyroll style, tucking in sides after first roll covers filling.  Repeat steps to assemble and roll a second strudel with remaining 6 phyllo sheets and remaining half of apple filling.  You should be left with 2 rolls, each measuring about 3″ x 16″.  Carefully transfer both rolls to baking sheet and brush rolls with oil.

Bake strudels until deep golden brown and crisp, about 30 – 40 min.  Transfer baking sheet to wire rack to cool.  To serve, use a serrated knife to cut each roll crosswise into 6 portions.

Serve warm or at room temperature with 1 tsp Cinnamon Honey Cream Cheese Sauce.

I got this recipe from Clean Eating and it looks delicious.  I haven’t tried it yet, but will at some point.

Ingredients:

Filling:

• 8 oz. dried figs
• 4 oz. pitted dates
• 1/4 tsp pure maple extract
• 1/4 Stevia powder (optional)
• 3 tbsp water
• 1 tbsp fresh lemon juice
• 1/4 tsp ground cinnammon
• 1/8 tsp ground ginger

Crust:

• 1 c. oats
• 1/3 c. vanilla protein powder
• 1/3 c wheat bran
• 1/3 oat bran
• 1 tsp baking powder
• 1/4 tsp sea salt (optional)
• 1/2 tsp Stevia powder or to taste
• 1/2 c. unsweetened applesauce
• 1/4 c plus 3 tbsp water
• Olive oil cooking spray

Preparation:

Snip stems off figs.  Place figs and dates into a food processor and grind to a coarse paste.  Add remaining filling ingredients and process until combined.  Set aside.

Preheat oven to 375 degrees F.

Combine dry crust ingredients in a mixing bowl.  Stir in applesauce and water, mixing to a thick consistency.  Press half of crust mixture into the bottom of an 8″ square pan misted with cooking spray.

Spread fig filling evenly over crust.  Smooth remaining half of crust mixture over filling.  Bake until lightly browned, about 15 min.  Let cool completely before cutting into 16 squares (108 calories per square).