A healthy lifestyle doesn’t mean shunning desserts, it means satisfying a sweet tooth with small portions of dessert like these cheesecake bites with berry coulis.
Consumers are interested in nutrition. But more often than not, our attention is focused on what to eat, rather than on how much. Make no mistake: size does matter, and changes to portion sizes can make a BIG difference. Today we’re celebrating the Recipe Redux‘s 6th birthday and the emphasis is on portion size! Here’s our challenge:
Small Bite Desserts: In honor of our 6th birthday, we’re celebrating with cake or another small bite dessert than suits your fancy. Show us your small bite dessert creation.
When I eat dessert, the first bite is the most satisfying, and I experience diminishing returns for each bite thereafter. I’ve learned that what I really want is a small bite or taste, not a ginormous plate piled high with sweets. Small bites are not only figure friendly, but satisfying.
This past weekend I conceived some new ways to use what’s growing in my garden: cinnamon basil. Here are the results: this delicious sauce made with a medley of berries (blueberries, strawberries, blackberries and red raspberries), served over mini cheesecake bites and garnished with cinnamon basil.
My small bite creation requires only 6 ingredients (besides the coulis). Why do I think this is healthy? There are primarily two reasons. 1. I shrunk the size of the cheese cake keeping calories, sugar and fat in check. 2. Berries are good for you! Be sure to visit the links below for more small bite dessert recipes to satisfy your desire for dessert within the framework of healthy lifestyle.
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CheeseCake Bites with Berry Coulis makes 2 dozen
Ingredients (serves 24)
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1 egg
- 24 mini vanilla wafers
- cinnamon basil for garnish
for the berry coulis
- 16 oz. frozen or fresh fruit medley
- 1 tablespoon cinnamon basil, chopped
- 1 tablespoon balsamic vinegar
- 1/4 cup berry jam
Instructions
1. Place a mini cupcake liner in each cup of a muffin pan.
2.Beat cream cheese with a handheld electric mixer, until fluffy.
3.Add sugar, vanilla, cinnamon beating well.
4.Add egg beating well after addition.
5. Lay a mini vanilla wafter, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers.
6.Bake for 15 to 20 minutes. Allow to cool completely. Serve with berry coulis. Garnish with cinnamon basil.
for berry coulis
add ingredients for coulis in small saucepan and bring to a boil. Simmer for 30 minutes, or until sauce thickens. Serve warm or cool.
OH, It looks so great and yummy !!! I can’t wait to try it out!!!
Yum! Cinnamon basil sounds amazing!
Thanks Karman; it really is a nice herb and so easy to grow.
Such an awesome flavor combo!!
Thank you Lauren. It really has hit the spot around here with friends and family!
Oh YUM! My mom used to make these mini cheesecakes with the vanilla wafers, but hers called for that canned pie filling. I love your kicked up berry coulis!
Thanks Anne. I was pleased with how this turned out and my berry coulis is going to show up in more recipes this summer.