CheeseCake Bites with Berry Coulis

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

Serves (serves 24)     adjust servings

 

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. 1. Place a mini cupcake liner in each cup of a muffin pan.
  2. 2.Beat cream cheese with a handheld electric mixer, until fluffy.
  3. 3.Add sugar, vanilla, cinnamon beating well.
  4. 4.Add egg beating well after addition.
  5. 5. Lay a mini vanilla wafter, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers.
  6. 6.Bake for 15 to 20 minutes. Allow to cool completely. Serve with berry coulis. Garnish with cinnamon basil.
  7. add ingredients for coulis in small saucepan and bring to a boil. Simmer for 30 minutes, or until sauce thickens. Serve warm or cool.

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Recipe Notes

 

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 95kcal Calories from fat 41
% Daily Value
Total Fat 5g 8%
Saturated Fat 2g 10%
Transfat 0g
Cholesterol 17mg 6%
Sodium 57mg 2%
Carbohydrate 13g 4%
Dietary Fiber 0g 0%
Sugars 6g
Protein 1g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

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Copycat Farmer’s Market Salad + Getting Back to the Dinner Table

CopyCat Farmer's Market Salad

So you want a healthier lifestyle for yourself and your family. Maybe you purchase organic produce?  Scrutinize food labels?   Chosing foods wisely for your family is a noble endeaver. Today I want to discuss a way to add value to your meals that maybe you haven’t thought about, and it  ties into this month’s  Recipe Redux theme: getting back to the dinner table.

Food is meant to be shared and enjoyed.  It may come as a surprise,  but  when we gather around the kitchen table in  North Carolina, my family looks forward to the salads I serve .  How do I know? If it’s not on the table, they ask for it! Even their friends come for my salad.  Today I ‘m making one inspired by my recent trip to Maine. The first meal I had in Portland, shared with blogger friends, (Regan Jones RD, Deanna Seagrave- Daly RD  and Kita Roberts ) was  a farmer’s market salad along with flatbread pizza. Today’s recipe is  my rendition of that spectacular summer salad : organic arugula, cucumber, wild blueberries, feta cheese, and a ginger vinaigrette.  My version isn’t any healthier than what’s served at the Flatbread Company in Portland,  Maine. But here’s an idea to add value to this salad, or any food for that matter: enjoy it together.   The benefits of family/shared meals go far beyond the fact that they are more likely to be nutritious. Please consider the research that suggests:

• Kids who eat regularly with their families, are less likely to snack on unhealthy foods and more likely to eat fruits, vegetables and whole grains.

• Children having frequent dinners with their parents  are less likely to smoke, drink or use other drugs.

• Family meals positively impacts the development of lifelong healthy eating behaviors for youth.

• Family meals are associated with better academic performance.

The beginning of the school year is a perfect time to start making family meals a routine.  Don’t get discouraged if you can’t sit down every night.  Benefits can be reaped by sitting down together on occasion. Please visit the links at the bottom of this post for more inspiration for getting back to the dinner table!

CopyCat Farmer's Market SaladIMG_farmer'smarketsalad

Copy Cat: Farmer’s Market Salad

Serves 4     adjust servings


Ingredients

  • 5 oz package organic arugula
  • seedless cucumber, sliced
  • feta cheese, 1/2 cup
  • blueberries, 1 cup

for the vinaigrette

  • 1 tablespoons honey
  • 2 tablespoons lemon juice
  • 2 Tablespoon canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • fresh ground black pepper to taste

Instructions

  1. 1. In a large bowl or on a plater, arrange fresh arugula. Top with slice cucumbers, feta cheese and blueberries.
  2. 2. Combine ingredients for vinaigrette. Whisk and drizzle over salad. Toss. Serve immediately.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 160kcal Calories from fat 102
% Daily Value
Total Fat 11g 17%
Saturated Fat 3g 15%
Transfat 0g
Cholesterol 17mg 6%
Sodium 258mg 11%
Carbohydrate 13g 4%
Dietary Fiber 2g 8%
Sugars 10g
Protein 4g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g


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