Caramel Apple Cheesecake

Oh how I love cheesecake....it's just so darn good! And you don't have to feel so guilty because I cut tons of fat and calories out of this baby! This was so yummy and easy to make. The apples and caramel were heaven with the creamy cheesecake. A great summer treat, especially nice and cool right out of the fridge!



1 honey maid Graham Pie Crust
1 can (21 oz.) apple pie filling
1 package (8 oz.) low fat cream cheese, softened
1/2 cup sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla
3/4 cup egg beaters (this cuts out most of the fat and cholesterol and doesn't alter the flavor one bit. I always have it in my fridge just for baking) or 3 eggs
1/2 cup fat free caramel ice cream topping
chopped walnut

Directions

1. Place the crust on a baking sheet. Spread half of the apple pie filling in the crust. Set aside.

2. In large mixing bowl beat cream cheese, sugar, lemon juice and vanilla on medium speed of electric mixer until fluffy. Add egg beaters in a 1/4 cup at a time, mixing until just combined. Gently spread cream cheese filling over apples in the crust.

3. Bake on your baking sheet at 350°F for 30 to 35 minutes or until center is almost set. Cool for 1 hour. Be patient, it is worth it!

4. Refrigerate for at least another 3 hours. So, I would make this in the morning or after lunch when your kids are nicely playing in your living room... or like mine who are fighting over every toy :) This way your cheesecake will be cooled and ready to eat and it won't be 11 p.m. when you and your husband are eating dessert.

5. Now with the rest of those apples. I know there is a bunch of sauce left to so get a BIG cutting board and pour out the filling. You need to chop those apples a bit smaller so slicing your cheese cake will be easier. After they are bite-sized, spread the remaining pie filling over the top of the cooked cheesecake. Drizzle with ice cream topping. OR, what we did was cut ourselves a piece of cake and then drizzle with caramel. Whatever you want to do is great. Garnish with chopped walnuts just for kicks and delicious flavor too. Store in the refrigerator.

Banana Cake

This cake is incredible!! For some reason our bananas have been super ripe lately and this was the perfect solution for using them up! This cake is moist, fast, looks great and tastes even better! Great for a treat or set it on the counter and snack on it!



Ingredients:

1 yellow cake mix (I use Betty Crocker)
1/2 cup water
1 cup smashed banana (3-4)
1/2 cup applesauce
5 egg whites (or 3 eggs)
1 tablespoon vegetable oil
2 teaspoons cinnamon
1/2 chopped walnuts
2 oz. fat free cream cheese (i can only find it at Safeway around here)
1/2 teaspoon vanilla extract
1-2 cups powdered sugar
couple teaspoons milk

1. Heat oven to 350°. Grease 12-cup bundt cake pan with cooking spray.
2. Beat cake mix, water, bananas ,applesauce, oil, cinnamon and egg whites in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in the walnuts. Pour into pan.
3. Bake 43 to 53 minutes or until a toothpick comes out clean. Cool in pan 10 minutes. Turn pan upside down on serving plate or your cake stand and remove pan. Cool completely. Be strong, it will take about 1 hour.
4. While it is cooling it is time to make the glaze. Beat your cream cheese with a n electric mixer until smooth. Add in the vanilla and 1 1/2 to 2 cups of sugar. Add in just a little bit of milk at a time to get the right consistency. This is where you can make your glazw however you like. If you want a thick glaze add more powdered sugar. If you want a thin glaze add more milk. Stir well. Drizzle over cake. Sprinkle with chopped walnuts to finish it off!

* This is a great snack and pretty healthy too!! By using egg whites or even egg beaters (I have egg beaters in my fridge that I only use for baking and I always use egg whites too!) you are cutting out a significant amount of fat and cholesterol. So easy and then you don't have to feel guilty for eating enormous amounts of cake....like me :)

Apple Snack Cake

I love this snack! I found a similar recipe in family circle, but changed it to make it my own! It is really healthy and perfect for a mid afternoon snack. Good for lunches, after dinner, anytime! Kids love it too, and it is full of healthy fruit! Enjoy!




Ingredients

1 cup whole wheat pastry flour or all purpose flour
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup packed brown sugar
2 egg whites
1/4 cup applesauce
1/2 teaspoon vanilla
1 cup diced golden delicious apples
1/2 cup raisins
1/4 cup chopped walnuts (optional)

1. This is so easy! Heat oven to 350. Spray a 9x9 or 8x8 square pan REALLY well with non-stick spray. Set aside.
2. In a medium bowl stir together flour, baking powder, cinnamon, and salt. Set aside.
3. In a large bowl, with an electric mixer on medium speed blend together sugar, egg whites, applesauce and vanilla until fluffy. About 2-3 minutes.
4. Reduce the speed to low and gradually add flour mixture. Mix just for a minute until just Incorporated. Stir in diced apples, raisins, and nuts. Spread into pan.
5. Bake at 350 degrees fro about 30-35 minutes or until center is cooked through. Let cool all the way before eating!!

* Whole wheat pastry flour does make the batter a darker color as opposed to using white ! BUT, No one will be able to tell you used whole wheat flour because the cinnamon makes the batter darker, disguising the whole wheat flour. I use this technique in pancakes, waffles and muffins! Just add cinnamon!

* When using whole wheat flour: Use whole wheat pastry flour in muffins, cookies, quick breads, pancakes, cakes, brownies...... anything besides yeast breads. This kind of flour is lighter and not gritty perfect for baked goods. You can find it in the bulk section or even in your baking isle. It is loaded with fiber and great for your whole body!!

** Don't forget to post for the giveaway. You can comment on this post or go back to the original!

Fresh Fruit Trifle

This dessert is always requested by my husband, as it was this time too! It is one of his favorites! It is fast, pretty, and easy and the best part is you can choose which fruit you want to put in it. Light and healthy (for a dessert:) and you can't mess this one up!



1 box white cake mix (egg whites, applesauce, and water as it calls for it)
1 box of vanilla fat free/sugar free pudding
1 tub fat free cool whip (2 containers if you love cool whip)
fruit of your choice: I used strawberries, kiwi, bananas, blueberries, and peaches

1. Ok, so easy!! Mix and bake your cake in a 9x13 pan. Let it cool all the way. While it is cooling mix together your pudding and slice your fruit. Make nice even slices so it looks pretty. Make sure your cool whip is thawed all the way too!! Put it in the fridge the night before of at least 3 hours before you make this (like in the morning).
2. Next, cut your cake into little cubes. Run your knife through the pan making bit size cake cubes. Time to layer.
3.Place enough cake cubes on the bottom of your trifle dish or glass bowl to cover completely. Next spoon half of your pudding on top of cubes. Place some of your pretty fruit on the sides of your dish. Just press them gently. Put about half of your fruit on the pudding. Then cool whip on top of the fruit. Repeat. Cake. Pudding. Fruit. Cool whip to finish. Beautiful!! The longer in the fridge the better the flavors will blend. Enjoy!

* Just so you know..... If you are going to make this then serve it later don't put the last bit of cool whip on top until right before serving. You NEED to cover this dessert and the Saran wrap will stick to the cool whip. If you put on the cool whip and don't cover it in the fridge, the cool whip will kinda dry out and be hard.

Fresh Raspberry Coffee Cake

I made this for a brunch that we went to on a Sunday morning and it was a HIT! No kidding, gone in no time. Kids to parents, everyone loved it! It comes together fast and you don't even need a special occasion to make this baby!

Ingredients:

1/2 cup applesauce

3/4 cup milk

1 teaspoon vanilla

2 egg whites

2 cups flour (whole wheat pastry or white)

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh or frozen raspberries

Glaze: 1/2 cup powdered sugar, 2-3 tablespoons milk, and 1/4 teaspoon almond extract

1. Oven to 400. Spray an 8 or 9 inch baking pan (I used a round cake pan).

2. In a medium bowl, beat applesauce, milk, vanilla, and egg whites with a spoon. Stir in flour, sugar, baking powder and salt just until moistened. Fold in raspberries.

3.Bake 20-25 minutes or until top is golden and when toothpick is inserted in center it comes out clean. Cool about 20 minutes.

4. Mix glaze ingredients together until thin enough to drizzle. Drizzle over warm coffee cake.

*This is a great breakfast for a Saturday morning. Add some fruit and cheesy scrabbled eggs and you have a yummy treat in store for you!

* This is VERY low fat. No fat is added to this so you are looking at about less than 150 calories and and less than 3 grams of fat per serving!

Sooooooo so good!

Bite-size Apple Pie

I was trying to be creative and think of some fun treats to put in Rex's lunch when I came up with these babies. He LOVES apple pie, so I thought I will make muffin size pies, perfect for lunches and much easier than caring around a slice of pie. These are just as good with a scoop of vanilla and caramel drizzled on top!

Ingredients:

2 pie crusts (your favorite store bought or homemade..*see recipe below)

4 granny smith apples, diced and chopped

1/2 cup sugar

1 tbsp flour

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1. Roll your crust out and using a large cup or small bowl cut out 18 circles. ( This recipe makes 9 mini pies)
2. Place 9 little crusts into a muffin tin that holds 12 muffin cups.
3. Combine the apples, sugar, flour, cinnamon, and nutmeg in a bowl. Let the apples soften a bit and then fill your crusts full! As the pies cook, the apples will shrink so stuff them!
3. Make little holes or slits in your remaining 9 crusts. ( I used a washed and dried pen cap :) Carefully, put the tops on your pies and pinch with fingers to seal crust. Brush with egg whites or milk to have a shiny coat.
4. Bake at 375 for 20-25 minutes. Longer if you like your crust a bit more golden brown. Let cool then dig in!!

Double crust recipe:

1.Combine 2 1/4 cups flour and 3/4 teaspoon salt in bowl. Cut in 2/3 cup shortening until pieces are pea-size.

2. Sprinkle 1 tablespoon of water over part of flour mixture. Gently toss with a fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon of water at a time until all the flour mixture is moistened. About 8-10 tablespoons of water. Divide in half; form each into a ball.

3. On a lightly floured surface, roll dough from center to edges forming a circle. Punch out your circles now.

* You can make these mini pies into any kind you want! Pumpkin, cherry, pecan, berry...any kind you like! Have fun with them!

Berry Oat Bars

Ok, Rex and I were talking about Great Harvest one day and reminiscing about there delicious food and we remembered that they made really good berry bars. Anyone who has gone there knows what I am talking about :) So, for dessert last weekend I made this recipe up and these babies were a hit!! So good, especially with a scoop of vanilla ice cream!

Ingredients:

1/2 cup sugar

1/2 cup brown sugar

1/2 applesauce

1 egg white

1 teaspoon vanilla

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup flour

2-3 cups quick oats

bag of frozen mixed berries, thawed (or your fav berries)

1-2 tablespoons cornstarch

1. Mix sugars, applesauce, egg white and vanilla together. Add the dry ingredients to wet. (Add enough oats to make a moderately stiff dough.) Press about 2/3 dough into a greased 8x8 pan with floured fingers. Set aside.
2. Place the berries in a sauce pan over med heat. Add enough sugar to sweeten how you like it. Bring the berries to a boil then add a tablespoon corn starch. Turn heat down to medium and stir constantly until thick. Add more cornstarch if you want a thicker sauce. You want it pretty thick so it doesn't soak into your crust.
3. Pour and spread over the top of crust. Take remaining dough in small amounts and press with hands into flat pieces. Lay them on top of berries until the top is mostly covered. (It is ok to have gaps in between dough, it makes it look pretty and it will cook up nicely). Bake at 350 degrees for 20-25 minutes or until set. Cool and cut into bars.

* Adding walnuts to the dough would be delish!
* This recipe is incredibly low fat and it is great because the bars are nice and soft all the way through!

Strawberry Chessecake Trifle

I am in love with trifles! They are so easy and great for entertaining. We made this one for Easter dessert, and it was a hit!

Ingredients:

1 cake mix with ingredients as said on back of box

*(we used angle food but I would recommed either a yellow or white cake mix, the angle food cake was quite spongy and seemed to get a little compressed by the other ingredients)

1 box of cheesecake pudding (you can find it in sugar free/fat free box)

1 carton of low fat/fat free cool whip

4-5 cups of cut up strawberries tossed with a little sugar

1. Make the cake according to the box directions. Let the cake cool in the pan. When cooled cut into rows then cubes.

2. Make the pudding and set aside.

3. Now the fun part, time to layer.

4. Make a bottom layer of cake. Then spread with pudding. Next is the strawberries. Then a layer of cool whip. Ok, start over with the cake and repeat the layers until you are out of ingredients. It is usually about 2-3 layers, depending on how much of each you use. Top with strawberries or another bright fruit. You will love this! So yummy, low in sugar and in fat, a delicious Sunday treat!

* for yummy,and I mean yummy pumpkin trifle go here: http://www.rachaelrayshow.com/food/recipes/pumpkin-pudding/