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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

660.0. "LOW-FAT CHEESE DESSERT" by SKYLRK::WILDE (Dian Wilde) Wed Jul 22 1987 20:28

			"PEACHES AND CREAM" DESSERT


INGREDIENTS:

You will need a 9 inch spring-form pan and a mixer or food processor.

FILLING:

8 oz. low-fat cream cheese (Neufchatel or whatever it is called)

15 tablespoons powdered sugar (approximate - use between 12 and 15
	for sweetening, depending on you taste for sugar)
2 tablespoons unflavored gelatin granules (KNOX brand gelatin
	packets are equivalent to 1 tablespoon per packet)
1/2 cup water
2 teaspoons vanilla
2 cups buttermilk 
1 and 1/2 cups plain (whole-milk or lowfat) yogurt 

CRUST:

10 WHOLE graham crackers (crushed into fine crumbs)
1 teaspoon cinnamon
1/3 cup margarine.
1/4 cup sugar (regular or super-fine, NOT powdered)

TOPPING:

1 cup peach nectar (canned or bottled)
cinnamon to taste (start with 1/2 to 1 teaspoon)
1 teaspoon cornstarch
sliced fresh peaches (approx 2 cups, give or take) tossed with
2 teaspoons lemon juice to maintain color.

optional: 2 -3 tablespoons granulated sugar for a sweeter topping.

PROCEDURES:

CRUST:

Place whole crackers in a large zip-lock bag, crush with
rolling pin or straight-sided glass by mashing around until
a fine crumb is formed.

mix graham cracker crumbs, cinnamon, sugar and softened
margarine with fingers until well blended.  Press into 9 inch
spring-form pan bottom and up sides approx 1 inch.  Bake
in 375 degree oven for 10 minutes.  Set aside to cool.

FILLING:

put the gelatin in 1/2 cup of water and heat in the top
of a double boiler over simmering water until the gelatin is
softened.

Blend the cheese, powdered sugar, gelatin mixture, and vanilla
until well mixed in food processor or with a regular mixer.
Add the buttermilk, mix well, and fold in the plain yogurt.
Pour into the spring-form pan over the graham cracker crust.
Chill at least 4 hours, or until set.

TOPPING:

Make the topping approx 2 hours before serving:

Mix cornstarch and enough nectar to make a smooth paste and
add the rest of the nectar (and sugar if used), mixing well.
Heat nectar and cornstarch in top of double boiler, over simmering
water, until thickened and "clear" (not white from the cornstarch),
fold in peaches.

SERVE:

Slide a thin bladed knife around the inside edge of the spring-form
pan to loosen the sides and release the side of pan to make removal
easy.  Re-lock the sides to the pan.  Spread the topping over
the filling and chill until ready to serve.  Remove the sides of the
pan and serve.

You can arrange the peaches in a nice pretty design and brush the
glaze on top, if you prefer, but I like lots of peaches with my
filling, so I just pile the stuff on top.

FAT VERSION:

Replace low-fat cheese with cream cheese.
Replace buttermilk with whipping cream.
Replace plain yogurt with sour cream.

NOTE:

Other fruit toppings work well...suggestions are:

	Apple slices, sauted with brown sugar and a little
	apple juice until softened.  Use apple juice instead
	of nectar with cornstarch.

	strawberries (puree some for thickening with cornstarch)
	omit cinnamon

FINAL NOTE:  

You can use quick cooking tapioca instead of cornstarch if you need
a substitute.

T.R	Title	User	Personal Name	Date	Lines
660.1	2 questions?	SQM::AITEL	Helllllllp Mr. Wizard!	`Thu Jul 23 1987 11:12`	9
	Do you have a calorie count for this dessert? Also, I've been looking for that NEUFCHATEL cheese, and found only flavored versions of it, like one with onions and garlic, and one with strawberry flavoring etc. Do you know where to get PLAIN Neufchatel cheese? (I'm in the Nashua area, and have checked Shaws and Alexanders). --Louise
660.2	answers, answers..	SKYLRK::WILDE	Dian Wilde	`Fri Jul 24 1987 15:54`	26
	> Do you have a calorie count for this dessert? I invented this myself, so I have no clues, it is low-fat, and uses little sugar compare to real cheese cakes... maybe someone can guess the calories by adding up the ingredients and computing out from there...any volunteers? > Also, I've been looking for that NEUFCHATEL cheese, and found > only flavored versions of it, like one with onions and garlic, > and one with strawberry flavoring etc. Do you know where to > get PLAIN Neufchatel cheese? (I'm in the Nashua area, and > have checked Shaws and Alexanders). Look for KRAFT brand NEUFCHATEL cheese, sold in a blue and white box, usually next to the regular KRAFT cream cheese which is in a silver box. Other brands may sell product as 'low-fat cream cheese'. Out west, all markets carry it...have you got a big chain market near you?? Next, I'm going to try this with yoghurt cheese...I'll let you guys know how it works as a reply to this note. D
660.3	HOLIDAY DELIGHT CHEESECAKE	DEVMKO::SMITH	I'm gonna start today...	`Mon Dec 13 1993 15:20`	40
	This recipe was in the Sunday paper inserts with the coupons. I know someone somewhere was looking for a lo-cal cheesecake. I haven't tried this, but the picture looks good! If anybody tries this, can you report back, please? Thanks, Donna HOLIDAY DELIGHT CHEESECAKE 1 C. graham cracker crumbs 3 TBSP sugar 2 TBSP margarine, melted 3 (8 oz) pkg Healthy Choice Fat-Free Cream Cheese, softened 3/4 C. sugar 2 TBSP flour 3 TBSP lemon juice 3/4 C. Healthy Choice Cholesterol Free egg product 1 (8 oz) carton nonfat lemon yogurt Reddi-wip Lite whipped topping Heat oven to 350 degrees. Combine graham cracker crumbs, sugar, and margarine; mix well. Pat onto bottom of 9" or 10" springform pan. Set aside. Beat cream cheese, sugar and flour together until light, fluffy and smooth. Gradually add lemon juice and egg product; beat well. Add lemon yogurt and mix thoroughly. Pour over prepared crust. Loosely place aluminum foil over springform pan. Bake at 350 for 60-70 minutes or until center of cake is set. Gently run tip of knoife between cake and edge of pan. Cool to room temperature before removing rim of pan. Chill. Serve topped with 1 TBSP of Reddi-wip Lite on each slices. Makes 12 servings. PER SERVING: 216 calories total fat 4g 16g protein saturated 1g 30g carbohydrates cholesterol 9g 542mg sodium fiber 6g % calories from fat 17%
660.4		TOLKIN::OSHAUGHNESSY	Let LIFE be your GOAL	`Mon Dec 13 1993 15:31`	8
	No I haven't tried it, but I saw the recipe too !! I plan on trying it this weekend. I'll let you all know how it is. LO
660.5		TOLKIN::OSHAUGHNESSY	Let LIFE be your GOAL	`Tue Dec 21 1993 10:32`	14
	I tried the recipe in .3 and I was surprised.... It was pretty good. Only change is that I think that I would cook it a little longer. The edges were cooked to the texture that I like (dry but not crumbly), and the middle stayed soft and creamy. All in all it, was good.... Not the real thing but good. Last night I tried another Lowfat recipe, for Brownie Cheesecake, I'll try it tonight for desert and if it's good I'll post the recipe. LO
660.6	Bewildered ...	SNOC02::MASCALL	Art Imitates Life. Again.	`Sun Jan 23 1994 17:32`	7
	Re: .-3 What is fat-free cheese?? ~Sheridan~ :^)
660.7		RANGER::PESENTI	And the winner is....	`Mon Jan 24 1994 08:10`	9
	>Re: .-3 > >What is fat-free cheese?? > >~Sheridan~ >:^) Cheese made from fat free milk.