Strawberry Cheesecake Parfait

Strawberry Cheesecake Parfait

Strawberry Cheesecake Parfait

This recipe is well suited to the weekend cook as it’s to the novice.

               

Strawberry Cheesecake Parfait Recipe

 

Strawberry Cheesecake Parfait

16 oz. strawberries, coarsely chopped into ½ inch pieces

2 Tbsp. sugar

1 Tbsp. orange juice

1 tsp. orange zest

4 oz. Neufchatel cheese

6 oz. nonfat vanilla yogurt

¼ cup confectioners’ sugar

1 large graham cracker (1 rectangle or 2 squares), crushed into crumbs

Combine strawberries, sugar, orange juice and zest in a bowl and allow to sit at room temperature 20 to 45 minutes.

Beat Neufchatel, yogurt and confectioners’ sugar with an electric mixer until smooth and silken.

Build the parfait in clear glasses;  Start with a layer of strawberries, top with the creamy cheese mixture, sprinkle with graham cracker crumbs and repeat, ending with a spoonful of cream cheese mixture topped with a strawberry.  Refrigerate until serving.            2 serving

(Recipe for Strawberry Cheesecake Parfait was in Newsday, Thursday, May 9, 2013)

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Orange-Ricotta Pancakes

Orange-Ricotta Pancakes

Orange-Ricotta Pancakes

This recipe makes fluffy, light pancakes.               

Orange-Ricotta Pancakes Recipe

Orange-Ricotta Pancakes

¾ cup part-skim ricotta cheese

3 large eggs, separated

2 Tbsp. orange juice

½ tsp. orange zest

¼ cup nonfat milk

2/3 cup flour

¼ cup sugar

½ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

4 tsp. butter, divided

Combine the ricotta, egg yolk, orange juice and zest and milk in a bowl.  Combine flour, sugar, baking powder and soda, and salt in a second bowl; stir in ricotta mixture.

Beat egg white with a hand or stand mixer until they form stiff peaks.  Stir one-third of them into ricotta mixture; gently fold in the remaining whites.

Melt 1 tsp. of butter in a large, nonstick skillet over medium heat.  Working in batches, spoon ¼ cup batter into the skillet for each pancake.  When bubbles appear on surface and underside is lightly browned on edges, about 3 minutes, turn pancakes and cook until underside is again browned, another 2 minutes.          4 servings (12 pancakes)

(Recipe for Orange-Ricotta Pancakes was in Newsday, Thursday, May 9, 2013)

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