[NFBOH-Cleveland] (no subject)

[Cheryl Fields]

Hey There!
So, what is everyone cooking for Thanksgiving? Do you have a special
dish or tradition, share it here... My specialty is Rum Cake, yummy
too! Our family tradition is having a good game of Uno after dinner,
with braille cards of course.
Check out the recipe below, shared by Ronnie Leeth.

Note: Please share recipes with me off list, thx.

Have fun in the kitchen this week and stay safe!

Good Eats!

Cheryl
  blindcooks Dale's New York Cheesecake

Dale’s New York Cheesecake

9 servings
Source: The Diabetes Snack Munch Nibble Nosh Book

Ingredients

-  3/4 cup very finely ground pecans (1 cup whole pecans)
-  1 (15 ounce) carton part-skim ricotta cheese
-  1 cup plain low-fat yogurt
-  1 cup Splenda
-  1/2 cup fat-free liquid egg substitute
-  2 tablespoons white flour
-  1 tablespoon vanilla extract
-  Zest (grated rind) of one small lemon
-  1 (8 ounce) package cream cheese, at room temperature

Directions

Preheat the oven to 350 degrees F.

Spray a 10-inch springform pan with nonstick spray.

Sprinkle the ground pecans evenly over the pan bottom, patting them
into place. The crust layer will be very light and may not entirely
cover the bottom of the pan.

In a food processor, combine the ricotta, yogurt, Splenda, egg
substitute, flour, vanilla, and lemon zest. Process until partially
smoothed, about 1-1/2 minutes.

Cut the cream cheese into 9 or 10 chunks. One at a time, add the
chunks through the feed tube. Process after each addition.
Process until smooth - an additional 1-1/2 to 2 minutes.

Carefully spoon the mixture over the ground pecans.

Bake in the center of the preheated oven for 15 minutes.

Lower the oven temperature to 325 degrees F. and bake for an
additional 50 to 60 minutes or until the cheesecake edges have begun
to brown and the center is puffed and seems set when the surface is
lightly tapped.

Remove to a rack and cool for 20 minutes. Refrigerate at least
6 hours or overnight until cooled. When cooled, cover with plastic
wrap. If desired, top with cut fruit.

Nutritional Information Per Serving

Calories: 272 ; Protein: 11 g ; Fat: 21 g ; Sodium: 178 mg;
Cholesterol: 45 mg ; Saturated Fat: 9 g ; Dietary Fiber: 1 g ; Sugars:
7 g ; Carbohydrates: 11 g
Exchanges: 1 Medium-Fat Meat, 3 Fat, 1 Carbohydrate

_______________________________________________
Cookinginthedark mailing list


There is speaking grace. Colossians 4:6 says, “Let your speech be
always with grace, seasoned with salt, that ye may know how ye ought
to answer every man.”
~Blessings, Sugar







Cookinginthedark mailing list


There is speaking grace. Colossians 4:6 says, “Let your speech be
always with grace, seasoned with salt, that ye may know how ye ought
to answer every man.”
~Blessings, Sugar