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lilamonster


lilamonster
 
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Living In: Castle Rock, Colorado, USA
Member Since: Aug. 2005
Cooking Level: Not Rated
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Recipe Reviews 71 reviews
Mini Cheesecakes from PHILADELPHIA(R)
This recipe is SO easy to make. I have made it both as written and with 'healthy' modifications and it came out perfect both times! The changes I made cut the calories in half, reduced the fat by 14g PER SERVING and increased the protein by 1g of fat. I had a few friends taste test the mods and they agreed it was out of this world! My husband didn't even realize that they weren't 'real' cheesecake until I told him :-) The modifications as written are for the recipe cut in HALF (we didn't need 18 for the two of us) Make the crust as written for 1/2 recipe. Replace the 1.5 blocks of cream cheese with 1 8oz block of GREEK cream cheese (lower in fat and cal and higher in protein) and 1 5.3oz container of your favorite flavored Greek yogurt (I used Yoplait cinnamon roll, but vanilla would work too). Because of the sweetness of the yogurt and the slight sweetness of the cream cheese, I cut the sugar to 1/4c. I also decreased the egg to 1 egg since the yogurt adds liquid to the mixture. I mixed all ingredients per the recipe, and divided into 10 servings instead of 9, and worked the 'crust' up the sides of the cups a bit. Cooked for 25 min, and while they were cracked when they came out of the oven, they dropped and filled in the cracks as they cooled. Skipped the frou-frou toppings, you don't need them, and they just add fat and calories. If you use silicone muffin cups you can pop them right out and put them on a serving tray, perfect finger food! :-)

1 user found this review helpful
Reviewed On: Mar. 27, 2015
Sopapilla Cheesecake Pie
This is really delicious. I followed other reviewers suggestions and cut down the sugar in the cream cheese by 1/3 cup, and it was still borderline too sweet. As written, I think it would be overwhelmingly sugary. You could add another block of cream cheese to make more filling (it's a thin layer as written, in the pan size suggested) but keep all other ingredients as the same and it would be perfect I think. I also cut the butter for the topping by almost 1/2 and it was perfect, cut the sugar in the topping down to 1/3 cup, and honestly, could cut more from that as well. Then I made additional changes simply to cut fat and calories -used 1 block of Greek cream cheese (it's really good, and next time I will substitute it entirely and cut 320 calories and 48g of fat from the entire desert and add 16g of protein!) I also used low fat crescent rolls. With the other reductions of butter and sugar that I made, and cutting into 16 serv (about the size of an average brownie serving) I got them down to 255 cal and 13g of fat (as written 480 cal per!) Substituting all Greek cream cheese will drop them about another 20 calories or so. I also left off the honey so we can just put it on individual pieces. I didn't try it tonight, but I will tomorrow :-)

2 users found this review helpful
Reviewed On: Jul. 31, 2014
Corn Tortilla Chips
This is definitely a handy trick to know, but I would say the 'creator' of this recipe has only fried them and simply guessed at the oven cook time. I chose to bake mine to make them healthier, so I brushed them with olive oil, lightly salted and baked them for about 20min at 370 degrees until they were nice and crunchy. I realize that the different moisture content in fresh vs older tortillas will alter the baking time, but there is no way that they could be done at 350 in 5 min unless they had already been sitting on the counter, on a plate for a day or two before you made them into chips. Next time, I will start the baking time at probably 18-20 min and then check them often to make sure they don't brown too much.

1 user found this review helpful
Reviewed On: May 16, 2014
 
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