Cheesecake Bars w/ Raspberry Swirl

February 22nd, 2018 | Posted by Milana in Dessert | Recipes - (0 Comments)

http://www.milanasays.com/wp-content/uploads/2018/02/img_9108.mov

INGREDIENTS:

Crust:

2 sleeves of Graham Crackers

2 Tbsp sugar

4 Tbsp melted unsalted butter

Cheesecake:

16 oz. Cream Cheese Blocks, softened

2 eggs, room temperature

1-1/4 cups sugar (I used evaporated cane sugar)

4 Tbsp Sour Cream

4 Tbsp Unbleached All Purpose Flour

Zest of one lemon (I used a Meyer lemon)

2 tsp vanilla extract

8 tsp Organic Raspberry Jelly or Preserve (I used Trader Joe’s organic Raspberry Fruit Preserve)

DIRECTIONS:

Heat oven to 350F. Line a 9×13′ baking pan with parchment paper and set aside. In a food processor make the crust combining the graham crackers and sugar and process while slowly pouring in the butter. Press into the prepared pan with the back of a measuring cup. Bake for about 7-10 min until set. Set aside to cool.

In the meantime make the cheesecake filling. In a stand mixer, beat the cheesecake until creamy. Add sugar and zest, beat in well. Add sour cream, vanilla and baking powder. Beat until incorporated. Finally, add the eggs and beat until smooth. Pour onto the crust and drop teaspoons of the raspberry preserve over the top and swirl with a knife as shown in the video above. Bake for 35-40 minutes. Cool completely in the pan and chill in the fridge for at least 4 hours or overnight. Cut into squares and serve. Yields 16- 18 squares depending on how big or small you cut them. Enjoy!

** original recipe adapted from Crunchy Creamy Sweet.

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Greek Yogurt Cake w/ Blueberry Glaze

February 22nd, 2018 | Posted by Milana in Dessert | Recipes - (0 Comments)

http://www.milanasays.com/wp-content/uploads/2018/02/img_9117.mov

INGREDIENTS:

1 cup Greek Yogurt (I used nonfat)

3 Large eggs

1/4 cup unsweetened applesauce

1/4 cup avocado oil or any neutral tasting oil

3/4 cup sugar (I used organic evaporated cane sugar)

1 cup Unbleached all purpose flour

1/2 cup white whole wheat flour

1-1/2 tsp Baking Powder

1 tsp vanilla extract

GLAZE:

1 cup frozen or fresh blueberries

1/2 cup powdered sugar

2-3 Tbsp Half and Half

1/4 tsp Almond Extract

DIRECTIONS:

Heat oven to 350 F. Spray a 9″ baking pan with cooking spray and set aside. In a stand mixer on medium speed beat eggs until pale and frothy. Add yogurt, sugar, applesauce, oil and vanilla. Beat for an additional minute. Add flour and baking powder on medium low speed until well combined. About another minute. Pour batter into pan and bake for about 30-35 minutes or until cake tester comes out clean. Cool in pan for 15 min and then invert onto cooking rack to cool completely before glazing.

In a small blender, food processor, chopper or Nutri bullet. Combine all ingredients and blend until smooth. Pour over cake and garnish with fresh mint. Enjoy!

**original recipe adapted from An Italian In My Kitchen.

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Tofu Veggie Lo Mein

February 8th, 2018 | Posted by Milana in Asian Cuisine | Lunch/Dinner - (0 Comments)

INGREDIENTS:

Tofu Marinade:

1 Tbsp rice wine vinegar1/4 cup low sodium soy sauce

2 tsp sugar ( I used turbinado)

Lo Mein Sauce:

1/2 cup low sodium soy sauce

1 cup hot water

1 cup low sodium vegetable broth

2 tsp sugar (I use turbinado)

1 Tbsp sesame oil

1/8 tsp ground black pepper

2 Tbsp organic cornstarch (I got mine at key food in forest hills)

Lo Mein Ingredients:

14 oz. extra firm organic tofu, pressed for 30 minutes , and cut into 1/2″ rectangles1 box whole grain spaghetti, cooked al dente

3 Tbsp Avocado Oil, divides

2 garlic cloves, minced

1-1/2 tsp fresh ginger paste (about 2″ ginger, peeled and grated)

6 scallions, white and light green parts, thinly sliced

1 cup shredded carrots

2 cups baby bok Choy, roughly chopped

1 cup broccoli florets

1 small zuchinni, julienned

2 cups snow peas, roughly chopped

10 oz. box of mushrooms, sliced

DIRECTIONS:

For the marinade, combine the soy sauce, sugar and vinegar in a mixing bowl and gently mix in the tofu and marinade or one hour in the refrigerator.

To make the sauce, combine the hot water with sugar in a large mixing bowl or Pyrex measuring cup and stir until dissolved. Add the rest of the sauce ingredients, whisk to combine. In a small bowl add 2 Tbsp of sauce and cornstarch and whisk to combine then add it back to the bulk of the sauce and set aside.

Add 2 Tbsp of oil to a very large wok or frying pan with high edges. On medium high heat, stir fry green onions, garlic, ginger, carrots and mushrooms for about 2 minutes continuing to stir. Then add the bok choy, broccoli, snow peas and stir fry for an additional 2 min. Finally add zucchini and stir fry for an additional min. Add half of the spaghetti and half of the sauce mixture. And stir until everything is coated and sauce thickens about 2-3 min.

In a separate pan. Heat 1 Tbsp of oil and swirl to coat. Stir fry tofu without the marinade until golden brown. Add the rest of the spaghetti and sauce and stir to combine. Stir until sauce thickens. Add the tofu to the veggie mixture and stir to combine. Serve garnished with green onions. Enjoy!

Serves: 12

Serving Size: 1 Cup

WW Freestyle Points: 5

** original recipe adapted from Fearless Home Maker.

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