Text 7692, 86 rader
Skriven 2013-12-09 22:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JASON CULLINS
Ärende: Low Calorie Recipes
===========================
-=> Quoting Jason Cullins to Ruth Haffly <=-

 JC> The biggest loser club isn't against diet sodas

I am somewhat leery of all artificial sweeteners but think highly of
and fell comfortable with stevia.
 
 JC> everyone knows that Chili is supposed to have Beans in it

The two diehards on opposite sides of that debate are no longer
around so the chili warz are long over but I will point out that
"chili" is the universally recognized short form for "chili con
carne" and not for "chili on carne y frijoles". [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Cheesecake with Fig Crust
 Categories: Healthy, Cheesecake, Chocolate
      Yield: 12 Servings
 
MMMMM----------------------BASIC FIG CRUST---------------------------
     18    Dried white figs; stalk ends
           -removed
      1 c  Graham cracker crumbs; (236
           -ml)

MMMMM--------------------------FILLING-------------------------------
    1/4 c  Brown sugar; (177 ml)
      1 c  Evaporated skimmed milk;
           -(236 ml)
      4    Envelopes unflavoured
           -gelatine
      4 tb Unsweetened cocoa powder;
           -(60 ml)
      2 ts Vanilla; (10 ml)
      3 c  Cottage cheese; (708 ml)

MMMMM--------------------------GARNISH-------------------------------
           Paper-thin orange slices or
           -orange zest.
 
  Fig Crust: Pulse the figs and the graham crackers in a processor
  until they clump together in a sticky ball - about 30 seconds. Don't
  process too long or the crackers will lose their texture. Transfer to
  a small bowl and press the mass into roughly the same shape as the
  cheesecake pan.
  
  Lightly grease a high sided 7 inch (18 cm) springform cheesecake pan.
  Press the crust mixture to the bottom and completely up the sides of
  the pan. Dip you fingers into a bowl of cold water to alleviate any
  stickiness.
  
  Smooth the crust over the bottom of the pan completely first, working
  out from the centre, then build up the sides, bring the crust up to
  and beyond the rim of the pan. Finally trim the crust with a small
  sharp knife for a clean presentation.
  
  The Filling: In a small pan mix the gelatine with the evaporated milk
  and warm on a low heat until the gelatine is dissolved - about 3
  minutes. In a blender puree the evaporated milk and gelatine mixture,
  the sugar, cocoa and vanilla until completely incorporated - about 30
  seconds. Add the cottage cheese one cup at a time, keeping one cup in
  reserve. Because I like a bit of texture in my filling I leave the
  mixture in the food processor until it is completely smooth and then
  turn it into a bowl, stirring in the last cup of cottage cheese
  unprocessed.
  
  Pour the filling into the prepared crust, pop into the fridge and
  chill and set - about 2 - 3 hours.
  
  To Serve: Unmold, slice with a warm knife and garnish each piece with
  a paper-thin orange slice or blanched orange zest.
  
MMMMM




YK Jim


... Cognitive Dissonance: it's not just for crackpots anymore!

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