21 Day Fix Cheesecake

Cheesecake is one of my absolute favorite desserts but I always eat a slice and want another, and another, and another which leads to a disaster if I don't have my self control in check that day. But since I have been on the 21 Day Fix I stumbled across a recipe for a healthier alternative, if you can say that, to the regular counterpart. The amazing thing about this cheesecake recipe is that it tastes just like full sugar, full fat, rich and delicate cheesecake.

At first I was scared to see how many colored containers one slice had in it but then I was relieved to know that each slice is only equivalent to one red container. This is perfect for me because I am supposed to eat four red containers each day and I hardly make it to that four every day. Not only does this help me reach that four container mark but it allows me to have a nice dessert after dinner.

You can top this cheesecake with whatever you'd like but since I am on the 21 Day Fix I choose fresh fruit or if I haven't used my allotment of peanut butter for the day then I melt a little of it and drizzle on the top. It hardens as it touches the cold cheesecake and gives it an extra little something for peanut butter fiend like myself.

So enough of the fluff and more of the recipe!

Ingredients:

16 ounces low-fat or 1 percent cottage cheese

½ cup of plain Greek yogurt

2 eggs

5 tablespoons of sugar (I used Stevia instead [1 tablespoon of sugar = ¼ teaspoon of Stevia])

3 tablespoons flour

1 teaspoon vanilla extract

1 tablespoon lemon juice

Directions:

1. Dump cottage cheese and Greek yogurt in a blender and blend/liquify until smooth.

2. Add egg, flour, vanilla and lemon juice and blend again until all smooth.
3. Pour into a 9-inch round pan.
4. Bake at 350 degrees for 30-40 minutes or until the top starts browning and pulling away from the sides. It should be jiggly to the touch but not runny.
5. Let cool for a couple hours
6. Transfer to fridge or freezer until chilled.
7. Enjoy!

Servings:  6   |  Container Count: 1 Red per slice

Note: the picture above is not my actual cheesecake slice. I am waiting for my camera to arrive so I took it with my iPhone camera and the quality was poor. Below is the actual picture of my cheesecake. 

Easy Strawberry Jam

A couple weeks ago Nick and I fixed a large breakfast and decided we wanted jam to go with our biscuits, but alas I had taken it to work and didn't have any. No need to fret though because I had some strawberry and I knew I could whip up some strawberry jam in a matter of no time. So, here is the recipe for my quick and easy strawberry jam!

Ingredients:

2 Cups of Strawberries
1 Tablespoon of Lemon Juice
1/4 Cup of Sugar

Directions:

1. Hull and slice two cups of strawberries
2. Blend until desired consistency has been reached
3. Boil strawberries, 1/4 cup of sugar and 1 tbsp of lemon juice at a rapid boil until thickened. Stirring as not to stick.
4. Let cool at room temperature (but in my case I needed it ASAP so I stuck it in the freezer for 10 minutes)

Enjoy!

Yields 4 servings

Nutrition Information:
Calories: 72 per serving   |   Fat: .22g   |   Sodium: .88mg   |     Carbs: 18.45g   |   Fiber: 1.45g   |   Sugar: 16.18g   |   Protein: .5g

Easy Greek Popsicles

Looking for a delicious yet healthy popsicle? Well, these Greek yogurt popsicles are a perfect fit. They're as easy as 1,2,3.

Why go grab froyo at expensive prices when you can have the "real" thing without all the added ingredients?

Items:

Large container of Greek yogurt (your preference)

Popsicle molds (this recipe will yield 4 popsicles)

Directions:

1. Place around 1/4 - 1/2 cup of yogurt in each mold. 

2. Freeze for several hours or overnight. 

Enjoy! 

Calories: 95      |   Total Fat: 0     |   Sugars: 13.5g    |   Protein: 8.5g 

*For easier popsicle removal run under warm water for 30 seconds to a minute and pull straight up on the stick. The popsicle should slide straight out and look flawless!

Yogurt Firecracker Popsicles

Looking for that perfect 4th of July dessert? Do you like popsicles but dislike all the sugar that comes along with said popsicles? So do I and that is why I wanted to share this recipe. It is healthy, simple and satisfying. It only includes three ingredients: blueberries, strawberries and vanilla Greek Yogurt.

The flash made my blueberries look like cartoon blueberries.

I prefer Oikos Vanilla Greek Yogurt but Publix didn't have any large containers. There are less calories in the Dannon Oikos Greek Yogurt than in this brand so your calories and nutrition information can vary if using that brand.

Ingredients:

1/2 Carton of Blueberries
1/2 Carton Strawberries
1 Cup Vanilla Greek Yogurt

Directions:

1. Wash fruits (de-stem strawberries) and puree separately in a blender until desired consistency.
2. If blueberries are more purple than blue feel free to add blue food coloring.
3. Layer each fruit into a popsicle mold until filled to the top.
4. Freeze for a couple of hours and enjoy!

Servings: 8   |  Calories: 61   |  Fat: .73 g   |  Cholesterol: 3.1 mg  |  Sugars: 9.45 g   |   Protein: 2.8 g

Vegan Chocolate Covered Strawberry Brownie

Healthy Mint Chocolate Strawberry Covered Brownie

As most of you know I have a sweet tooth, but I try to stay on the healthier side of the dessert spectrum. In honor of the Strawberry Festival Nick and I are going to at Boone Hall Plantation today, I made the following dish. I first got the idea from one of my favorite food blogs Jelli Bean Journals. 

With this recipe I simply made healthier brownies (from a box) and added a healthy chocolate covered strawberry to the top.

A) Did you know you can make your own hard shell chocolate sauce with two ingredients?
B) Did you know you can substitute oil and eggs for an avocado and water in brownies?

Well, check my recipe below to get the dish!

Brownie Recipe

Box of brownie mix
Avocado
1/3 cup of water

1. Pour brownie mix into mixing bowl.
2. Smash one avocado into the mix.
3. Add 1/3 cup of water and stir with spoon about 50 times.
4. Bake brownies as directed on box.


Chocolate Covered Strawberries

Strawberries
1/4 cup coconut oil
1/4 cup unsweetened cocoa
dash of mint extract (optional)

1. Pour coconut oil into bowl
2. Dump coco into the oil
3. Splash some mint extract in the mix
4. Mix all ingredients
5. Wash strawberries and place on plate
6. Drizzle chocolate sauce on strawberries
7. Place strawberries in freezer for 10-15 minutes
8. Place on top of your brownie

Enjoy!