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* Exported from MasterCook *A Lighter Classic CheesecakeRecipe By : Low-Fat Meals, Vol. VI, #3Serving Size : 12 Preparation Time :0:00Categories : CheesecakesAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------nonstick cooking spray1 1/4 cup graham-cracker crumbs3/4 cups granulated sugar -- divided1/4 cup prepared prune butter16 ounces fatfree cream cheese -- softenedgrated peel of 1 lemon1 tablespoon lemon juice2 teaspoons vanilla extract -- divided3 eggs1 cup fat-free sour cream1. Generously coat an 8 1/2- or 9-inch springform pan with cooking spray.2. In medium bowl, combine crumbs and 3 tablespoons sugar. Cut in prune butterwith pastry blender until mixture resembles coarse crumbs. Press evenly ontobottom and about 1 1/4 inches up side of pan; set aside.3. Preheat oven to 375 F.
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4. In large mixer bowl, beat cream cheese, 1/2 cup sugar, lemon peel, lemon juiceand 1 teaspoon vanilla at medium speed about 2 minutes, until smooth. Add eggs,one at a time, beating well after each addition. Pour into prepared crust.5. Bake in center of oven about 50 minutes, until just set.6. Meanwhile, in small bowl, combine sour cream with the remaining 1 tablespoonsugar and 1 teaspoon vanilla. Spread over top of hot cake and bake 10 minutesmore. Cool completely on wire rack. Cover and refrigerate until chilled, at least2 hours. Cut into wedges. Serve with berries or seasonal fresh fruit slices.Makes 12 servings. Preparation time: 25 minutes. Baking time: 1 hour. Chillingtime: 2 hours.Per serving: About 175 cal, 10 g pro, 40 g car, 2 g fat, 10% cal from fat, 58 mgchol, 246 mg sod, 0 g fiber.Busted by Gail Shermeyer <4paws@netrax.net>- - - - - - - - - - - - - - - - - -* Exported from MasterCook *Almond Shortcakes With Plums & Mascarpone Cream
 
Recipe By : Eating Well, July/August 1997Serving Size : 8 Preparation Time :0:00Categories : DessertsAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------***PLUM FILLING***2 pounds black or red plums1/3 cup water1/3 cup amaretto1/4 cup granulated sugar***SHORTCAKES***1 cup all-purpose flour1 cup cake flour5 tablespoons granulated sugar2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1/4 cup almond paste3/4 cup buttermilk -- plus 1 tablespoon1 tablespoon canola oil1 teaspoon pure vanilla extract1/3 cup sliced almondsmascarpone creamTO MAKE PLUM FILLING:Pit plums and cut into 1/2-inch-thick slices. In a saucepan, combine water,Amaretto and sugar. Bring to a simmer over medium heat. Add plums, return to asimmer and cook until plums start to soften, 1 to 3 minutes. Remove from heat andlet cool to room temperature.TO MAKE & ASSEMBLE SHORTCAKES:1. Preheat oven to 425F. Lightly oil a baking sheet or coat it with nonstick
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 spray.2. In a mixing bowl, whisk all-purpose and cake flours, 3 tablespoons sugar,baking powder, baking soda and salt. Using a pastry blender or your fingers, cutalmond paste into dry ingredients until mixture resembles fine meal.3. In a glass measuring cup, combine 3/4 cup buttermilk, oil and vanilla. Make awell in the dry ingredients. Add wet ingredients and stir with a fork until justcombined. (Dough will be slightly sticky; do not overmix.)4. Turn dough out onto a lightly floured surface. Gently pat into a 3/4-inch-thickcircle. With a floured 3 or 3 1/2-inch cutter, cut out shortcakes and place onprepared baking sheet. Press dough scraps together and repeat to make 8shortcakes.5. In a small bowl, toss almonds with remaining 2 tablespoons sugar and remaining1 tablespoon buttermilk. Lightly press mixture onto shortcakes.6. Bake shortcakes for 10 to 12 minutes, or until light golden. Transfer to a wirerack to cool slightly.7. To serve, split shortcakes in half with a serrated knife. Set bottoms on
 
dessert plates. Spoon on plum filling and mascarpone cream. Set tops on at anangle. Serve immediately.Makes 8 servings.530 calories per serving; 6 grams protein; 9 grams fat (0.6 gram saturated fat);73 grams carbohydrate; 4 grams alcohol; 365 mg sodium; 14 mg cholesterol; 4 gramsfiber.Busted by Gail Shermeyer <4paws@netrax.net>- - - - - - - - - - - - - - - - - -* Exported from MasterCook *Amaretto Cheesecake TartRecipe By : Low-Fat Meals, Vol. VI, #3Serving Size : 10 Preparation Time :0:00Categories : CheesecakesAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3/4 cups amaretti cookie crumbs3/4 cups zwieback crumbs1 tablespoon granulated sugar1/4 cup prepared prune butter16 ounces fat-free cottage cheese4 ounces fat-free cream cheese -- softened2 eggs2 tablespoons almond liqueur2 oranges -- peeled--sliced into rounds1 kiwi fruit -- peeled--sliced into rounds2 tablespoons apple jelly -- meltedfresh raspberries -- optionalorange peel -- optionalmint leaves -- optional1. Preheat oven to 325F.
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2. In medium bowl, combine cookie crumbs, zwieback and sugar. Cut in prune butterwith pastry blender until mixture resembles coarse crumbs. Press onto bottom andsides of 9-inch tart pan with removable bottom.3. In food processor, combine cottage cheese and cream cheese 3 to 5 minutes,until smooth. Add eggs and liqueur; process until blended.4. Pour into prepared crust. Bake in center of oven about 30 minutes, untilfilling is set. Cool on wire rack; refrigerate until completely chilled. Arrangefruit on top of filling. Brush fruit with jelly. Garnish with raspberries, orangepeel and mint. Cut into wedges.
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