Greek Yogurt Cheesecake

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Peter and I have been introducing old films to the girls on Friday evenings.  Last week we watched Jaws, and tonight we watched One flew Over the Cuckoo’s Nest.  Though we thought that it might be too mature a theme for Audrey, she was riveted by the film.  However, the ending was a little too brutal for her.  Audrey had to watch an episode of Friends and eat a slice of cheesecake to neutralize the crushing sadness.

As for me — I’m letting Jack Nicholson’s face haunt me for the rest of the night.  What a brilliant performance!

Greek Yogurt Cheesecake

Ingredients For the Crust:

2 cups Peanut Butter Crunch Corn Cereal (That happened to be what I had in the pantry and it worked out great for a gluten free crust.)

Or

1 1/2 cups crumbs of Homemade Graham Crackers, or 10 graham cracker sheets

3 tbsp oil of choice, or 3 tbsp milk of choice for a low-fat crust

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Ingredients For the Filling:

1 1/2 cups Greek yogurt  (I used fat-free Fage.)

1/2 cup plus 1 tbsp Mori-Nu silken firm tofu

1/4 fat free ricotta cheese

1/4 tsp plus scant 1/8 tsp salt

1 1/2 tsp pure vanilla extract

1/2 tbsp lemon juice 

5 tablespoons pure maple syrup or agave

pinch uncut stevia OR 2-3 tbsp granulated sugar of choice

2 1/2 tsp cornstarch or arrowroot

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Preparation:

Preheat oven to 350 F. Combine all ingredients for the filling in a food processor or blender, and blend until completely smooth.

Pour into any prepared crust. Bake 50 minutes, then remove from the oven. It’ll still look very gooey, but that’s okay. Allow to cool for an hour before moving the cake, uncovered, to the refrigerator to set for at least 8 hours, during which time it will magically firm up and become more flavorful.

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adapted from: chocolatecoveredkatie

Chinese Turkey Meatballs

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Lion’s head — large braised meatballs made of pork —  is a famous Shanghainese dish.  When I was a child, meat was scarce and lion’s head meatballs were only made for special occasions.  Sometimes, we craved for lion’s head meatballs, but only had enough meat to make one for the entire family.  We would cut the lion’s head into four pieces when we ate it, as the size of the lion’s head itself could not be compromised no matter what.  

Today, I made lion’s head meatballs with 99% fat free ground turkey meat, and steamed them.  Peter and I ate them in chicken broth with rice noodles.  Peter the cardiologist couldn’t praise it enough. He said that this is one meat dish he could encourage his patients to eat.  You can also try the lean turkey meat in a lettuce cup.

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Chinese Turkey Meatballs

Ingredients:

1-1/4 lbs 99% lean ground turkey

1 large egg

1 tbsp ginger, minced

1 clove garlic, minced

1/4 cup chopped fresh cilantro

3 scallions, chopped

1 tbsp low sodium soy sauce

1 tbsp Shao Xing Cooking wine, or other Asian cooking wine

2 tbsp oyster sauce

1 tbsp sesame oil

2 tbsp cornstarch

1/2 cup chopped water chestnut, fresh or canned

Preparation:

In a large bowl combine the corn starch, ground turkey, water chestnut, egg, salt, scallions, ginger, cilantro, 1 tbsp of the soy sauce and 1 tbsp sesame oil. Gently mix with your hands until combined well. Shape meatballs 1/4 cup in size and transfer to a steamer. 

Boil water.  When the water is boiling, put in the steamer with the meatballs.  Steam on high for 10 to 12 minutes.

I also pan fried some smaller meatballs as finger food.  Audrey, the weekend meat eater, loved them.  I think they can make a perfect appetizer for the Oscar night.

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Recipe inspired by skinnytaste