Getty Images This recipe request comes from Helena in Yardley, Penn. She loves to make cheesecake, but the decadent dessert is usually loaded with calories from its creamy filling and buttery crust, not to mention some of the toppings. Helena is trying to eat healthier because she and her husband are hoping to start a family soon and they would like to get off on the right foot. She admits to having a sweet tooth and would really like some help with this recipe. Well, Helena, you have come to the right place! In my rehab, I will replace some of the cream cheese with silken tofu and use a lower-fat cream cheese in order to maintain the creamy, rich texture. I will use egg whites to replace half of the eggs, and I will reduce the amount of sugar, opting to flavor the cheesecake with vanilla and lemon zest instead. In order to create a healthier crust, I will add some high-fiber crushed cereal to get you that much closer to the American Dietetic Association’s recommendations of 20 to 38 grams per day. This healthier version should satisfy any sweet tooth and get you started on your healthy eating resolutions. Ingredients Crust 1 cup high-fiber cereal (such as Fiber One or All-Bran Bran Buds) 1/2 cup graham crackers 4 tablespoons Smart Balance Light Butter 2 tablespoons cold water Filling 12 ounces silken firm tofu 1/2 cup sugar or 1/4 cup Splenda 8 ounces Neufchatel cream cheese 1 cup non-fat Greek yogurt 1 teaspoon vanilla extract 1 teaspoon lemon zest 2 egg whites 1 egg 2 tablespoons all-purpose flour Instructions 1. With a food processor, pulse cereal through until mixture is crumbly. Add graham crackers and process just a little longer until the crackers are crushed. 2. Pour this mixture into a small bowl. Add the melted butter and cold water and mix thoroughly with a fork. Press into a single layer covering the bottom and sides of a 9-inch pie pan. 3. To prepare the filling, add tofu to a large bowl and blend with an electric mixer until smooth. Add sugar and cream cheese and continue to blend until smooth. Add remaining ingredients and mix thoroughly. 4. Pour the mixture into the prepared piecrust then put the pie pan in a roasting pan. Pour water into the roasting pan until it comes about 1/3 of the way up the sides of the pie pan. 5. Bake in a preheated oven at 325 F for 50-60 minutes until the cake has set but still jiggles. Turn off the oven and leave the cheesecake to cool for 20-30 minutes before removing to cool completely on a wire rack. 6. Chill in refrigerator until firm. Top with fresh berries to serve. Serves: 8 Nutrition Content (per serving) 254 calories, 13 g fat, 6 g saturated fat, 28 g carbohydrates, 17 g sugars, 4 g fiber, 11 g protein, 202 mg sodium Note: Using Splenda reduces the calories to 208, carbohydrates to 16 g and sugars to 5 g. Readers, I would love to hear from you! Please send me your favorite fattening recipes that need a recipe rehab! Everything from your mom’s meatloaf to your kid’s favorite dessert — let me lighten it up. Celebrity dietitian and motivational life coach, Tanya Zuckerbrot, author of www.ffactordiet.com and founder of www.skinnyandthecity.com and www.theskinnyondietitians.com has helped thousands of people lose weight and keep it off with her program. Her philosophy? Tanya believes you should never sacrifice taste, even when you’re eating healthy foods. Have a recipe in need of rehab? Send us your recipe! Permalink | Email this | Comments
In 2010, we saw a $21 million lawsuit against Dannon, new fruit and vegetable dietary guidelines, and our government stepping up to fight obesity. What will 2011 bring? Getty According to Marion Nestle, professor of the Nutrition, Food Studies and Public Health Department at New York University, we’ll be seeing lots more of the same. We’ll witness more fights over food safety, stricter guidelines (and more lawsuits) over health claims and new front-of-package label regulations. The government is even considering using red, yellow and green traffic light symbols on product labels to convey healthiness. Is the past in the past, or is it merely a warning sign of what is to come in the future? Find out what our users would like to see addressed in 2011. Paulissa K. They can’t even keep the food safe now and the sad part of it is they are the ones who are saying the GMOs are safe, corn syrup (which has been linked to hypertension) is safe, and the list goes on and on so in my humble opinion, the FDA is worthless. Read labels, do your own research, buy locally and organic as much as possible and stop trusting the government to tell you what is safe. Laura M. The FDA? What a joke. I think they should stay out of it altogether. Judea P. Good point, Paulissa. The FDA’s recommendations haven’t gotten us very far. They tell us to eat the same things farmers are using to fatten up their livestock. No thanks. Valerie H. I’m sick of fillers in everything, why can’t anything just be natural? Joann S. I’d like to see people buy real food not technological items in the store. Paulissa K. This would be the same FDA that thinks soy, corn syrup and GMOs are safe so what good is that rating system? Learn to read labels, do your own research, and buy locally as much as possible. Gee B. There would be an awful lot of red lights in the supermarkets! Permalink | Email this | Comments
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