My Recipe Collection

Blueberry Cheesecake Parfaits

Make these quickie parfaits with any combination fruit, including peaches, strawberries and kiwi!

Time: 10 minutes + chilling time
Servings: 4

4 oz Neufchâtel cheese, softened
1/2 cup reduced-fat sour cream
1/4 cup powdered sugar
1/2 teaspoon vanilla
4 gingersnaps, crushed (2-3 tablespoons)
1 1/2 cup fresh or frozen and thawed blueberries
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1. Combine cheese and sour cream in bowl of electric mixer and beat on high speed until smooth. Add sugar and vanilla extract and beat until well combined. Reserve 4 teaspoons of the mixture and set aside. (You should have 1 cup for the parfaits.)

2. Fill each of 4 small parfait glasses or champagne flutes with layers, starting with 2 tablespoons of the cheese mixture, then some cookie crumbs, and then a layer of blueberries. Repeat the pattern once more using the remaining cheese mixture, crumbs and blueberries. Finish by dabbing 1 teaspoon of the reserved cheese mixture on top of each parfait. Use any extra berries and crumbs to garnish, if desired. Chill at least 30 minutes before serving.

Caramel Pecan Cheesecake

Prep: 15 minutes plus refrigerating
Bake: 1 hour 5 minutes
Serves: 16

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
5 packages (8 oz each) cream cheese, softened
1 cup sugar
5 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
12 caramels
32 pecan halves
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Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes.

Beat cream cheese, 1 cup sugar, flour and vanilla until well blended. Add sour cream, mix well. Add eggs 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake at 325°F for 1 hour and 5 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Place caramels and 1 tablespoon water in microwavable bowl. Microwave on high 1 minute or until caramels are completely melted when stirred. Place pecan halves on cheesecake; drizzle caramel over cheesecake.

Tex-Mex Tomato Soup

Time: 50 minutes
Servings: 6 (6 cups total)

2 carrots, chopped (about 1 cup)
2 ribs celery, chopped (about 1 cup)
1 red bell pepper, chopped (about 3/4 cup)
1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
1/4 teaspoon salt
28 oz can no-salt-added diced tomatoes
2 cups water
15 oz can no-salt-added black beans, rinsed and drained
1/2 cup chipotle chile pepper sauce
Juice of 1 small lime
3 corn tortillas (6″ diameter), sliced into 1/4″ strips
1/4 cup + 2 tablespoons fat-free sour cream (optional)
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1. Place carrots, celery and red bell pepper in small microwaveable bowl. Add 1/4 cup water, cover top of bowl loosely with plastic wrap, and microwave on high 5 minutes or until vegetables are just tender.

2. Heat oil in stockpot over medium heat. Add onion and saute until translucent, about 5 minutes. Add steamed vegetables and season with salt. Saute an additional 5 minutes or until vegetables are slightly caramelized.

3. Add tomatoes (with juice) and water. (Depending on the brand of tomatoes, you may need to add more water.) Add beans, cilantro, and chipotle sauce. Stir to blend, bring to a simmer, reduce heat to low, and cook 25 to 30 minutes. Add lime juice and top each serving with tortilla strips and a tablespoon of sour cream (if using) right before serving.

Fried Ravioli
by Family Circle
Makes: 6 servings
Prep: 15 minutes
Fry: 3 minutes per batch

Parmesan Dipping Sauce:
1 cup grated Parmesan
3/4 cup light sour cream
1/2 cup light mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh basil leaves

Fried Ravioli:
2 large eggs
1/4 cup milk
3/4 cup Italian-flavored dry bread crumbs
1/2 teaspoon garlic salt
1/8 teaspoon cayenne
9 oz refrigerated cheese ravioli (uncooked)
4 cups vegetable oil, for frying
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1. Parmesan Dipping Sauce: Process cheese, sour cream, mayonnaise, lemon juice, salt and pepper in food processor until combined. Remove 3/4 cup to small bowl. Add basil to remaining sauce in processor; process until sauce is smooth. To each sauce, stir in 2 tablespoons water to thin slightly. Refrigerate until serving time.

2.Fried Ravioli: In shallow dish or pie plate, lightly beat eggs and milk with fork until blended. On sheet of wax paper, combine bread crumbs, garlic salt and cayenne.

3. Line a baking sheet with foil. Toss ravioli with beaten egg gently to coat. Remove a few ravioli at a time, letting excess drip off. Coat ravioli in crumb mixture, shaking off excess. Place on prepared pan; repeat process.

4. Over medium-high heat, heat oil in 5-quart saucepan until 350°F on deep-fat fry thermometer. Fry a third of the ravioli at a time, turning occasionally until golden brown, about 2 to 3 minutes for each batch. Drain on paper towels. Serve with Dipping Sauce. (Or refrigerate, then reheat in 500°F oven for 1 to 2 minutes.

Blueberry Bavarian

1 cup 1% milk
1/4 cup fat-free dry milk
24 oz frozen blueberries, thawed
1/4 teaspoon salt
1/2 cup plus 1 tablespoon sugar
1 cup fat-free sour cream
1 packet unflavored gelatin
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1. Combine milk and dry milk; whisk. Freeze for up to 30 minutes.

2. Mix berries, salt and 1/2 cup sugar in saucepan over low. Bring to a simmer; cook until sugar dissolves and berries break up (10 minutes). Cool. Add 2/3 cup sour cream.

3. Sprinkle gelatin over 1/4 cup cold water in heatproof cup. Let sit 5 minutes. Set cup in saucepan of simmering water; heat until gelatin melts. Cool.

4. Beat chilled milk until thick, soft peaks form. Beat in gelatin mixture. Fold milk mixture into blueberry mixture. Spoon into 6 bowls. Chill. To serve, top with remaining sour cream.