Almond Cookies with Dark Chocolate Filling

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Ingredients

3 cups almond meal

3/4 cup turbinado sugar or light brown sugar

1/4 teaspoon salt

2 large egg whites

1 teaspoons vanilla extract

1/2 teaspoon almond extract

1/4 cup dark or milk chocolate chips, bars, squares, etc.

Optional Ive also filled the cookies with berry preserves & its delicious.
Directions
Preheat oven to 350 degrees. Line baking sheet with parchment paper, set aside.
In a large bowl, mix together almond meal, sugar, and salt. Add in egg whites, vanilla and almond extract; mix
until a ball forms.
With a small ice cream scoop [or wet hands], scoop about a tablespoons of the dough into little balls. Place
on prepared baking sheet(s) and flatten slightly with your finger tips or palm of your hand. Use the bottom of a
1/8 or 1/4 teaspoon to make an indentation in the center of each cookie.
Bake about 15-18 minutes or until light golden. Remove and let cool about 5 minutes, then transfer to a wire
rack.
Meanwhile, melt chocolate [or warm jam] over low heat or in microwave until its easy to spoon. Carefully,
spoon the chocolate or jam filling into each cookie. Let set for about 5 minutes and then enjoy!
Makes about 24
Flourless Chocolate Peanut Butter Cookies
PRINT Recipe
[adapted from Epicurious]
Ingredients

1 cup chocolate peanut butter [or regular or chunky or 1/2 and 1/2]

1 cup light brown sugar, packed

1 large egg

1 teaspoon baking soda

1/2 teaspoon vanilla extract

1 cup semisweet chocolate chips

Directions
Preheat oven to 350F. Line baking sheet with parchment paper and set aside.
In a medium bowl, mix together peanut butter (s) brown sugar, egg, baking soda and vanilla. Fold in the
chocolate chips. With your hands, roll about a tablespoon of dough into a ball and arrange on the prepared
baking sheet(s), spacing 2 inches apart. Continue rolling the dough until its gone. If you make 1 baking sheet at
a time, place leftover dough in the fridge.
Bake cookies for about 10-12 minutes, until lightly golden brown on the bottom and still soft to touch in center.
Remove and let cool for 5 minutes. Transfer to racks to cool completely.
Enjoy!
*gluten-free

Peanut butter cookies

Ingredients
1 cup creamy peanut butter
1 cup white sugar

1 tsp baking powder

1 egg
Directions
Preheat oven 350 degrees (F). Line baking sheet with parchment paper.
Cream the peanut butter and sugar in a bowl. (I needed to work on my strength training, so I stirred by hand).
Beat in the baking powder. Add the egg. Mix until it is all well combined.
Roll up your sleeves, its time to get messy. Roll some dough into a ball. The smaller the small the less guilt
youll have when you go for seconds. Roll the ball into white sugar. Place the sugary balls (yep, I said it) on the
cookie sheet. I decided they needed some sparkle so I sprinkled just a pinch of sugar on top.
Bake in the oven for approx. 10 minutes. Let the cookies sit for at least five minutes before carefully transferring
them to a cooling rack. Enjoy with a glass of cold milk or a bowl of ice cream

Strawberry Coconut Popsicle Recipe

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{Recipe adapted from With Style and Grace}
Ingredients

1 cup strawberries

1 cup blueberries

1 can light coconut milk

1 cups water

1 cup apple juice

1/2 cup honey

5 ounce Dixie cups

20-30 Popsicle sticks

Directions
Add strawberries, blueberries, coconut milk, water, apple juice and honey in a blender. Carefully pour mixture
into your 5 ounce Dixie cups, filling 2/3 of the way.

Place in the freezer for 30 minutes (set your timer), insert your wooden sticks, and continue to freeze until the
popsicles are completely frozen, about 6 hours.
When youre ready to enjoy, cut and tear the Dixie cups off of the popsicles and voila Enjoy!
Makes about 20 popsicles

Open-face Egg Salad Sandwich

Ingredients

5 hard boiled eggs + 1 hard boiled egg white

1 1/2 tablespoons veganaise or mayonnaise of choice

1 tablespoon mustard dijon or regular

3/4 cup celery, thinly sliced

2 teaspoon fresh dill, chopped

salt + pepper, to taste

4-5 slices gluten-free bread or bread of choice

Directions
Peel and dice your hard boiled eggs, then place them into a large bowl. Add veganaise and mustard and mix
together until well combined.
Add in celery and fresh dill, mix in with a fork to avoid over mashing. Season with salt + pepper to taste. Top
egg salad over bread, a heaping 1/2 cup or so.
Enjoy immediately or store and refrigerate, without bread.
Muffins cu unt de arahide
Ingrediente:
- 110 grame de faina integrala din grau
- 80 gr de zahar din trestie
- 130 gr de crema de arahide
- 50 gr de unt moale
- 1 ou mare
- 160 ml de lapte
- un varf de lingurita de sare
- esenta de vanilie dupa gust
- alune pentru decor
Amestecam intai faina, sarea, praful de copt. Separat, mixam untul, untul de arahide, zaharul si 3 linguri de lapte
fierbinte. Incorporam apoi oul si vanilia, apoi faina, lingura cu lingura si la final laptele. Punem compozitia in
forme tapetate cu hartie pentru muffins. Punem tava de muffins in cuptorul incins la 180 de grade, timp de 15
minute.
Scoatem briosele pe un gratar sau un fund de lemn si le lasam sa se raceasca bine. Le ungem cu glazura si le
decoram cu alune. Sper sa va placa :)
Mini pizza 163 kcal

Dough
2 cups plain flour

1 heaped teaspoon sugar

1 teaspoon instant yeast
1/2 teaspoon salt
1 teaspoon oil
1 cup warm water
Filling
2 rashers bacon, fat removed, chopped
1/2 onion, chopped
2 cloves garlic, chopped
1/2 400g can chopped tomatoes
1/2 teaspoon sugar
1/2 teaspoon Italian herbs
30g edam cheese, cut into 25 pea-sized cubes
additional oil and Italian herbs for topping
Instructions

Step 1To make dough, combine flour, sugar, yeast, salt and oil in a bowl. Stir in warm water and knead on a
floured board until smooth and springy when lightly pressed.
Step 2Place dough in a greased bowl and cover with plastic wrap. Microwave on low for 1 minute and allow to
rest for 10 minutes, then repeat. Or leave bowl in a warm place for about 45 minutes until dough doubles in size.
Step 3Meanwhile, make the filling. Cook bacon, onion and garlic in a pan. Add tomatoes, sugar and herbs.
Simmer until thick. Remove from heat and cool.
Step 4Roll dough into a large rectangle and cut into 24 squares. Place a spoonful of tomato mixture and a cheese
cube in the centre of each square. Join opposite ends to enclose filling. Twist dough to secure. Place dough ball
with twisted side under on a greased baking tray.
Step 5Brush or spray pizza poppers with oil and sprinkle with extra Italian herbs. Leave to rest for 15-20
minutes until roundish and plump.
Step 6Bake in a preheated oven at 190C for 15 minutes, or until pizzas are light brown. Serve warm or cold.

Coriander potatoe cakes 232 kcal

800g potatoes, peeled, cut in chunks

2 tablespoons chopped fresh coriander
2 tablespoons chopped fresh flat-leaf parsley
2 cloves garlic, peeled, crushed
1/4 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 egg, lightly beaten
flour, to coat

oil spray
Instructions

Step 1Steam or boil potatoes for 20 minutes or until very tender. Place in a large bowl and mash. Fold through
coriander, parsley, garlic, chilli, cumin, paprika and egg. Season with freshly ground black pepper.
Step 2With damp hands form mash into 8 round cakes (8cm in diameter). Place flour in a small bowl and coat
cakes with flour. Lightly spray with oil. Pan-fry over a medium-high heat for 4-5 minutes each side until golden.

Peach mousse 103 kcal

11g sachet low-kilojoule orange-flavoured jelly crystals*

400g can peaches in juice
1 cup light evaporated milk, chilled
1 cup reduced-fat peach or apricot yoghurt*
*NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's
wise to check the label to be sure as product ingredients can vary and formulations can change.

Instructions

Step 1Dissolve jelly crystals in 1 cup boiling water and leave to cool completely. Pure peaches and juice.
Step 2Whisk evaporated milk until thick and creamy. Whisk jelly gradually into evaporated milk.
Step 3Whisk in yoghurt and peach pure. Pour into tall glasses. Chill until set.
Step 4Decorate with slices of kiwifruit.

Budinca 206 kcal

1 large (215g) apple, peeled, cored and finely sliced

1 cup oats
1/2 teaspoon ground cinnamon
1/2 teaspoon mixed spice
1 cup low-fat milk
1 tablespoon honey
1/4 cup slivered almonds, toasted

Place the apple, oats, cinnamon, mixed spice, milk and 2 cups of water in a large microwave-proof dish. Cook on
high (100%) for 8 minutes, stirring every minute, until thick. Set aside for 5 minutes.
Serve drizzled with the honey and slivered almonds.

Salata cu sunca si porumb

INGREDIENTS

1/3 cup reduced-fat sour cream

2 tablespoons distilled white vinegar
1 teaspoon paprika, preferably smoked (see Shopping Tip)
1/4 teaspoon salt
8 cups trimmed frise, (about 1 large head) or 8 cups mixed salad greens
1 medium tomato, diced
1 cup fresh corn kernels, (from 1 large ear; see Tip)
1 cup croutons, preferably whole-grain
3/4 cup diced ham, (about 4 ounces)

MORE HEALTHY RECIPE IDEAS

Quick Low-Cholesterol Recipes

Black Bean Recipes
Cheap Healthy Pasta Recipes
Make-Ahead Lunch Salads
Low-Calorie Dinners Packed with Produce
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PREPARATION

1.

Whisk sour cream, vinegar, paprika and salt in a large bowl. Add frise (or salad greens), tomato, corn,
croutons and ham; toss to coat.
TIPS & NOTES

Shopping Tip: Smoked paprika is a spice made from ground smoke-dried red peppers. It's available in
some large supermarkets with other spices and at tienda.com.
Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and
slice the kernels off with a sharp, thin-bladed knife.
NUTRITION
Per serving: 182 calories; 7 g fat ( 2 g sat , 2 g mono ); 23 mg cholesterol; 20 g carbohydrates; 13 g protein;6
g fiber; 679 mg sodium; 707 mg potassium.

Nutrition Bonus: Vitamin A (70% daily value), Folate (52% dv), Vitamin C (25% dv), Potassium (20% dv).
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 vegetable, 1 lean meat, 1 fat

Cookies

INGREDIENTS

3/4 cup rolled oats

1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips
PREPARATION

1.
2.

3.

Preheat oven to 350F. Coat 2 baking sheets with cooking spray.

Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and
salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg
and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed
until just combined. Stir in chocolate chips.
Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake
cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for
2 minutes on the baking sheets, then transfer to wire racks to cool completely.
TIPS & NOTES

Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 months.
NUTRITION
Per cookie: 99 calories; 5 g fat ( 2 g sat , 2 g mono ); 11 mg cholesterol; 12 g carbohydrates; 1 g protein; 1
g fiber; 64 mg sodium; 55 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1/3 starch, 1/3 other carbohydrate, 1 fat

Oatmeal cookies

INGREDIENTS

2 cups rolled oats, (not quick-cooking)

1/2 cup whole-wheat pastry flour, (see Ingredient Note)
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup tahini, (see Ingredient Note)
4 tablespoons cold unsalted butter, cut into pieces
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
1 large egg white
1 tablespoon vanilla extract
1 cup semisweet or bittersweet chocolate chips
1/2 cup chopped walnuts
PREPARATION

1.

Position racks in upper and lower thirds of oven; preheat to 350F. Line 2 baking sheets with parchment
paper.

2.

3.

4.

Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl.
Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and
brown sugar; continue beating until well combined"the mixture will still be a little grainy. Beat in egg, then
egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips
and walnuts.
With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and
flatten it until squat, but dont let the sides crack. Continue with the remaining batter, spacing the flattened balls
2 inches apart.
Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to
bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool
completely. Let the pans cool for a few minutes before baking another batch.
TIPS & NOTES

Make Ahead Tip: Store in an airtight container for up to 2 days or freeze for longer storage.
Ingredient notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less
gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods
section of large super markets and natural-foods stores. Store in the freezer.
Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some
supermarkets.
NUTRITION
Per cookie: 102 calories; 5 g fat ( 2 g sat , 1 g mono ); 7 mg cholesterol; 14 g carbohydrates; 2 g protein; 1
g fiber; 45 mg sodium; 53 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 other carbohydrate, 1 fat

Chicken tacos

INGREDIENTS

2 plum tomatoes, cored

8 ounces boneless, skinless chicken breast, trimmed of fat
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 teaspoons canola oil, divided
1/2 cup finely chopped white onion
1 clove garlic, minced
1 small jalapeo pepper, seeded and minced
2 teaspoons lime juice, plus lime wedges for garnish
2 teaspoons chopped fresh cilantro
2 scallions, chopped
6 small corn tortillas, heated (see Tip)
PREPARATION

1.

2.

3.

Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with
tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half
crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat
over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer
pink in the middle, 3 to 5 minutes. Transfer to a plate.
Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until
softened, about 2 minutes. Add garlic and jalapeo and cook, stirring, until fragrant, about 30 seconds. Add lime
juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions.
Divide the chicken mixture among tortillas. Serve with lime wedges.
TIPS & NOTES

Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.
NUTRITION
Per serving: 297 calories; 9 g fat ( 1 g sat , 4 g mono ); 63 mg cholesterol; 27 g carbohydrates; 0 g added
sugars; 27 g protein; 2 g fiber; 415 mg sodium; 463 mg potassium.
Nutrition Bonus: Selenium & Vitamin C (30% daily value), Vitamin A (20% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 3 very lean meat, 1 fat

Chicken fajitas

INGREDIENTS

8 ounces boneless, skinless chicken breast, trimmed of fat

1 tablespoon lime juice

1/4 teaspoon salt, divided
1/8 teaspoon freshly ground pepper
2 tablespoons reduced-fat sour cream
1 1/2 teaspoons chopped fresh cilantro
Several dashes of hot sauce, to taste
1/8 teaspoon ground cumin
1 small onion, thinly sliced
2 whole-wheat tortillas, heated (see Tip)
1/2 cup shredded lettuce
1 plum tomato, thinly sliced
PREPARATION

1.
2.
3.
4.

5.

Preheat broiler.
Place chicken in a shallow dish and sprinkle with lime juice, 1/8 teaspoon salt and pepper. Let stand at
room temperature for 10 minutes.
Whisk sour cream, cilantro, hot sauce, cumin and the remaining 1/8 teaspoon salt in a small bowl.
Place the chicken and onion on a lightly oiled baking sheet and broil for 3 to 5 minutes. Turn the
chicken over and stir the onion. Broil until the chicken is no longer pink in the middle, 3 to 5 minutes more.
Transfer to a cutting board and cut into thin slices.
To assemble wraps: Place the tortillas on a work surface or plate. Top each with half of the chicken,
onion, lettuce and tomato. Top each with half of the sour cream mixture and roll into wraps. Serve immediately.
TIPS & NOTES

Tip: Wrap tortillas in barely damp paper towels and microwave on high for 30 to 45 seconds.
NUTRITION
Per serving: 299 calories; 7 g fat ( 1 g sat , 1 g mono ); 66 mg cholesterol; 29 g carbohydrates; 1 g added
sugars; 28 g protein; 3 g fiber; 529 mg sodium; 346 mg potassium.
Nutrition Bonus: Selenium (30% daily value), Vitamin A (20% dv), Vitamin C (15% dv).
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1 vegetable, 3 very lean meat

Nuggets

INGREDIENTS

1 cup fresh blackberries or raspberries, finely chopped

1 1/2 tablespoons whole-grain mustard
2 teaspoons honey
1 pound chicken tenders, cut in half crosswise (see Tip)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons cornmeal
1 tablespoon extra-virgin olive oil

1.
2.
3.

PREPARATION
Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky
sauce.
Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and
toss to coat (discard any leftover cornmeal).
Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the
chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will
cook faster than thicker ones). Serve the chicken nuggets with the berry mustard.
TIPS & NOTES

Chicken tenders are the lean strips of rib meat typically found attached to the underside of chicken
breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion.
Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded chicken nuggets.
NUTRITION
Per serving: 184 calories; 5 g fat ( 1 g sat , 3 g mono ); 67 mg cholesterol; 9 g carbohydrates; 3 g added
sugars; 26 g protein; 2 g fiber; 452 mg sodium; 70 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 starch, 4 lean meat, 1 fat

Power salad
Sandwich

INGREDIENTS

6 cloves garlic, unpeeled

1 tablespoon extra-virgin olive oil
3/4 pound flank steak, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 medium red bell pepper
1 medium yellow bell pepper
4 large slices whole-wheat country bread, cut in half, or 8 small slices
2 tablespoons reduced-fat mayonnaise
1 cup mixed salad greens
PREPARATION

1.
2.
3.

Preheat grill to medium-high.

Place garlic in the center of a piece of foil and drizzle with oil. Gather the foil together at the top to
form a sealed packet. Sprinkle both sides of steak with 1/4 teaspoon salt and pepper.
Place the garlic packet over indirect heat or the coolest part of the grill. Place the steak and bell peppers
over direct heat or the hottest part of the grill. Cook the garlic until soft and golden brown, 8 to 10 minutes. Cook
the peppers, turning occasionally, until the skin is blistered on all sides, about 10 minutes total. Cook the steak,

4.
5.

6.

turning once, until desired doneness, about 6 minutes per side for medium. Transfer the garlic packet, peppers
and steak to a clean platter. Tent the steak with foil to keep warm.
Grill bread, turning once, until toasted, about 1 minute per side.
When the peppers are cool enough to handle, peel and discard the stems, seeds and ribs. Slice into wide
strips and toss with the remaining 1/4 teaspoon salt in a small bowl. Peel the garlic and place it and the oil from
the packet in another small bowl. Add mayonnaise and mash with a fork until combined. Slice the steak very
thinly.
To assemble sandwiches, spread 1 scant teaspoon of the roasted garlic aïoli on each piece of
bread. Divide greens, the sliced steak and grilled peppers among 4 slices of bread; top with the remaining bread.
NUTRITION
Per sandwich: 287 calories; 10 g fat ( 3 g sat , 5 g mono ); 33 mg cholesterol; 26 g carbohydrates; 0 gadded
sugars; 21 g protein; 2 g fiber; 596 mg sodium; 393 mg potassium.
Nutrition Bonus: Vitamin C (160% daily value), Selenium (27% dv), Vitamin A (25% dv), Zinc (22% dv).
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat

Cheesecake
Va avertizez: cantitatile date sunt pentru o portie si jumatate, pentru ca altfel era prea mare batalia pe cheesecake.
Compozitia ajunge pentru o tava de 24-28 cm.
Ingrediente pentru crusta:
- 25 de biscuiti cu cacao (va recomand biscuitii 5 minute de la Vel Pitar)
- 150 gr de unt
- 5 linguri de zahar brun
- o esenta de rom
Trecem biscuitii prin blender sau ii pisam cu o vergea, apoi ii amestecam cu untul topit, zaharul si esenta de rom.
Ungem cu unt o forma de tort cu peretii detasabili si folosindu-ne degetelele dibace, presam compozitia de
biscuiti pe fundul tavii si 1/2 din pereti, intr-un strat uniform. Coacem crusta in cuptorul incins la 180 de grade,
aproximativ 10 minute, apoi o scoatem si o lasam putin sa se racoreasca. Pregatim intre timp umplutura.
Ingrediente pentru umplutura:
- 1400 gr de crema de branza (cu riscul de a fi acuzata din nou de snobism, sustin ca Philadelphia este cea mai
potrivita branza pentru cheesecake)
- 200 gr de zahar
- 7 oua medii
- 4 linguri cu varf de faina
- esenta de vanilie (un pliculet de Finesse de la Dr. Oetker)
- 300 gr de ciocolata cu lapte de menaj
Mixam branza aproximativ 1 minut pana devine cremoasa. Adaugam zaharul, putin cate putin, mixand bine dupa

fiecare aditie. Dupa ce ati adaugat jumatate din cantitatea de zahar, folositi o spatula pentru a sterge peretii
vasului.
Continuati sa adaugati zaharul si dupa ce l-ati epuizat, incepeti sa adaugati ouale, unul cate unul, mixand dupa
fiecare. Dupa fiecare 2 oua adaugate, razuiti cu spatula peretii si fundul vasului. Dupa ce ati incorporat ouale,
adaugati faina, in ploaie, mixand in continuu. La final, adaugati vanilia si mixati din nou. Turnati compozitia
peste crusta preparata inainte, lasand aproximativ o cana si jumatate de-o parte.
In compozitia pastrata, incorporati ciocolata topita si racita la temperatura camerei. Puneti cate doua linguri de
compozitie cu ciocolata peste cea de vanilie si apoi folositi o spatula sau un cutie pentru a marmora prajitura cu
branza. Dupa ce ati incheiat operatiunea "marmoratul", asezati tava cu pereti detasabili intr-o tava intinsa, cum e
tava de la aragaz, si turnati apa in tava intinsa astfel incat sa creati un soi de bain-marie. Coaceti cheesecake-ul in
cuptorul preincalzit, la 180 de grade pentru o ora, o ora si un sfert.
Niste mentiuni importante:
- pentru un cheesecake reusit, toate ingredientele, atat cele pentru crusta cat si cele pentru umplutura, trebuie sa
fie la temperatura camerei.
- nu lasati prajitura la cuptor mai mult decat timpul indicat; este normal ca mijlocul sa fie inca putin gelatinos,
chiar daca prajitura e facuta; se va intari ulterior
- dupa ce scoateti prajitura din cuptor, lasati-o sa se raceasca complet, aproximativ o ora, apoi dati-o la frigider;
trebuie sa stea la rece cel putin 6 ore inainte de a ne infige dintii in ea
Pofta mare sa aveti si nu uitati ca puteti chiar injumati cantitatea, daca aveti o tava mai mica.
Prajitura cu cafea
Chiar daca nu sunt o fana a cafelei ca bautura energizata de dimineata, va marturisesc ca imi place foarte mult sa
o folosesc in dulciuri. Ultima reteta in care am folosit-o este aceasta prajitura cu cafea.

Ingrediente
11 oua
250g zahar
125g migdale macinate
125g nuci macinate
200g ciocolata neagra de menaj
1 lingurita pulbere de cafea macinata fin
- Ingrediente pentru crema:
6 galbenusuri
6 linguri cafea concentrata (espresso)
6 linguri zahar
250g unt
300g ciocolata alba de menaj
Mod de preparare
Frecam 10 galbenusuri si 1 ou intreg cu zaharul, timp de jumatate de ora. Trebuie sa obtinem o compozitie
omogena, cremoasa si albicioasa. Adaugam migdalele, nucile si ciocolata neagra topita pe baie de aburi in care
am adaugat si pulberea de cafea. La urma, adaugam si albusurile batute spuma. Amestecam totul cu lingura de
lemn, prin rasturnare si coacem din amestec doua foi egale.
Pentru crema, amestecam galbenusurile cu cafeaua si zaharul pe foc potrivit. Cand incepe sa se ingroase (dupa
primul clocot), luam vasul de pe foc si continuam sa amestecam inca 5 minute. Cand crema s-a racit, adaugam
untul si omogenizam.

Umplem foile cu aceasta crema si ungem prajitura si deasupra in strat subtire.

Topim ciocolata alba si o turnam in strat subtire intr-o tava unsa cu putin ulei. Dupa ce s-a racit, decupam din ea
triunghiuri egale ca dimensiune. Le lasam la racit si apoi ornam cu ele prajitura deasupra.
Pofta buna!