Lovely Lemon or Lime Cheesecake
1 whole graham cracker, crushed, or 2 tablespoons graham cracker crumbs
1 (3 1/4 ounce) package sugar free lemon or lime gelatin
2/3 cup boiling water
1 cup 1% low-fat cottage cheese
1 (8 ounce) package fat-free cream cheese
2 cups reduced-calorie nondairy whipped topping, thawed
1 cup fresh strawberries or reduced-calorie cherry pie filling
Vegetable cooking spray
Spray an 8-inch or 9-inch springform pan or pie plate lightly with vegetable cooking spray.
Sprinkle the sides and bottom of the pan with the graham cracker crumbs.
Dissolve the gelatin in the boiling water.
Add the gelatin, cottage cheese and cream cheese to a blender. Blend at medium speed about 2 minutes or until completely smooth, scraping down the sides occasionally.
Pour into a large bowl and gently stir in the whipped topping.
Pour into the prepared pan and smooth the top. Chill until set, about 4 hours.
When ready to serve, top with the strawberries or pie filling. Cut into 8 slices.
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups old-fashioned rolled oats
1 cup any combination of chopped nuts and dried fruits
6 ounces silken (soft) tofu
1/2 cup olive oil
1/4 cup water
1 cup light brown sugar, packed
2 tablespoons vanilla extract
Preheat the oven to 375°F
In a large bowl, sift together flours, baking powder, and spices. Stir in the oats and the fruit/nut mixture.
In a separate bowl, mash the tofu with the back of a fork. Stir in the olive oil, water, brown sugar and vanilla extract.
Using a rubber spatula, fold the wet ingredients into the dry ones. Combine thoroughly without beating.
Drop the batter by rounded tablespoons onto an ungreased cookie sheet. Bake for 10 minutes, or until the edges of the cookies are golden brown.
Rocky Mountain Frosting
1 cup sugar
1/4 cup water
1/4 cup white corn syrup
1 egg white
1/2 teaspoon vanilla
1/4 teaspoon almond extract
Cook sugar, water and corn syrup until mixture forms a firm soft ball in cold water (231° at 5,000 ft.). Beat egg white until it forms a soft peak that droops slightly; cut marshmallows in eighths and add to candy mixture. Gradually pour hot syrup on egg white mixture, beating continuously until icing holds shape and is practically cold. Add flavorings and spread on cool cake. Makes frosting for top and sides of two 9-inch layers.
Recipe courtesy of Cibola County Cooperative Extension Service