Shannon's Kitchen Creations

I made a fantastic Peanut Butter cup cheesecake the other night and it was a big hit, but sometimes you just want your own little cheesecake. I made these for dessert today for a friend who was coming over for lunch. They are the perfect size and the lemon curd and strawberries are an amazing combination. These were very easy to make and I like that you don’t have to figure out the serving size, because it is already done for you!! These are perfect for a summer BBQ or a light dessert!!! Enjoy!

Individual Lemon Curd and Strawberry Cheesecakes

Serves 9

Ingredients

• 9 vanilla wafers
• 1 package (8 ounces each) reduced-fat cream cheese
• 1/3 cup fat free Honey Greek Yogurt
• 1/3 cup sugar
• 1 egg, lightly beaten
• 1 teaspoons vanilla extract
• 4 teaspoons lemon curd
• 9 small strawberries

Directions

1. Heat oven to 350° F. Place 9 muffin liners in a muffin tin. Place one vanilla wafer flat side down in the bottom of each liner.
2. In a large bowl, beat the cream cheese, Greek yogurt and sugar until smooth. Add egg and beat on low speed just until combined. Stir in vanilla. Pour filling evenly into the 9 muffin liners.
3. Bake for 20 -25 minutes. Allow to cool.
4. Refrigerate at least 1 hour or overnight.
5. Before serving garnish each one with a ½ teaspoon of lemon curd and one strawberry.
6. Optional –  Blend 10 strawberries, a tablespoon of water and a little bit of sugar in food processor to make a sauce for decoration on the plate

9 servings

Nutrition Facts: 159 calories, 10.8 g fat, 13.1 g carbohydrate, 0 g fiber, 3.2 g protein.

1 cheesecake is 4 + points each

After my first BAKED donut experience last week when I made my delicious maple cinnamon donuts, I knew I needed to try out my mini donut pan again.  I searched around my fridge for ingredients, I decided on lemon and buttermilk. I like to use buttermilk in my baking because it adds a wonderful tanginess to the food.  I still think that eating 3 mini donuts instead of one big one using this regular size donut pan makes you feel like you are eating more.  I tossed them in some powdered sugar and not only did they look adorable, but they were incredibly tasty. This recipe makes a lot (36) so adjust it as needed! Donut heaven here you come!

Mmmmmm Donuts!!!

Lemon Buttermilk Baked Mini Donuts

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I love Italian food and one of my favorite dishes is Chicken Picatta. The lemon and the capers give it a fantastic taste. In most restaurants it is super fattening, your plate is a puddle of oil and butter, but it is wonderful. I especially love it over pasta or rice, so it can soak up the extra sauce. This is my lightened up version, served with high fiber pasta! (only 4 points + a cup) I use whole wheat pasta sometimes, but honestly prefer the enriched, high fiber varieties, because they taste like normal pasta. You will love this; it is one of my favorites! Enjoy!

Chicken Picatta with Mushrooms

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I saw this amazing recipe for Meyer Chia Muffins on Danica’sDaily and thought I have to try it out! I live in the northeast, so I am not able to find Meyer lemons and I did not have time to head to whole foods for Chia seeds, so I ran to the local market and picked up the remainder of the ingredients. These muffins are very delicate and tender and reminded me of a cupcake. They were really delicious and would be yummy with a cream cheese frosting for a special treat! I sprinkled some cinnamon and sugar on the top before baking.

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