Cheesecake Extravaganza!

The holidays are in full swing, and if your house is anything like ours, it's full of all sorts of well meaning, edible gifts from family and friends - chocolate, squares, cake... the list goes on! I've put most of ours in the freezer, but it is admittedly tough to ignore their existence. So, when the holiday goodies are calling your name, try this delectable diversion as a very tasty, very satisfying, but very healthy alternative.

You won't believe this until you try it. Trust me on this! Cottage cheese and a blender... it's a miracle! These treats are high in protein, which leaves you feeling full much longer than a sugary Christmas cookie.

Note: even better than a blender is a Magic Bullet - it is the perfect size to make these recipes, and you can store the cups you blend in directly in the fridge or freezer. We got ours at Canadian Tire for about $40.

Thank you to Cara's Cravings for the inspiration!



PEANUT BUTTER 'CHEESECAKE'

Ingredients:

• 10 oz (280g) 1% cottage cheese (salt free if you can find it)
  
• 1.5 tbsp Kraft light smooth peanut butter
• 2 packets of Splenda (1g each)
  

Blend all above until smooth. Put it in the freezer for about 45mins until it is semi-solidified and takes on a cheesecake consistency.

Makes 2 servings. Per serving: 160 calories, 4g fat, 17g protein!



BLUEBERRY 'CHEESECAKE'

Ingredients:

• 1/3 c blueberries (frozen)
• 1/2 c (125g) 1% cottage cheese (salt free, if you can find it)
  
• 2 packets of Splenda (1g each)
  
• a dash of vanilla

Blend all above until smooth. Put it in the freezer for about a hour, until it is semi-solidified and takes on a cheesecake consistency.

Makes 1 serving: 100 cal, 1g fat, 14g protein.


PUMPKIN 'CHEESECAKE'

Ingredients:

• 6 oz (180 g) 1% cottage cheese (salt free, if you can find it)
  
• 1/4 c pumpking puree
• about 1/2 tsp pumpkin pie spice
• 2-3 packets of Splenda (1g each)
  

Blend all above until smooth. Put it in the freezer for about a hour, until it is semi-solidified and takes on a cheesecake consistency.

Makes 2 servings. Per serving: 75 cal, 1g fat, 11g protein.


Dr. Sue © 2009 www.drsue.ca drsuetalks@gmail.com

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Winter Root Vegetable Fries!

Carbohydrates are the part of a meal that it is too easy to eat too much of! A tasty, home baked bread disappears before you know it; a heaping pile of rice seems to dissolve under a stir fry sauce; pasta glides down so easily you hardly have to chew!

Consider a healthy, heaping serving of root vegetables as your carbohydrate at dinner time. Laden with vitamins, minerals, and fibre, these veggies fill you up in a healthy way, without providing a lot in the way of calories (though it should be noted that they are NOT FreeVeg - they must be counted as carbs).

Here is a delicious recipe from my wonderful cousins in Denmark, where root vegetables are a staple of the winter diet. This dish tastes like french fries, with a sweet twist from the beets that make it simply outstanding!!

Ingredients:

• 300g parsnips, peeled and cut into french fry shapes
  
• 500g red beets, peeled and cut into french fry shapes
• 400g carrots, peeled and cut into french fry shapes
• chili pepper flakes, garlic powder, thyme, pepper, and salt, to taste
• 2 tsp canola oil

Mix oil together with veggies in a large bowl. Spread over a baking sheet covered in tin foil. Sprinke spices over top. Place in 400F oven and bake for 45 minutes. Every 10-15 minutes, stir the veggies around to ensure they are baked evenly.

Serves 6, with 83 calories per serving!

Dr. Sue © 2009 www.drsue.ca drsuetalks@gmail.com

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