Low Fat Raspberry Jelly Swirl Cheesecake Slice

Some of you may have noticed a few problems occurring on my blog this last week or so..... I am not 100% sure what happened but I think I have fixed all the problems and at the same time thought I would update the look...... I hope you all like it.

 

Moving on from my IT issues, here in Australia we had a long weekend... so I got to spend some precious time with my family and also in the kitchen.  Lots of things were made, eaten and more importantly enjoyed.  From Roast Beef and Yorkshire Puddings to Homemade Chilli Tomato Ketchup and of course, these little tasty, sweet treats.

Not a heavy cheesecake - in fact very light and fluffy.  The raspberry jelly added a nice texture and was a beautiful replacement to a fruit sauce or a jam.  I am guessing that you could actually use any flavour jelly as long as you think that the flavours would work well with cheesecake.

Very easy to make - practically in the fridge setting in around 40 minutes and to be honest gone in about 5 minutes.

Low Fat Raspberry Jelly Swirl Cheesecake Slice

(Recipe adapted from Taste.com)

Serves: 24

ProPoints per serve: 3

250g packet Marie biscuits

100g reduced-fat spread, melted

9g sachet low-kilojoule raspberry jelly crystals

2/3 cup boiling water

2 teaspoons gelatine powder

500g light cream cheese, softened

1 tablespoon caster sugar

1/2 cup reduced-fat thickened cooking cream

250g reduced-fat vanilla yoghurt

Preheat oven to 170 degrees Celsius.
 

Grease a 3cm-deep, 17cm x 27cm (base) slice pan. Line base and sides with baking paper, allowing a 5cm overhang at long ends.

Process biscuits until mixture resembles fine breadcrumbs. Add spread. Process until just combined. Press mixture evenly over base of prepared pan. Refrigerate for 20 minutes. Bake for 10 minutes. Cool.

Place jelly crystals in a small, heatproof jug. Add 1/2 cup boiling water. Using a fork, whisk until dissolved. Add 1/2 cup cold water. Stir to combine. Pour jelly into a shallow, heatproof dish. Refrigerate for 30 minutes (jelly consistency should be similar to thickened cream).

Place remaining 2 tablespoons boiling water into a small, heatproof jug. Sprinkle over gelatine. Using a fork, whisk until gelatine dissolves. Set aside.

Process cream cheese, sugar, cream and yoghurt until smooth and combined. Fold gelatine into cream cheese mixture.

Pour mixture over base. Using a tablespoon, dollop jelly over mixture. Using a butter knife, swirl together. Cover and refrigerate for 4 hours or overnight.

Cut into 24 slices.

(click here for a printable version of this recipe)

Zucchini, Bacon and Thyme Slice

There are so many Zucchini Slice recipes available all with their own little twist or that one extra ingredient but I guess it's a case of each to their own taste buds. 

I love this recipe for two big reasons....

Number One - it's super easy.  All mixed together in one bowl and then baked in the oven.  No extra pots or pans just a food processor or a hand grater... that's your choice. 

Number Two - my family love it.... vegetables and all.  LOL!!! 

The fact it is jam packed with vegetables and is wonderfully laced with thyme and a hint of garlic makes it a wonderful treat for breakfast, lunch or after school snack either hot or cold.  Although I haven't as yet served this for dinner I wouldn't hesitate to do so accompanying it with a nice garden salad.  And I have to be perfectly honest with you I NEED to double the recipe to ensure I get at least one piece.

  

Zucchini, Bacon and Thyme Slice

Serves: 12

ProPoints per Serve: 3

2 zucchini, coarsely grated

1 carrot, peeled, coarsely grated

1 small red capsicum, seeded, finely chopped

2 spring onions, thinly sliced

1 bunch fresh thyme or 2 tablespoons dried thyme

2 cloves garlic, crushed

250 grams Weight Watchers bacon, finely chopped

1 cup 50% reduced fat grated tasty cheese

1 cup self-raising flour

4 eggs, lightly whisked

1/4 cup skim milk

1 tablespoon olive oil
salt
freshly ground black pepper 

Preheat oven to 180C. Grease a 20cm x 30cm lamington pan and line the base and 2 long sides with baking paper.

Place the zucchini, carrot, capsicum, spring onion, thyme, garlic, bacon, cheese and flour in a large bowl and stir to combine. Add the egg, milk and oil and stir to combine. Season with salt and pepper.

Spoon the mixture into the prepared pan and smooth the surface. Bake for 40 mins or until firm to the touch. Set aside to cool slightly. Cut into 12 squares.

(Click here for a printable version of this recipe)

Rosemary and Garlic Potatoes Crispy Potatoes

Potatoes are one of the most versatile vegetables that most people eat.  They can be boiled, mashed, baked, steamed, grated, diced, sliced, etc. but my favourite has to be little tasty bite sized cubes that are flavoured and crispy.

Fresh rosemary roughly chopped with garlic and sea salt perfectly complimented the crispy potatoes and were delicious served with Southern Fried Chicken.  Trust me though, they were nice just on their own (I snuck a few in the kitchen).

To easy to make... perfect to eat!

Rosemary and Garlic Potatoes Crispy Potatoes

 

Serves:

ProPoints per serve: 3

 

600 grams potatoes, peeled and 2 cm diced

2 tablespoons chopped fresh rosemary

2 garlic cloves, crushed

2 teaspoons olive oil

2 teaspoons finely crushed sea salt

Preheat oven to 200 degrees Celsius.

In a large bowl mix all ingredients together.

Place on a single layer on a prepared baking tray.

Cook for 25 - 30 minutes until golden and crispy and cooked through.

(click here for a printable version of this recipe)

Cheesy Jalepeno Poppers

My first experience with Poppers was in a restaruant called the Drunken Admiral where they are called "Depth Chargers" on the menu. "Depth Chargers - guaranteed to kill all your seamen! Fresh fat chillies, seeded, filled with garlic n' herb cheese, crispy fried with a sticky blackberry dip" I was in heaven and have to say these are ordered everytime I dine there.

Jalepeno poppers would have to be one of my favourite yet guilty pleasures - the ultimate party food, entree or even sneaky snack. There are so many variations for these little tasty morsels - some are battered and deep fried, some have various fillings but this recipe is what I consider to be the ultimate flavour combination.

The three cheeses mixed together with a hint of garlic and chilli enveloped in a fresh softened jalepeno which is baked not fried so has a clean crisp flavour without all the grease.

Definitely a brilliant flavour explosion for your tastebuds.... if you haven't tried one I am sure you will be surpised... not only are these quick and easy to make but these little poppers do pack a punch!!

Cheesy Jalepeno Poppers

 

Serves: 6 (2 poppers)

ProPoints per serve: 3 

 

cooking spray

250 grams Weight Watchers bacon cut into strips

115 grams reduced fat cream cheese, softened

60 grams grated 50% reducted fat tasty cheese

60 grams grated Colby cheese

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon chili powder

freshly ground black pepper

6 larg fresh jalapenos, halved lengthwise and seeded

1/2 cup dry bread crumbs

Preheat oven to 180 degrees Celsius.

Spray a frying pan with cooking spray and cook bacon over medium-high heat until crispy.

In a large bowl, combine the bacon, cheeses, salt, garlic powder, chilli powder and black pepper, mixing well.

Spoon about 2 tablespoonfuls into each pepper half.   Roll gently in bread crumbs.

Place on a prepared baking tray. Bake, uncovered, for 15 minutes for spicy flavor, 25 minutes for medium and 35 minutes for mild.

Serve immediately.

(click here for a printable version of this recipe)

Broccoli and Brussels Sprout Gratin

I haven’t really ever ventured out the square when it comes to Brussels Sprouts – I normally only ever serve them with a roast and gravy. I love Brussels Sprouts but sadly not everyone else in the household is as big of a fan.

We love Cauliflower au Gratin and must say it is one dish that is on the menu frequently. So it was a no brainer for me to give this recipe a shot as cheese sauce and crunchy breadcrumbs do win friends and influence people at our dinner table. Just wasn’t quite sure how they would take to the cauliflower being replaced by green vegetables.

Surprisingly it was enjoyed all which saddened me as I was hoping to take some for lunch tomorrow.

Broccoli and Brussels Sprout Gratin

(recipe adapted from Weight Watchers Magazine July 2014)

Serves: 4

ProPoints per serve: 3

1 ½ cups skim milk

1 ½ tablespoons cornflour

1 ½ tablespoons water

2 teaspoons seeded mustard

60 grams 50% reduced fat grated tasty cheese

salt

ground white pepper

300 grams broccoli, cut into florets

12 Brussels sprouts

1 slice wholemeal/wholegrain bread

cooking spray

Preheat oven to 200 degrees Celsius.

Bring the milk to a simmer in a small saucepan over medium heat. Dissolve the cornflour in the water. Stir into the milk along with the mustard. Cook, stirring constantly, for 2 – 3 minutes or until thickened. Stir in the cheese until melted. Season with salt and pepper.

Steam the broccoli and Brussels sprouts over a saucepan of boiling water for 2 minutes. Transfer the broccoli and Brussels sprouts to a prepared baking dish.

Pour the cheese sauce over the broccoli and sprouts.

Place the bread in a food processor. Process until coarse crumbs form. Sprinkle on top of cheese sauce. Spray lightly with cooking spray.

Bake for 20 minutes or until lightly golden.

(click here for a printable version of this recipe)

Yorkshire Puddings

YES I know... it's definitely time I posted our Yorkshire Pudding recipe!!

Many of you who know us are aware that the humble Yorkshire Pudding, while it is such a simple addition to a roast beef, would have to be one of our ALL TIME FAVOURITE FOODS to eat.  They have caused arguments, tears and smiles!!  Yes I am being very serious arguments have been born from the last one being eaten especially if it is going into to someone elses mouth.

Yorkshire Puddings are a savoury batter puff served traditonally with Roast Beef.  Some prefer to make it in a large pan and cut into pieces others used muffin tins.  The mixture can also be used to make Toad in the Hole, another dish that I am very fond of from my childhood days.

The second argument is who's pudding is better??  Yep you read correctly - who's is better!!  With both Noel and I being of British origin but obviously from two different countries there is a long standing arguements with some families - on the top of the list is Yorkshire Puddings and Mushy Peas.  Both mams make them differently and at times Noel and I have been able to achieve a happy medium between the two styles of cooking.  Being Welsh we grew up with a dense cake like pudding whereas Noel's English upbringing had him eating light and at times hollow centred pudding... either way they are good!!  Our House of Murray serves them light and airy and lots of them ......

The three key tricks to making these deliciously light and fluffy is:

• have a very hot oven
• ensure that the oil is sizzling hot
• DO NOT OPEN THE OVEN DOOR

Yorkshire Puddings

Serves: 12

ProPoints per serve: 3 

285 ml skim milk

115 grams plain flour

3 eggs

pinch of salt

white pepper

4 tablespoons vegetable oil

Mix all the ingredients except the oil in a large bowl with an electric whisk or hand beater until all combine and mixture is light and fluffy.  Set aside in a cool area for 30 minutes before using the batter.

Preheat oven to 250 degrees Celsius.

Put 2 teaspoons oil in each well of a 12 capacity muffin tray.

Place in oven and heat until the oil is very hot.

Working quickly, open oven door and slid the tray out halway.  Carefully pour even amounts of mixture into the muffin holes. 

Close the door and cook for 15 - 20 minutes or until golden.  DO NOT OPEN THE DOOR.

Serve immediately with roast beef, vegetables and gravy.

(click here for a printable version of this recipe)

Quick and Easy Sausage Rolls

My family have been asking and asking "Mam when will you make some Homemade Sausage Rolls" followed by "you haven't made them for ages".  Guilting me obviously works as the next minute I was in the kitchen baking my heart out.

 

Sometimes I can be quite adventurous with fillings and flavours and Noel makes a pretty mean sausage roll also.  He even did a sort of Guest Blog for me with Noel's Homemade Sausage Rolls (well he cooked and I typed).

 

Not being as prepared as usual I went for an old trusted recipe, one that I have been making for as long as I can remember and a very easy recipe at that.  Like with all my good recipes they are jam packed with hidden vegetables and filled with flavour.

 

These pork and beef sausages rolls are perfect - quick, easy and have minimal ingredients.  The flavouring is infact just one jar of Rosella Fruit Chutney mixed with the meat, onions, carrots and zucchini - voila! Bake and your done.

 

These sausage rolls get eaten straight off the cooling rack while they are still warm at our house but they can be stored in an airtight container in the fridge or even frozen.

 

 

Quick and Easy Sausage Rolls

 

Serves: Makes 60

ProPoints per Serve: 3

 

cooking spray

500 grams extra trim beef mince

500 grams extra trim pork mince

1 onion, minced

2 carrots, finely grated

2 zucchinis, finely grated

525 gram bottle Rosella Fruit Chutney

salt

freshly ground black pepper

1/2 cup plain flour

8 sheets Pampas Reduced Fat Butter Puff Pastry sheets, defrosted

4 egg whites, lightly beaten

 

 

Preheat oven to 180 degrees Celsius.

 

Prepare 2 or more baking trays lining with baking paper and spray with cooking spray.

 

In a large bowl mix together the beef, pork, onion, carrots, zucchini and fruit chutney until well combined.  Season with salt and freshly ground pepper.

 

On a pastry board or bench top sprinkle flour lightly to assist rolling mixture into sausage shapes the same length as the pastry making 16 lengths of sausage mixture.

 

Cut each pastry sheet in half lenghtways.  Place a sausage shape at the edge of 1 peice of pastry.  Brush edge of pastry with egg.  Roll to enclose sausage mixture ensure that the fold of pastry is underneath.  Repeat with remaining pastry and sausage mixture.

 

Cut each pastry into 4 and place on baking trays.  Brush with remaining egg.

Cook in oven for 25 - 30 minutes or until pastry is golden and meat is cooked through.

 

Allow to cool slightly.

 

(Click here for a printable version of this recipe) 

Mint and Green Pea Mash

Smooth and creamy mashed potato is a staple side dish in our house as it accompanies anything but having the Quick Sausage Casserole for dinner I decided to take up the suggestion in the cookbook and try a different variation of the trusty mashed potato.

Tasty and colourful this mash sure packed a punch with a creamy minty flavour.  And it was just as easy as normal mash to make.

Mint and Green Pea Mash

(recipe sourced from WW Cook Hearty Cookbook)

 

Serves: 4

ProPoints per serve: 3

 

500 grams desiree potatoes, peeled and chopped

2 cups frozen peas

1/3 cup warm skim milk

1/3 cup shredded fresh mint leaves
salt
freshly ground black pepper

extra mint leaves to garnish

 

 

Boil, steam or microwave potatoes and peas seperately until tender.  Drain.

 

Place together in a large bowl and mash until almost smooth.

 

Add skim milk and shredded mint leaves.  Season with salt and freshly ground black pepper.  Stir to combine.

 

Served topped with extra mint leaves.

 

(Click here for a printable version of this recipe)

Braised Potatoes

Another different potato side dish - if you haven't guessed I am a little bored with mashed, baked, boiled or steamed potatoes at the moment... LOL!!

These are easy to make and cook and I think you will actually be surprised by the outcome.

Braised Potatoes

Serves: 8

ProPoints per serve: 3

cooking spray

8 medium potatoes, peeled

2 teaspoons chicken stock powder

2 cups water

salt

freshly ground black pepper

1 teaspoon ground paprika

2 tablespoons reduced fat butter

Preheat oven to 180 degrees Celsius.

Spray a shallow casserole dish with cooking spray.

Slice potatoes thinly and all the way through.  Keep slices together.  Place in casserole dishes keeping the potatoes in shape.

In a large jug mix together the chicken stock and water, seasoning with salt and pepper.  Pour over potatoes.  Sprinkle potatoes with paprika.  Cover casserole dish with foil and bake in oven for 40 minutes.

Remove foil, place dobs of butter on each potato.  Return to oven and bake for a further 15 - 20 minutes or until sauce is thickened a little and the potatoes are cooked through.

(click here for a printable version of this recipe)

Roasted Pumpkin Chickpea and Rocket Salad

I recently made this lovely salad as we were invited for a BBQ at our dear friends' Tanya and Pete's house for Melbourne Cup Day yesterday.  In true tradition I had to make a "different" salad and I immediately fell in love with the sound of this recipe and the taste also.

Very easy to make just don't dress it too early or it will go soggy.  Be quick as it goes very fast - trust me!!

Roasted Pumpkin Chickpea and Rocket Salad

(recipe adapted from Good Taste March 2009)

Serves: 6

ProPoints per serve: 3

2 large red capsicums, halved, deseeded

cooking spray

750 grams Kent pumpkin, peeled, deseeded, cut into 2cm pieces

1 large red onion, halved, thinly sliced

1 x 400 gram can chickpeas, rinsed, drained

200 grams baby rocket leaves

1/4 cup apple cider vinegar

1/4 cup fresh orange juice

1 tablespoon olive oil

1 teaspoon wholegrain mustard

2 teaspoons caster sugar

salt

freshly ground black pepper

Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Spray with cooking spray. Cook under grill for 8-10 minutes or until charred and blistered. Transfer to a sealable plastic bag. Set aside for 5 minutes (this helps lift the skin). Peel and discard skin. Cut the flesh into thick strips.

Meanwhile, preheat oven to 190°C. Spray baking tray with cooking spray. Place the pumpkin on the tray. Bake for 20 minutes or until tender. Set aside to cool.

Combine the capsicum, pumpkin, onion, chickpeas and rocket in large bowl.

Combine the vinegar, juice, oil, mustard, salt and pepper in a small jug or jar.  Mix to combine well and sugar is dissolved. Pour over the salad just before serving and toss to combine.

(click here for a printable version of this recipe)

Mustard and Herb Roast Potato Bites

I managed to buy baby (chat) potatoes somehow instead of normal ones so my plans for making wedges to go with our hamburgers went out the window.  Instead I quarter the baby potatoes and make some yummy potato bites.

Very easy, quickly marinade the potatoes and then roast......

Mustard and Herb Roast Potato Bites

Serves: 6

ProPoints per serve: 3

800 grams baby (chat) potatoes

2 teaspoons dijon mustard

1 tablespoon olive oil

juice of 1 medium lemon

1 tablespoon Masterfoods Pizza Topper (mixed herbs)

cooking spray

Preheat oven to 200 degrees Celsius.

Quarter potatoes and place in a large snap lock bag or bowl.

Mix together the mustard, olive oil, lemon juice and herbs.  Pour into bag or bowl and mix well to cover all potatoes.  Allow to stand for 30 minutes.

Cover a baking tray with foil and spray with cooking spray.  Empty potatoes on to the tray spreading to one layer.  Cook in oven for 30 - 40 minutes or until potatoes are crispy on the outside and cooked through.

(click here for a printable version of this recipe)

Creamy Mushroom and Mustard Sauce

It's no secret we eat quite a lot of steak especially chargrilled on the weber but the issue we face is always indulging in our favourite sauces, Creamy Blue Cheese Sauce and Creamy Peppercorn Sauce, all the time. So much so it has got to the point that last night we actually wanted something totally different.

I fancied mushrooms while Noel said he wouldn't mind something with mustard. The two ingredients could easily be put together and no doubt would taste nice. A quick scour of the cookbooks didn't produce a recipe so off I went on my own little tangent and dare I say the outcome was very nice.

A tangy creamy mushroom sauce with a hint of brandy and garlic..... mmmmm and yes it complimented our perfectly cooked steaks well.

Creamy Mushroom and Mustard Sauce

Serves: 6
ProPoints per serve: 3

cooking spray
200 grams button mushrooms, sliced
1 garlic clove, crushed
1/3 cup brandy
2 tablespoons seeded mustard
1 cup water
2 teaspoons beef stock
freshly ground black pepper
3 tablespoons light thickened cream
1 tablespoon cornflour
2 tablespoons water extra

Spray a frying pan with cooking spray and add mushrooms and garlic. Cook over a medium heat until mushrooms are tender and slightly browning.

Add brandy and mustard, cook stirring for 1 minute.

Combine water and beef stock together, mix well. Add to pan, stirring for a further 2 minutes bringing to the boil.

Reduce heat to low, add cream and stir to combine. Mix together the cornflour and additional water together to make a paste. Stir through sauce until well combine and sauce slightly thickens.

(click here for a printable version of this recipe)

Raspberry and Coconut Cup Cakes

These muffins came from a recipe for an actual cake but needing something for lunchbox treats I decided to split between cup cake cases. I have cooked this cake before and it went down a treat so I knew these cup cakes wouldn't fail either.

The flavours are magnificent - enjoyed by all kids in our household including the big kids. The coconut isn't overpowering and the fresh berry taste is just sweet enough.

An interesting twist with using frozen berries is that by tossing the frozen berries in cornflour actually prevents them from 'bleeding' too much juice into the mixture and making the cakes soggy.

I have to tell you that they don't last very long in our place.

Raspberry and Coconut Muffins(recipe adapted from Weight Watchers Cook Tasty Cookbook)
Serves: 24
ProPoints per serve: 3
1 3/4 cups self raising flour
1 cup caster sugar
1 cup desiccated coconut
100 grams reduced fat butter or spread, melted
3 eggs, lightly beaten
1/2 cup skim milk
1 teaspoon vanilla extract
200 grams frozen raspberries
2 teaspoon cornflour

Preheat oven to 180 degrees Celsius.

Line two muffin trays with 24 cases.

Combine the flour, sugar and coconut in a medium bowl.

Stir in the melted butter, eggs, milk and vanilla.

Place the berries in another medium bowl. Add the cornflour and toss to coat the berries.

Spoon on spoonfull of mixture into each case. Sprinkly with half the berries. Top with remaining cake mixture and the remaining berries.

Bake for 30 - 35 minutes or until cooked when tested with a skewer. Remove from oven and let stand for 5 minutes before turning out onto a wire rack to cool.

(click here for a printable version of this recipe)

Creamy Blue Cheese Sauce

It was a beautiful day here in Melbourne today and of course we had a bbq for dinner.. not that we ever need an excuse to fire up the weber and cook steak over the coals!! Steak tastes magnificant cooked this way and in fact I cannot remember when we last used our actual bbq - it has been a long while that's for sure.

When we have steak we all love a nice sauce with it. Noel's favourite is creamy peppercorn sauce, I am quite partial to a mushroom sauce but we both love this one... creamy blue cheese sauce. Even Oliver is starting to enjoy this one also.

Before you get put off by the thought of "Blue Cheese" I know it's not everyone's cup of tea. This cheese sauce only has a hint of the blue and if you can use a really nice blue it makes such a difference to the flavour. We used gorgonzola which is somewhat strong but rich and creamy.

I have to admit this way is nice but if you cook your steak in a frying pan use the meat juices at the beginning of the recipe and this sauce is to die for. Saying this though it is perfectly yummy cooked as the recipe reads.

Creamy Blue Cheese Sauce

Serves: 8
ProPoints per serve: 3

cooking spray
2 spring onions, finely sliced
1 teaspoon crushed garlic
2 tablespoons brandy
100 grams danish blue cheese, crumbled
375 ml can Carnation Light and Creamy Evaporated Milk
1 tablespoon cornflour
2 tablespoons water
freshly ground black pepper

Heat a medium non stick frying pan over medium heat and coat with cooking spray. Add spring onions and garlic, cook for 3 - 4 minutes or until softenened. Add brandy and swirl around pan for 30 seconds, scrapping the bottom with a wooden spoon to pick up any specks.

Add crumbled cheese and cook until softened, around 2 - 3 minutes.

Stir in the evaporated milk, stirring continuously. Combine cornflour with water, mix well and add to milk mixture. Continue stirring until sauce thickens. Season to taste with freshly ground black pepper.


(click here for a printable version of this recipe)