His favorite dessert: cheesecake.
My favorite fruit: raspberries.
And my natural curiosity got the best of me when I saw the above golden raspberries at the market.
This was the outcome:
Also, randomly, HAPPY NATIONAL CHEESECAKE DAY!!! Seriously, this post went live and then I was on Yahoo, saw it was National Cheesecake Day, and I immediately said, “FATE!” Perfect timing, Heather.
Skinnified Mini Cheesecakes with Golden Raspberry Champagne Sauce
Skinnified from: Food Network’s Low-Fat Cheesecake
Serving Size: 1 cake (1/10 sauce)
Calories: 97 (110)
Fat: 1.2 g (1.2 g)
Carbs: 10.9 g (13.1 g)
Fiber: 0 g (1.2 g)
Protein: 9.5 g (9.7 g)
4.5 low fat graham crackers
1 tbs whipped butter, melted (like Brummel & Brown)
16 oz Fat Free cream cheese
3/4 C Splenda
1/2 C Fat Free Sour Cream
1 tbs flour
2 egg whites
1/2 tsp vanilla extract
1/2 tsp Lemon zest
12 oz golden raspberries
~3 tbs Champagne
~1 tbs Splenda
Preheat the oven to 350 degrees. Line 10 muffin cups with liners and spray with cooking spray.
Blend the graham crackers and melted butter together. Add a couple tablespoons of water until you’ve moistened the crumbs enough.
Evenly divide the crust mixture between the 10 cups and press down to get a solid crust. Bake these for 8 minutes.
Mix together the cream cheese, sour cream, Splenda, flour, egg, egg whites, vanilla, and lemon zest in a mixer. Spoon over the crusts. Bake for about 45 minutes-1 hour, until they aren’t jiggling and have a slight golden brown color on the top (mine were cooked a little short, hence the super-whiteness). Refrigerate overnight if possible, but definitely serve these chilled.
Pureé the raspberries in the blender. (Many raspberry sauce recipes recommend taking out the seeds, but I like to leave them! I’m a raspberry seed fan! It gives it an added texture that I find quite pleasing.)
Over medium-low heat, heat the raspberry pureé in a saucepan. Add the champagne and the sugar and cook until the sauce has thickened a bit. This is one of those situations I *highly* recommend tasting the sauce as you go. The champagne definitely adds a bitterness that I liked, but I needed to balance it out with sweetener, which I was hoping I wouldn’t have to. Definitely a taste thing.
Chill the sauce with the cheesecakes. If you happen to make extra, I’m sure this would be delicious on a lot of different things.