Category: Preparation

Skinny Chocolate Raspberry Cheesecake

Cheesecake squares, lightened up with yogurt and light cream cheese, baked on a chocolate graham cracker crust drizzled with melted chocolate and topped with fresh raspberries.

With Valentine’s Day right around the corner, you NEED to make this cheesecake!

A few years ago I first attempted my first cheesecake with yogurt, and
since then I never looked back. I adapted this from my very popular Strawberry Swirled Cheesecake^[1] with chocolate in mind, of course.

And since I always second guess myself when making skinny desserts, I gave this to some of my family members who couldn’t give a darn about calories or fat, and they loved it! So, if you need an idea for Valentine’s Day (or any day) give this dessert a try.

And just an FYI, if you need a fabulous breakfast idea, we LOVE these heart shaped chocolate chip banana pancakes^[2]!

If you want to make a super easy 2-ingredient dessert… chocolate covered strawberries^[3] always impress!

And if you’re a bread pudding lover like myself, and don’t mind splurging a few extra calories, I love this Dark Chocolate Chunk Bread Pudding^[4]!

PS- Fabulous fork says it all… dessert first! You can find this on Etsy, From Such A Time Designs^[5].

Skinny Chocolate Raspberry Cheesecake
gordon-ramsay-recipe.com
Servings: 9 • Size: 1 square • Old Pts: 4 pts • Weight Watchers Points+: 4 pts
Calories: 150 • Fat: 7.5 g • Protein: 5 g • Carb: 15 g • Fiber: 0.5 g • Sugar: 10 g
Sodium: 57.5 mg

Ingredients:

cooking spray
1/2 cup (50g) crushed chocolate graham cracker crumbs
1 tbsp light butter, softened
8 oz package reduced fat cream cheese, softened
1/4 cup sugar
6 oz fat-free vanilla Greek yogurt (I used Chobani)
2 large egg whites
1 tsp vanilla extract
1 tbsp all purpose flour
1 oz Baker’s semi-sweet dipping chocolate
18 raspberries

Directions:

Heat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until mixed through. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites and flour., do not over beat. Pour over graham cracker crust.

Bake 25 to 30 minutes or until center is almost set. Cool to room temperature then chill a few hours in the refrigerator.

Cut the cake into 9 slices. Melt the chocolate in the mircowave, 30 seconds at a time until melted, careful not to burn. Use a spatula to drizzle the chocolate all over the top of the cheesecake. Top each piece with 2 raspberries and enjoy!

References

^{^} Strawberry Swirled Cheesecake (www.gordon-ramsay-recipe.com)
^{^} heart shaped chocolate chip banana pancakes (www.gordon-ramsay-recipe.com)
^{^} chocolate covered strawberries (www.gordon-ramsay-recipe.com)
^{^} Dark Chocolate Chunk Bread Pudding (www.gordon-ramsay-recipe.com)
^{^} From Such A Time Designs (www.etsy.com)

Lemon cake with lemon curd buttercream

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This light lemon cake with lemon curd buttercream is sweet and citrusy and only takes 35 mins to bake. With a sweet syrup glaze and a creamy lemon buttercream topping, this cake is delicious. The buttercream frosting combines butter, icing sugar and lemon curd for a light and fluffy coating. The sponge is soft and moist, even more so with the syrup and is full of grated lemon zest which gives it a natural lemon flavour throughout. Decorate with drizzles of lemon curd and it’s ready to be enjoyed.

Editor’s pick
Make in advance

That’s goodtoknow

This seems like a lot of syrup, but it makes the cake deliciously moist. If possible, use solid-based tins, so that no syrup leaks out.

Ingredients

For the cake:

250g butter, softened
250g caster sugar
250g self-raising flour
4 medium eggs
2tbsps milk
Finely zested rind of
2 lemons

For the syrup:

4 level tbsps caster sugar
Juice of 2 lemons

For the filling:
For the frosting:

125g unsalted butter
250g icing sugar
4 level tbsps lemon curd

For the decoration:
You will also need:

2 x 18cm (7in) round sandwich tins, buttered and base lined
Small disposable piping bag

Method

Set the oven to 180°C/350°F/Gas Mark 4.
To make the cake: Beat the butter, add to the remaining ingredients and beat until smooth.
Divide the mix between the 2 tins and level the surface. Bake in the centre of the oven for 30-35 minutes, until they’re just firm to the touch in the centre then remove them from the oven.
To make the syrup: Pour 4tbsps water into a small pan and add the caster sugar. Place on a low heat and stir until the sugar dissolves. Increase the heat and bring the mixture to the boil. Allow it to boil rapidly for 1 minute, then remove the pan from the heat and add the lemon juice.
Remove cakes from the oven and immediately pour over the syrup, half over each cake. Leave in the tins for about 10 minutes, until all the syrup has soaked in, then transfer to a wire rack to cool completely.
Sandwich the 2 cakes together with the lemon-curd filling.
To make the frosting: Beat the butter until very soft, then add remaining ingredients and beat until the mixture is smooth and fluffy. Spread the frosting over the top and sides of the cake.
To decorate, spoon lemon curd into the piping bag, cut off the end to create a small hole and drizzle in a zigzag over the top of the cake.

By Woman’s Weekly

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Nutritional information per portion

Calories 544(kcal)
Fat 29.0g
Saturates 17.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Hot and Spicy Buffalo Shrimp Dip

Move over buffalo wings, this hot and cheesy shrimp dip will have everyone going back for more!

Superbowl Sunday is just a few days away! I have tons of skinny appetizer recipes^[1] you can make, but I wanted to add one more, because quite honestly, what’s football without the buffalo dip!

This was inspired by my Buffalo Chicken Dip^[2], I wanted to try a shrimp version topped with melted cheese, and we loved how it turned out!

Serve this with crudites to keep it light; celery and carrot sticks are the perfect vessel for scooping up the buffalo goodness! You can even add some baked chips to the table, baked pita chips work great. I minced some of the celery leaf for garnish for a little color. Enjoy!

Hot and Spicy Buffalo Shrimp Dip
gordon-ramsay-recipe.com
Servings: 9 • Serving Size: 1/3 cup • Old Points: 3 pts • Points+: 3 pts
Calories: 120 • Fat: 7 g • Carbs: 2 g • Fiber: 0 g • Protein: 13 g • Sugar: 0.9 g
Sodium: 672 mg

Ingredients:

Directions:

Preheat oven to 375°. Lightly spray an 8 x 8 or 9 x 9 baking dish, or even a pie dish with cooking spray.

Combine the first 5 ingredients together and 1/4 cup of the cheese; mix until smooth. Add the shrimp; mix well and put in a small oven safe dish.

Bake in the oven until hot, about 20-25 minutes.

Remove from oven and top with remaining cheese, bake until melted, about 4-5 minutes.

Makes about 3 cups.

References

^{^} skinny appetizer recipes (www.gordon-ramsay-recipe.com)
^{^} Buffalo Chicken Dip (www.gordon-ramsay-recipe.com)