(NC)-If you want to give a holiday punch to your treats and eats this season it's time to get creative! Below are some quick and easy ways to create beautiful dishes that are a delight for the eyes and the taste buds.
1.Savvy switches - To reduce calories in rich holiday meals, there are several substitutes you can use. Replace oil in your cake or bread recipes with unsweetened applesauce; and sugar with a no-calorie sweetener like Splenda. These healthier options are easy to substitute and don't compensate on flavour.
2.The dish - Try adding a little flair to your holiday recipes by using different serving dishes - how about using martini glasses to serve dessert, or shot glasses to serve appetizers like shrimp cocktails?
3.On the side - Garnishes like cranberries, pine cones or holly on the outside of your plates give an unexpected festive punch and can complement the colours of your meal.
4.Start early - If you're trying out a new recipe on guests, make a small quantity beforehand to taste test- this way you can adjust if necessary.
5.Bite size - Serve up small, sweet morsels to guests. This allows them to dabble in a variety of different items and helps restrict calorie intake.
Visit www.splenda.ca for fun, lower calorie holiday recipe ideas.
Marbled Chocolate Cheesecake Bites
Makes: 4 dozen (48 pieces)
Ingredients:
Crust:
3 tbsp (45 mL) melted margarine (non-hydrogenated)
1 1/4 cups (310 mL) chocolate cookie crumbs
2 tbsp (30 mL) Splenda Brown Sugar Blend
Filling:
1/3 cup (80 mL) semi-sweet chocolate chips
1 lb (450 g) light cream cheese, cut in chunks
1/2 lb (225 g) pressed cottage cheese (0.5%)
1 cup (250 mL) Splenda granulated
2 large eggs
2 egg whites
1 tsp (5 mL) pure vanilla extract
Directions:
Preheat oven to 325°F (160° C)
In a 7 x 11 inch glass baking dish, combine the melted margarine with the crumbs and Splenda Brown Sugar Blend; mix well. Press firmly into the bottom of the baking dish.
Microwave the chocolate chips in a two cup glass measuring cup on medium power for 1 minute. Stir well. Microwave on medium for 30 to 60 seconds longer, until melted. Set aside.
In a food processor fitted with a steel blade, process the cream cheese, cottage cheese and Splenda granulated until smooth, about 30 seconds. Scrape down the sides of the bowl. Add the egg, egg whites and vanilla and process until well mixed, about 30 seconds (do not over process). Remove approximately 3/4 cup (180 mL) of the batter and add to the melted chocolate, mix until blended.
Pour the white cheesecake batter over the crust. Drop spoonfuls of the chocolate batter in blobs over the white batter. Cut through the batter carefully with a knife to create a marbled effect - if you blend the batter too much, the marbled effect will disappear.
Bake on the middle rack of the oven for 35 to 40 minutes until set.
Remove from the oven and let cool at room temperature.
Using a sharp knife, make 6 cuts across the width and 8 cuts across the length to make 48 bite-size pieces. Store covered in the refrigerator. Place in paper cupcake liners to serve. Serve chilled.
They will keep for 3 to 4 days in the fridge and freeze well.
- News Canada