Friday, July 30, 2010

Adding new recipes!

I will be adding a whole bunch of news ones in the next couple of weeks! I am trying a whole bunch of healthier ones but don't taste like it (trying to "trick" my hubby to eat healthier food) Hubby always thinks that if he sees lowfat on the package it tastes bad! I am GOING to prove him wrong!

Tuesday, July 13, 2010

Strawberry Almond cream tart*

I got this recipe from cooking light magazine! It is excellent! People who reviewed the recipe cut down a little on the sugar for the glaze because they thought it to be too sweet! We LOVED IT!

Prepare the crust and filling up to 2 days ahead; assemble the morning of your brunch. You'll have extra glaze--try it on ice cream or pound cake.
Yield: 10 servings


  • CRUST:
  • 36 honey graham crackers (about 9 sheets)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 4 teaspoons water
  • Cooking spray

  • 2/3 cup light cream cheese
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

  • 6 cups small fresh strawberries, divided
  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons sliced almonds, toasted


Preheat oven to 350°.
To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.
To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.
Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.
Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.

Nutritional Information

289 (28% from fat)
8.9g (sat 4.2g,mono 1.7g,poly 0.5g)