Mini Cheesecake with Chilled Passion Fruit

These mini cheesecakes are not just pretty to look at—they pack a lot of fresh flavours. With the ingredients on hand, this dessert can whipped up in an hour. The other good thing about this dessert is it needs no baking.

Ingredients :
• 125 gr oreo biscuits, with it's cream
• 50 gr butter, melted
• 2 tablespoons water
• 1 tablespoons gelatin powder
• 250 gr cream cheese, at room temperature
• 125 ml cream
• 80 gr condensed milk
• 5 passion fruit, halved
• 10 foil cupcake liners [5.5cm]

Directions :
1. Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined.
2. Use a small spoon to spread and press the biscuit mixture firmly over the base of the foil liners. Place in the fridge for 30 minutes to chill.
3. In a microwaveable bowl, combine water and gelatin. Let it plump up and microwave on high for 10 seconds. Stir to melt and set aside to cool slightly.
4. Place the passion fruit pulp in a fine sieve over a bowl. Use the back of a spoon to press the juice from the pulp into a bowl until you get 25 ml of juice. Reserve the pulp and seeds.
5. Use an electric food processor to mix the cream cheese, cream and condensed milk until smooth. Add in the passion fruit juice and gelatin mixture.
6. Pour the mixture into the biscuit lined foil cupcake liners. Spoon the pulp over the cheesecake mixture.
7. Place in the fridge for 1 hour or overnight to set. Serve chilled.

For 10 pieces

Straspberry Smoothie

This thick, fruity beverage is quick to fix and delicious, too.

Ingredients :
• 1 cup milk
• 1 cup frozen unsweetened strawberries
• 1 cup frozen unsweetened raspberries
• 3 tablespoons sugar
• 1 cup ice cubes

Directions :
1. Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth.

For 3 servings

Amount Per Serving Calories : One 1-cup serving (prepared with skim milk) equals 113 calories, 44 mg sodium, 1 mg cholesterol, 26 gm carbohydrate, 3 gm protein, trace fat. Diabetic Exchanges: 1 fruit, ½ skim milk.

Cinnapear Smoothie

I've always loved the combination of cinnamon and pears; toss in a banana, some milk and a few other things and you've got a delightful breakfast drink. If you have the foresight to freeze the banana chunks ahead of time, this is even more refreshing.

Ingredients :
• 2 pears, quartered and cores removed
• 1 banana, cut in chunks
• 1 cup milk
• ½ cup vanilla yogurt
• ½ teaspoon ground cinnamon
• 1 pinch ground nutmeg

Directions :
1. Place the pears, banana, milk, yogurt, cinnamon, and nutmeg into a blender. Cover, and puree until smooth. Pour into glasses to serve.

For 2 smoothies

Amount Per Serving Calories : Calories: 266 | Total Fat: 3.8g | Cholesterol: 13mg

Blueberry Smoothie with Nutmeg

This blueberry smoothie with plain yogurt is seasoned with a bit of nutmeg. A delicious way to use up your blueberries

Ingredients :
• 1 cup blueberries (frozen or fresh)
• 1 (8 ounce) container plain yogurt
• ¾ cup 2% reduced-fat milk
• 2 tablespoons white sugar
• ½ teaspoon vanilla extract
• 1/8 teaspoon ground nutmeg

Directions :
1. Blend the blueberries, yogurt, milk, sugar, vanilla, and nutmeg in a blender until frothy, scraping down the sides of the blender with a spatula occasionally. Serve immediately.

For 2 servings

Amount Per Serving Calories : Calories: 211 | Total Fat: 3.9g | Cholesterol: 14mg

Raw Apple Pound Cake

Ingredients :
• 1 ½ cups vegetable oil
• 2 cups white sugar
• 3 eggs
• 3 cups self-rising flour
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 cups apples, peeled, cored and diced
• 1 ½ cups chopped pecans

Directions :
1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
2. Cream together oil, sugar, and eggs. Blend in flour, cinnamon, and vanilla. Stir in chopped apples and nuts. Pour batter into prepared pan.
3. Bake for 1 hour, or until done. Serve.

White Chocolate Raspberry Cheesecake

 

 Ingredients :
• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• ¼ cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• ½ cup water
• 2 cups white chocolate chips
• ½ cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• ½ cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions :
1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325°F (165°C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and ½ cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Strawberry Cake

 

 Ingredients

• 2 ¾ cups cake flour
• 2 ½ teaspoons baking powder
• 2 cups white sugar
• 1 (3 ounce) package strawberry flavored gelatin
• 1 cup butter, softened
• 4 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• ½ cup strawberries, pureed
• 1 ½ cups heavy cream
• 2 tablespoons sugar
• ½ teaspoon vanilla extract
• 1 ½ cups fresh strawberries, sliced
• ½ cup margarine, softened
• 1 (8 ounce) package cream cheese, softened
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 1 ½ cups quartered strawberries

Directions
1. Preheat oven to 350°F (175°C). Grease and flour three 9 inch round cake pans.
2. In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
3. Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
4. To make the filling: Beat whipping cream, 2 tablespoons sugar and ½ teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and ¾ cup sliced strawberries.
5. Frosting : Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
6. Spread remaining whipped cream on cake top. Top with quartered strawberries.

Green Apple Salad with Citroen Tea

The ancient sages looked to nature to show them how to live a life of happiness. Oneness with nature and living in harmony with its ways are keys to inner peace. Living in the Urban, we are very far away from Nature and we feel unhappy.  We keep on trying to fill that gap or lack because of the unhappiness and that is never enough no matter what we try to fill it with. So, it is always good to visit the nature often to connect back to it.

Fruits and Veggies signify the nature in a way and therefore consume more of them, as they have vibrational frequencies which is not found in processed or canned food or meat, that is beneficial to our body.  

If you find that green apple is too sour or bland, just add some Korean Honey Citron Tea Paste (for making tea) to spice it up, just like this recipe. This creation is the result of not thinking and the idea just pop up from nowhere.   Hope you like it and find your connection to the creativity in you.

Preparation:      5 mins

               

Ingredients :

°         1 green apple, diced

°         1 tablespoon Korea Honey Citron Tea Paste or to taste

Directions :

1.       Mix all the ingredients well and serves chilled.
Serves 1

Fresh Passion Fruit and Papaya Pickle

Passion Fruit 'N' Papaya Pickle

Papaya, Passion Fruit, Lemon Juice and Maltose - just mix it and play with it ... 

Match it. Mix it. Play with it. Yes, it is so simple ...

Preparation:     45 mins

           

Ingredients :                             

°         600g green papaya shreds

°         1 tablespoon salt

°         1 passion fruit pulps

°         1/2 green lemon, freshly squeeze

°         4 tablespoons maltose or to taste  

Directions :

1.      Sprinkle salt on the papaya shreds and mix well. Let it sweats for 15-20 minutes.

2.      Wash and drain the papaya shreds well. Squeeze the papaya shreds to remove the moisture as much as possible.

3.      Combine the papaya shreds, lemon juice, maltose and passion fruit pulps in a glass container, mix well and leave to stand for 3hours prior to serving. It can be kept for 3 days in the refrigerator.

Serves 4

Cranberry Pear Pie

Cranberry Pear Pie
Servings: 6 - 8 Category: Dessert Method: Baked

Time: Prep: 20 min. Bake: 50 min. + cooling

Ingredients:

Pastry for single-crust pie (9 inches)

2 tablespoons all-purpose flour

1/2 cup maple syrup

2 tablespoons butter, melted

5 cups sliced peeled fresh pears

1 cup fresh or frozen cranberries

Topping:

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/3 cup cold butter

1/2 cup chopped walnuts

Directions;

Line a 9-inch pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add the pears and cranberries; toss to coat. Spoon into crust. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling.

Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees. Remove foil; bake 35 - 40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Yield: 6 - 8 servings.