His
shirt said his name was Chris and he worked for Keebler. We happened
to meet as he was stacking “Ready Crust”s on the shelves of my
local supermart. I don't know what made me proclaim that I wanted to
make a cheesecake but was having to watch the calories.
He
gave me a smile and asked if I liked butter pecan ice cream. Who
doesn't? “Here”, he said handing me a graham crust, “You know
you want to trust me!”
He led me around picking up the few things I needed: lower fat cream
cheese, non-fat whipped topping, and pecans. Chris admitted that
while not perfect, it was about as low fat as I could get and still
have the wonderful ice cream taste!
Well
I admitted that if it tastes as good as he says, he would be welcome
in my tree house anytime!
Again
he gives me that disarming smile and I swear his eyes twinkled when
he winked, turned his back, and just disappeared!
A
low fat cheesecake with the taste of butter pecan ice cream? A recipe
directly from a magical elf? What's keeping you from trying this?
For
the crust:
9
inch Graham Pie Crust
1
egg
For the pecans:
- 2 cups pecan halves and pieces
- 2 tbs unsalted butter
- 3 tbs granulated sugar
- pinch
of salt
For the filling:
- 16 oz. Lower fat cream cheese, at room temperature
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 2 teaspoons vanilla extract
- 8
oz. Non-fat whipped topping, thawed
-
To make the crust:
Preheat
oven to 375°F.
Place
the ready crust inside of a 9 inch pie pan, this strengthens it.
Whip
up the egg and brush it on the insides of the crust.
Bake
for 5 minutes and let cool completely.
To make the pecans:
Melt
2 tablespoons of butter in a large skillet over medium heat. Add the
pecans, sugar, and salt.
Continue
cooking, stirring frequently, until the pecans are toasted and the
sugar sticks to them (about
7 or 8 minutes).
Set aside to cool.
Keep
back a few of the pecans for garnish.
Once
cooled, roughly chop the remaining pecans.
To
make the filling:
Using
an mixer on medium speed, beat the cream cheese, sugar, brown sugar,
and vanilla until thoroughly combined and smooth.
With
a spatula, fold about a third of the thawed whipped topping into the
cream cheese mixture until well mixed. Then gently fold in the
remaining topping.
Stir
in the chopped pecans.
Spread
the filling evenly in the cooled crust. Garnish as desired.
Freeze
for at least 2 hours before setting out for ½ an hour to serve.
*This
cheesecake can also be made with your own cookie crust in a 9-inch
springform pan. Just cover the bottom of pan with parchment paper
first.
For
our music how about the one and only Halloween song?
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes
by
Dan White
http://www.amazon.com
/dp/B00F315Y4I
/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via
@amazon
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