New York Style Cheesecake With Brazil Nut Crust

Brought to us by Diane Shields. She said, "This to me, is the definitive baked cheesecake. So smooth, so rich and so creamy."

Ingredients:
CRUST:
2 cups raw Brazil nuts
4 Tbs unsalted butter
2 tsp brown Sugar Twin
1 pinch cinnamon
1 pinch salt

FILLING:
2 1/2 lbs cream cheese, room temperature
1 pinch salt
5 Tbs granular Splenda
5 Tbs granular Sugar Twin
1/2 cup sour cream
2 tsp fresh lemon juice
2 tsp pure vanilla extract
2 large egg yolks
6 large eggs

Directions:
Preheat the oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper and coat the inside of the pan with soft butter.

If you are using raw Brazil nuts, spread them on a baking sheet and roast for 10 to 15 minutes until they are lightly golden. If using roasted macadamia nuts, omit the roasting. Let cool. While the nuts are toasting, melt the butter. Transfer the nuts to a food processor and pulse until finely chopped. Add the remaining ingredients and pulse to combine. Pat evenly into the bottom of the springform pan. Place in the fridge.

Increase the oven temperature to 500 degrees. In a food processor or mixing bowl, beat the cream cheese until smooth. Add the sweeteners, sour cream, lemon juice and vanilla and process or beat until combined. Add the egg yolks and then the eggs, two at a time, beating until incorporated before you add the next two. Remember to scrape the bowl frequently while you are mixing.

Carefully pour the filling over the chilled crust and place the springform on a rimmed baking sheet or larger pan. Bake for 10 minutes, then reduce the temperature to 200 degrees and continue baking for 1 1/2 hours. Do not open the door! The cheesecake should still look soft in the center.

Transfer to a cooling rack. After 5 minutes, run a paring knife around the outside of the cheesecake to loosen it from the pan. Continue cooling to room temperature. You can serve it right away, or chill.

This recipe yields 1 nine-inch cake, which can be cut into 12 goodly slices.

Total count with the Brazil nut crust: Total calories: 8790 Fat: 806 grams Carbs: 104 grams Fiber: 15 grams Protein: 314 grams Alcohol: 3 grams8 Total count without the crust: Total calories: 6665 Fat: 585 grams Carbs: 68 grams Fiber: 0 Protein: 279 grams Alcohol: 3 grams9 Comments: It can be baked without the crust if you want to lower the carb count further or macadamia nuts can be used in place of Brazil nuts. Servings: 12 Recipe SourceAuthor: Karen Barnaby Source: Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.

Lettuce-Wrapped Meat

Low Carb Recipes (Parragon Publishing 2004 page 20)

Ingredients:
1 cup ground pork or chicken
1 tablespoon finely chopped mushrooms
Salt & pepper
Pinch of sugar
1 teaspoon light soy sauce
1-teaspoon rice wine or dry sherry
1 teaspoon cornstarch
2-3 tablespoons vegetable oil
½ teaspoon finely chopped green onion
1 tablespoon oyster sauce*
1 teaspoon cooking oil
8 crisp lettuce leaves, to serve

Directions:
1. Mix the ground pork (or chicken) with the mushrooms, water chestnuts, salt, pepper, sugar, soy sauce, rice wine and cornstarch. Blend well until all the ingredients are thoroughly combined.

2. Heat the vegetable oil in preheated wok or large skillet.

3. Add the ginger and scallions to the wok or skillet, followed by the ground meat. Stir-fry for 1 minute.

4. Add the oyster sauce and sesame oil, blend well and cook for a further 1 minute or until the juices run clear. Transfer the mixture to a warmed serving dish.

5. To serve place meat mixture in a lettuce leafs and roll up tightly to form a small package. Eat like a taco or wrap. (If you do not tolerate leafy greens omit the lettuce and just eat the meat – it is quite satisfying.)

*Oyster sauce is commonly available in the Chinese food section of supermarkets.

Nutritional Information: (Approx. ½ cup) Calories, 159. 14 grams Protein. Carbohydrate 1 gram. Fat 10 grams (2 saturated).

Pork & Sage Kabobs

Low Carb Recipes (Parragon Publishing 2004 page 56)

Ingredients:
1 pound ground pork
½ cup fresh bread crumbs
1 small onion finely chopped
1 tablespoon chopped fresh sage
2 tablespoons applesauce
¼ teaspoon ground nutmeg
Salt and pepper

3 tablespoons olive oil
1 tablespoon lemon juice

6 tablespoons thick plain yogurt

Directions:
1. Place the ground pork in a mixing bowl with the breadcrumbs, onion, sage, applesauce and nutmeg. Season to taste. Mix until the ingredients are combined.

2. Using your hands, shape the mixture into balls about the size of large marbles. Place on a plate, then cover with plastic wrap and let chill for at least 30 minutes.

3. Meanwhile, soak 12 small wooden skewers in cold water for at least 30 minutes. Thread the pork meatballs onto the skewers. Cover with plastic wrap and set aside in the refrigerator.

4. Preheat the grill.

5. To make the baste, combine the olive oil and lemon juice in a small bowl, whisking with a fork until the mixture is well blended.

6. Grill the kabobs over hot coals for 8-10 minutes, turning and basting frequently with the lemon and oil mixture, until the meat is golden brown and cooked through.

7. Serve the kabobs using the plain yogurt for dipping.

Nutritional Information: (3 small meatballs) 96 calories, 8 grams protein, 2 grams carbohydrate, 7 grams fat (2 saturated)

Blueberry-Peach Crisp

This quick and easy dessert takes only a few minutes to put together. It's a delicious way to include the nutrient rich blueberries in your diet year round. This WLS friendly dessert is good enough for company and easy enough to prepare regularly for your family.

Prep and Cook Time: 10 minutes, cooking time: 45 minutes

Ingredients:
10 oz fresh or frozen blueberries
1 lb of fresh or frozen peach slices
¼ cup apple juice

Topping
½ cup almonds
½ cup oats
1 cup pitted dates
2 TBS apple juice
½ tsp cinnamon


Directions:
Preheat over to 350. Place blueberries in the bottom of a square 8 inch baking pan. If you are using frozen, make sure they are completely thawed and drained of excess water. Place peach slices on top of blueberries. If they are frozen make sure they are also thawed and drained of excess water. Drizzle ¼ cup apple juice over fruit.

Remove pits from dates and place in the bowl of a food processor along with oats, almonds and cinnamon. After running for a minute and dates are blended with the oats and cinnamon add apple juice, and mix well.

Place mixture evenly over peaches and blueberries, and bake uncovered for about 45 minutes. Serve warm or cool.

Healthy Cooking Tips: Make sure the topping is well ground, and mixed while still ending with a coarse texture. It will have a tendency to be in clumps after processing it. When you place it over the fruit mixture crumple it with your hands into an even layer. Otherwise it will be in big clumps and will not look or taste as good.

Chicken, Mango & Avocado Salad with Orange Dressing

Ingredients:
2 skinless, boneless single chicken breasts, poached (Rotisserie chicken works good also)
1 large mango, peeled, pitted & sliced
1 large avocado, peeled, pitted & sliced

¼ cup fresh orange juice
3 tablespoons extra-virgin olive oil
2 teaspoons sherry wine vinegar
½ teaspoon grated orange peel (zest)

Directions:
On a pretty dinner plate arrange the chicken, mango & avocado (Use your best judgment for your specific portion size)

In a small bowl whisk together the orange juice, olive oil, vinegar and orange zest. Spoon a small amount over salad. Add salt & pepper to taste.

Diane's Thai Peanut Butter Burgers

Source: Jif website

Ingredients
1/2 cup Jif extra crunchy peanut butter (smooth works fine)
1 tablespoon lime juice
1/2 tablespoon soy sauce
1/2 tablespoon grated fresh ginger
1/2 tablespoon chopped cilantro
1/4 teaspoon cayenne pepper (more or less to taste)
1 pound lean ground beef or turkey
4 hamburger buns**

Directions
In a large bowl, whisk together the JIF Extra Crunchy Peanut Butter, lime juice, and soy sauce. Add the ginger, cilantro, and cayenne pepper, blend well. Add the ground meat and mix well. Form into 4 patties. Grill, broil or pan fry. Serve on buns with your favorite Thai hot sauce and your choice of condiments. Enjoy!

NOTE**
Since I follow a strict LC WOE (Way Of Eating), I eat it without the buns. I also use a sugar free peanut butter.

For those watching your fat intake, you are able to remove a lot of the fat from peanut butter by putting paper towels in the top of the jar and storing it upside down. When they become saturated, just discard and repeat