LjmOD57189

Here is what you'll need! HEALTHIER RASPBERRY CHEESECAKE Serves 6-8 INGREDIENTS 10 graham crackers 3 tablespoons milk 16 ounces reduced-fat cream cheese, room temperature ⅓ cup honey 2 cups greek yogurt 2 eggs 1 tablespoon vanilla extract 2 tablespoons cornstarch 3 cups raspberries PREPARATION Preheat oven to 350°F/180°C. Place graham crackers in a plastic bag and crush with a rolling pin until fine. In a medium bowl, mix the cracker crumbs with the milk, stirring until the milk has incorporated completely into the crackers with the texture of slightly wet sand. Pour the cracker mixture into a 9-inch pan. Press down the crust evenly using the back of a flat measuring cup or spoon. Bake for 15 minutes, then cool. Reduce the heat to 300°F/150°C. In a large bowl, whisk the cream cheese until there are no lumps. Add the honey, yogurt, eggs, vanilla, and cornstarch, mixing until smooth. Pour the cheesecake batter into the graham cracker crust. Spread evenly. Bake for about 1 hour, then cool for about 30 minutes. Top with fresh raspberries in a ring pattern on the top of the cheesecake. Chill until the cheesecake has set, 2-4 hours.

This almond ricotta recipe is vegan and couldn’t be easier! It’s versatile and can be used in sweet AND savory dishes to add a creamy layer to everything from toast to lasagna! INGREDIENTS: 1 cup raw almonds 2-3 cups hot water (to soak) 1 lemon, juiced 1/2 tsp salt 2-3 cups warm water for blending NOTE: For the smoothest and best results, use a high-powered blender like a vitamix or blendtec to get the job done. INSTRUCTIONS: In a bowl, soak the raw almonds in 2-3 cups of hot water for about an hour. (This is to loosen the skins). After soaking, the almond skins will slip off. Pinch each almond until all skins are removed. In a blender, add the skinned almonds, lemon juice (~ 2 Tbsp), salt, and warm water to cover the top of the almonds to about 1/2 inch high.* *While blending, keep a cup of warm water on hand in case almonds lock-up and stop blending. Add more water to loosen, if needed, and keep blending until smooth. Adjust the salt to taste and it’s done! Can refrigerate and will keep for about 5-7 days. Add it to toast with jam, make a dip, layer a lasagna, or use with side dishes… the uses are limitless!

I used cheddar cheese powder for these cookies. The process is really simple, but the taste is so great. Refer to the list of ingredients, and enjoy your baking time !