Healthy Cookie Pie

I really feel like a lot of my post titles start with the word "Healthy". Not that that's a bad thing, it just shows how uncreatively I write.

So, I don't know if I've said it officially, but Hubs and I have been trying to eat much healthier this year. Not like a resolution or anything, just a subtle lifestyle change. More fruit &veggies, less meat, less refined sugar-type foods. It's going pretty good. However, not everyone is all about my new-found healthy-ness and sometimes I want to make something tasty for my amigos. Enter, healthy desserts. 

Chocolate Covered Katie is kind of a whiz at these things and I suggest that everyone visit her site. This is one of her creations, the first I've tried, and based on the results, I think I'll be using her many more times.

Poor smoothie-maker :-(

Also, this recipe is the reason I need to get a food processor. I blended everything in the blender and it took FOREVER. I had to do it in batches and I'm pretty sure it almost broke the poor smoothie-maker (what I've come to call our blender). [Side note - our blender was a wedding gift for Hub's parents and is one of my favorite things in our kitchen. It still works like a beast even though I abuse it.]

Deep-Dish Cookie Pie

Recipe from Chocolate-Covered Katie

Everything blended and ready to bake

• 2 cans white beans or garbanzos (drained and rinsed) 
• 1 cup quick oats 
• 1/4 cup unsweetened applesauce
• 3 T canola oil
• 2 tsp pure vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 and 1/2 cups brown sugar 
• 1 cup chocolate chips

Blend everything (except the chips) very well in a good food processor (not a blender - lesson learned). Mix in chips, and pour into an oiled springform pan. Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.

I don't have a picture of a slice of the pie. You'll just have to take my word for it. It was good. Hubs couldn't tell it had beans in it. Someone with a super sensitive taster might be able to tell that it's not a super-lux dessert, but I doubt they'd pin point "beans!"

Healthy Cheesecake

My post titles suck. Let's just get that out of the way now. I was trying to come up with something cute and clever to call this cheesecake, but let's face it - it's a healthy cheesecake and that's what I'm calling it. 

Healthy Cheesecake
Adapted from Chocolate & Carrots

1.5 C low-fat honey graham cracker crumbs (about 11 sheets)
6 T unsalted butter, melted
2 C Stevia in the Raw (separated)
4 (8 ounce) packages 1/3 fat cream cheese
3 T unbleached all purpose flour
4 eggs
1 C non-fat plain Greek yogurt
1 t vanilla extract

Preheat the oven to 325°F. Prepare a springform pan by covering the outsides and bottom with aluminum foil. This is to prevent water getting into the cheesecake later. As you can see from my pictures, I did this wrong. It wasn't until the cake was cooling that I realized the outside of the pan needs the foil. So I'm clarifying this for all my lovely readers.

Combine the graham cracker crumbs and butter in a bowl. Push crust mixture into the bottom of the springform pan and just slightly up the sides.

Bake for 10 minutes.

Place the baked crust into a large baking dish. Bring a pot of water to a bowl. Set aside.

Bring the oven to 450°F.

Meanwhile, beat the cream cheese until loose (just a few seconds). Mix in the sugar and flour, just until blended. Mix in the eggs, one egg at a time, beating well in between. Beat in the Greek yogurt and vanilla extract. Pour into the crust (it’s okay if it is still warm).

Pour the water in the large baking dish surrounding the springform pan. Bake for 10 minutes.

Reduce heat to 250°F and bake for another 1 hour and 30 minutes. Remove from the oven, take off the aluminum foil (easier if it's on the outside, fyi.) Using a knife, loosen the cake from the rim of the pan.

Allow the cheesecake to cool for about 5-10 minutes until cool enough to handle. Remove the sides of the springform pan.

Chill in the refrigerator.

Serve when cool either plain or with toppings of your choice.

Hubs and I each had a piece when it was still warm last night. It was surprisingly yummy and fluffy. Today, after chilling all day,  it was denser and more cheesecake-like. 

Yummy close up.

The taste is really good. It does taste of Greek yogurt, so I may have to experiment with stuffs to help cut that. And it tastes slightly of sweetener, but it's not overwhelming like a chemical sweetener would be. Next time I make it I'm for defs going to double the graham crackers. I need more crust. 


But the best part? I ate a whole piece today and didn't feel like crap afterwards. It's definitely lighter and not calorie-laden like regular cheesecake is, but you still get the creaminess. 


So, yes. Make this and eat it all. It's cool.

Double Pie!

Wow, what I could do with this.

Chicago Metallic Non-Stick 9-Inch Split Decision Pie Pan

Not Exactly Pizza Inn Chocolate Chip Pizza

Every time I go somewhere I once lived, there are foods I feel I must eat while I can. As much as I love living in SoFla, there are many many foods that I just can’t get down here. I missed one precious opportunity recently - Pizza Inn's Chocolate Chip Pizzert. Sadly, if I want a genuine pizzert I must travel over 575 miles for it. Not likely. Sooooo I’ve tried to replicate it. This is more difficult than it would seem. (Google it. Many people have tried, many have failed.)

My secret ingredients:

The Jiffy mix plus butter poured over the pizza crust. (Side note: this is the first time I’ve used Pillsbury’s thin crust pizza in a tube and I’m a convert. It’s really good and doesn’t taste like it’s pre-made like I thought it would.)

Add chocolate chips. I used mini ones. It was a good call. Although, I’d probably use a few more.

After baking it for 15ish minutes. (Confession - I don’t remember how long I baked it. At all even a little.)

Yum.

Result - not exactly what I wanted. I cooked it too long, I need more of a gooey filling. Also, it was kind of thin. Maybe more mix? But I’m going to try again. Soon.