By Danielle James
Pumpkin Pie Pudding from MyRecipes.com
1/2 cup sugar, divided
2 tablespoons cornstarch
1 3/4 cups 1% low-fat milk
1 large egg
1/2 cup canned unsweetened pumpkin
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup chopped walnuts
Dash of salt
1/4 cup heavy whipping cream
How to prepare
1. Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.
2. Combine pumpkin and the next 4 ingredients (through ground nutmeg) in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap. Chill.
3. Line a baking sheet with foil, and coat foil with cooking spray. Place the remaining 2 tablespoons sugar, walnuts, and a dash of salt in a small nonstick skillet; cook over low heat until sugar dissolves and is golden (about 3 minutes), stirring frequently to coat nuts. Transfer mixture to prepared baking sheet, and cool completely. Coarsely chop nuts.
4. Place cream in a bowl. Beat with a mixer at high speed until stiff peaks form. Top each serving with 2 tablespoons whipped cream and about 1 tablespoon nuts.
Cherry lime cheesecake from eatingwell.com
1 cup graham cracker crumbs, preferably whole-wheat (see Tips)
1 tablespoon canola oil
1 15-ounce container part-skim ricotta cheese
2 8-ounce packages reduced-fat cream cheese, at room temperature
2 limes, zested and juiced
4 large eggs
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups fresh cranberries
1/2 cup water
1/3 cup sugar
Pinch of salt
1 lime, juiced
1 tablespoon cornstarch
1. To prepare cheesecake: Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan, bottom and sides, with a large piece of heavy-duty foil. Put a kettle of water on to boil for the water bath.
2. Combine graham cracker crumbs and oil in a small bowl. Press into the bottom of the prepared pan.
3. Process ricotta in a food processor (or blender) until smooth. Add cream cheese and puree until smooth. Add 2 teaspoons of the lime zest, 5 tablespoons of the lime juice, eggs, 1 cup sugar, vanilla and 1/2 teaspoon salt; process until smooth. Scrape into the prepared crust.
4. Place the cheesecake in a roasting pan. Pour enough boiling water into the roasting pan to come 1 inch up the side of the springform pan to create a hot water bath for the cake. Carefully transfer the roasting pan to the center of the oven. Bake the cheesecake until set around the edges but the center still jiggles slightly, 1 1/4 to 1 1/2 hours.
5. Transfer the roasting pan to a wire rack. Let the cheesecake cool in the water bath until the water is room temperature, about 2 hours.
6. Remove the pan from the water bath. Remove the foil. Refrigerate, uncovered, until very cold, at least 3 hours.
7. To prepare topping: Combine cranberries, water, 1/3 cup sugar and pinch of salt in a medium nonreactive saucepan (see Tips). Bring to a boil over medium-high heat. Combine 2 tablespoons lime juice and cornstarch; stir into the pan. Cook, stirring, until thickened, about 1 minute. Let cool completely before spooning onto the cheesecake.