Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

This is a guest post by Christine from Christine Robyn.

Ingredients:

Crust:

1 cup ginger snap cookie crumbs
1 tbsp. coconut sugar (or sweetener of choice)
2 tbsp. melted non-dairy butter
1 tbsp. agave
1/8 tsp. salt

Cheesecake filling:

8 oz. softened Tofutti Better Than Cream Cheese
1/4 cup coconut sugar (or sweetener of choice)
3 tbsp. arrowroot (or cornstarch)
1 tsp. vanilla
1 cup pumpkin puree (make sure pumpkin is the only ingredient if using canned)
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Dash of cloves
Dash of allspice

Directions:

Crust:

Preheat oven to 375 degrees.

Spray 12 foil muffin liners with a bit of cooking spray and insert in muffin tins.

Mix dry ingredients and then mix in butter. Divide crust among muffin cups.

Cheesecake filling:

Mix Tofutti Better Than Cream Cheese, sugar, arrowroot and vanilla. Set aside 1/4 of a cup of the mixture.

Mix in pumpkin and spices.

Divide pumpkin cheesecake filling onto the crust in the muffin cups.

Add a dollop of the white filling in each cup and swirl with a toothpick.

Bake 14 minutes, or until tops are firm.

Allow to cool for 20 minutes before removing from muffin tin.

Store in refrigerator or freezer. (They make a great frozen treat!)

Visit Christine at www.christinerobyn.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Sticky, yummy caramel pie

Sticky, yummy caramel pie If you don’t mind getting your hands dirty, Miriam over at Tales of an Overtime Cook has a recipe for “Hot Gooey Caramel Pie” to try your, soon to be sticky, hand at. It’s a sweets-lover’s dream! Use Tofutti Better Than Cream Cheese – like Miriam recommends – and you can make it yummy and dairy-free.

Miriam’s pie is dripping with sweet stuff, like brown sugar, caramel chips, caramel sauce, and a graham cracker crust. You can use regular cream cheese to make it, but if you’re going for no diary, then add Tofutti Better Than Cream Cheese and margarine instead of butter.

And you can top off a slice of this gooey masterpiece with a scoop of vanilla ice cream or better yet, a nice dollop of premium vanilla Tofutti.

Be sure to visit Miriam’s website, she has a great picture of the finished recipe.

Tofutti Better Than Cream Cheese comes in five varieties: Original Plain, Non-Hydrogenated Plain, Garlic & Herb, French Onion, and Herbs & Chives.

Via Tales of an Overtime Cook.

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Better Than Sour Cream Apple Pie

Better Than Sour Cream Apple Pie

Better Than Sour Cream Apple Pie

With the abundance of food shows on TV, hybrid fruits and vegetables, specialty grocery stores stocked with new products on every shelf and dairy alternatives, it’s hard not to want to prepare something nutritious and delicious everyday! As I push my grocery cart down the aisles, I find myself searching for the ultimate ingredients that will take a classic recipe and transform it into a healthy, modern and tasty version that I can call my own. Food is my passion. Experimenting with a recipe to formulate something new and different is what makes me consider myself, a creative cook. When looking for a prep method to cut calories while dieting, addressing a health issue or food allergy that challenges what you eat, I offer a creative and positive change so food still looks and tastes delicious.

You see, my education includes a degree in food science and nutrition, but this doesn’t make me a cook. It simply gives me an understanding of how foods interact and what methods can be used to prepare them for a particular need. My creativity is driven, from a childhood filled with cooking and baking with a Grandmother who had a passion for food and desire to share her recipes and techniques with me. That experience became the foundation of my interest in food and has driven my passion to the next level by sharing this recipe with you.

Good times and good food to share with family and friends are always a few slices, dices, and spoonfuls away! I am sharing with you a modern, healthy take on my Grandmothers Sour Cream Apple Pie. It is yummy good, dairy free and has half the fat and calories of the traditional version. So dig in and enjoy!

Filling

Ingredients:

1 cup Tofutti Better Than Sour Cream
2/3 cup sugar
2 Tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 egg or substitute (2 Tbsp. Finely ground flax seeds plus 3 Tbsp. water replaces one egg. Mix them together in a small bowl or mug, and let sit a couple of minutes until it becomes like jelly, then add as you would eggs)
3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices)
1 9″ unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes

Cinnamon Crumb Topping

Ingredients:

1/2 cup brown sugar, packed
1/3 cup flour
1/4 cup margarine, room temperature
1/2 teaspoon cinnamon

Directions:

Mix together all ingredients until the mixture resembles coarse crumbs. Chill until needed in the recipe.

Preheat oven to 400°F.

Beat together sour cream, sugar, flour, salt, vanilla and egg or substitute (can beat by hand). Add apples, mixing carefully to coat well.

Put filling into a pie shell and bake at 400 degrees initially for 25 min.

Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake for and additional 20 more minutes.

Let cool for a hour before serving.

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Better Than Cream Cheese Pecan Pie-lets

Better Than Cream Cheese Pecan Pie-lets

Better Than Cream Cheese Pecan Pie-lets

This mini pecan pie has been a family favorite for more than 40 years. It stirs fond memories as a young child, sipping hot cocoa and enjoying this scrumptious cookie made with my friend Donna while doing homework after school. And today, my dairy free changes make this the perfect little treat.

You will need a mini cupcake pan…

The Crust

1 cup all purpose flour
1/2 cup Tofutti Better Than Cream Cheese
1/2 cup margarine

Cream together the margarine and cheese. Add flour and mix until well blended. Let rest for 10 minutes. Pinch 1 inch balls of dough, roll in hands until smooth and press into the cake pan. Set aside.

Filling

1 cup coarsely chopped pecans, lightly toasted
3/4 cup light brown sugar
1 T. melted margarine
1 t. pure vanilla
1 egg, slightly beaten or substitute the egg with flax thickener. (2 Tbsp. Finely ground flax seeds plus 3 Tbsp. water replaces one egg.)

Mix all ingredients until well blended in a medium bowl with a fork. Spoon mixture into prepared shells and bake for 20 minutes at 350 degrees. Let cool slightly, and remove from pan to cool on wire rack.

Dust lightly with powdered sugar when serving. Cookie can be stored for 2 to 3 weeks in a cool place in air tight container.

…thanks Mrs. W for sharing this recipe.

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Dairy Free, Sugar Free Apple Pie

Dairy Free, Sugar Free Apple Pie

My friend Charlie called the other day to pick my brain about a dinner party he was planning for some friends.There were some dietary restrictions for a few of the guests, so I was the first call he made when looking for menu suggestions. He knows I enjoy a food challenge and love to cook and bake, so I seemed the likely resource in planning a sugar free, dairy free dinner complete with a double crust apple pie for dessert.

After serving this desert to his guests, Charlie called me to say “That pie was amazing!”

So, I decided to share this recipe. I believe the tenderness of the crust will surprise you, and the best part of this dairy free, low calorie slice is its rich and flaky crust. Yum!

Tofutti Better Than Cream Cheese and a dairy free butter alternative instead of the traditional butter and shortening in the crust. This combination of non-dairy products married well with the whole wheat pastry flour (substitution for white flour) to produce great results. These simple changes created the ground work for a reduced calorie pie, while effortlessly provided the dairy free requirement.

For the filling, I chose to use a frozen all natural apple juice concentrate as a sweetener rather than a sugar substitute. This continued to lower the calories but kept the deep rich apple flavor luscious and satisfying. As you can see from the picture, I sliced the apples thinly (I used a mandolin for consistent uniform slices) and the result mirrored the taste in texture and presentation. I know I have drastically reduced the number of calories in this 1/8 of a pie serving, and I will update you on it as soon as I have calculated it. I was so excited about the results I couldn’t wait to share this healthy alternative for your holiday entertaining. Enjoy!

Prepare filling first to allow cooling before filling pastry shell.

Whole Wheat Pie Crust:

2 cups whole wheat pastry flour
1 teaspoon salt
4 oz. Non-dairy margarine or vegan buttery substitute
8 oz. Tofutti Better Than Cream Cheese
4 to 6 Tablespoons cold water

Wisk together dry ingredients. Cut in dairy free Tofutti and butter substitute in small pieces. Add 2 Tablespoons of water and toss lightly with a fork or your hands until dough begins to come together. Add additional water a little at a time, until the pastry holds together when pressed. The dough should feel slightly moister than white pastry dough. Turn the dough out and gently fold and press together.

Be sure not to overwork the dough, this will cause toughness.

Divide dough in half, and pat each half into a disk about a 1/2 inch thick. Wrap each disk in plastic wrap and chill for 30 minutes before rolling.

Roll out dough on a lightly floured surface. If the dough cracks a part, wet both sides of the cracked area and roll back together. Spray the pie pan lightly with a non-stick cooking spray and place the dough carefully overlapping the edge of the dish to form crust. Set aside to come to room temperature.

Pie Filling

3/4 cup or 6 oz. frozen all natural apple juice concentrate
2 teaspoons cinnamon
1/2 teaspoon nutmeg
6 cups thinly sliced apples (use a combination for best taste and texture)
2 teaspoons cornstarch
1/4 cup water

In large sauce pan, heath undiluted apple juice concentrate and spices. Add apple slices; cook on medium heat a few minutes until partly tender. Transfer apple slice to a small bowl keeping liquid in the pan.

In a small bowl, add the cornstarch to the water until you have a smooth mixture. Add cornstarch mixture to juice in sauce pan; cook on a medium heat until thickened. Remove from heat and add apples back to sauce mixture and coat slices evenly.

Allow mixture to cool slightly and fill the unbaked pastry shell. Roll out top crust; fit it over filled pie and trim pastry to 1 inch beyond rim, forming a high fluted edge. Cut several slits in top of pastry (brush lightly with 1 tablespoon of non dairy butter if you like) and bake at 375 degree for 40 to 45 minutes or until golden brown. Serves 8.

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