Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

This is a guest post by 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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