Good Food
Love is in the air and Valentine's Day is right around the corner. So what could be more romantic than a delicious heart-healthy and low cal but elegant dinner for two prepared at home? I can't wait to make these appetizer and dessert recipes by Chef Anthony Stuart, Executive Chef at Pritikin Longevity Center + Spa for my husband. These look really good, so you might want to consider making them both for your own sweetie. Add your loved one's choice of a main dish with your favorite sides for an amazing and memorable meal together.
Recipes
Appetizer
Ingredients
- 3 cups fresh raspberries, washed
- 1 cup seedless cucumber chopped
- ¼ cup seedless cucumber finely diced for garnish
- ¼ cup apple juice concentrate
- 3 cups water
Directions
- Combine all ingredients in a blender (except finely diced cucumber) and blend
- Chill and serve garnish with finely diced cucumber on top
Chef's note: Fresh basil or mint goes nicely with this dish
Crustless Butternut Squash Cheesecake
Dessert
Ingredients
Crustless Butternut Squash Cheesecake
Dessert
Ingredients
- 1 Grainfield's corn flakes
- ¼ cup apple juice concentrate
- 1 bar cream cheese, fat-free
- ¼ cup cottage cheese
- 1 pkg Silken Tofu or ½ cup skim milk
- ½ cup roasted butternut squash, pureed
- ½ cup Splenda
- 2 tablespoon vanilla
- ½ cup egg whites
- Grind corn flakes in cuisenart until fine, mix with apple juice and layer in bottom of cake tin and bake for 3 minutes to set crust.
- Mix cream cheese with tofu & cottage cheese in cuisenart until very smooth. In large bowl mix egg whites, splenda, pureed butternut squash & vanilla with spoon (not whisk). Add to cream cheese mixture and mix until smooth.
- Bake at 375 degrees for 30 minutes in a hot water bath.