Servings:12 Prep15 mins Bake325°F 1 hr Stand1 hr
- 1/2 cup low-fat granola
- 11 pound container low-fat cottage cheese
- 18 ounce package light Cream Cheese, at room temperature
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/4 cups sugar
- 1/4 teaspoon salt
- 4 Egg whites
- 1 tablespoon grated lemon rind
- 1 tablespoon lemon juice
- 2 tablespoons orange marmalade
- 1 teaspoon water
- Lemon rind
- 200g shortbread biscuit
- 25g butter, melted
- 600g full-fat cream cheese
- 75g golden caster sugar
- 4 large eggs
- zest 1 large lemon
- 3 tsp vanilla extract
- 100ml soured cream
- 8 plums, halved, stone removed, then cut into wedges
- 300g blackberry
- 100g light muscovado sugar
- Heat oven to 160C/140C fan/gas 2. Line the base of a 22cm round, springform tin with baking parchment. Put the biscuits in a food processor and whizz to fine crumbs. Tip into a bowl, add the melted butter and mix well. Press the biscuits into the base of the cake tin and put in the fridge to chill.
- Beat together the cream cheese and sugar with an electric hand whisk until smooth. Carefully add the eggs, 1 at a time with the lemon zest and vanilla extract until well mixed, but don’t overwhisk. Pour the mixture onto the chilled biscuit base and bake in the middle of the oven for 50 mins until just set. Set aside to cool for 10 mins, then remove from the tin and allow to cool completely.
- Meanwhile, turn the oven up to 200C/180C fan/gas 6. Put the plums, blackberries and sugar in a large roasting tin and toss together well. Bake in the oven for 10-12 mins until the fruits have collapsed and the sauce is syrupy. Remove from the oven and leave to cool.
- When the cheesecake is completely cooled, spoon the soured cream over the top and spread in a thin layer. Serve in wedges topped with some of the baked plums and blackberries, and the rest on the side.
- 2 cups flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1 cup confectioners' sugar
- 1 1/2 tablespoons orange juice
- 1 teaspoon grated orange zest
- Heat the oven to 350 degrees .
- Line a 13- by 9-inch pan with a foil (or parchment paper) sling: In the pan, crisscross two foil pieces so that each edge extends 1 or 2 inches beyond the lip of the pan. Smooth the foil onto the pan edges and into the corners. Grease with butter.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a separate bowl, using a mixer on high, beat the butter and sugars until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then add the vanilla extract and molasses. Turn off the mixer, scrape down the bowl with a rubber spatula, as needed, then continue mixing until all is combined. With the mixer on low, slowly add the dry ingredients, mixing until everything is just combined.
- Spread the batter evenly in the prepared baking pan. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes.
- Leave the gingerbread in the pan until it cools completely, about 45 minutes to an hour. Use the foil sling to lift the gingerbread from the pan. Cut it into rectangular bars.
- In a medium bowl, whisk together the glaze ingredients. Pour the glaze into a ziplock bag with a corner snipped off and drizzle it onto each bar.
- Nonstick cooking spray
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 2/3 cup brown sugar, divided
- 1 Egg
- 2 egg whites
- 1 15 ounce can sweet potatoes, drained and mashed
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 1/2 teaspoons ground cinnamon, divided
- 1 cup plain nonfat yogurt
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1 teaspoon lemon juice
- Lemon or orange wedges (optional)
- Preheat oven to 350 degreesF. Spray a 10-inch fluted tube pan with nonstick cooking spray; set aside
- In a large bowl, beat together butter, granulated sugar, 1/3 cup brown sugar, egg, and egg whites until light and fluffy. Add sweet potatoes and mix well. In a medium bowl, combine flour, baking powder, baking soda, and 2 teaspoons cinnamon. Gradually add flour mixture to sweet potato mixture alternating with yogurt, beginning and ending with flour mixture. Add vanilla.
- In a small bowl, combine pecans with remaining 1/3 cup brown sugar and 1-1/2 teaspoons cinnamon.
- Spread 1/3 of the batter into prepared pan. Sprinkle with half the pecan topping. Repeat layers ending with final 1/3 of the batter. Bake for 40 to 45 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes. Invert onto serving plate.
- In a small bowl, whisk together powdered sugar, orange juice, and lemon juice. Drizzle over warm cake. Garnish with lemon or orange wedges, if desired.