Hi Zesty Readers:

I would first like to thank Cory for giving me this opportunity to do a guest post, I’m Pam from A Love for New Recipes.   I love Cory’s blog, it is so fun and the topics are always amusing and informative.   One question though….”how does he eat all those desserts and stay so thin?”, must be the Canadian in him….lol!

Blogging has been such an inspiration to me to live my life better from a food standpoint, now I have always been into healthier things, but sometimes you just get off track.  The biggest thing I remember is “it’s about the journey, not the beginning or end results that matter the most” and I love how it brings people together.

Strawberry Mini Cheesecakes

Ingredients

Crust
1 1/2 cups Gluten Free Strawberry Chex® cereal, crushed to 1 cup
2 tablespoons sugar  (I used Florida Crystals)
2 tablespoons butter or margarine, melted

Filling
1 package (8 oz) 1/3-less-fat cream cheese, softened
1/3 cup sugar   (Florida Crystals)
1 egg
2 containers (6 oz each) strawberry yogurt
2 teaspoons cornstarch

Topping
2 cups fresh strawberries
1/4 cup semisweet chocolate chips

Method

1. Heat oven to 300ºF.
2. Line 12 regular-size muffin cups with paper baking cups.
3. In medium bowl, mix crust ingredients. Press about 1 tablespoon crust mixture into bottom of each lined muffin cup.
4. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth.
5. Add 1/3 cup sugar and the egg. Beat on medium speed about 2 minutes or until smooth.
6. Add yogurt and cornstarch. Beat on low speed until smooth.
7. Spoon about 3 tablespoons batter into each muffin cup.
8. Bake 20 to 25 minutes or until edges are firm and center is jiggly.
9. Turn off oven; cool in oven 30 minutes with door closed.
10. Remove from oven to cooling rack; cool at room temperature 30 minutes.
11. Cover; refrigerate at least 3 hours.
12. Remove from muffin pans.

Top cheesecakes with fresh fruit.

1. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth.
2. Drizzle over fruit.
3. ENJOY!

This recipe was inspired from:  www.beyondricecakes.com/celiac_princess…thank you!

Thank you and I hope Cory is enjoying himself in Florida!
Come visit me at:  www.alovefornewrecipes.blogspot.com

Happy Monday to you!  I hope you had a great weekend as I can honestly say I did!  It was nice to spend some time away form the computer and be outside for a change.  The weather, believe it or not, was quite nice.  The sun was shining and the temperature made it above freezing – Whooo Hoooo!

Today I wanted to feature another breakfast smoothie item I have been having as of late which includes a great combination of flavors.

What I have been trying to do lately is too cut down on the bad carbs throughout the day.  It would be nothing for me to eat 6-8 slices of bread per day.  Even though I usually pick whole wheat, it’s still a lot of bread.

So having a protein smoothie reduces my normal 4 slices of whole wheat bread breakfast to zero.  It is a work in progress but I’m attempting to focus on eating cleaner and cutting out such things as chocolate cake, banana walnut bread, and crispy peanut butter cookies.  But have no fear,  I will still bake!   Hopefully, however, I’ll refrain from eating the whole batch like I did with the Butterscotch blondies.  That was crazy (but so goood).

To help with the smoothies I  have been using my magic bullet – it is the perfect appliance for the job.  It’s so fast and easy to clean – highly recommended.

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