Remember that time I used to try new recipes and blog about how it (surprisingly) didn’t turn into a disaster? Ever since the bub arrived, I’ve been in a bit of a recipe rut and have found myself making the same things over and over, but luckily we had a bit of a busy social schedule a few weekends ago, so I saw it as a good opportunity to try something new!
I was responsible for bringing dessert to two social gatherings a few weeks ago and, since baking is normally a cluster in our house, I needed something that was simple. Like so simple that if I screw it up, I’m definitely a cotton-headed ninimuggins. So, my friends, I present you with cheesecake in four simple steps!
You can lighten up this recipe by using reduced fat Oreos, low-fat cream cheese and egg whites, but I wouldn’t recommend replacing the sugar with any substitutions like applesauce. It would change the texture, flavor, and color too much and would take away from the cheesecakey deliciousness!
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 12 Oreo cookies (or similar)
- 1/2 cup fruit of choice
- Preheat oven at 350°F.
- In a large bowl or stand mixer, beat cream cheese, sugar and vanilla until well blended. Add eggs; mix until blended.
- Place one cookie on the bottom of each paper-lined muffin cup; fill each muffin cup about 3/4 full with cream cheese mixture. (It will rise a bit while baking, so be careful not to fill the muffin cup too much!)
- Bake for 20 minutes. Cool on the countertop, then refrigerate for a minimum of 3 hours to set. Once set, top with your favorite fruit combination!
Source: Duplicated from Kraft Recipes
Servings Per Recipe: 12 • Serving Size: 1 mini cheesecake • Calories: 232.0
Total Fat: 17.2 g • Cholesterol: 72.3 mg • Sodium: 187.8 mg
Carbs: 20.1 g • Dietary Fiber: 0.7 g • Protein: 4.6 g
WeightWatchers® PointsPlus™: 7 per serving *All nutritional info is estimated using SparkRecipes.com. Actuals may differ based upon product brand.
This past Sunday was my last weigh-in before traveling overseas for three weeks. I ended February on a good note having lost 0.6 pounds over the last two weeks. Although it wasn’t as big of a loss as in weeks past, I was still somewhat surprised to see a loss. I didn’t eat very well over President’s Day weekend and found myself feeling bloated for most of the week after. I just hope I can maintain the weight loss while we’re back in Australia visiting family and if I lose weight — well, heyyy that’s even better!
Starting Weight: 136.8 pounds
Current Weight: 125.0 pounds
Current Week Loss/Gain: -0.6 pounds
Total Weight Loss: -11.8 pounds
I’m now officially five pounds away from my goal weight and 8 pounds away from my pre-pregnancy weight. At my lowest, I was 112 pounds but I’m not so sure I have the desire to be at that weight again. It just isn’t a realistic weight for me to maintain at this juncture in my life, seeing how I weighed that little when I was working out six days a week at high intensity while training for my triathlon. My, how my priorities have changed in less than two years!
On Saturday, we start our long journey back to Melbourne for a three week break from the snow, below freezing temps, and the winter blues! Hopefully by the time we get back, spring will have sprung. (Wishful thinking on my part.) I’ll have more free time while we’re there to catch up on blogging, so I hope to have a few more recipes posted or at least prepped by the end of March. I’m pumped to have some warm weather so that we can finally get out on some family walks again!
Figures that the first time we take the little one on a plane, we decide to make it a 34hour journey. Go big or go home, right? If all goes well, I’ll also have some tips on surviving long distance flights with a newborn. And if all doesn’t go well… well, you may want to check in with me at the insane asylum.
Viva la resistance (to go outside in the cold to potty)!