WorldWide Recipes
Easy Chicken-Curry Stew is really a scrumptious, hearty and simple slow oven recipe that's packed with vegetables and well-spiced. Ingredients include: Cut-up chicken thighs, onions, carrots, coconut milk and chicken broth. Spiced with fresh ginger root, garlic clove, curry powder and salt. NOTE: (You will have to make use of a (3-1/2 or 4 quart) slow oven with this []
Chicken Curry Stew is really a scrumptious slow oven recipe. NOTE: You'll need whether (3-1/2 or 4 quart size) slow oven with this recipe. It takes merely (10) minutes to organize after which toss all things in the slow oven. Cooking: 3 to three-1/2 hrs on HIGH or 6-7 hrs on LOW. Ingredients Include: []
Lime Catfish Fillets is a straightforward, scrumptious and quick (25) minute broiling recipe. It takes merely (10) minutes to organize and (5-8) minutes within the oven to accomplish this citrusy and scrumptious entree. This can also be employed for nearly any number of fish. The fillets are basted inside a butter-lime sauce because they prepare []
March 19th, 2013 Author: admin
Crustless Pumpkin Cheesecake is a straightforward, scrumptious, quick to put together and perfectly spiced recipe for any great Thanksgiving, Christmas, Year or Easter time dessert. Takes only fifteen minutes to organize. It's also a minimal fat, low carbohydrates, low sugars, low sodium, diabetic, and Dieters (3) PointsPlus recipe. Makes 12 Servings.Crustless Pumpkin Cheesecake is going to be preferred among all your family, buddies and visitors.
Prep Time: fifteen minutes.
Cooking: one hour-fifteen minutes.
Total Time: 5 Hrs-25 Minutes.
INGREDIENTS:
Non-Stick cooking spray
3 (8 oz) bars Neufchatel cream cheese, warmed in microwave just a few seconds
1/3 cup Splenda® Brown Sugar Blend
3 large eggs
1 (15 oz) can pumpkin
1/2 cup low-fat walnut or vanilla yogurt
2 tablespoons of flour
1-1/2 teaspoon ground cinnamon
1 teaspoon ground ginger root
1 teaspoon vanilla flavoring
1/4 cup thinly sliced crystallized ginger root (for garnish), optional
1. Preheat oven to 350 F. Coat the underside and sides of the 9-inch spring form pan with non-stick cooking spray.
2. Utilizing an electric mixer, beat cream cheese and brown sugar blend together until smooth. Beat in eggs individually. Merge pumpkin, yogurt, flour, cinnamon, ground ginger root, walnut flavoring and vanilla flavoring.
3. Pour filling into prepared pan. Bake until outer rim is puffy and center is slightly shaky, about one hour and ten minutes. Remove from oven and operate a butter knife round the inner edge but don't take away the pan side. Let stand at 70 degrees half an hour. Refrigerate warm cake, uncovered until cold. Then cover with foil and refrigerate a minimum of 4 hrs (or as much as three days). Remove one hour before serving.
4. When prepared to serve, carefully remove side of pan. Reduce 12 wedges with wet knife easily wiped clean between cuts. Garnish with crystallized ginger root, if preferred.
Yield: 12 equal size servings.
Dieters PointsPlus = 3 per serving
Dietary Information:
Calories: 130, Total Fat: 2.5g, Saturated Fats: 1g, Cholesterol: 60mg, Sodium: 420mg, Carbohydrates: 16g, Sugars: 7g, Fiber: 1g, Protein: 11g
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