A very Happy Thanksgiving to all my friends and followers across the pond!
This year I will simply repost my link to the advice I gave last year on negotiating the feast day since it still holds fast and true. View it here.
But also knowing that occasionally you like to ring the changes I am also featuring a new pumpkin cheesecake recipe that you might choose to make instead of the usual pumpkin pie. It’s a no-cook recipe that really is quick and easy to prepare, yet looks a million dollars! Hope you enjoy….
THANKSGIVING PUMPKIN AND ORANGE CHEESECAKE
150 g crushed light chocolate digestive biscuits/2 cups crushed chocolate graham cracker crumbs
75 g/6 tbsp low-fat or light butter, melted
225 g/1 cup low-fat soft or cream cheese
425 g/15 oz can solid pack pumpkin puree (not pie filling)
1 tsp vanilla extract
1 tsp ground mixed spice or pumpkin pie spice
pinch of salt
1 tbsp Splenda granulated sweetener
23 g sachet sugar-free orange jelly crystals/ about 1 oz box sugar-free orange Jello crystals
2 oranges, peeled, pith removed and sliced
5 tsp no-added sugar melted chocolate or Sweet Freedom Choc Shot (optional)
no-added sugar whipped cream or yogurt (optional)
1. Place the digestive/graham cracker crumbs in a bowl, add the melted butter and mix well. Use to line the base of a non-stick (or low-fat spray spritzed) loose-bottomed tin/pan. You can use a 20-cm/8-inch deep round one or a loaf-shaped one – both variations work well. Chill while preparing the cheesecake topping.
2. Mix the soft or cream cheese with the pumpkin, vanilla, spice, salt and sweetener until smooth and well blended.
3. Pour 150 ml/2/3 cup boiling water in a jug, sprinkle over the jelly/jello crystals and mix well to dissolve. Allow to cool slightly then stir into the pumpkin mixture. Pour over the biscuit/cracker base, level and smooth the surface and chill to set, about 2 hours.
4. To serve, gently remove the cheesecake from the tin/ pan and place on a serving plate. Top with the sliced oranges and drizzle with the chocolate or Choc Shot to serve if liked. Serve with a little whipped cream or yogurt if desired. Cut into wedges or slices as liked.
NOTE: If using Choc Shot to decorate or top your cheesecake then add at the very last minute since it has a tendency to ‘run’.
WLS PORTION: 1/2
CALORIES PER PORTION: 187 (with orange and choc shot topping)
Image copyright of www.bariatriccookery.com