Friend sent me a couple of recipes

Discussion in 'Fibromyalgia Main Forum' started by sues1, Jun 8, 2006.

  1. sues1

    sues1 New Member

    Pumpkin Cheesecake with Oat-Walnut Crust

    This luscious reduced-fat cheesecake, with a crust
    full of nutritional goodies, is really a very creamy
    pumpkin pie that easily could become a traditional
    favorite on Thanksgiving or any special family dinner.

    * 2/3 cup old-fashioned rolled oats
    * 1/2 cup walnuts
    * 1/2 cup toasted wheat germ
    * 2 tablespoons plus 1 cup firmly packed light brown
    * 2 packages (8 ounces each) reduced-fat cream cheese
    * 16 ounces soft silken tofu, drained
    * 1 can (16 ounces) solid-pack pumpkin puree (not
    pumpkin pie filling)
    * 2 large eggs
    * 2 large egg whites
    * 2 tablespoons dark rum or bourbon
    * 1-1/2 teaspoons vanilla extract
    * 1-1/2 teaspoons cinnamon
    * 1 teaspoon allspice
    * 1 teaspoon ground ginger
    * 1/2 teaspoon salt

    1. Preheat oven to 350°F. Place oats and walnuts on
    baking sheet and bake 5 minutes until lightly toasted.
    Transfer to food processor. Add wheat germ and 2
    tablespoons brown sugar and pulse until finely ground.
    Transfer to a 9-inch springform pan and press mixture
    into bottom of pan.

    2. In food processor (no need to rinse), combine cream
    cheese, tofu, pumpkin puree, whole eggs, egg whites,
    rum, vanilla, cinnamon, allspice, ginger, salt, and
    remaining 1 cup brown sugar and process until smooth.
    Pour batter into springform pan.

    3. Bake 1 hour. Turn oven off, prop oven door open
    slightly and let cake stand 45 minutes in turned-off
    oven. Cool to room temperature, then chill overnight
    before serving.

    Nutritional Information
    Per serving: 294 calories, 14g total fat, 6.4g
    saturated fat, 3.8g monounsaturated fat, 3g
    polyunsaturated fat, 2.9g dietary fiber, 11g protein,
    31g carbohydrate, 64mg cholesterol, 280mg sodium.
    Good source of: beta-carotene, copper, fiber, iron,
    thiamin, isoflavones, magnesium, riboflavin, selenium,
    thiamin, zinc.


    Prep Time
    2 hours 5 minutes plus chilling


    Butternut & Sweet Potato Bisque

    Fresh ginger and ground coriander spark this naturally
    sweet soup, fragrant with the flavors of sweet potato
    and squash.

    * 1-1/2 teaspoons olive oil
    * 1 cup chopped onion
    * 4 cups peeled and cubed butternut squash
    * 1 medium sweet potato (8 ounces), peeled and cubed
    * 1 cup corn kernels, fresh or frozen
    * 2 tablespoons minced fresh ginger
    * 1-1/2 teaspoons light brown sugar
    * 1 teaspoon ground coriander
    * 1/2 teaspoon salt
    * 1/4 teaspoon pepper

    1. In a large saucepan, heat oil over medium-high
    heat. Add onion and cook, stirring, until it begins to
    brown, three to five minutes.

    2. Add squash, sweet potato, corn, ginger, brown
    sugar, coriander, salt, pepper, and 3 cups water;
    bring to a boil. Reduce heat to low, cover, and simmer
    until squash is tender, 15 to 20 minutes.

    3. With slotted spoon, transfer solids to food
    processor or blender and process to a smooth puree.
    Return puree to saucepan and stir to blend with liquid
    remaining in pan. Serve hot.

    Nutritional Information
    Per serving: 188 calories, 3.0g total fat, .3g
    saturated fat, 1.4g monounsaturated fat, 0.5g
    polyunsaturated fat, 3.1g dietary fiber, 5g protein,
    40g carbohydrate, 0mg cholesterol, 304mg sodium.
    Good source of: beta-carotene, potassium, vitamin B12,
    vitamin C.


    Prep Time
    50 minutes

  2. fibrohugslife

    fibrohugslife New Member

    Sues1 these are wonderful recipes and I made sure to save them so that I can try them out.

    Thanks and many hugs!
  3. janieb

    janieb New Member

    site going for extra easy recipes, so I will start it off. This Coffee cake is just wonderful and so easy everyone will think it's made from scratch.


    1 boxed yellow cake mix
    1 can of apple pie filling
    3 eggs

    mix the entire ingredients together with a mixer and pour into a 9x13 cake pan.

    Spread 1/2 in cake pan and sprinkle with cinnamon and sugar. Spread the rest on top and again, sprinkle with cinnamon and sugar.

    Bake as directed for 5-10 minutes more than directed on the box.

    You can use whipped or ice cream on top.

    Took some to one of our neighbors while it was still warm and they couldn't believe it could be that easy. I use it at least once a month.

    With this darn dd we can use all the help we can get.

  4. UnicornK

    UnicornK New Member

    If you search for recipes in topic (at the top of the page) I had a recipe thread going for a while. Got quite a few good ones. If you can't find it let me know and I'll post some of the recipes I have for you.

    God Bless.

    PS: Sue et al, thanks for some good recipes! They sound yummy!

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