Cheesecake cupcakes



 

12 vanilla wafers

8 oz. 1/3 less fat cream cheese

1/4 c sugar

1 tsp. vanilla

6 oz. fat free vanilla Greek yogurt

2 large egg whites

1 tsp. cornstarch

 

 

1. Preheat oven to 350 degrees.

2. Line 12 muffin pans with cupcake liners. Place a vanilla wafer in each liner.

3. Beat cream cheese and sugar together until light and fluffy. Add vanilla, greek yogurt, egg whites and cornstarch and mix until combined.

4. Spoon equal amounts into cupcake liners. Bake for 20 - 25 minutes. Remove from oven and cool on wire racks. When completely cool, place in refrigerator. Serve cold with fresh sliced strawberries and berries.





Summer Pasta Salad

5 oz. spiral pasta (I used GF rice pasta)

1/3 c sundried tomatoes (sliced into strips)

2 Tbsp. capers, drained

2 Tbsp. balsamic vinegar

1 1/2 tsp. extra-virgin olive oil

salt & pepper

2 Tbsp. freshly shaved parmagiana-reggiano

1 cup spinach leaves

1 cup sliced grape tomatoes

 

1. Boil pasta according to package directions. Drain and rinse with cold water and set aside.

2. Mix sundried tomatoes, capers, balsamic vinegar & olive oil in a container.

3. When ready to serve, pour dressing over pasta and toss. Season with salt & pepper. Add spinach leaves and grape tomatoes and serve.


Note: Eat all of the salad on the same day. We discovered that putting the leftovers in the fridge made the GF pasta hard. I don't know whether heating it up would have softened the pasta -- we just dumped the leftovers.



Garlic Dijon Herb Salmon

 

4 garlic cloves, minced

1 tsp Herbs de Provence

1 tsp red wine vinegar

1 tsp olive oil

2 Tbsp dijon mustard

4 (6 oz) salmon pieces/ fillets

Salt & fresh ground pepper

 

 

1. Preheat oven to 375 degrees.

 

2. Spray a baking sheet with vegetable oil. Place salmon pieces on pan, and salt and pepper them.

 

3. Mix garlic, Herbs de Provence, red wine vinegar, olive oil, and dijon mustard in a small bowl. Spoon one teaspoon of mixture on each salmon piece, and spread it over the top.

 

4. Bake salmon in oven for 15 - 18 minutes or until done to your satisfaction. Serve hot.