Jeanette’s Skinny Strawberry Cheesecake Trifle

Strawberry-Cheesecake-Trifle2This week we have an excellent post Christmas and pre-New Year’s recipe from Jeanette Chen. Celebrate the season with just a little decadence but still light enough to stay true to any New Year’s resolutions. The Best of Both Worlds!

Skinny Strawberry Cheesecake Trifle
Prep Time: 40 minutes
Total Time: 40 minutes
Yield: 16
Calories per serving: 280
Fat per serving: 6.5
Each serving is about 40% lower in calories and has 75% less fat than a version made with full fat cream cheese, full fat sour cream, and butter pound cake.
2 cups non-fat or low-fat cottage cheese
2 cups powdered sugar
1 cup non-fat or low-fat sour cream
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup whipping cream
1 teaspoon vanilla extract
1 tablespoon sugar campaignIcon
1 Angel Food cake, cut into 1″ cubes
1 quart fresh strawberries, sliced
1 quart fresh raspberries
2 tablespoons sugar
3 tablespoons amaretto fresh raspberries, for garnish
Place cottage cheese in food processor and process until smooth. Add powdered sugar, sour cream, vanilla and almond extracts and process until mixed well. Beat whipping cream until light peaks form. Add 1 teaspoon vanilla extract and 1 tablespoon sugar. Continue to beat until stiff peaks form. Fold whipped cream into cottage cheese mixture. Add cake cubes and gently fold together until cake pieces are coated with cottage cheese mixture. Mix strawberries, raspberries, 2 tablespoons sugar and amaretto together. Place a layer of strawberries and raspberries in the bottom of a trifle bowl. Top with a layer of cake mixture. Add another layer of berries, then another layer of cake mixture. End with a layer of berries. Garnish with additional fresh berries.
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013′s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here

Valentine’s Recipe – Spinach & Strawberry Salad

Spinach & Strawberry Salad with Poppy Seed DressingDSC_0219-1-710
Our guest contributor, Katie Vitucci, from the food blog, The Parsley Thief. Being a mom of two boys, her blog focuses on family friendly, made-from-scratch recipes. The Parsley Thief has been named one of “50 Food Blogs You Should Be Reading” by Saveur magazine and was named one of the top 100 Mom Food Blogs by the family website, Babble.
This Spinach & Strawberry Salad with Poppy Seed Dressing is perfect for Valentine’s Day. Bright red strawberries with a tangy, yet slightly sweet yogurt dressing are equally special for a “date night”, or to serve the whole family, as your kids will love it too!
Serves 4- 6
5 ounces baby spinach
8 ounces strawberries {hulled & sliced}
1/3 cup shelled pistachios {coarsely chopped}
1/4 cup sour cream
1/4 cup plain Greek yogurt
1/2 tablespoon agave nectar
1/2 tablespoon very finely minced shallot
1/8 teaspoon grated lime zest
2 teaspoons freshly squeezed lime juice
1/2 teaspoon kosher salt
freshly ground black pepper {to taste}
1 tablespoon grape seed oil {or, similar neutral oil}
1 tablespoon water
1 tablespoon poppy seeds
Add the spinach, strawberries & pistachios to a salad bowl. Make the dressing: Whisk together the sour cream, yogurt, agave, shallot, lime zest, lime juice, salt & pepper to a mixing bowl. Add the oil, while whisking, in a slow steady stream. Add the water; whisk until the dressing is a pourable consistency. If necessary, add a bit more water. Stir in the poppy seeds.
Drizzle some of the dressing over the salad, toss to combine & serve.