Chiffon Cheesecake Lemon Bars

Today I made Chiffon Cheesecake Lemon Bars!

16 oz fat-free cream cheese, 2 egg whites, 1C sugar, 2 1/2C flour, 1t baking powder, 1C butter, 1/2C powdered sugar, 1/4t lemon zest, 3T lemon juice

Preheat oven to 350F.

Chiffon Lemon Bars

Beat cream cheese with 1/2C sugar. Blend well. In separate bowl, beat butter with powdered sugar. Blend well. Add lemon juice. Stir in zest. Add dry ingredients. Blend well. Press into ungreased 9″ X 13″ pan. Bake 7 minutes. Meanwhile, beat egg whites until foamy. Gradually beat in 1/2C sugar. Beat until stiff and glossy. Fold into cream cheese mixture. Spread evenly onto prebaked crust. Bake 25-30 minutes or until an off-white color and crust is lightly browned. Cool before cutting.

Chiffon Lemon Bars

Chocolate Cheesecake Ice Cream

Today I made Chocolate Cheesecake Ice Cream!

This recipe is from the book, “Celebrate With Chocolate” by Marcel Desaulniers, published in 2002.

I used fat-free cream cheese and used additional half and half instead of whole milk.

8oz chocolate chips, 3/4C heavy cream, 3/4C sugar, 8oz cream cheese, 1/2C half and half, 1/2C whole milk, 1t vanilla extract

Without stirring, heat cream and 1/4C sugar on medium-high. When hot, stir to dissolve. Boil. Pour over chocolate. Blend well. Chill. Beat cream cheese and 1/2C sugar. Add chilled chocolate. At low speed, beat in half and half, milk and vanilla.
Blend well. Finish mixing with rubber spatula. Chill. Churn in ice cream maker.

Peanut Butter Swirl Brownies

Today I made Peanut Butter Swirl Brownies!

4 oz unsweetened chocolate, 3/4C butter, 1 1/2C sugar, 3 eggs, 1C flour, 4 oz chocolate chips, 1/2 crunchy peanut butter

Preheat oven to 350F. Melt chocolate and butter. Stir until smooth. Add sugar. Blend well. Cool 20 minutes. Beat in eggs. Add flour. Blend well. Turn into greased 13″X9″ pan. Batter will flow to edges while baking. Bake 25 minutes or until toothpick inserted in center comes out clean. Upon removing from oven, sprinkle chocolate chips on top. Let stand one minute. Swirl with peanut butter. Cool completely. Chill 1 hour before cutting.

Strawberry Banana Grapefruit Sorbet

Today I made Strawberry Banana Grapefruit Sorbet!

1 pint fresh strawberries, chopped, 1 banana, 1/2C sugar, 4T grapefruit juice

Put strawberries through sieve. Retain the juice and discard the pulp. Work banana into juice until of desired consistency. Stir in grapefruit juice. Stir in sugar. Blend well. Chill at least one hour. Turn into ice cream maker and process according to manufacturer’s directions.

Strawb Ban Grapefruit Sorbet