Wendy Ruopp's Blog (Page 4)
The December issue of EatingWell features some truly spectacular recipes for cranberries—and this Cranberry-Lime Cheesecake is the jewel of the collection. It is as delicious as it is beautiful: creamy, light and luscious, with a tang of lime and a sweet-tart crimson-red topping of cranberries briefly simmered with a little sugar and more lime juice. What makes it EatingWell? A graham cracker crust that needs no butter and a filling made with reduced-fat cream cheese and part-skim ricotta cheese, blended smooth.
Easy-to-Follow Video: Watch This Cheesecake Being Made
The cheesecake bakes in a water...read full post »
Cooking this recipe for Prosciutto-Wrapped Chicken with Mushroom Marsala Sauce does the travel-in-your-kitchen trick of making it feel like you’re having dinner in an Italian bistro. The Marsala is part of the spell, of course—treat yourself to a little bottle of the fortified wine next time you’re at the liquor store so you have it on hand to turn up the sophistication on savory sauces. The prosciutto is key, too—just a ½-ounce strip of thinly sliced cured ham wrapped around a nice boneless chicken thigh makes all the difference in boosting flavor and savoriness. (It doesn’t add much fat in the process—this recipe has just 3 grams saturated fat per serving.)
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There’s something about this Smoked Salmon Platter that takes me back to the cocktail parties my parents used to throw in the ’70s. In a good way. My mom wore a hostess gown and my sisters and I would take everyone’s drink orders for my dad to make. There would be little delicious things to sneak from the trays and olives to wear on our fingers—and a platter of cured or smoked salmon, sprinkled with capers and surrounded by pretty bowls of toppings so people could make their own hors d’oeuvres.
That versatility and flexibility make this salmon platter recipe from the December issue of EatingWell Magazine a great choice for holiday entertaining. And since all the ingredients can be prepped ahead of time,...read full post »
Our double issue for November and December is an easy one to love: it’s stuffed with gorgeous photos of fabulous food and it arrives just when you start thinking about cooking for all the season’s celebrations. Everyone who works at EatingWell found recipes they wanted to make at home after getting to taste them at work—and they were happy to tell me about their favorites.
A Light & Fluffy Cheesecake That Tastes as Good as It Looks
Breana Lai, Associate Food Editor, says: “I adore the Cranberry-Lime Cheesecake (pictured above) because of its creamy,...
Smooth, creamy and custardy, a flan is a delectable dessert to enjoy at the end of a special meal, especially Thanksgiving or Christmas. But just looking at that photo with the irresistible baked-sugar glaze on top, I assumed flan would be tricky to make at home—until I tried this healthy recipe for Flan de Queso. (That’s translated as Caramel Cream Cheese Custard, just so there’s no confusion).
Don’t Miss: Fabulous (& Healthier) Cheesecake Recipes
Flan is a traditional Spanish custard dessert and this recipe calls for just 7 ingredients (including reduced-fat cream cheese, which cuts fat and calories from the dish without sacrificing flavor or texture). It takes just 15 minutes to make! The only hard thing about it is...read full post »