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Recipe review: No-bake raspberry-lemon cheesecake – low-carb version

This pretty photo grabbed my interest, but I was a little disappointed to see that the original recipe on My Baking Addiction included Cool Whip. Not ’cause I’m a snob about that, but we’re trying to eat low-carb, and even “No Sugar-Added” Cool Whip has corn syrup in it. (Sneaky, huh?)

But that’s easily solved. To make this dessert low-carb:
– replace the sugar with equivalent sweetener of your choice,
– replace the Cool Whip with homemade whipped cream: start w/ 1/4 c. cream, sweetened with a little vanilla and 1 or 2 teaspoons of the sweetener of your choice, then whip it — whip it good!
– replace the graham cracker crust with chopped pecans.

Yum!

I’ve also made variations…

Lemon or lime – Leave out the raspberries and add the zest and juice of one lemon or lime. If you like, add a little food coloring to make it more citrusy-looking.

Coffee – Leave out the lemon juice and add 1 teaspoon of instant espresso powder. And, if you like, a couple tablespoons of Kahlua.

Peanut butter – Leave out the lemon and add sugar-free peanut butter to your liking; 2 Tablespoons if you want just a hint of PB flavor; pile it on if you want more. This is especially delicious topped with a bit of shaved chocolate! (Or try my Peanut Butter Pie recipe.)

Also, you can make this lower fat by using reduced fat cream cheese and/or replacing some of the cream cheese with ricotta.

Recipe review: Pulled-pork pasta w/ ancho-cream sauce

We had plentiful leftovers from a pork roast my husband had smoked, so I was searching for something tasty to do with them. Of course, I could do pork fried rice or a Vietnamese sandwich, but I didn’t think the smoky flavor would work with Asian. I found this recipe at Group Recipes, and it sounded delish, but I’d never had pork with pasta before and wasn’t too sure how it would turn out.

And I was right, on both counts. The sauce was absolutely yummy, but pork and pasta… eh, a little weird.

I thought salmon would be a better match for the sauce, so we tried that the following week. The flavor combination was good, but stirring the baked salmon into the pasta was a mistake, texture-wise. I think it would work great to serve the salmon filet on top of or beside the pasta, but it just got too shredded and mushy when stirred in.

I haven’t tried them yet, but I think shrimp or chicken would be the perfect meat for this dish.

Oh, and if you’re a spice wimp like me, you might want to knock the ancho chile down to 2 or 3 teaspoons. My hubs and daughter probably would have liked it just fine at triple that, but when I’m making the dish, I get to make the call!

A great side dish for this would be my Slightly Spicy Slaw.