General tips

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

No-Guilt Cheesecake Recipe

	Category	Baking Recipes
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Ingredients And Procedures

-Dannon Healthy Habit -Recipes 1 qt Plain nonfat or

Lowfat yogurt 3 Egg whites

3/4 c Sugar

1/2 c Graham cracker crumbs

2 tb Flour

1 tb Margarine; melted

1 tb Lemon juice

1 c Lowfat cottage cheese

1 ts Vanilla extract

Fresh fruit; sliced Day before preparing cheesecake: Spoon yogurt into large strainer lined with a double thickness of cheesecloth or 3 layers of paper towels. Place bowl beneath, but not touching strainer to catch liquid. Cover and refrigerate 24 hours. To prepare cheesecake: Combine crumbs and melted margarine. Press evenly onto bottom of 7 to 9-inch springform pan; set aside. In food processor or blender, process cottage cheese and egg whites on high speed until smooth, scraping down side occasionally. Add strained yogurt, sugar, flour, lemon juice and vanilla. Process on high an additional 30 seconds or until well blended. Pour onto crust in pan. Place pan on baking sheet. Bake at 325 degrees F for 1 hour. Cool to room temperature. Refrigerate several hours or overnight. Serve with sliced fresh fruit. Serves 12. Calories: 140, Protein: 7g, Fat: 2.5g, Cholesterol: 5mg, Calcium: 147mg, (those figures are using lowfat yogurt, non-fat yogurt decreases the fat grams per serving to about 1.3g) Posted by D.MCNEMEE [DAN!] on Oct 07, 1992, GENie. MM by Cathy Svitek From the MM database of Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com -----

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<h1>No-Guilt Cheesecake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-Dannon Healthy Habit -Recipes 1 qt Plain nonfat or <P>Lowfat yogurt 3 Egg whites <P>3/4 c Sugar <P>1/2 c Graham cracker crumbs <P>2 tb Flour <P>1 tb Margarine; melted <P>1 tb Lemon juice <P>1 c Lowfat cottage cheese <P>1 ts Vanilla extract <P>Fresh fruit; sliced Day before preparing cheesecake: Spoon yogurt into large strainer lined with a double thickness of cheesecloth or 3 layers of paper towels. Place bowl beneath, but not touching strainer to catch liquid. Cover and refrigerate 24 hours. To prepare cheesecake: Combine crumbs and melted margarine. Press evenly onto bottom of 7 to 9-inch springform pan; set aside. In food processor or blender, process cottage cheese and egg whites on high speed until smooth, scraping down side occasionally. Add strained yogurt, sugar, flour, lemon juice and vanilla. Process on high an additional 30 seconds or until well blended. Pour onto crust in pan. Place pan on baking sheet. Bake at 325 degrees F for 1 hour. Cool to room temperature. Refrigerate several hours or overnight. Serve with sliced fresh fruit. Serves 12. Calories: 140, Protein: 7g, Fat: 2.5g, Cholesterol: 5mg, Calcium: 147mg, (those figures are using lowfat yogurt, non-fat yogurt decreases the fat grams per serving to about 1.3g) Posted by D.MCNEMEE [DAN!] on Oct 07, 1992, GENie. MM by Cathy Svitek From the MM database of Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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