Light Apricot Crumble, two ways

Too lazy to write something other than ingredients and calories :D ...these are easy to do anyway, just put together "bottom" ingredients, sprinkle "top" on...well, top, and put in the oven at 175 °C for 15 minutes. enjoy!

Number 1:



Bottom:
3 apricots
a squeeze of lemon juice
4 drops sweetener
cinnamon
Top:
1 tbsp oats
cinnamon
sweetener

Calories: 90


Number 2:




Bottom:
3 apricots
a squeeze of lemon juice
4 drops sweetener
cinnamon
Top:
1 big amaretti cookie (or any cookie)
1 tbsp coffee
sweetener
Calories: 90

The "Light-as-a-feather" Carrot Cake

First of all, let me explain something.
You would expect "Light-as-a-feather" to refer to the texture of the cake, wouldn't you?
You would be wrong, yes. It refers to the calories!
This cake is just so light you may even have three slices for breakfast. I'm not kidding! Three!
Oh, and did I mention it's delicious?



For a cake (12 slices):
220g carrots
140g flour
1 tbsp baking powder
60g fructose
the zest of one lemon
2 large eggs

Calories per slice: 125

Peel and grate the carrots; put them aside.
Whisk the eggs and fructose for a couple minutes, until the eggs turn pale. Whisk in the carrots and the lemon zest too.
In a bowl, combine the dry ingredients, then add them slowly to the eggs mixture. Add a little water if the batter is too dense, then put in the oven at 180°C for about 20-25 minutes.

Best Breakfast Ever

jam+ricotta+nuts+dried fruit

do I need to say more??

(p.s.: please, if you try it too, don't pour ricotta all over the place like me. see how bad it looks? so bad, so bad. shame on me. DO try it, though. it's GORGEOUS!)

Cinnamon-scented Yogurt Mousse

Really quick post before I start packing! I'm off to Paris for a week, yippie!!!
Sorry but I don't have a picture of this! -you'll have to trust my word when I say it's delicious...


Cinnamon-scented Yogurt Mousse

For two servings:
170g low-fat greek yogurt (I use Fage 0%)
an egg white
cinnamon
orange peel (optional)
10 drops of liquid sweetener

Calories per serving: 65

Beat the yogurt until it's creamy, then add the cinnamon, orange and sweetener.
Beat the egg white until fluffy, add it to the yogurt mixture. Mix well, then divide the mixture between two cups, and put in the fridge to rest for at least 3 hours.
That's it! Simple, super low-calorie... try it!

Leila's Heavenly Cheesecake

Ok, I know.
It was just two days ago that I said mine would be a "light" kitchen blog... and it will be, I promise!
But for today, just for today, let's go crazy.
I haven't touched sweets in two months now, it was about time for a break. And I have Leila Lindholm's book sitting on my shelf, and I have her New York Cheesecake sitting in my brain... not a good combination!

Everybody who knows me, knows I love cheesecake. I ate it for the first time two years ago, in London, and I hopelessly fell in love.
I tried to recreate the perfect cheesecake many, many, many times. It would never come out as I wanted it to.
Not until today.
This cheesecake, Leila's cheesecake, is it. It's the King of Cheesecakes. It's just downright perfect.
Try it, please.
Even if you then have to live off salad and vegetable soup for the rest of the day, as I did.
Just serve yourself a generous slice and be happy. This cake is pure happiness.




For the base:
300 gr digestive cookies
150 gr melted butter

Filling:
600 gr cream cheese
250 ml ricotta cheese
90 gr granulated sugar
50 gr cornstarch
2 tsp icing sugar
3 eggs
100 ml heavy cream
200 gr white chocolate
75 gr berries

Smash the cookies until they turn to dust, add the butter and press everything on the bottom of a 26 cm-diameter cake pan. Bake at 170°C for 10 minutes, then let cool.

Whip cream cheese and ricotta until creamy, add the sugar, cornstarch and icing sugar. Meanwhile, melt the chocolate.
Whip the eggs, one at a time, then add the heavy cream and incorporate it into the cheese mixture. Stir well.
Add the melted chocolate, stir, and pour over the cookie base.
Sprinkle with the berries (fresh or frozen, whatever. I used frozen and it came out perfect!)
Cook in the oven at 170°C for 40 min, covering it with aluminum foil for the last 20 min.
Then turn off the oven and let rest for 30 minutes after taking it out.
Let cool on the counter, then eat eat eat!