Happy Fourth of July!

Well actually its the 5th of July but I forgot to post because I was swimming and eating too much. Anyways I made a small little collage of pictures as just a sampling of what my day consisted of.

top left: chocolate and vanilla cake pops, top right: various wild flower in a milk bottle with miniature flag, bottom right: low fat cheesecake with berries and apricot glaze, bottom left: my dog with festive blue scarf on.


All the food was delicious but I was especially excited for the low fat cheesecake because I have never made a cheesecake before. It turned out a little ruff looking because it both sunk and cracked but tasted delicious.

Creamy Ricotta cheesecake

adapted from Ellie Krieger


  • Cooking spray
  • 1 (15-ounce) container part-skim ricotta cheese
  • 1/2 cup reduced fat sour cream
  • 4 ounces Neufchatel cheese, or reduced fat cream cheese, softened
  • 3 large eggs
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon or orange zest
  • 1/4 teaspoon salt
  • 1/4 cup apricot jam
  • 2 tablespoon water
  • berries


Preheat oven to 325 degrees F.

Coat a 9-inch springform pan with cooking spray. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, Neufchatel, eggs, sugar, flour, vanilla,  zest and salt. Process until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool and then cover and chill in the refrigerator for at least 3 hours.


In a small saucepan, bring the jam and water to a boil, stirring constantly until smooth. Remove sides of pan. spoon a thin layer of jam on the cheesecake so the berries stick. pour remaining jam on top of berries for a shiny coat.


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