Carpe Crustum – Latin; Seize the Pastry

My mother is a pastry chef. Her philosophy  was “taste every calorie”, meaning the taste had better be worth it. Nothing worse than eating a bland tasteless piece of pie and finding out you just injested 900 calories of suck. If it’s going to be that bad for me, it should taste like its that bad for me.

Cooking is a hobby and a pasion for me, and has become even more so since I started losing weight. I’ve lost 35 lbs. through healthy eating and exercise and I learned how to do it without losing out on all the good food that is out there. Especially baked goods. So now, I’ve decided to share my recepies and possibly do some videos in the hopes that others can learn how they can cook healthy for themselves without losing out on flavor.

berrycakeFor this first issue of Carpe Crustum I would like to share with you the recipe for my Berry Yogurt Cheesecake.

This recipe was inspired by the Unofficial Game of Thrones Cookbook. Go ahead and laugh at me but I totally wanted to make a dish to celebrate Jeophry’s grand exit from the stage and I didn’t think this had anything that was grand enough nor light enough to enjoy almost guilt free. You can use your own proportions of sugar and butter substitute but by how I make it this cheesecake is only 150 calories per serving.

Makes 12 slices.

Crust
6 reduced fat gram cracker, crushed       1Tbsp. light butter substitute melted                      1/8 c. sugar
1/8 c. Sugar Substitute                                           ¼ tsp. pumpkin spice

Mix together in a small bowl with a fork. Press into the bottom of a greased 9” spring form pan till the bottom is coated and even. Bake in the oven at 350deg. For 10 min. Cool on a rack while you make the filling.

Reduce the oven to 300deg.

Filling
1 ½ c plain nonfat greek yogurt                  1 egg                                                                     2 egg whites
3 1/3 Tbsp. honey                                            2/3 Tbsp. Sugar Substitute
1 Tbsp. flour                                                       1 Tbsp. vanilla                                                       1 tsp. almond extract

Mix yogurt, honey, sugar substitute, and flavor extracts till smooth. Add in egg and the two egg whites one at a time till they disappear into the mixture. Sprinkle the four in slowly. Spread over the gram cracker crust. Bake in the oven for 20min. at 300deg. Cool on a wire rack still in the springform.

Topping
1 bag (3cups) frozen mixed berries                          2tsp. sugar free jell-o flavor of your choice

Thaw out frozen berries and empty 2/3rds of the bag into a sauce pan. With the heat on medium, smash the berries with a potato smasher till you get a nice pulp.  Stir in the rest of the bag and let the berry mixture get hot. Stir in the jell-o and bring to a boil. Lower the heat and let sit for a minute. Pour berry mixture over the top of your cheesecake. Refrigerate for at least two hours or till the topping sets.

Serve and enjoy

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