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Better-for-You Maple Cheesecake with Pecan-Graham Cracker Crust

Better-for-You Maple Cheesecake with Pecan-Graham Cracker Crust

This better-for-you maple cheesecake tastes incredibly rich, yet it is much lower in calories and fat, thanks to a clever, secret ingredient. {Jump to Recipe}

Better-for-You Maple Cheesecake // FoodNouveau.com

Of all desserts that became off-limits when I officially concluded I was lactose-intolerant, initially, I missed cheesecake the most. The dessert had a special meaning: it was over a shared slice of cheesecake at one of my favorite Quebec City cafés that I concluded almost 20 years ago that the guy sitting in front of me was the one I would spend the rest of my life with. He was racing to eat more cake than I was, which was slightly upsetting—weren’t we supposed to share 50/50?—but it was also a sign that he knew to enjoy the good things in life. We went back a few times to share the dessert again, making a deal to observe stricter sharing rules, but we had to halt the tradition when I discovered the beloved cheesecake was literally making me sick.

Fifteen years ago, it was nearly impossible to find decent-tasting dairy-free cream cheese, so I just put that dessert on the shelf along with all the others I now had to abstain from. But over the last 10 years, the market for plant-based and lactose-free alternatives to dairy products has exploded. Once I discovered a dairy-free cream cheese with a flavor close enough to the real thing that I enjoyed it slathered on bagels, I thought it was time to bring cheesecake back into my life.

It’s no secret that cheesecake is a rich, decadent dessert. While I experimented with cream cheese alternatives, I figured I might as well try to find ways to cut back on the quantity. Yes, cream cheese is delicious, but it’s also extremely rich, and I just knew there had to be a way to make a cheesecake that tasted just as decadent yet was “better for you.” You don’t need to be on a diet to make a better-for-you dessert! Making smarter choices—ones that cut back on calories and fat, yet sacrifice nothing in terms of flavor and texture—simply means you get to stop seeing cheesecake as an occasional indulgence and can make it (and enjoy it!) more often. Continue Reading

Foolproof Eggs Benedict with Blender Hollandaise Sauce

Foolproof Eggs Benedict with Blender Hollandaise Sauce

This foolproof Eggs Benedict recipe contains tips and an easy blender hollandaise sauce to breezily make the popular brunch dish at home! {Jump to Printable Recipe}     Along with crêpes, croissants, and pancakes, Eggs Benedict is undoubtedly a delicious, ubiquitous breakfast classic. I’d say Eggs Benedict should be named to the breakfast hall of… Continue Reading

How to Make Arancini (Sicilian Rice Balls)

How to Make Arancini (Sicilian Rice Balls)

Learn how to make Arancini, the irresistible Sicilian finger food: fried rice balls stuffed with meat sauce. Helpful step-by-step pictures included! {Jump to Recipe} I first tasted arancini, a classic Italian snack, during one of my first trips to Italy, but I fell truly in love with them in Sicily, where the dish comes from.… Continue Reading

Fennel, Lentil, and Salmon Salad

Fennel, Lentil, and Salmon Salad

This super fresh, hearty salmon salad features crunchy veggies and nutritious lentils to produce a colorful and exciting salad-as-a-meal. {Jump to Recipe} I’ll be honest: when I think of a salad for lunch, it makes me slightly depressed. Yep, even after creating so many exciting, colorful, textured salad recipes, I do sometimes find myself thinking… Continue Reading

Lemon and Olive Oil Cake with Toasted Meringue

Lemon and Olive Oil Cake with Toasted Meringue

This tender and aromatic lemon and olive oil cake is the perfect snack, any time of day. Add toasted meringue to create a showstopping dessert! {Jump to Recipe} I love to eat basically everything and anything, but if you were to quiz me on what my favorite flavors and/or treats are—my “last meal” picks—I would… Continue Reading

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