My girl is such a mess!!!
BRUSH YER TEEFS!!!!
How's the Weather
Tuesday, February 7, 2012
Sunday, January 29, 2012
No-Bake Orange Cream Cheesecake - LOW CARB
Norm started looking for some low carb snacks. This is one of them...
NO-BAKE ORANGE CREAM CHEESECAKE
http://www.diabeticgourmet.com/recipes/html/946.shtml
We haven't tried it yet (still chilling in the fridge) but the leftovers in the bowl were good! I think I may add a little more orange extract though.
Ingredients
Crust Ingredients:
1 cup graham cracker crumbs (I used cinnamon grahams because that is what I already had)
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful or Granulated* (I used Splenda)
Cheesecake Ingredients:
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful or Granulated** (I used Splenda)
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)
* May substitute 4-1/2 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal. Press mixture onto bottom of a 9-inch springform pan. (I don't have a springform pan, so I just put it in a round casserole dish.) Bake in preheated 350° F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat over low heat, stirring constantly, until gelatin dissolves. Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal® and orange extract. Add gelatin mixture to cheese mixture; blend until smooth. Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened. Fold in whipped topping and chopped oranges. Spoon over baked crust.
Cover and refrigerate several hours or overnight. To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.
Nutritional Information (per serving - yields 16 servings)
Calories: 152
Protein: 6 g
Sodium: 158 mg
Cholesterol: 31 mg
Fat: 10 g
Carbohydrates: 11 g
Exchanges: 1/2 milk, 1 starch, 2 fat
NO-BAKE ORANGE CREAM CHEESECAKE
http://www.diabeticgourmet.com/recipes/html/946.shtml
We haven't tried it yet (still chilling in the fridge) but the leftovers in the bowl were good! I think I may add a little more orange extract though.
Ingredients
Crust Ingredients:
1 cup graham cracker crumbs (I used cinnamon grahams because that is what I already had)
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal Spoonful or Granulated* (I used Splenda)
Cheesecake Ingredients:
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful or Granulated** (I used Splenda)
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional)
* May substitute 4-1/2 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions
For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal. Press mixture onto bottom of a 9-inch springform pan. (I don't have a springform pan, so I just put it in a round casserole dish.) Bake in preheated 350° F oven 10 minutes. Cool on wire rack while preparing cheesecake.
For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat over low heat, stirring constantly, until gelatin dissolves. Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal® and orange extract. Add gelatin mixture to cheese mixture; blend until smooth. Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened. Fold in whipped topping and chopped oranges. Spoon over baked crust.
Cover and refrigerate several hours or overnight. To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.
Nutritional Information (per serving - yields 16 servings)
Calories: 152
Protein: 6 g
Sodium: 158 mg
Cholesterol: 31 mg
Fat: 10 g
Carbohydrates: 11 g
Exchanges: 1/2 milk, 1 starch, 2 fat
Sunday, October 9, 2011
Sunday, October 2, 2011
Foust Farm
I made my annual cotton field pics. This time I had more to shoot! Emily wasn't one of them. She opted out this time.
ENJOY!
ENJOY!
Saturday, September 24, 2011
Topaz Adjust - Little Church in Cullman
I don't know what kind of damage this little church may have gotten during the April tornados. These were taken about a month before then.
Before and After
Before and After
More Topaz Adjust - Ave Maria Grotto
Here are some BEFORE and AFTER editted pics from the Ave Maria Grotto in Cullman, AL.
Friday, September 23, 2011
Playing with Topaz Adjust - Botanical Gardens
I got inspired to edit some photos using Topaz Adjust. Here are some before and after pics from the Birmingham Botanical Gardens. Which do you prefer?
Before
After
Before
After
Before
After
I uploaded the pics to be "large" but this was the size I got. Go figure. I wish they were bigger!
Before
After
Before
After
Before
After
I uploaded the pics to be "large" but this was the size I got. Go figure. I wish they were bigger!
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