BETTER

recipes

Blueberry Lemon Cheesecake

INGREDIENTS: CHEESECAKE FILLING
• 8 oz. fat free cream cheese
cup Greek yogurt, plain non-fat
• 2 tablespoons Truvía® Cane Sugar Blend
• 1 large egg*
• 2 tablespoons fresh squeezed lemon juice

INGREDIENTS: BLUEBERRY LEMON CAKE
• ½ cup skim milk
• ¼ cup fresh squeezed lemon juice
• ¼ cup unsalted butter, room temperature
cup Truvía® Cane Sugar Blend
• ¼ cup Greek yogurt, plain non-fat
• 2 large eggs*
• 1 tablespoon lemon zest from a washed lemon
• 1 ½ cup all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup fresh blueberries, washed, divided

DIRECTIONS:
Preheat oven to 350°F. Lightly grease an 8-inch round pan with cooking spray. Set aside.

FOR CHEESECAKE PORTION:
Add ingredients to food processor. Pulse until smooth. Let settle. Prepare cake batter. Pulse again.

FOR THE BLUEBERRY CAKE PORTION:
1.
In a bowl, add lemon juice to milk. Allow to thicken.
2. In an electric mixer, cream butter with Truvía® Cane Sugar Blend. Add eggs and zest, mix on low until combined. Add yogurt and thickened milk. Scrape and mix for an additional minute.
3. Combine dry ingredients and add until mixed. Remove from
mixer, fold in ¾ cup of blueberries into the batter.

CAKE ASSEMBLY
1. Spoon half of the cake batter into prepared pan (reserve 1.5 cups for another layer).  Deposit ⅓ of cheesecake mixture in the center of the blueberry cake layer, spreading to within 1” of the edge of pan. Pour remaining cake batter over the cheesecake mixture, spreading to the edge. Top with remaining of the cheesecake mixture, spreading to 1” of the edge. Sprinkle remaining ¼ cup blueberries in the top cheesecake portion.
2. Bake in preheated oven for 55-65 min. Check at 30 min. If already starting to brown, cover loosely with foil. Remove from oven when cake sides are a golden brown with a soft set to the cheesecake center. Allow to cool for 30 min. cover with foil and refrigerate for 2-3 hours.


Toasted Walnut, Black Bean, Corn and Tomato Salad

INGREDIENTS

SALAD
• 1 cup walnut halves
• 3 cups no salt added black beans, drained and rinsed
• 16 ounce bag frozen sweet corn, prepared according to directions, then cooled
• 2 ounces fresh mozzarella cheese pearls
• 1 pint grape tomatoes, halved
• 1 bunch scallions, white and green parts, thinly sliced
• 1 bunch cilantro, roughly chopped

DRESSING
• ½ cup seasoned rice vinegar
• 3 tablespoons extra virgin olive oil
• ¼ teaspoon pepper

ASSEMBLY
• 1 (5 ounce) container baby spinach and kale blend
• 1 lime, cut into wedges

PREPARATION

SALAD
Preheat oven to 350°. Place walnuts on a baking sheet in a single layer. Toast for 8 minutes or until lightly toasted and fragrant. Remove from oven. Chop roughly when cool.

Add walnuts, black beans, corn, mozzarella, tomatoes, scallions and cilantro equally to 6 lunch containers. Refrigerate until ready to serve.

DRESSING
Add rice vinegar, extra virgin olive oil and black pepper to a small bowl. Whisk until well combined.

Divide equally into 6 individual salad dressing containers. Refrigerate until ready to serve. Or, keep in original container, shake well and pour into each lunch container when ready to serve.

ASSEMBLY
Add baby spinach and kale greens to toasted walnut, black bean, corn and tomato salad containers. Drizzle each salad with salad dressing. Serve with lime wedges.

January 2019