APPLESAUCE WITH HONEY
SLOW COOKER BLUEBERRY CHEESECAKE
The kick of fresh ginger and the floral notes of honey are what set this applesauce apart from the store-bought kind.
PREP TIME 20 MIN. – COOK TIME 4 HOURS READY IN 4 HOURS 20 MIN. – SERVINGS 10
1 lemon 8 cups peeled, cored, and chopped apples (about 3 lbs)
1 (1-inch) chunk fresh ginger, scrubbed and sliced ½ cup honey 1 cinnamon stick
STEP 1 Cut strips from lemon peel and squeeze 2 tbsp juice. Add both to medium slow cooker bowl, along with the apples, ginger, honey, and cinnamon stick. Cover and cook on low 4 hours. STEP 2 Serve chunky or, for a smoother sauce, remove the ginger, lemon peel, and cinnamon stick and blend with an immersion blender.
Tip This recipe would also be delicious with pears.
Per serving: 118 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 2mg sodium, 32g carbohydrate, 3g fiber, 27g sugar, 0g protein
The gentle and consistent heat of a slow cooker is just the thing for making the creamiest cheesecakes, free from cracks.
PREP TIME 20 MIN. – COOK TIME 2 HOURS READY IN 2 HOURS 20 MIN. + STANDING AND CHILLING TIME – SERVINGS 8
Cooking spray 8 Oreo cookies, finely crushed 2 tbsp butter, melted 2 (8 oz) blocks cream cheese, softened 10 tbsp sugar, divided 2 large eggs
Fresh ginger
Slice or grate this
root to add zing to so many dishes, from soups
to drinks and desserts.
1 cup sour cream /3
1 tbsp all- purpose flour 1 tsp vanilla extract ¼ tsp salt 1 (6 oz) pkg fresh blueberries 1 tbsp lemon juice
STEP 1 Coat the inside of a 6-inch springform pan with the cooking spray. Tightly wrap bottom and sides of pan with 2 layers of foil. Add enough water to a large slow cooker to come up ½ inch. Add a small wire rack (or shape and coil a large piece of foil to create a ½-inch-high rack). STEP 2 In a medium bowl, stir together the cookies and butter. Add to pan and press to form even layer. STEP 3 With a hand or stand mixer, beat the cream cheese and 8 tbsp (½ cup) sugar until smooth. Beat in the eggs, sour cream, flour, vanilla, and salt until combined. Pour over cookie crust. Place pan into slow cooker. STEP 4 Arrange 3 layers of paper towels over slow cooker bowl and secure with lid. Cook on high 2 hours. Turn heat off and let stand 1 hour. STEP 5 Meanwhile, in a medium bowl, toss the blueberries with the lemon juice and remaining 2 tbsp sugar. With fork, mash some of berries. Remove cheesecake from slow cooker and refrigerate at least 1 hour. To serve, remove foil and side of pan. Top with blueberry mixture.
Tip Run a small paring knife under hot water, dry, and then use to loosen sides of pan before
releasing springform.
Per serving: 317 calories, 19g fat, 10g saturated fat, 80mg cholesterol, 262mg sodium, 34g carbohydrate, 1g fiber, 26g sugar, 4g protein
26 October 2019 |
www.savoryonline.com
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