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Following are two more delicious kiwi spa cuisine recipes from Chef Christine Denney of The Oaks at Ojai in Ojai, California.
Makes 10 servings, 110 calories
Ingredients for cheesecake:
3 cups nonfat cottage cheese
2 whole eggs
2 tablespoons agave (or honey)
1 ½ teaspoons vanilla extract
2 tablespoons lemon juice
Nonstick cooking spray
Preparation for cheesecake:
Step 1. Preheat oven to 350 degrees.Spray a 9-inch pie plate with a nonstick spray.
Step 2.Process everything except the eggs in a blender or food processor until creamy.
Step 3.Add eggs and process until combined.
Step 4.Pour the mixture into the prepared pie plate and bake approximately 30 minutes until the center is set.
Step 5.Refrigerate for at least one half hour before adding the fruit and glaze.
Ingredients for fruit and glaze:
1/2 cup apple juice concentrate
2 teaspoons arrowroot or cornstarch
2 tablespoons water
Preparation for fruit and glaze:
Step 6.Peel and thinly slice kiwis. Slice strawberries. Put aside.
Step 7.In a small pan, heat apple juice concentrate. Mix arrowroot or cornstarch with water. When apple mixture boils, add arrowroot/cornstarch mixture and whisk until incorporated and beginning to simmer.
Step 8.Cool at room while you are waiting for cheesecake to be ready.
Step 9.When cheesecake has chilled for 30 minutes, arrange kiwi and strawberry slices decoratively around cheesecake. With a pastry brush, apply cooled glaze to fruit and fill in any places that fruit is not covering. This will be best if chilled for at least another two hours, or overnight.
Step 10.Slice and serve, either as is or with a fresh raspberry sauce.
Makes 4 servings, 30 calories
2 kiwis, peeled and cut into pieces (about ½ cup)
½ cup sliced strawberries
1 cup ice
1 tablespoon apple juice concentrate
A squeeze of fresh lemon or lime juice
Step 1.Put everything into a blender and process until smooth. Enjoy!