Cranberry Lemon Cottage Cheese Cake Bars

Ingredients

Crust:

1 1/2 cups pecans

2 tbsp whole wheat flour*

1/2 tsp cinnamon

1/4 tsp salt

2 tbsp or

Filling:

18 oz tub 2% cottage cheese

1 cup 2% Greek yogurt, plain

1/3 cup or

2 eggs, large**

2 tsp

2 tbsp whole wheat flour*

Topping:

1/4 cup water

1/4 cup or

2 cups fresh cranberries***

1 tbsp cornstarch****

1 lemon, zest of (plus more for garnish)

1/2 lemon, juice of

1/2 tsp

Directions

1. Preheat oven to 350 degrees F and line with , overhanging on the sides. Set aside.

2. To make Crust: In , or , process pecans into fine crumbs. Transfer to a medium bowl along with flour, cinnamon, salt and stir to combine. Add maple syrup (honey) and mix well. Using your hands, press into prepared lined pan and set aside.

3. To make Filling: Add Filling ingredients to a food processor or blender (I used my Ninja Ultima's main jug for the Filling and single cups with a blade for making the Crust) and process until smooth and creamy, for about 2 - 3 minutes. Pour over crust and bake for 60 minutes or until the cheesecake has set and edges are lightly browned.

4. In the meanwhile, prepare the Topping: In a small saucepan, add water and maple syrup (honey), and bring to a boil. Add cranberries, lemon zest and juice, vanilla and cook on low for a few minutes or until a few cranberries have popped. Set aside.

5. Remove cheesecake from the oven, pour Topping on top and garnish with lemon zest if desired. Let cool at room temperature for at least 30 minutes and then in the fridge for 2 hours. Lift the cheesecake out of the pan by holding the flaps and cut into 16 squares.Storage Instructions: Refrigerate in for up to 5 days or freeze for up to 3 months.

Notes

*For gluten free version you can replace flour with half the amount of cornstarch. It will work perfectly in the filling although the crust might be a bit soggy. I mean if you have to, the cheesecake still will be fine and delicious! **You can use 1/2 cup egg whites instead. ***Use blueberries, blackberries or strawberries instead. Frozen work too. ****Try a few tbsp of chia seeds as a thickening agent instead of cornstarch.

Serves about 16

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S'mores Monkey Bread Muffins

Ingredients:

15-17 Frozen Dinner Rolls, thawed but still cold (ex. Rhodes)

6 - tablespoons butter, melted

1 ½ - cups graham cracker crumbs

½ - cup sugar

2/3 - cups mini chocolate chips

1 - cup mini marshmallows

Icing:

1 - cup powdered sugar

½ - teaspoon softened butter

1-2 tablespoons milk

Using kitchen shears, cut each dinner roll into 4 pieces. Set aside Spray a 12 cup muffin pan with non stick baking spray. Set aside. In a small bowl melt the butter. Set aside. In separate small bowl add the sugar and graham cracker crumbs together.

Add 5 roll pieces into the melted butter, and then roll them into the graham cracker crumbs Place 3 dough pieces into each muffin cup, and sprinkle some mini chocolate chips, and add 5 mini marshmallows over the dough pieces.

Add the remaining 2 dough pieces on top of the chocolate chips and marshmallows. You can add a few more chocolate chips on top before baking if you like. Bake the muffins at 375 degrees for 10 - 14 minutes, or until the rolls are golden brown.

Cool muffins in the baking pan 10 minutes before removing to a serving plate. Prepare the glaze and drizzle over each monkey bread muffin before serving.

Serves 12

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