A few weeks ago a very special lady(Abuela) celebrated her 92nd birthday. I decided to show my love for Abuela by baking something tailored especially for her diet. Abuela suffers from diabetes, so I was careful and took that into consideration.
To be honest, Abuela likes to bend the sugar rules at times, and who can blame her? I’m sure I would do exactly the same. But since I want her to live as long as humanly possible I took matters into my own hands, and for her special dessert I chose to go the reduced sugar route.
Here’s a pic of the birthday girl surrounded by her grandchildren. I totally fit in, right? 😉
Abuela’s birthday party was great fun. Gatherings with my dad’s side of the family always leave me longing for more because they are always filled with great stories and memories of my dad.
When it was time for dessert my cousin-in-law brought out this delicious Cuban cake filled with a light layer of custard and layer of pineapple preserves which was all perfectly coated in a light caramel flavored meringue with delicate writing “Feliz Cumpleanos Delia”.
With all of the commotion and excitement over the “figure-friendly” cheesecake, I never got a chance to try it! But to my surprise, the very next day, my cousin posted a comment on Facebook regarding the cheesecake, going on about how delicious it was, how everyone including Abuela loved it, that they couldn’t believe it was “figure-friendly”, and she also wanted to know when I would be posting the recipe
Well, after hearing about what a great success the cheesecake was, and not having tasted it, I, wanted to make sure I made a second one for “safe measure” and so I could do a little taste testing myself.
As you can imagine, the second cheesecake was practically gone the first night. Not a difficult thing to accomplish when there are 6 mouths chipping away at it.
After making and having a taste of that “figure-friendly” cheesecake it got me thinking… in just a few short months my husband and I will be part of the wedding party for these gorgeous two:
My husband’s nephew and his beautiful fiancé.
As soon as they asked us to be in their wedding party I thought to myself: Shoot—I need to drop a few. Since I started my blog back in 2009, I’ve managed to put on about 15-20 lbs, give or take, and I would really love to slim down and look amazing at their wedding.
I try to exercise regularly and watch what I eat for the most part. During the week I am pretty good, but my downfall takes place as soon as weekends come around.
[Circa 2009] Much better…
Usually what happens is I’ll get tied up and distracted in the kitchen baking most of the day without eating, then suddenly I realize I’m hungry and, as you can imagine, that leads to no good. Or we’ll go out and I’ll feast as though I hadn’t had a bite in weeks.
I was given the opportunity to give Slim-Fast a try so what better time than now? If I’m stuck baking and don’t have time to prepare anything I can just grab a shake out of the fridge or have a snack bar before heading out to dinner to help prevent over-eating.
Being the curator of a dessert and cocktail blog (and I don’t intend for that to change), I just wanted to share my little adventure with you and give you the heads up that between now and September I may or may not lighten things up just a tiny little bit. Most of the time it will be fairly unnoticeable, just like it was for me with this cheesecake. My teenage boys didn’t seem to mind and that’s a sure sign of success if you ask me!
- 2 cups graham crackers, ground
- ¼ cup sugar substitute suitable for baking
- 3 ounces unsalted butter, melted
- 8 ounces fresh strawberries, cleaned and sliced
- 1 tablespoon fresh fruit powder*
- 4 − 8 ounce packages light cream cheese, room temperature
- 2 cups sugar substitute suitable for baking
- 2 tablespoons strawberry liqueur
- ½ teaspoon vanilla extract
- pinch of kosher salt
- 4 large eggs, room temperature
- 1 drop red food coloring (optional)
- 16 ounces light cream cheese
- ¼ cup sugar substitute suitable for baking
- 2 teaspoons triple sec liqueur
- 6-10 strawberries, halved (optional)
- Preheat oven to 350 degrees F
- In a bowl combine crust ingredients, stir well then pour into 9 inch springform pan. Press down crumbs on the base and up the sides of the pan.
- In a small bowl combine sliced strawberries and fresh fruit, stir well to coat and set aside.
- In the bowl of a stand mixer whip the cream cheese until light and fluffy for about 5 minutes on medium speed.
- Add sugar and mix on medium speed until well incorporated.
- Add strawberry liqueur, vanilla extract, salt, and food coloring if using. Beat until incorporated.
- Add eggs one at a time and mix on low speed just until combined.
- Remove bowl from mixer, stir in sliced strawberries and pour into prepared pan.
- Bake cheesecake for 1 hour.
- Remove cheesecake from oven allow rest for 10 min. While cheesecake is cooling prepare Glaze.
- In a bowl combine sour cream, sugar and liqueur. Stir well to combine.
- Once cheesecake has cooled for at least 10 minutes. Pour glaze over cheesecake and spread evenly with an off-set spatula.
- Return cheesecake to the oven and bake for an additional 10 minutes.
- Remove cheesecake from oven and place in the refrigerator to prevent glaze from cracking. Allow cheesecake to chill for at least 8 hours, preferably overnight before serving.
- Garnish cheesecake with fresh strawberries if desired.