vailloo magazine feature .pdf

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It’s hard to deny the sweet, delicious taste of dessert, and you
shouldn’t have to feel guilty about indulging. These are our top
10 most satisfying, yet healthy desserts.
By Sally Sue. Photographed by Bobby Bo.

Ingredients
2 cups raspberries
1 oz all natural cottage cheese
1 stick of unsalted butter
1/2 cup stevia
graham crackers
1 tsp. vanilla

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Recipe

Preheat the oven to 350 degrees F.
To make the crust, combine the graham crackers, sugar, and melted
butter until moistened. Pour into a 9-inch springform pan. With your
hands, press the crumbs into the bottom of the pan and about 1-inch up
the sides. Bake for 8 minutes. Cool to room temperature.
Raise the oven temperature to 450 degrees F.
To make the filling, cream the cream cheese and sugar in the bowl of
an electric mixer fitted with a paddle attachment on medium-high speed
until light and fluffy, about 5 minutes. Reduce the speed of the mixer
to medium and add the eggs and egg yolks, 2 at a time, mixing well.
Scrape down the bowl and beater, as necessary. With the mixer on low,
add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour
into the cooled crust.

Why it’s healthier

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Bake for 15 minutes. Turn the oven temperature down to 225 degrees F
and bake for another 1 hour and 15 minutes. Turn the oven off and open
the door wide. The cake will not be completely set in the center. Allow
the cake to sit in the oven with the door open for 30 minutes. Take the
cake out of the oven and allow it to sit at room temperature for another 2
to 3 hours, until completely cooled. Wrap and refrigerate overnight.
Remove the cake from the springform pan by carefully running a hot
knife around the outside of the cake. Leave the cake on the bottom of
the springform pan for serving.
To make the topping, melt the jelly in a small pan over low heat. In a
bowl, toss the raspberries and the warm jelly gently until well mixed.
Arrange the berries on top of the cake. Refrigerate until ready to serve.


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