Recipe Redo Blog

Traditional Recipes Redone…Healthier


1 Comment

Kiwi Glazed Cheesecake from The Oaks Spa

Wrap your mind around this: a summer dessert that’s just 110 calories a slice! Many recipes for cheesecake can often be high in calories and sugar– but this redo is an absolutely necessary indulgence sans the guilt. Even better? Few ingredients and easy preparation. Strawberries and kiwis are arguably the summer staples as far as fruit is concerned and this recipe features both! Cool off poolside with a slice and enjoy. If you’re absolutely obsessed with this dessert as I know you will be, head over to The Oaks Spa and sample the original from Christine Denney!

Kiwi Glazed Cheesecake

(Serves 10, 110 Calories/serving)

Preheat oven to 350 degrees.  Spray a 9 inch pie plate with a nonstick spray.

Ingredients:

  • 3 cups nonfat cottage cheese
  • 2 whole eggs
  • 2 Tbsp. agave (or honey)
  • 1 ½ tsp. vanilla extract
  • 2 Tbsp. lemon juice

For the Cheesecake:

Process everything except the eggs in a blender or food processor until creamy.  Add eggs and process until combined.  Pour the mixture into the prepared pie plate and bake approximately 30 minutes until the center is set.  Refrigerate for at least one half hour before adding the fruit and glaze.

Kiwi, strawberry and glaze preparation:

Peel and thinly slice five kiwis.  Slice about 6 strawberries.  Prepare the following glaze:

In a small pan, heat ½ cup apple juice concentrate.  Mix two teaspoons of arrowroot or cornstarch with two tablespoons of water.  When apple mixture boils, add arrowroot mixture and whisk until incorporated and beginning to simmer.  Cool at room while you are waiting for cheesecake to be ready.

When cheesecake has chilled for one half hour, 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.  Slice and serve, either as is or with a fresh raspberry sauce.


logo-red-OaksSpaThis recipe was originally penned by Christine Denney, Food Services Director at the Oaks at Ojai Spa. Her recipes are always fresh and inspired by her love of nutrition and eating well. You can find that her cookbook, Recipes from the Heart, is available to purchase here. For more recipes from Christine, check out her chef spotlight  page on Recipe Redo.


Leave a comment

Butter Lettuce with Kiwis and Raspberry Viniagrette

For a healthy crunch to brighten your day, consider tossing together a plate of veggies and fruit! This recipe is packed full of everything delicious! Christine Denney, food director of The Oaks at Ojai Spa has a way of making salads that will leave you feeling reenergized and refreshed. I’m in love with the way the kiwis and raspberry vinaigrette add a summer flair that is reminiscent of poolside days. Enjoy this salad on-the-go at work or bring it to a picnic!

Butter_Lettuce_Kiwi_Raspberry_Vinaigrette_Recipe_OaksSpa

Butter Lettuce with Kiwis and Raspberry Vinaigrette

The Greens

  • 1 large head butter lettuce, leaves washed and dried
  • 1 basket fresh raspberries
  • 2 kiwis

Divide lettuce leaves among six salad plates.  Adorn each plate with several slices of kiwi, and divide the berries evenly among them.  Dress with the vinaigrette, below.

The Vinaigrette

  • 1/2 c. water
  • 1 T. honey or agave
  • 1/2 T. arrowroot
  • 1/4 c. raspberry vinegar
  • 1/4 t. stone ground mustard

Combine water, honey and arrowroot in a small sauce pan and cook over low heat to thicken.  Whisk vinegar and mustard into dressing and mix well.  Chill before using.

Nutritional Information:  per serving

  • 6 servings/250 calories each
This recipe was originally penned by Christine Denney, Food Services Director at the Oaks at Ojai Spa. Her recipes are always fresh and inspired by her love of nutrition and eating well. You can find that her cookbook, Recipes from the Heart, is available to purchase here. For more recipes from Christine, check out her chef spotlight  page on Recipe Redo.