I hope everyone had a great 4th of July!
If you haven’t already voted, please do so today (click here for the voting poll)! Tomorrow is the wedding.
Had to share a couple random pics:
Kyle’s family’s new puppy, Gus. Taken after our run yesterday.
Despicable Me 2 came out earlier this week. My sister and her friends went on Wednesday…like this.
No, they didn’t make these costumes just for this event. Halloween a couple years ago.
Anyways, on to desserts! Yesterday I brought 2 desserts to our family friends’ house in Moraga. This has been our 4th of July tradition (the going to Moraga part) since I can remember. My parents claim we all (including the Moraga family) used to go up to Lake Tahoe for the 4th when all the kids were really young, but these are the same people who use to tell me everything was chicken just so I would eat it…for all I know they put me in a kiddy pool named Lake Tahoe 😉
The first dessert I brought was, what I call, Low-fat Lemon Cheesecake Bars
These were a big hit. I think they taste like cheesecake (so did other people). These are really easy to make and NO BAKING REQUIRED! Great for hot summer days!
This is NOT my creation. I made minute changes from this recipe.
Low-fat Lemon Cheesecake Bars
- 14 whole-grain low calorie and/or low fat graham cracker squares (7 full sheets)
- 2 tablespoons melted unsalted butter
- 1 tablespoon dark brown sugar
- 1/4 teaspoon salt
- Cooking spray
- 1 (8-ounce) package fat-free cream cheese
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1/4 cup pasteurized egg product (such as egg beaters)
- 1 teaspoon finely grated lemon zest
- 1/2 cup fresh lemon juice
- 2 teaspoons powdered gelatin
- 3 tablespoons boiling water
- 2 cups strawberries (fresh or frozen-thawed)
- 1 tsp lemon juice
- 2 tablespoons maple syrup
Make Crust: Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.
I’m not going to post the recipe because honestly, they did not come out well. I feel like a total jerk giving these a mediocre review, but I also hate when people give a recipe a great review and when you go to make it, it’s not “great.” I LOVE the idea for these though.
I had issues with the filling. It would not set in the oven and I eventually had to turn the oven down to 315F to prevent the crust from burning. When they finally finished baking (hours later), the texture just wasn’t pleasant, kind of gummy. I will definitely play around with this recipe in the future because like I said, it is a brilliant idea.
My baking helper for that day, my dog Sienna.
I like to think she was there to keep me company, but we all know she was waiting for food to drop to the floor.