Pomegranate Swirl Cheesecake

The chocolate-peanut butter cups from The Kind Diet were such a hit last week that I decided to make another dessert from Alicia's book. I had a pomegranate hanging out in the fridge, so I got an idea. When I was a teenager, every Christmas I would make a cranberry swirl cheesecake. I used whole berry cranberry sauce, plus a little bit of cinnamon, nutmeg, and cloves to cut the tartness and swirled that mixture into my cheesecake. So decadent! Why not try it with pomegranate? I slightly modified Alicia's recipe for what I had on-hand, and cut back the Earth Balance in the crust a bit to lighten it up a touch.



The result? O.M.G. Outta this world.



Makes 16 servings (or 8. Or 4. Whatever. I'm not judging.)

5 WW pts/serving

For the crust:

1/2 c. Earth Balance buttery spread
2 c. graham cracker crumbs
1 tsp cinnamon


For the pomegranate filling:
Fruit of one pomegranate
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
2 Tbsp cornstarch


For the cheesecake:
1 (12-oz) pkg silken tofu
1 (8-oz) container nondairy cream cheese (I used Tofutti's)
1 Tbsp safflower oil
1/4 c. Splenda
1/4 c. unsweetened almond milk
2 tsp cornstarch
1 tsp vanilla extract


Preheat oven to 350 degrees. Lightly coat a springform pan with cooking spray.


In a small saucepan, melt Earth Balance. Add graham cracker crumbs and cinnamon. Mix with a fork until crumbly. Press graham cracker mixture into the bottom of the springform pan and slightly up the sides. Bake for 5 minutes, then let cool.


Meanwhile, put pomegranate seeds, remaining cinnamon, nutmeg, and cloves in a blender. Puree until smooth. Put mixture into a small saucepan and add cornstarch. Heat over low heat for 1-2 minutes or until slightly thickened. Set aside.


In a large bowl, combine the ingredients for the cheesecake. Using a hand-held immersion blender, blend until smooth. Pour cheesecake batter over crust, using a spatula to smooth out.


Drop pomegranate filling by spoonfuls onto the cheesecake batter. Run a butter knife through the pomegranate filling to create pretty swirls.


Bake for 45 to 60 minutes or until lightly golden. After you remove the cheesecake from the oven, place on a wire rack and run a butter knife around the edge of the cheesecake. Allow the cheesecake to cool fully on the wire rack, then place on a cake tray (or plate/platter). Release the springform pan, cover loosely with plastic wrap, and place cheesecake in refrigerator for at least 2 hours or until ready to serve.

Vegetarian Chili

WARNING - NOT VEGAN!

Makes 6 (1-c.) servings
5 WW points/serving

1 tsp olive oil
1 c. yellow onion, finely diced
2 c. zucchini and yellow squash, diced
3 cloves garlic, minced
1 (12-oz) package Quorn Grounds or Morningstar Farms Crumbles (contain egg products)
1 (14-oz) can black beans (do not rinse or drain)
1 (29-oz) can tomato sauce
2 (14.5-oz) cans diced tomatoes with jalapenos
1 c. frozen sweet corn
1 Tbsp chili powder
1 Tbsp sugar
2 Tbsp ground cumin
1-1/2 tsp sea salt
1/2 tsp cinnamon
1/2 tsp smoked paprika
1/4 tsp black pepper

Preheat a slow cooker over HIGH heat.

Meanwhile, heat olive oil in a 10-inch skillet over medium heat. Add onion, zucchini, and garlic. Cook 3-5 minutes, or until onion becomes translucent. Add Quorn Grounds; cook until heated through. Transfer mixture to slow cooker.

In slow cooker, add remaining ingredients, stirring well. Cook on HIGH for 4 hours, or LOW for 8 hours.

Note: can be made ahead and frozen.

Red Lentil-Cauliflower Coconut Curry

Makes 8 (1/2-c.) servings
5 WW pts/serving

1 c. red lentils, uncooked
3 c. water
2 c. cauliflower florets
1 Tbsp Earth Balance organic buttery spread
1 small jalapeno, seeded and finely diced
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 (14-oz) can diced tomatoes
1 c. coconut milk
2 tsp turmeric
1/4 tsp crushed red pepper flakes
1/4 tsp coriander
1 tsp ground cumin
1/8 tsp allspice
2 tsp sea salt

In a medium saucepan, combine water, lentils, and cauliflower. Bring to boil, then reduce to simmer for 30-40 minutes, or until lentils become mushy, cauliflower very tender, and most of liquid absorbed.

Meanwhile, melt Earth Balance in a large stockpot over medium heat. Add jalapenos, onion, and garlic. Cook for 3-5 minutes, or until onions become translucent. Add tomatoes, coconut milk, and spices. When lentil-cauliflower mixture finished cooking, add that mixture to tomato mixture. Let simmer 15 minutes, covered.

Serve over basmati rice.

Note: Can be made ahead and frozen.

"It's Greek to Me."

Day Three. Worked from home today, and got a ton done. Much needed productivity. Made some yummy food, as well. For breakfast, another burrito (I'm in kind of a rut). For lunch, a sweet potato with maple syrup and pecans and some carrots. For dinner, I did a make-your-own-takeout Greek night: hummus, tzatziki, whole wheat pitas, baked falafel, and Greek salad. Thank goodness for that dinner, because Chris came home in a foul mood. He was a happy man after partaking of some delicious Mediterranean goodness!

Vegan Tzatziki

Makes about 4 (2 Tbsp) servings

5 WW pts/serving

1/2 cup Veganaise

1/4 medium cucumber, peeled, seeded, and minced

juice of 1 lemon

1 tsp dill weed

2 garlic cloves, minced

1/4 tsp salt

1/8 tsp black pepper

Combine all ingredients in a small bowl. Super yummy with warm whole wheat pitas.