I try to follow my own “Healthy Holiday Tips”. But I am human too. One of my best tips is that you should fill up your plate with the salad and/or vegetables first. Not only should you put them on your plate first, but you should eat them first. It will help fill you up with good nutrition and less calories overall for the day.
I found that this tip works
great too well! I first ate my salad and then vegetables filling up rather quickly. As I noticed that I was filling up, I looked down at my plate and thought “Shoot. I’m getting too full for my favorite part!” Then you just go on shoveling in your favorite food of the holiday because you only get it twice a year (For me, that is Pastitsio that we have on Thanksgiving and Easter). Too.Full. Can’t.Go.On.
Well then what about dessert?! I think I need to re-phrase my holiday tip…
My holiday tips should pertain to holiday leftovers too. Today I had some leftovers for dinner. I added corn to my plate thinking, “I like corn. It’s a vegetable.” Well, true, it is a vegetable. But it is rather starchy and shouldn’t really count. But tonight I counted it.
Don’t judge. I told you I was human too.
Humans like cheesecake too. Well, unless your my twin sister–then you are not human because you don’t like cheesecake. Kudos to you for saving calories. But you crazy. (Yes, I intentionally left out the “are” in that sentence.)
You have to save room for this cheesecake. I make a “lightened up” Oreo cheesecake. It truly is lightened up, but mostly just reduced-fat ingredients. Once you start straying from standard ingredients to make it healthy, it doesn’t taste like cheesecake anymore. Don’t worry, I’m not going to lighten it up with something random like fat-free cottage cheese or umm, I don’t know, tofu.
Save this recipe for Christmas or whatever holiday you celebrate this month. But I won’t judge if you go make it right now. It is irresistible. But just eat it in moderation. A few small bites is all you will need.
Lightened Up Oreo Cheesecake
Recipe Adapted from: Philadelphia
- 1 package (15.5 oz) reduced-fat Oreo cookies, divided
- 1/4 cup butter, melted
- 4 packages, Neufchatel Cheese, softened (1/3 less fat cream cheese)
- 1 cup sugar
- 2 teaspoons vanilla
- 1 cup reduced-fat sour cream
- 4 eggs
Preheat your oven to 325 degrees. Lightly grease a 13×9 pan and set aside.
Using a food processor, process 30 Oreo cookies until they are finely ground. Add to a medium bowl. Add the melted butter and stir well. Pour this mixture to the bottom of your 13×9 pan. Press the mixture, using your hands, into the bottom of the pan making an even layer across the bottom. Set aside.
Next, using your stand or hand mixer, beat the cream cheese, sugar, and vanilla until well blended. Add the sour cream and mix well. Add the eggs, 1 at a time, beating until just blended.
Chop the remaining cookies (or, just break them apart with your hands). Fold in 11/2 cups of the cookies to the batter. Pour the batter over the crust. Top the cheesecake with remaining chopped cookies.
Bake 45 minutes, or until the center is almost set. Cool completely. Refrigerate at least 4 hours.
Note: This cheesecake is best if made the day before serving and refrigerated over night.