Everyone once in a while I get a craving for something sweet. Okay, actually, it’s more than once in a while, though I don’t always give in. But this time I decided to try a recipe I saw in Cooking LIght back in November – mini Salted Caramel Cheesecakes.
You might wonder how something like cheesecake could fit into a healthy diet. Well, my philosophy is that you can enjoy items like this on occasion and still have a healthy diet. It’s the total diet that counts, not just one or two food items. So having dessert occasionally is okay. Remember, food is more than calories and nutrition. We should enjoy it too. Since cheesecake is one of my favorite desserts I thought it would be good to try one that was already adjusted to reduce the fat and calories.
The recipe developers at Cooking Light did a great job putting this recipe together. The cheesecake itself is really quite easy to put together. It does take a bit of time overall though, so be sure to leave plenty of time between starting and serving. I also like the idea of individual mini cheesecakes. It helps with portion control and really makes preparation pretty simple.
I had a little more difficulty with the caramel sauce. I’ve never made caramel sauce before, so I’m sure that was part of the problem. I burned the first batch and quickly learned to keep a more watchful eye on the caramel as it cooked. I found that I didn’t need to cook it on med-high (at least with my gas stove) and it definitely didn’t need the suggested 12 minutes. But it turned out fine and added a nice, elegant touch to the cheesecakes.
I would make these again sometime since my family liked them well enough. They would be a fun addition to a Valentine’s Day dinner. Be aware that this is not a full-fat New York style cheesecake recipe and you will be able to tell the difference. But it is very good and a better choice if you’re trying to watch the calories or fat but are hungry for something like cheesecake. As for the caramel sauce, I would forego the caramel and top it with fresh strawberries or raspberries. That would reduce the fat and calories as well as provide a few more nutrients to your diet.
Either way, it’s a good alternative to the traditional full-fat, full-calorie cheesecake. It would make a nice dessert for dinner guests or family. You can find the recipe here at Cooking Light.
Have you found any traditional dessert recipes that have been “made over” to be a bit healthier? I’d love to hear about them!
Disclosure: This review is solely my own opinion of the recipe I found at Cooking Light. I received no compensation for this review.