Strawberry Cheesecake Flapjacks
Total Time: 0:50
Yield: 6 servings
- 3/4 c. low-sugar strawberry preserves
- 8 oz. strawberries, hulled and halved
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1/8 tsp. salt
- 2 1/2 c. lowfat buttermilk
- 2 large eggs
- 1 tbsp. granulated sugar
- 1 tsp. vanilla extract
- 1/2 tsp. finely grated lemon zest
- 6 oz. cream cheese, softened
- 3 tbsp. butter Confectioners’ sugar for garnish
- In medium bowl, microwave preserves on high 1 minute or until melted. Stir in strawberries; set aside. In large bowl, whisk flour, baking powder and salt.
- In another large bowl, with mixer on low speed, beat buttermilk, eggs, granulated sugar, vanilla and zest until combined. With hands, add cream cheese in chunks. Beat until cream cheese is well distributed but still slightly lumpy. Add buttermilk mixture to bowl with dry ingredients. Stir gently until just combined (small lumps are OK).
- In 12-inch nonstick skillet, melt 1 tablespoon butter on medium. When pan is hot and foam from butter subsides, add batter by heaping quarter-cupfuls. Cook 2 to 3 minutes or until bubbles begin to appear and edges are set. Turn and cook another 2 minutes or until bottom is golden brown. If desired, transfer cooked pancakes to baking sheet in 225°F oven to keep warm. Cook remaining batter in batches, adding more butter as needed. Serve pancakes topped with strawberry mixture and dusting of confectioners’ sugar.
Strawberry Lemonade Sprtizer
- 1 lb. strawberries
- 1 c. vodka
- 5 tbsp. sugar
- ½ c. water
- ¼ c. lemon juice
- 1 tsp. rose water
- In blender, purée strawberries, sugar, water, lemon juice, and rose water until smooth.
- To serve, pour about 1/4 cup into cocktail glass filled with ice.
- Top with seltzer and stir until well combined.
- 2 container raspberries
- 8 oz. rhubarb
- ½ c. sugar
- ½ c. water
- Chilled prosecco
- In a blender or food processor, purée raspberries, rhubarb, sugar, and water until smooth.
- With rubber spatula, push mixture through fine-mesh sieve set over medium bowl, if desired.
- To serve, pour 1 to 2 tablespoons of puree into champagne flute and top with prosecco
- 4 tsp. mayonnaise
- 2 slice white sandwich bread
- 1 tbsp. butter
- 2 large eggs
- Finely chopped capers
- Finely chopped fresh herbs
- Spread mayonnaise on both sides of 2 slices white sandwich bread. With medium heart-shaped cookie cutter, cut centers from bread. In 12-inch nonstick skillet, melt butter on medium. Add bread (and centers) to skillet. Cook 5 minutes or until golden brown. Turn bread over. To each heart-shaped hole, add 1 large egg; sprinkle eggs with pinch of salt and pepper. Reduce heat to medium-low. Cook 5 to 7 minutes, or until whites are set. Sprinkle with finely chopped capers and herbs (such as parsley, chives or basil) if desired
Green Eggs and Ham ‘Wiches
Place eggs back in the saucepan with a couple of inches of water, close lid tightly and shake vigorously to loosen shells.
- 6 large hard-cooked eggs
- 1/4 c. refrigerated pesto
- 3 tbsp. light mayonnaise
- black pepper
- 4 croissants
- 8 thin slices ham
- 1 c. arugula
- Peel and chop hard-cooked eggs. In medium bowl, gently combine eggs, refrigerated pesto, light mayonnaise and pepper to taste.
- Split and toast croissants. Divide slices ham, egg salad, and arugula among croissants. Serve immediately or wrap tightly in waxed paper and refrigerate up to 4 hours.
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