The Ninja Baker - #ninja #cheesecake #tofu #reducedcalorie #SundaySupper

Skinny Ninja Cheesecake, #SundaySupper

NinjaBaker — Sun, 02 Nov 2014 05:07:26 +0000

Time to lighten up! A decree to serve lighter fare at the virtual #SundaySupper table was issued. (Your invite to the Twitter chitter-chatter is below.)Before the onslaught of gobble, gobble (US Thanksgiving) goodies; before the deluge of Christmas and Chanukah desserts, this time of year warrants a sweet that offers delight but saves a few calories. Inspired by the many Japanese cheesecakes that call for tofu, I created my Skinny Ninja Cheesecake. (I'm the Ninja Baker but I also wanted to give a nod to the popular Teenage Mutant Ninja Turtles. Maybe I'll master the likeness in another post.)

Lemon peel pulsed into low-fat vanilla wafers create a yummy crust
for lovely Japanese yuzu citrus infused cheesecake.

Specifically this recipe is a riff on a how-to from the Morinaga Tofu site. To lighten the tofu-based cheesecake, I substituted Greek yogurt for sour cream and reduced the condensed milk content. A dash or two of Japanese citrus juice was also added. The result? A lovely cheesecake with a lilt of citrus. I won’t lie. My Skinny Ninja Cheesecake is not as rich as a cream-laden cheesecake from a New York City deli. But it's pretty darn close!

Tofu sprinkled with a little sweetener and a dash of Japanese yuzu citrus
whips up one luscious cheesecake.

Plus, my Ninja turtle toppings of low-fat cookies and mini chocolates will please the palates of sweets lovers. I’m a firm believer in a bite or two of real chocolate versus massive portions of (cancer, birth-defects, and epilepsy-linked) aspartame stuffed substitutes. (Even though established corporations endorse aspartame as safe, other educated resources contradict their statements.) Many gifted Reiki healers refuse to work on clients who consume aspartame because the treatment will not take. (An 1800s Japanese Buddhist monk, Dr.Mikao Usui, was asked by a student about Jesus' healing powers. He set out to find the answer. Dr. Usui's findings are embedded in the natural healing art of Reiki.)

With or without a chocolate turtle,
Skinny Ninja Cheesecake skimps on calories but delivers on flavor!

Stevia, Truvia and Splenda are my go-to for zero-calorie substitutes. Speaking of substitutes, you can still enjoy the Skinny Ninja Cheesecake without the sneaky chocolate treats: Substitute fresh fruit or reduced calorie jams (sans aspartame!) The Skinny Ninja Cheesecake is one very delightful way to avoid skimping on dessert and still enjoy your holiday feasts guilt-free.

Skinny Ninja Cheesecake

Light and luscious, both filling and crust are studded with citrus accents. Skinny ninja cheesecake will stave off cravings for more decadent versions of the dessert.

Inspired by the Morinaga Tofu Cheesecake recipe.

Ingredients:

For the crust:

½ box (6 ounces) low-fat vanilla wafer
7 tablespoons coconut oil + additional coconut oil for greasing the pan
1 teaspoon minced lemon peel

For the filling:

1 package (12 ounces) of soft tofu
2 tablespoons water
4 tablespoons Japanese yuzu citrus juice (or lemon juice)
1 package (8 ounces) 1/3 less fat cream cheese, softened
2 cups Greek yogurt
2 egg yolks
1 can (14 ounces) condensed milk
2 teaspoons vanilla extract
2 tablespoons corn starch
¼ cup coconut flour

For the optional turtles garnish:

Low-fat chocolate cookies
Eye candies
Mini Reese’s Cups
Mini Tootsie Rolls
M & Ms

Directions:

Lightly grease a 10” springform pan with coconut oil.
Pulse the vanilla wafers with coconut oil and lemon peel in the food processor.
Bake at 350 degrees for 8 minutes.
Blend the tofu, 2 tablespoons water and 2 tablespoons yuzu or lemon juice in a clean food processor. (Lucky you if you have two food processors!)
Add in the cream cheese and yogurt.
When the mixture is smooth, slowly add the egg yolks, condensed milk, the remaining yuzu or lemon juice, vanilla, corn starch and coconut flour.
Pour the batter into the crust.
Bake in a 350 degrees oven for 44 minutes.
Allow to cool for one hour. Place in the refrigerator over night.

More scrumptiousness on the light side assembled by oh-so talented Sunday Supper host and trained Chef Kathia of Basic ‘N Delicious.

Drinks

Lightened Up Eggnog by The Redhead Baker
Low Calorie Pumpkin Pie Malted Milkshake by Kudos Kitchen by Renee

Appetizer or starter

Gruyere Cheese Puffs by Sustainable Dad
Lighten-up Sausage Rolls by Jane's Adventures in Dinner
Spaghetti Squash, Pears and Kale with Shrimp by The Wimpy Vegetarian
Lightened Up Cornbread Stuffing by Cindy's Recipes and Writings
Spicy Eggplant Dip by Cooking Chat
Carciofi alla Trapanese by Manu's Menu
Fresh Salmon Carpaccio by Food Lust People Love

Main Dishes

Holiday Beef Tenderloin with Sweet Potatoes, Tomatoes and Corn by Family Foodie
Mini Mushroom Shepherd’s Pies by Killer Bunnies, Inc
Grandma's Mac n' Cheese by What Smells So Good?
Lean Mean Cheeseburger Soup by The Foodie Army Wife
Roasted Butternut Squash & Chicken Sausage Soup by Hot Momma's Kitchen Chaos
Lightened-Up Fettuccine Alfredo by Bobbi's Kozy Kitchen

Side Dishes

Roasted Brussels Sprouts by Brunch with Joy
Butternut Squash Orzo Pasta by Life Tastes Good
Hearts of Palm, Artichoke, Avocado and Butter Lettuce by That Skinny Chick Can Bake
Quick and Easy Sweet Potato by The Educators' Spin On It
Lentil & Mushroom Stuffing by Foxes Love Lemons
Almond-Roasted Brussels Sprouts and Broccoli by The Texan New Yorker
Tangy, Spiced Red Cabbage by Culinary Adventures with Camilla
Honey Ginger Glazed Carrots by Ruffles & Truffles
Shrimp Salad with White Wine Vinaigrette by eating in instead
Cranberry Orange Glazed Green Beans by Cupcakes & Kale Chips
Roasted Garlic Cauliflower Mash by The Girl In The Little Red Kitchen
Green Beans with Rosemary Garlic Butter by Hezzi-D's Books and Cooks
Mediterranean Lentil Stuffed Delicata Squash by The Little Ferraro Kitchen
Leaner Green Beans by Noshing With The Nolands
Spiced Tri-Colored Carrot Salad by Take A Bite Out of Boca
Horiatki Salata by Peaceful Cooking
Healthier Potluck Broccoli-Cauliflower Salad by The Weekend Gourmet
Farro Stuffing with Cranberries and Walnuts by The Dinner-Mom
Roasted Parsnip and Apple Soup by Curious Cuisiniere

Desserts

Pumpkin Cheesecake Dip by Peanut Butter and Peppers
Sweet Apple Bites by Mama's Blissful Bites
Individual Cheesecakes by Nosh My Way
Light and Luscious Chocolate Cheesecake by A Kitchen Hoor's Adventures
Pumpkin Pie Pudding by The Life and Loves of Grumpy's Honeybunch
Healthy Brownie Recipe | Applesauce Brownies by The Perfect Brownie
Peanut Butter Coconut Mini Bars by Basic N Delicious
The Blondie Recipe by Wallflour Girl
Cinnamon Roll Granola Bars by Pies and Plots
Skinny Ninja Cheesecake by NinjaBaker.com
Chocolate Chip Oatmeal Pumpkin Blondie by Sue's Nutrition Buzz

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Wishing you the joys of living on the lighter side of life.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

Follow Ninja Baker @NinjaBaking's board NinjaBaking.com Sweets on Pinterest.

Tags:

#ninja #cheesecake #tofu #reducedcalorie #SundaySupper

Acorn Squash Ramen, #SundaySupper

NinjaBaker — Sat, 06 Sep 2014 05:11:32 +0000

Squirrels scamper around Boulder, Colorado. They dart in and around and up trees. I even saw one squirrel nibbling a nut. Or maybe it was an acorn. Sly ninja moves to capture close-ups of the cuties on film are no match for the masters of escape. Perhaps the squirrels are skittish because they’re hoarding food.

Are you looking for an acorn Mr. Squirrel?

Fall temps are fully evident in Boulder. "Tis the season for the richly hued green and orange acorn-shaped squash. As this Sunday Supper Twitter chat revolves around squash, Japanese kabocha initially jumped into my mind. (See below for your invite to this always fun chat.) But local markets won’t see the yummy baked with brown sugar and butter Japanese kabocha until winter.

A few images from Boulder including a photo of
a friendly cat who followed me on a walk.

Destiny or serendipity introduced me to the acorn squash. (Did you know National Acorn Squash Day is September 7th?) These beauties would’ve been brilliant simply baked with splashes of oil and soy sauce. (Of course, I scooped out the seeds first.)

Acorn squash halves turn out to be ideal ramen noodle bowls!

However, I do love ramen noodles. So, I slipped in scrumptious lightly fried Japanese ramen noodles and veggies into the wells of the acorn squash halves.

Pulling this hearty fall meal together is a no-brainer. Most American markets sell ramen noodles and Japanese daikon radish today. Scallions, carrots and broccoli are staples in any supermarket large and small. Go ahead. Pull out those sweaters and get ready to dive into a wonderful fusion of Japanese, American and fall flavors!

Acorn Squash Ramen

Lovely plain with or without additional soy sauce. The acorn squash stands alone in yumminess. Baked for an hour, the acorn squash meat is soft but not mushy. The squash meat also blends well with the not-too-soft, not-too-hard, just right (hello Golidlocks!) ramen noodles, veggies and soy sauce. Scallions add a pleasant bite.

Ingredients:

1 acorn squash
1 tablespoon canola oil
3 teaspoons soy sauce
Sprinkles of salt and pepper
1 package of ramen noodles (without the instant seasoned soup)
¼ cup daikon radish (about 5 small slices, quartered)
¼ cup sliced carrot medallions (about the size of US nickels)
1 small broccoli head shredded into small florets
3 tablespoons canola oil
3-3½ tablespoons soy sauce
¼ cup firm tofu cubes (Feel free to substitute bacon or your favorite protein.)
2 scallion bulbs, chopped

Directions:

Spilt an acorn squash vertically. Rub the oil and soy sauce on and into the two halves of the squash. Bake in a 350-degree oven for 1 hour.

Place the ramen noodles, daikon radish, carrots and broccoli florets Into a pan of boiling water for 5 minutes. Or until you can gently separate the noodles and the veggies are no longer hard. (Make sure all the ingredients are covered in water.) Do not add the seasoned soup packet from the ramen package.

Drain the water from the pan with ramen noodles and veggies. Sprinkle the oil and soy sauce over the ingredients. Continuously (gently) stirring, fry the ramen noodles and veggies over medium heat.

Divide the ramen and veggies into the acorn squash bowls. Garnish with tofu and scallions, if desired. Enjoy with additional soy sauce and black or Japanese togarashi chili pepper to taste.

Ninja Note: Soy sauce eliminates the need for salt. (Unless you are using low sodium soy sauce.)

Today’s SundaySupper hosts are Alice of A Mama, Baby & Shar-pei and Christy of Confessions of a Culinary Diva. They are a dynamite duo whose vast knowledge of cuisine covers many continents. I’m ever grateful to Alice for sharing the wonderful fact that Wilton’s cake decorating classes are now available in Tokyo. I’m very appreciative of Christy, too. She's opened my eyes to the joys of cilantro ice cream! The recipes below will also tantalize your taste buds.

Starters – Appetizers & Cocktails:

Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
Zucchini Pizza Bites from Mommas Meals
Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie

Pickles & Relish:

Zucchini Pickles from Jane's Adventures in Dinner
Zucchini Relish from Magnolia Days

Soups & Salads:

Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma's Kitchen Chaos
Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
Tofu Vegetable Soup from What Smells So Good?
Zucchini Cheese Soup from Noshing with the Nolands
Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles

Main Dishes

Acorn Squash Ramen from Ninja Baking
Beef, Butternut & Potato Pie from Cindy's Recipes and Writings
Beef Ragu over Spaghetti Squash from The Texan New Yorker
Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
Chorizo-Stuffed Zucchini from La Cocina de Leslie
Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
Italian Sausage Zucchini Lasagna from Curious Cuisiniere
Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
Sausage Stuffed Zucchini Cups from Bobbi's Kozy Kitchen
Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
Spaghetti Squash Casserole from Shockingly Delicious
Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor's Adventures
Stuffed Red Kuri Squash from Food Lust People Love
Zucchini-Corn Pancakes from The Weekend Gourmet

Side Dishes:

Cheesy Thyme Baked Acorn Squash from An Appealing Plan
Creamy Baked Acorn Squash from Simply Gourmet
Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
Roasted Kabocha Squash from Peaceful Cooking
Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
Spaghetti Squash Fritters from Nosh My Way
Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian

Sweets to Start or End the Day:

Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
Chocolate Zucchini Pancakes from Brunch with Joy
Granny’s Zucchini Bread from Pies and Plots
Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy's Honey Bunch
Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
Zucchini Brownies from Eat, Drink and Be Tracy
Zucchini Lemon Ginger Bread from Hezzi-D's Books and Cooks

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Wishing you a splendid fall which is colored with riches for your spirit!

The Ninja Baker

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

Follow Ninja Baker @NinjaBaking's board NinjaBaking.com Savories on Pinterest.

Tags:

#cookies

#ninja #cheesecake #tofu #reducedcalorie #SundaySupper

#tofu

#reduced calories

#SundaySupper