1/2 cup finely crushed graham crackers (about 7 graham crackers)
2 Tbsp butter, melted
For the filling
8 oz low-fat cream cheese
1/4 cup low-fat ricotta cheese
1/4 cup sugar
1/2 tsp vanilla extract
1 orange, zested
Preheat the oven to 350° F, and line a muffin tin with liners. Combine crushed graham crackers and melted butter in a small bowl.
Tightly pack 1 tsp of the graham cracker mixture into the bottom of each muffin cup, and press down firmly (this will be the crust).
Combine the ricotta cheese, cream cheese, sugar, orange zest, and egg in a food processor, and blend until smooth. (If you don’t have a food processor, you can do this in a large mixing bowl with a hand mixer.)
Put about 2 Tbsp of the cheesecake mixture in each muffin cup (it should fill the cupcake liners about halfway).
Bake for 25 minutes, or until the center is almost set (you can put a toothpick in the center of one mini cheesecake and see if it comes out almost completely clean to test this).
Cool to room temperature, about 30 minutes. Refrigerate at least 1 hour before serving.
Garnish with crushed graham crackers (about 1/4 tsp to 1/2 tsp per mini cheesecake).
Recipe from here
For the filling
2 cups organic Bosc pears, cut into 1/4 inch cubes (about 4 medium pears)
2 cups organic Fuji apples, cut into 1/4 inch cubes (about 2 large apples)
1/4 cup brown sugar
1 Tbsp freshly squeezed lemon juice
1 tsp ground cinnamon
½ tsp ground nutmeg
For the topping
1 tsp brown sugar
3 Tbsp graham cracker crumbs (from about 2 1/2 graham cracker sheets)
1/2 tsp cinnamon
1/4 cup chopped walnuts
1 Tbsp butter, melted
Preheat the oven to 350° F, and coat 6 small ramekins with cooking spray (if you don’t have these, you can use a large baking dish).
Combine all ingredients for the filling in a large saucepan over medium-high heat. Bring to a simmer.
Decrease the heat to medium, and continue cooking, stirring often, until the apples and pears are tender and the liquid reduces by half (about 25 minutes).
Transfer filling to the ramekins or baking dish.
Combine all topping ingredients in a small bowl.
Sprinkle the topping over the apple-pear mixture, then bake for 5-10 minutes, or until the topping has browned and is slightly crispy.
Garnish with a sprig of fresh mint (optional).
Slice very ripe bananas and freeze. Use about 2 bananas per serving. Put in food processor, I added a spoonful of almond butter and a tiny bit of vanilla. Start food processor and drizzle in unsweetened almond milk slowly til you get the right consistency. Top with crunchy walnuts.
Recipe from Forks over Knives cookbook:
2/3 c unsweetened almond milk, 1 T ground faxseed, 1 tsp apple cider vinegar, 2 c whole wheat pastry flour, 2 tsp baking powder, 1/4 tsp baking soda, 3/4 tsp salt, 1/2 c unsweetened applesauce, 1/2 c pure maple syrup, 1 1/2 tsp vanilla, 1 c blueberries (I used frozen).
Preheat oven 350 F. In a measuring cup, whisk together the milk, flaxseed and vinegar til foamy and set aside. Sift together all dry ingredients, make a well in center and add milk mixture. Add applesauce, maple syrup and vanilla. Stir til dry ingredients are just moistened. Fold in blueberries. Makes 12 muffins. Bake 22-26 min til knife comes out clean.