What better way to celebrate Presidents Day than with a good old-fashioned piece of cherry pie!In salute to George Washington's love for cherries, the Army is publishing a new cherry recipe, but with a twist -- 'a skinny option' called, Presidents Lite Cherry Cheesecake.The recipe, which has 40 percent fewer calories, is part of an Army initiative to provide Soldiers with healthier options in our 185 dining facilities. The Army and the other Department of Defense Services share more than 3,000 recipes. The Army serves approximately 116 million meals annually.In support of Soldier personal readiness, the Army is revising many of the recipes in order to lower sodium; address healthy vs not-healthy fats; and increase whole grains, legumes, and vegetables. The work is being done at the Joint Culinary Center of Excellence, Fort Lee, VA and the U.S. Natick Soldier Research, Development, and Engineering, Natick, MA.The Presidents Lite Cherry Cheesecake has been modified to include: reduced fat cream cheese, non-fat plain Greek yogurt, and egg whites. One slice will only cost you 304 calories and still taste delicious, we cannot tell you a lie!!!Pull out your mixing bowls, fat-free ingredients, and pay homage to our first and 16th Commanders in Chief. Here is the recipe for a serving of 25.President's Lite Cherry Cheesecake RecipeIngredientsCrust:
Crumbs, Cracker, Graham, Reduced Fat: Three cups
Sugar, Granulated: One Third cup
Butter, Unsalted: Five ouncesFilling:
Cream Cheese, Reduced Fat: One pound & ten ounces
Yogurt, Greek, Plain, Nonfat: Thirteen ounces
Sugar, Granulated: One & two-thirds cups
Flour, Wheat, General Purpose: One Quarter cup
Milk, Nonfat, Dry: Four & A Half teaspoons
Orange Zest: Two teaspoons
Lemon Zest: Two teaspoons
Salt: One Quarter teaspoon
Egg Whites: One & one-quarter cup
Water: Three ounces
Juice, Orange, Fresh: One orange
Juice, Lemon, Fresh: One lemon
Extract, Vanilla: One & a-half teaspoonTopping:
PIE FILLING, CHERRY: Two pounds1. Bring cream cheese to room temperature.
2. Crust: Combine crumbs and sugar in a mixer bowl. Mix on low speed for 30 seconds.
3. Melt butter in a sauce pan. Add melted butter to crumbs; mix on low speed for 2 minutes.
4. Transfer crumb mixture to an 18x13-inch sheet pan. Press crumbs evenly to bottoms and sides of the pan.
5. Using a convection oven, partially bake at 325 Fahrenheit for 3 minutes. Remove from oven.
6. Allow crust to cool while making the filling.
7. Filling: Whip cream cheese in mixer bowl on high speed for 3 minutes until fluffy. Add yogurt to cream cheese mixture and whip on medium speed for 2 minutes.
8. Combine sugar, flour, dry milk, orange and lemon zest, and salt; mix well. Add to cream cheese mixture. Whip on medium speed until blended, about 3 minutes; whip on high speed until smooth for about 1 minute.
9. Add egg whites; whip on low speed for 30 seconds; whip on high speed, about 1 minute.
10. Combine water, orange and lemon juices and vanilla; add to cream cheese mixture. Whip on medium speed until well blended, about 2 minutes.
11. Spread cheese filling evenly over crust.
12. Using a convection oven, bake at 325 Fahrenheit for 25 to 30 minutes until firm and lightly browned.
13. Topping: Allow cake to cool slightly. Evenly spread cherry filling over the cheesecake. Quick chill cheesecake under refrigeration for 2 hours or more before serving.
14. ENJOY!Preparation Facts:
Yield: 25 portions
Pan Size: 18x13 inch
Temp: 325 Fahrenheit
Time: 40 minutesNutrition Facts:
Sat Fat: 5.6g
Calcium: 130 mg