Family Meals Matter: Fresh fare

Across the country, markets and roadside stands are swelling with fresh fruits and vegetables like cherries, berries, rhubarb, corn, spinach and more. Eating seasonal fruits and vegetables usually means maximum flavor for minimum cost.

Blogger Aggie Goodman of Aggie's Kitchen (Aggieskitchen.com) combines several of the season's freshest offerings in her Spinach, Strawberry and Walnut Salad with Raspberry Balsamic Vinaigrette, inspiring this week's recipe selections.

Treat your family to a Fresh Fare Feast this week with Spinach, Strawberry and Walnut Salad with Raspberry Balsamic Vinaigrette, Tandoori Chicken and Gingered Lemonade. This week's other recipes explore the variety of fruits and vegetables currently in season, like Fresh Corn Chowder, Cherry Smoothies, Spiced Rhubarb Pork Loin and Grilled Chicken with Blueberry Mustard Sauce. Don't forget to register for free at www.MealsMatter.org to add these and other healthy recipes to your own personalized meal plan and shopping list.

"Family Meals Matter" features recipes selected by registered dietitians from the thousands of user-contributed recipes available at our free online nutrition and meal-planning website, Meals Matter (www.MealsMatter.org), sponsored by Dairy Council of California.

Cheesecake with Fresh Strawberry Sauce Recipe :: Mary Sherwood ...

Each recipe make 2 1/2 cups.  In a 9″ springform pan this makes a 2″ high cake including crust.

To adjust height of cake add more batter and increase cooking time.

You can calculate the different amount of batter needed for various size pans by using a ratio.

9″ pan -2 1/2 cups

8″ pan-2 1/4 cups

6″pan-1 3/4 cups

These amounts are rounded up to make it easy to measure.

There are three key elements to making a perfect cheesecake:

1.  Spray the springform pan very well with Baker’s Joy so cake slides easily off of bottom of pan

2.  Use low heat, 300 degrees, to prevent the top from browning.

3.  Cool gradually as suggested in recipe

Good luck with this!

Cheesecake with Fresh Strawberry Sauce

Adapted from Cooking Light, May, 2006

Approximately 16 serving with sauce

CRUST :

1/4 cup sugar

8 graham cracker rectangles

Dash of salt

1/2 teaspoon cinnamon

2 tablespoons of butter or canola oil

Cooking spray w/flour (such as Baker’s Joy)

CHEESECAKE :

1 cup sugar

3 tablespoons cornstarch

2 (8-ounce) blocks 1/3-less-fat cream cheese, softened

1/2 cup (4 ounces) regular cream cheese, softened

1 teaspoon vanilla extract

Dash of salt

1 teaspoon fresh lemon juice

1/4 teaspoon of grated lemon jest

4 large eggs

2 egg whites

SAUCE :

4 cups sliced strawberries (about 1 1/2 pounds)

1 cup strawberries, cut in half

1/2 cup water

2 tablespoons sugar

1 tablespoon water

2 teaspoons cornstarch

2 teaspoons fresh lemon juice

Preheat oven to 350°.

, place 1/4 cup sugar, graham crackers, cinnamon and dash salt in a food

processor; process until mixture resembles sand.  With the processor on, add 2

tablespoons melted butter through food chute, processing until blended. Generously coat pan with cooking spray with flour.   Firmly press mixture into bottom and slightly up sides of a 9-inch springform pan.

Bake at 350° for 8-10 minutes until just golden brown; cool completely on a wire rack.

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