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Double Peach and Basil Cheesecake (7/6/10)
Gorgeous, juicy, Vitamin A-rich peaches and other stone fruits are beginning to bless our farmers’ markets now. Pick fruit that is firm but still feels soft enough to bruise if squeezed. Pick it ready for table since hard stone fruits will soften, but not ripen or become sweeter while stored. Avoid fruit with blemished, wrinkled skins.
Basil is also in peak season. There are many varieties with subtle to strong differences. Peppery, red-purple opal basil should be plentiful within the next couple of weeks and is worth the wait! Choose your favorite aroma by gently rubbing a leaf between your fingers. Generally, small, younger leaves are more flavorful. Store basil as you would store cut flowers and place near a sunny window.
Fruit nectar is used for extra authentic flavor. It is available in small volume and broad variety. One 12 ounce can makes two or three recipes. Try other fruit/nectar duos such as papaya, pineapple and mango
Ingredients
1 scoop HMR 120 Vanilla Shake Mix
1 generous cup fresh or frozen peach (or other stone fruit) slices
2 teaspoons Sugar-free, fat-free cheesecake pudding mix
4 ounces very cold peach nectar
6 ice cubes
2 teaspoons fresh basil leaves thinly shredded
Preparation
- Pour nectar, HMR packet, pudding mix and ice into a blender in that order. Process until creamy and smooth. Layer pudding, peaches, and then repeat. Top peach slices with basil shreds. Your healthy summer table is ready for dessert!
Suggestion: Toss HMR MultiGrain Cereal with a tablespoon of nectar. Scatter on a pan sprayed with non-stick coating. Bake at 350 degrees for 8 minutes or until toasted. Use as a base for cheese cake “crust”.
Calories: 270
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Source: The Healthy Table
San Diego Center Weekly Recipe
