Thanksgiving is around the corner, so I thought I would share a couple of my favorite dishes for Thanksgiving. One is a dessert and one is a salad. Not only are they both delicious, but healthy alternatives for your Thanksgiving feast. I must say that the Pumpkin Swirl cheesecake is one of my favorites and is always a favorite of relatives. I found the recipe in Cooking Light about 14 years ago and I have been making it ever since. I also love the butter lettuce, pear and pomegranate salad. It is very fresh and it is a great way to try pomegranates while they are in season.
Pumpkin Swirl Cheesecake Tart
Ingredients:
1 (9-inch) graham cracker crust 3/4 cup fat-free condensed milk, divided 1 (8-ounce) block fat-free cream cheese, softened 4 ounces block-style 1/3-less fat cream cheese, softened 1 tablespoon vanilla extract ¼ teaspoon salt 2 large eggs, divided 1 large egg white 2/3 cup canned pumpkin ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground allspicePreparation:
- Preaheat oven to 300 degrees
- Combine ½ cup condensed milk and the cream cheeses in a medium bowl; beat at medium speed of a mixer until smooth. Add vanilla, salt, 1 egg, and egg white; beat until combined. Spoon ½ cup cream cheese mixture into a small bowl; add ¼ cup condensed milk, 1 egg, pumpkin, cinnamon, ginger, and allspice, stirring well with a whisk.
- Pour remaining cream cheese mixture into crust. Pour pumpkin mixture over cream cheese mixture; swirl together using a knife. Bake at 300 degrees for 50 minutes. Turn oven off; cool tart in closed oven for 45 minutes. Remove from oven; cool completely. Cover; chill.
Butter Lettuce, Pear and Pomegranate Salad
Ingredients:
¼ cup olive oil 3 tablespoons pomegranate juice 3 tablespoons white wine vinegar 2 tablespoons walnut oil ½ teaspoon Dijon mustard 1-2 heads of butter lettuce, torn into bite size pieces 2 firm but ripe pears, halved, cored, each half cut into 6 wedges ½ cup feta cheese ½ cup fresh pomegranate kernels
Preparation:
Whisk first 5 ingredients in small bowl. Season with salt and pepper. Add lettuce in a bowl. Pour all but two tablespoons dressing over; toss to coat. Divide greens among 6 plates. Arrange 4 pear wedges in spoke pattern on each plate. Drizzle 2 tablespoons dressing over pears. Sprinkle with cheese and pomegranate kernels. Makes 6 servings.
