Mini Cherry Cheesecake, BSI is Back and Holiday Challenge Update

So I was a bit discouraged at my WI yesterday, but guess what?  I weighed myself today and I had a loss of 2.6!  Just goes to show that you can’t always count on your weigh ins to show up when you want – hope that last sentence makes sense!  So we’ll see how that translates at next weeks WI.  So how was your week?

Here is a new product find – Tony found it when we were grocery shopping – they are delicious and 14 crackers comes in a serving. 😀

I also got two bags of chicken breasts – 20 pounds for just under $20!  Sweet!

I did a quick inventory of my pantry – I’ve had this can of cherry pie filling for probably a year?

The stats are pretty good too – 35 calories for 1/3 cup:

So I was thrilled when I found this recipe.  My changes are in red below.

Makes 12 – each one is 116 calories, 4.6 fat, 15.6 carbs, .4 fiber and 3 protein – or 3 points plus.

3/4 cup(s) graham cracker crumbs
2 Tbsp light butter, melted (I used real butter)
2/3 cup(s) low fat cream cheese
6 Tbsp fat-free cream cheese
3 Tbsp fresh lemon juice
2 large egg white(s)
1 1/2 tsp vanilla extract
1/2 cup(s) sugar
3/4 cup(s) light fruit pie filling, cherry (I used no sugar added pie filling)

Instructions

Place 12 cupcake liners in a cupcake pan. Preheat oven to 375°F.

In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently (I used a shot glass to push the crust down); refrigerate until ready to use.

In a medium bowl, using an electric mixer, beat both types of cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.

Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes (mine baked for 20 minutes). Remove from oven and allow to cool.

Top each cheesecake with 1 tablespoon cherry pie filling (I somehow got 2 tablespoons of pie filling from the 3/4 cup) . Yields 1 cheesecake per serving.

These are a winner people!  You would never know that these are 3 points each – and this is a nice make ahead dessert for Thanksgiving or Christmas. 😀

I also scored because roma tomatoes were only .69 cents a pound so I made salsa so I can make crock pot chicken salsa this week.  Love the char!

It was a gorgeous day – our front yard tree is so pretty now – in a week the leaves will probably be all gone. 😦

I also smoked a rump roast last night – it turned out so good!  I plan on using the leftover meat to make beef and barley soup. 😀

So I am bringing back BSI!  It’s wierd because I got about 10 emails in just the past week asking if it was coming back.  I stopped it with the summer challenge, but decided to bring it back.

For those who have no idea what I am talking about, BSI (Blogger Secret Ingredient) is a recipe contest – each week a host picks an ingredient, during the week (or it can be an archived recipe) you have to post a recipe with that ingredient – and then the host picks a winner and sends that person a token gift – it can be cookies, or a $5 starbucks gift card.

You can check out all the previous hosts and ingredients here.

So this weeks Secret Ingredient?  PUMPKIN!  Leave your recipe link in the comment section, or send it to me at mybizzykitchen@gmail.com.  Next Sunday I’ll pick a winner and announce the new host.  Let me know if you are interested in hosting next week!

Have a great Sunday!

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19 thoughts on “Mini Cherry Cheesecake, BSI is Back and Holiday Challenge Update

  1. YAY BSI!!!! Here’s my recipe: http://www.imadedinner.net/2010/10/15/proving-my-point-with-chocolate/
    It’s old (like a year) but I’ve made them countless times and they freaking ROCK. And they’re not at all healthy.
    I’d love to host next week too if thats cool 🙂

  2. You got it!! Thanks Mara!

  3. Glad you liked them!

  4. I was also thinking of BSI recently! I’m in for this week and I can do it after Mara.

    Love the mini cheese cakes. Sometimes all I want is just a bite of something sweet after dinner and that would do the trick. I haven’t bought fruit from a can in forever

  5. I had a great week – ran 17 miles, did yoga once and did three strength training sessions. I have goals this week too – to keep my running mileage up, do at least one outside run (already completed!), go to yoga at the studio twice, three strength sessions and 1 bike ride!

  6. Whoooop bsi! Hope i can get a recipe made in time. I am in for anything with graham cracker crust!! Delicious

  7. Hello, this is my first time participating, but it was really fun~!

    http://melodyfairitale.livejournal.com/44571.html#cutid1

  8. What a deal on all that chicken and tomatoes! Awesome! And those little cheesecakes look pretty tasty!

    Here’s a post with a pumpkin recipe!
    http://goodeatsgirl.com/2011/10/29/pumpkin-bars/

  9. I love roasted tomatoes, and homemade salsa, yum. Can’t wait to hear about all the yummy pumpkin recipes, I never get sick of it.

  10. As always, your food looks delish. How in the h— do you keep eating so nicely around all of that yummy-ness? I would totally go Cookie-Monster at your house.

    🙂 Marion

  11. Those triscuits look awesome – I love me some triscuits, but have never seen those ones before!

  12. I have a cherry cheesecake recipe very similar to that one. They come in at 75 calories each but I have no idea how that translates into WW points. If yours are less calories, I need to change something!

    Here’s my link for the challenge: http://www.emptynest1.com/2011/10/challenge-day_31.html

  13. Thank you for the mini cheesecake recipe that is going on my holiday menu!

  14. Your tree is gorgeous! Don’t you just love Fall??
    I did great sticking to all my goals this week for the Holiday Challenge. Can’t believe tomorrow is November 1st! Oh, Happy Halloween!

    I don’t think I ever participated in BSI before but I’m going to this time! I’ve always loved reading the submissions and I’m so glad your bringing it back!

  15. oh my gosh that cheesecake! I want it bad. Cherries on top sound good too.

    I have a bunch of pumpkin in the house, I’ll have to try making something.

  16. Thank you for bringing BSI back! I was actually wondering if it was still going on!

    I’ve got a ridiculously easy pumpkin recipe:

    http://www.spicesbites.com/so-easy-pumpkin-chocolate-chip-cookies/

  17. I make the mini cheesecakes, but I just put a reduced fat vanilla wafer in the bottom of the cupcake paper. No mess, no fuss.

  18. Those cupcakes look delicious and the possibilities are endless. I love pumpkin. I don’t have any recipes of my own but maybe I can get creative! Congratulations on the weight loss! Scales are crazy aren’t they? I had a good week. I am getting back into the groove with marathon training. Fortunately I completed a nice long run on Saturday before the storm hit. I still need to get serious about tracking my food. Hope everyone has a great week.

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