lightened up

Time for a Healthier Greek Yogurt Cheesecake! We're changing a few ingredients to lighten up this classic dessert and I know the cheesecake lovers out there will really enjoy this one. A standard graham cracker crust and creamy cheesecake filling, top it with a berry compote for something extra special.  Gluten-free friendly.

Healthier Greek Yogurt Cheesecake

graham cracker crumbs, gluten-free if needed (about 10-11 sheets)

TBSP unsalted butter, melted

TBSP sugar

blocks cream cheese, room temperature (low fat

plain Greek yogurt, room temperature1 (2% preferred)

granulated sugar2

eggs

tsp vanilla extract

lemon juice

strawberries and blueberries (or mix with raspberries)

TBS chia seeds (optional)

In medium bowl combine graham cracker crumbs with melted butter and sugar; stir until thoroughly mixed. Press evenly into bottom of 9&#8243; or 10&#8243; springform pan, use back of measuring cup to flatten. Bake for 8 minutes; remove from oven to cool before wrapping edges/bottom tightly in foil. Reduce oven temperature to 325ºF

Meanwhile prepare the cheesecake filling; using paddle attachment of stand mixer or electric hand mixer, beat together cream cheese until smooth for about 2 minutes. Add in granulated sugar, greek yogurt, vanilla and lemon juice, beating again until completely smooth.

Add in eggs one at a time, mixing on low-medium speed. Try not to overmix here. Stop mixing as soon as last egg is incorporated.

Pour cheesecake filling onto pre-baked crust in foil-wrapped springform pan; place pan in bottom of roasting pan with 1&#8243; hot water. Carefully transfer to oven and bake at 325ºF for 45-55 minutes or until middle has just set. The middle should jiggle slightly (like jell-o) but look firm.

Turn off oven, crack door, and allow cheesecake to cool in oven for 1 hour before covering and transferring to fridge and chilling for 8 hours.

For the simple berry compote, bring berries and juice in small saucepan to simmer and cook down for about 10-15 minutes. Remove from heat and stir in chia seeds to thicken if desired. Serve with greek yogurt cheesecake.

If you crave the crispy crunchiness of a chicken tender but don't want the oil or calories that comes along with deep frying then this recipe for Air Fryer Chicken Tenders is for you.&nbsp; Please adults and kids with these yummy tenders.

Crispy Air Fryer Chicken Tenders

chicken tenders

eggs + splash of water lightly beaten

C flour (all purpose)

C Panko crumbs

C Seasoned Italian breadcrumbs

garlic powder

tsp kosher salt

Black pepper (few turns of a grinder)

Cooking spray

Create a breading station: egg mixture in one bowl, flour in another and combine both crumbs, salt, pepper and garlic powder in another.  **See notes for breading station tip

Toss chicken in flour mixture, shaking off excess, next in the egg mixture and finally in the breadcrumb mixture.

Place the breaded chicken in the air fryer basket, being sure not to over crowd.  Spray the tops of the chicken with cooking spray or oil mist.

Set air fryer to 400 F and cook for 8 minutes.  Flip chicken over, spray other side with oil or cooking spray and place back for another 8 minutes.

As always, use a quick read thermometer to be sure your chicken is cooked properly.  If need be, place back in air fryer in 2 minute increments.

Today I&#x27;m showing you how to make the crispiest chicken wings from the oven.  No need to deep fry anymore.  Serve these wings with a salad and fries and you&#x27;ve got a family friendly dinner.

The Crispiest Chicken Wings From The Oven

chicken wingettes (separated wing portions)

¼ Cup flour (all purpose)

¼ C Corn Starch

onion powder

½ teaspoon kosher salt

black pepper (freshly cracked)

cooking spray

Preheat

Prep

Line baking sheet(s) with foil if desired for easy clean up.  Place oven-safe rack(s) over baking sheet and spray rack with cooking spray.

Create seasoning

Combine flour, corn starch, salt, pepper, garlic powder and onion powder.  Set aside.

Bake

Pat chicken wing parts dry with a paper towel and place in a bowl.  Coat chicken with corn starch/seasoning mixture.  Place coated chicken on rack(s) over baking sheets.  Place in oven and set timer for 35 minutes.

Check temperature

After 35 minutes, check chicken temperature with quick-read thermometer.  If not reading 165 F, return to oven in 5 minute increments until up to temperature.

Serve

A lightened up aioli recipe featuring fresh basil and arugula. Perfect for grilled protein, burgers, sandwiches, or buddha bowls!

Lightened Up Arugula Aioli

arugula (about 1½ cups packed)

mayonnaise

¼ cup plain unsweetened dairy-free yogurt

garlic

basil leaves

parsley

salt (or more, to taste)

In a blender, combine all ingredients and blend until smooth. Taste test to see if you prefer more salt or acid (lemon juice) and add as desired. Store sealed in an airtight container in the refrigerator for up to 1 week.

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Healthier Greek Yogurt Cheesecake

Crispy Air Fryer Chicken Tenders

The Crispiest Chicken Wings From Th...

Lightened Up Arugula Aioli

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