Chocolate Marble Cheesecake

Crust
2 tablespoons slivered blanched almonds
Vegetable oil cooking spray
6 chocolate wafers

Filling
15 oz (1 3/4 cup) part-skim ricotta
8 oz lowfat cream cheese, room temperature
1 cup sugar
1/2 cup lowfat sour cream
1 large whole egg
2 egg whites
1/4 teaspoon almond extract (or to taste)
2 tablespoon all-purpose flour
1/4 teaspoon salt
2 tablespoons amaretto (if desired)
3 tablespoons unsweetened cocoa powder
1/2 teaspoon instant-espresso powder
3 tablespoons bittersweet chocolate chips

PREPARATION

For crust
Heat oven to 350˚. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally. Remove from oven; reduce heat to 325˚. Coat an 8" springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage. Process chocolate wafers and almonds in a food processor until fine crumbs. Sprinkle 2 to 3 tbsp crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs.

For filling
Puree ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk amaretto, if desired (or same amount of hot water), 2 tbsp hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside.

Assembly
Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan. Press reserved crumbs onto side of cheesecake.

Zesty Salsa

Serves - 6

• 1 (10 ounce) can diced tomatoes and green chilies, undrained
• 1 tablespoon seeded and chopped jalapeno pepper
• 1 tablespoon chopped red onion
• 1 tablespoon minced fresh cilantro
• 1 garlic clove, minced
• 1 tablespoon olive oil
• Dash salt
• Dash pepper
• Tortilla chips

1. In a small bowl, combine the tomatoes, jalapeno, onion, cilantro, garlic, oil, salt and pepper. Refrigerate until serving. Serve with tortilla chips.

Vanilla Crepes

Serves 12

• 1 1/2 cups milk
• 3 egg yolks
• 2 tablespoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons melted butter

1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Chocolate Peanut Butter Squares

Makes 36 squares

• 225 g butter
• 480 g confectioners' sugar
• 515 g peanut butter
• 125 g graham cracker crumbs
• 115 g butter
• 170 g semisweet chocolate chips

1. Melt 1 cup butter or margarine over low heat. Remove from heat and stir in confectioners' sugar, peanut butter and graham cracker crumbs. Spread mixture in a jelly roll pan. Pat down evenly.
2. To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips. Spread this mixture over peanut butter mixture. Refrigerate 1/2 hour. Cut into squares.

Italian Dressing

Gives 1/2 cup

• Refined cooking Oil - 1 tbsp less than 1/2 cup
• Lime juice - 1 Tbsp
• White Vinegar - 2 Tbsp
• Garlic, crushed - 2 to 3 flakes (optional)
• Onion, chopped - 2 Tbsp
• Salt - 1/2 tsp
• Sugar - 1/2 tsp
• Mustard powder - 1/2 tsp
• Red Chilli Mustard - 1 tsp
• Dried Oregano - 1 Tbsp
• Bay Leaf, broken into pieces - 1

Place all the ingredients in the mixer and blend patiently for 3 - 4 minutes till thick and creamy. Chill for 2 -4 hours before use.

Macaroni and Peanut Salad

Serves - 4 to 5

• Macaroni - 100gms
• Peanuts with red skin- 3 to 4 Tbsp
• Oil -  1/2 tsp
• Capsicum, cut into 1/4" squares - 1 medium
• Italian Dressing - 1/2 cup
• Cucumber, unpeeled - 1, cut into neat round slices for garnishing

1. Prepare the dressing and chill in the refrigerator.
2. Boil 6 - 7 cups water with 2 tsp salt and 1 Tbsp oil. Add macaroni and cook for 8 -10 minutes, stirring occasionally till soft. Remove from fire and leave macaroni in hot water for 2-3 minutes, till it swells properly. Strain . Put in cold water and strain again.
3. Saute peanuts in 1/2 tsp oil, stirring continously, on low flame for a few minutes. 
4. Mix capsicum, macaroni & peanuts together in a large bowl.
5. Pour the dressing and mix lightly. To garnish, make a border of unpeeled cucumber slices.

Pineapple Cheese Sandwich

Serves - 1
Portion Size - 2

• Cream/ Butter - 10 gm/ 2tsp
• Cheese, processed - 15 gm
• Pineapple - 1/2 ring 
• Salt and Pepper -  to taste
• Mustard pd. - a pinch 
• Bread -  2 slices 
• Lettuce -  small leaf 

1. Blend the cream/ butter., grate the cheese ( reserve 1 tsp for the garnishing). Mix creamed butter with cheese.
2. Chop the pineapple fine. 
3. Add the pineapple to the cheese mixture and add the seasoning.
4. apply this mixture on a slice, cover with the second slice. Cut onto desired shapes.

Serve garnished with thin long strands of lettuce and grated cheese.