More Spa Recipes
Pumpkin Cheesecake, from Red Mountain Spa
For the crust
1 1/4 cups graham cracker crumbs
1/4 cup water
For the cheesecake
18 ounces low-fat cream cheese
1 1/4 cups fructose
1/3 cups skim milk
4 tablespoons cinnamon
2 tablespoons nutmeg
2 1/2 teaspoons cloves
6 sheets gelatin
4 cups canned pumpkin
For the crust, combine water and cracker crumbs. Press into a ten-inch cake pan and set aside.
For the cheesecake, cream together cream cheese and sugar. Fold in the pumpkin. Soften the gelatin in warm skim milk. Quickly fold into the cheese mixture. Pour into prepared pan and refrigerate overnight.
Holiday Chocolate Spa Truffles, from The Oaks at Ojai
1 cup graham cracker crumbs
2 tablespoons apple juice, frozen concentrate
1/2 teaspoon vanilla extract
1 tablespoon carob powder (or 2 teaspoons carob and 1 teaspoon cocoa)
1 teaspoon cinnamon or nutmeg
2 teaspoons honey or concentrated apple juice
1/2 tablespoon vanilla
Place crumbs in food processor and process, slowly adding apple juice and vanilla. The mixture should be something you can pick up and roll into balls. Adjust liquid accordingly.
Combine carob powder and cinnamon and spread in a pie tin.
Form Truffles and roll in the carob mixture. Each Truffle will be about one tablespoon of the mixture.
After rolling each Truffle in the carob mixture, place on a plate to dry.
Measure the remaining mixture and add enough carob powder to make one tablespoon of the mixture.
Combine the carob mixture with honey and vanilla.
Drizzle a little sauce on each Truffle or place two Truffles on a plate with a quarter-cup of mixed berries and drizzle a teaspoon of sauce overall. The dessert can be topped with a dash of yogurt.
Note: Spread a dessert plate with the nonfat yogurt and proceed as above.
Indian Corn Pudding, from Lake Austin Spa Resort
3 cups corn kernels, fresh or frozen, thawed
1-1/2 cups 2% milk
3 tablespoons Masa Harina de Maiz
1 cup diced onion
1/2 teaspoon canola oil
2 cloves minced garlic
1 poblano chile, roasted, peeled, seeded, diced (use half)
2 corn tortillas, baked crisp, ground fine
2 eggs, beaten and 2 egg whites
1/2 cup fat free sour cream
3/4 cup reduced fat cheddar, grated
1 teaspoon salt
1 teaspoon sugar
Set aside one half-cup of corn. Puree the remainder in a food processor with the milk and masa. Sweat the onions in the oil on the stove until softened. Add the garlic for a few seconds. Combine all ingredients in a bowl. Spray an eight-inch baking pan with non-stick spray. Add butter and bake at 350 degrees until set (35-45 minutes).