Tag Archives: Blueberries

Mini Fruit Cheesecake

Mini Fruit Cheesecake

Recently my mom mentioned to me how she used to make these mini fruit cheesecakes for us. We had already moved to Canada by then and were in our teens except for my much younger brother. Back in the day when one couldn’t trade recipes by email, my mom would often write her recipes on pieces of paper on hand. (She continues to write recipes on pieces of paper that were lying around because she doesn’t use computers.)

When I asked my mom for the recipe, she handed me this folded and wrinkled piece of paper. This particular recipe was written on the back of a children’s menu where my mom used to work. The kids’ meals were between $2.95 to $3.95. Each meal came with a beverage, choice of sides and a small sundae. (You could imagine how old this recipe was.) A co-worker of hers brought these mini cheesecakes to work and my mom, as curious about new foods as always, asked her for the recipe. Since then, she has been making them for our family on many occasions. I even remember my cousin used her recipe and made these yummy cheesecakes for us too.

Then I thought to myself, “Yeah! My mom used to make these for us all the time! Why hasn’t she made it in awhile?” I remember getting very excited about these colourful fruity mini cheesecakes when she used to make them. I decided to transfer her paper recipe into electronic form hoping that my little ones get as excited as we were when we had this Memorable Dish.Mini Fruit Cheesecake

Mini Fruit Cheesecake

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

24 mini cheesecakes

Ingredients

  • 2 packs light Cream Cheese (250 grams each)
  • 2 Eggs
  • 1/2 cup Sugar
  • 1 tsp Vanilla Extract
  • Fruits, sliced (Strawberries, Blueberries, Kiwis, etc.)
  • 2 packets unflavoured Gelatine (each packet is equivalent to 1 tablespoon)
  • 2 cups Apple Juice
  • 24 Vanilla Wafers

Preparation

  1. Beat cream cheese until smooth, add 1 egg and 1/4 cup of sugar at a time. Then add 1 teaspoon of vanilla extract until everything is mixed together.
  2. Line two 12-cup muffin pans with cupcake liners. Put vanilla wafers on the bottom of each cup.
  3. Fill each cup with about 1 tablespoon of cream cheese first and then distribute the rest evenly.
  4. Bake at 350°F for 20 minutes.
  5. Wait until it’s cooled, then top the mini cheesecakes with fruit.
  6. In a small pot, mix the apple juice with the gelatin. Whisk and boil at medium heat until the colour turns clear.
  7. Cool the glaze for 1 minute. Spread the glaze on top of the fruit with a pastry brush or small spoon.
  8. Refrigerate to cool completely.

Notes

Note #1: You can also find unflavoured gelatine from the bulk food store.

Note #2: If you are short on time, bake cheesecake cups a day ahead and top fruit and glaze the same day of serving.

http://www.memorabledishes.com/mini-fruit-cheesecake/

Almond Blueberry Flaxseed Muffins

Almond Blueberry Flaxseed Muffins

This Memorable Dish has become my go-to muffin recipe. It’s healthy, not too sweet, and light and fluffy. I don’t remember where it originated from. Surprisingly, I didn’t find this recipe online. I think I initially found this recipe from a newspaper—how retro! I’ve modified the original recipe to suit my family’s liking as usual because we don’t like things too sweet.

This Memorable Dish has been a notorious success with my family. I’d make it when my cousins from the States visited. But I preferred to make them ahead of time so that my cousins would have something to eat for breakfast the next morning. One of my cousins enjoyed them so much she asked for the recipe so that she could make it at home. When we had our Canadian and US families gathered for brunch, she made them here in Canada for us! She really likes these muffins 🙂

This Memorable Muffin is made from almond flour (ground almonds) so the kids cannot bring them to school due to a nut-free policy. However, we make them for home and the kids have them for breakfast or as a snack. Now, my third little one will get to taste this yummy muffin for the first time!

Almond Blueberry Flaxseed Muffins

Almond Blueberry Flaxseed Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

12 Muffins

Ingredients

  • 1 3/4 cup All-purpose Flour
  • 1/2 cup Almond Flour (ground almonds)
  • 4 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 cup Ground Flaxseed
  • 1 1/2 cup fresh Blueberries
  • 2 large Eggs
  • 1 cup 2% Milk
  • 2/3 cup Sugar
  • 1/3 cup Almond oil
  • 1 tsp Vanilla Extract

Preparation

  1. Position rack in middle of oven. Preheat oven to 400°F.
  2. Line 12-cup muffin pan with paper liners.
  3. In large bowl, whisk flours, baking powder, salt, and flaxseed to combine. Add berries and stir to coat.
  4. In another bowl, whisk eggs, milk, sugar, oil, and vanilla extract to combine.
  5. Pour egg mixture into berry mixture and gently mix with a fork to moisten dry ingredients. Don't overmix (a few lumps in batter are normal). Pour batter into muffin cups.
  6. Bake until muffins are puffed and wooden pick inserted into center comes out clean, about 20 minutes. Cool 5 minutes on rack before serving.

Notes

Note #1: If you don’t have almond oil on hand, you can also use a neutral tasting oil such as canola oil.

Note #2: I have also used frozen blueberries and the results are the same except the whole muffin turns blue 🙂

http://www.memorabledishes.com/almond-blueberry-flaxseed-muffins/

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