Friday, February 8, 2008

T.D.F. Dessert

OK So I love Strawberry Cheesecake and my Strawberry Ricotta Custards were super yummy but I was thinking what was the one cheesecake I just went crazy over when I went to The Cheesecake Factory... you know the one you order in the beginning of the meal and set aside just in case they sell out before you are ready for dessert. For me it was their Dutch Apple Caramel Cheesecake. So this afternoon I was determined to recreate a post weight loss surgery friendly version.

Oh yeah T.D.F. (to die for!!!!)

This one is guaranteed to make you swoon.

Shelly's Caramel Apple Ricotta Custard

6 ounces Cream Cheese, softened
1/3 cup fresh Ricotta Cheese (I used Whole Milk Ricotta)
1 large Egg, plus 1 large Egg White
1 Tablespoon SF Torani Syrup (I used SF Caramel)
1/4 cup Vanilla Soy Milk
1/2 Teaspoon Vanilla Extract
1 Tablespoon No Sugar Added Apple Butter

25 Sugar Free Caramels
3-4 T of Vanilla Soy Milk
25 (about a 1/4 cup) whole toasted Pecans, chopped

Preheat oven to 250. In a heavy-duty mixer, beat cream cheese until smooth and fluffy. Beat in ricotta. Be sure to scrape down sides and bottom. Gradually beat in egg and egg white until smooth. Add apple butter, syrup, vanilla soy milk and vanilla. Beat until well blended. Pour mixture into 4/4-oz ramekins or custard cups. Here's what I use. If you don't have a groovy set up like this. Just place the ramekins in a large roasting pan. Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins. Bake 55-60 minutes or until set. Transfer to a wire rack to cool. Cover and refrigerate until cold at least 3 hours or overnight.

Caramel Nut Sauce:

Whiz pecans in a mini food processor and set aside. Unwrap 25 SF caramels. Place caramels in a microwave safe bowl with 2 T of vanilla soy milk. Microwave on low for 25 seconds stir and another 25 seconds taking out every few seconds to stir. When melted add the crushed nuts and enough vanilla soy milk (about 1-2 Tablespoons) till a sauce consistency is achieved. OR use storebought Smucker's Caramel Sauce. Spoon over chilled custards. Refrigerate till ready to serve.


Melting Mama said...

Did this make, um, side effects?

Michelle said...

LOL You mean from the SA's in the caramels and syrup... sugar alcohols don't really effect me much... You know I'm a coffee addict and I use those SF Torani Syrups in my coffee all day long. I think I've built up a resistance.

But yeah I should put one of those disclaimers like may cause laxative effect in some. I'm telling you this one is worth the trip though LOL.

BTC said...

Help - how much apple butter? It's not listed in the ingredients, but it is listed in the instructions. The problem is I'm making it now!


Michelle said...

It's there Betsy 1 Tablespoon :)

BTC said...

{{{Smacking myself in the head}}}
Yep, there it is... it's been a long day :-)

BTC said...

Okay, another question: Is the internet the only place to buy the apple butter with no sugar added?


Michelle said...

Well I suppose an area known for apples Washington, New York, New England states, etc. will have no problem finding it in a store. I have found it locally hope you do too.

Cake said...

I've never bought sugar free caramels (or any other kind of sugar free candy) before. (Fortunately I, like you, don't seem to be bothered by sugar alcohols.) Can you recommend a brand? Or are they generally pretty easy to find in a grocery store? Thanks!

Anonymous said...

Hi Michelle
I am about to purchase my first batch (6) bottles of sugar free Torani or Davinci Syrup. For the first time which flavors should I choose? Thanks Vickie.

Michelle "Shelly" said...

Hey Vickie, Let's see must haves...

I have them all LOL but...

SF Vanilla, Caramel for sure.
I also use SF Coconut, Black Cherry, Peppermint, Almond a lot.