Easy Mini Strawberry Swirl Cheesecake Recipe

A delicious mini strawberry cheesecake recipe with a buttery graham cracker crust and a creamy cheesecake filling swirled with homemade strawberry sauce. Perfectly portioned individual cheesecakes for any and every occasion!  

 

mini strawberry cheesecakes on a cutting board

 

Why You’ll Love This Mini Strawberry Cheesecake Recipe

 

These Mini Strawberry Cheesecakes are a twist on a classic cheesecake recipe because I use cream cheese and Greek yogurt plus I am making MINIS!  I love an individual dessert. The strawberry swirl is easier than it looks and divine. A few more reasons to love this perfect dessert recipe: 

 

  • perfect portion and lighter than a traditional cheesecake.
  • adaptable for different flavor variations.
  • can be made dairy-free, and even gluten-free or grain-free.
  • perfect for Spring or Summer holidays and entertaining.
  • you can make it ahead.  We love those recipes!

Ingredient Notes

 

This easy recipe requires simple ingredients, a food processor, and a muffin tin! Check out my recipe tips and substitutions below tips on how to modify this recipe to your preferences. See the recipe card below for ingredient amounts and detailed instructions. 

 

recipe ingredients

 

  • Strawberries – I use fresh strawberries to make the strawberry swirl, but if it’s not strawberry season or you don’t have them on hand, you can also use frozen berries. A blueberry sauce would go well with this recipe as well. 
  • Sugar – you only need a little bit of sugar to sweeten the fruit sauce or you can use fruit preserves. 
  • Graham crackers – I use traditional graham crackers that I break into fine crumbs in a food processor. Use gluten-free crackers if necessary. 
  • Coconut oil – I like to use unrefined coconut oil, which has a slight coconut flavor compared to refined oil. If you’re not a fan of coconut oil, feel free to use melted butter instead. 
  • Maple syrup – it’s my favorite sweetener and I like the flavor, but I only use pure maple syrup.
  • Greek yogurt – I use an unsweetened whole-milk Greek yogurt, but you can use firm tofu if you’re dairy-free. 
  • Cream cheese – is traditional in a cheesecake recipe. I use plain, full-fat cream cheese, but a vegan almond milk cream cheese works well here.
  • Eggs – I use two large eggs. 
  • Arrowroot – is a starchy flour that performs similarly to cornstarch, but is more natural. I use it a lot to thicken up sauces or in grain-free baking. 
  • Vanilla extract – use pure vanilla extract without any additives or artificial flavors for best results. 

Step-by-Step Instructions

 

blending cooked strawberries with immersion blender

Step 1: Prepare the homemade strawberry sauce for the swirl: Place the strawberries and 1 ½ tablespoons of water in a small saucepan over medium-low heat. Cook until the strawberries begin to soften, about 4 minutes. You can try to mash the strawberries with a potato masher to release some of their moisture. Add the maple syrup or preserves and simmer for another 3-4 minutes until the strawberries are very soft and it starts to look like a chunky sauce. Blend the strawberry mixture with an immersion blender or regular blender until smooth. Allow the sauce to cool while you prepare the rest of the recipe.

muffins cups lined with parchment strips

Step 2: Preheat the oven to 350 F degrees. Grease 12 to 14 standard muffin tin (depending on how many you have) with unsalted butter or coconut oil. Cut six to seven (depending on how many muffin cups you have) 2-inch wide, 12-inch long strips of unbleached parchment paper, and then cut each in half crosswise (14 strips). Line each greased muffin cup with a parchment strip, leaving a tab on either end for easy removal. This is the key step in this recipe and will allow for the mini cheesecakes to come out cleanly.

muffin cups filled with graham cracker crumbs

Step 3: Prepare the crust: In a food processor, pulse the graham crackers until they are finely ground. Add the melted coconut oil, maple syrup, and salt to the graham crackers and pulse until moist crumbs form like wet sand and the mixture is well combined.

 

Step 4: Scoop about 2 tablespoons of the crumbs into each prepared muffin cup and press to form an even layer at the base, using the back of the tablespoon, if desired. Wipe out the food processor to use for the filling.

 

Step 5: Bake the crusts for 4 to 5 minutes, or until the edges are lightly golden. The crusts can be made a day ahead. Lower the oven temperature to 325 F.

filling muffin wells with cheesecake filling

Step 6: Prepare the filling: combine the yogurt, cream cheese, and maple syrup in the food processor and process until smooth, 1 to 2 minutes. Add the eggs, arrowroot, vanilla, and salt and continue to process until the cheesecake batter is smooth and well mixed, about a minute more.

strawberry swirl on a mini cheesecake

Step 7: Fill each muffin cup to the top with cheesecake filling. Add tiny dollops of strawberry sauce over each cheesecake. Swirl the sauce into the filling with the tip of a paring knife or toothpick. Don’t overdo it. Bake cheesecake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 20 to 25 minutes. The key is not to overbake because the filling will continue to firm up as it cools.

baked mini strawberry cheesecakes

Step 8: Remove from the oven and allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve with fresh berries or extra strawberry sauce.

 

Recipe Tips 

  • These mini strawberry cheesecakes can be made several days ahead and kept refrigerated in the muffin tin, covered with plastic wrap. 
  • Don’t overcook the filling. You want the filling to be jiggly like jello. It will continue to firm up as it cools out of the oven. 
  • If you overcook it and the tops of your cheesecakes crack, don’t worry. They’ll still be delicious.
  • Use room temperature ingredients for best results.
  • Pack in the crust ingredients well so you don’t have a crumbly bottom.
  • The key step is using parchment paper tabs. I tried these with muffin liners and they did not turn out well. They stuck to the paper liners and did not have a clean edge.
  • Run a thin knife around the edge of the cheesecake. No need to get the knife down to the bottom where the crust is. Gently pull up on the tabs to remove the cheesecakes.

 

Recipe Substitutions

  • Strawberries – use fresh or frozen berries, or thin strawberry preserves, or omit the strawberry swirl and use lemon zest in the filling or mini chocolate chips
  • Graham crackers – look for gluten-free if necessary or grain-free cookies. You need 2 cups of CRUMBS.
  • Coconut oil – melted butter or plant butter
  • Maple syrup – honey (white or brown sugar will probably work fine, but I have never tested it.)
  • Greek yogurt – an equal amount of firm tofu
  • Cream cheese – vegan cream cheese, such as an almond milk cream cheese
  • Arrowroot – cornstarch

Serving and Storage Tips

Allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve topped with fresh berries or more fresh strawberry sauce and a little whipped cream if desired.

To store, transfer your mini cheesecakes to an airtight container, with a sheet of parchment paper separating the layers to keep them from sticking. Store in the refrigerator for up to 5 days. 

mini strawberry cheesecake recipe finished on a cutting board

a bit take out of one mini cheesecake

More Dessert Recipes

 

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Mini Strawberry Swirl Cheesecake

Pamela
A delicious mini strawberry cheesecake recipe with a buttery graham cracker crust and a creamy cheesecake filling swirled with homemade strawberry sauce. Perfectly portioned individual cheesecakes for any and every occasion!
4.50 from 2 votes
Servings 12 to 14 2.75-inch cheesecakes

Ingredients
  

  • Unsalted butter or unrefined virgin coconut oil for muffin tin
  • 1 12 x 14-inch piece of unbleached parchment paper cut into 7 (2 x 12)-inch strips
  • For the Strawberry Swirl: double this if you want extra sauce
  • 1 cup fresh or frozen strawberries chopped
  • 1 ½ Tablespoons water
  • 2 Tablespoons sugar or strawberry preserves
  • For the crust:
  • 2 cups graham cracker crumbs* about 14 standard crackers pulverized in a food processor
  • 5 Tablespoons unrefined coconut oil melted
  • 2 1/2 Tablespoons pure maple syrup
  • Pinch of sea salt
  • For the Filling:
  • 1â…“ cups unsweetened whole milk Greek yogurt** at room temperature
  • 6 ounces cream cheese or almond milk cream cheese at room temperature
  • â…” cup pure maple syrup
  • 2 large eggs at room temperature
  • 2 ½ Tablespoons arrowroot powder or cornstarch
  • ¾ teaspoon pure vanilla extract
  • Pinch of sea salt

Instructions
 

  • Prepare the strawberry swirl: Place the strawberries and 1 ½ tablespoons of water in a small saucepan over medium-low heat. Cook until the strawberries begin to soften, about 4 minutes. You can try to mash the strawberries with a potato masher to release some of their moisture. Add the maple syrup or preserves and simmer for another 3-4 minutes until the strawberries are very soft and it starts to look like a chunky sauce. Blend the strawberry mixture with an immersion blender or regular blender until smooth. Allow the sauce to cool while you prepare the rest of the recipe.
  • Preheat the oven to 350 F degrees. Grease 12 to 14 standard muffin cups (depends how many you have) with unsalted butter or coconut oil. Cut six to seven (depending how many muffin cups you have) 2-inch wide, 12-inch long strips of unbleached parchment paper, and then cut each in half crosswise (14 strips). Line each greased muffin cup with a parchment strip, leaving a tab on either end for easy removal. This is the key step in this recipe and will allow for the cheesecakes to come out cleanly.
  • Prepare the crust: In a food processor, pulse the graham crackers until they are finely ground. Add the melted coconut oil, maple syrup, and salt to the graham crackers and pulse until moist crumbs form like wet sand and the mixture is well combined.
  • Scoop about 2 tablespoons of the crumbs into each prepared muffin cup and press to form an even layer at the base, using the back of the tablespoon, if desired. Wipe out the food processor to use for the filling.
  • Bake the crusts for 4 to 5 minutes, or until the edges are lightly golden. The crusts can be made a day ahead. Lower the oven temperature to 325 F.
  • Prepare the filling: combine the yogurt, cream cheese, and maple syrup in the food processor and process until smooth, 1 to 2 minutes. Add the eggs, arrowroot, vanilla, and salt and continue to process until the batter is smooth and well mixed, about a minute more.
  • Fill each muffin cup to the top with cheesecake filling. Add tiny dollops of strawberry sauce over each cheesecake. Swirl the sauce into the filling with the tip of a paring knife or toothpick. Don’t overdo it. Bake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 20 to 25 minutes. The key is not to overbake because the filling will continue to firm up as it cools.
  • Remove from the oven and allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve with fresh berries or extra strawberry sauce.

Notes

Recipe Tips
These mini strawberry cheesecakes can be made several days ahead and kept refrigerated in the muffin tin, covered with plastic wrap.
Don't overcook the filling. You want the filling to be jiggly like jello. It will continue to firm up as it cools out of the oven.
If you overcook it and the tops of your cheesecakes crack, don't worry. They'll still be delicious.
Use room temperature ingredients for best results.
Pack in the crust ingredients well so you don't have a crumbly bottom.
The key step is using parchment paper tabs. I tried these with muffin liners and they did not turn out well. They stuck to the paper liners and did not have a clean edge.
Run a thin knife around the edge of the cheesecake. No need to get the knife down to the bottom where the crust is. Gently pull up on the tabs to remove the cheesecakes.
Recipe Substitutions
Strawberries - use fresh or frozen berries, or thin strawberry preserves, or omit the strawberry swirl and use lemon zest in the filling or mini chocolate chips
Graham crackers - look for gluten-free if necessary or grain-free cookies. You need 2 cups of CRUMBS.
Coconut oil - melted butter or plant butter
Maple syrup - honey (white or brown sugar will probably work fine, but I have never tested it.)
Greek yogurt - an equal amount of firm tofu
Cream cheese - vegan cream cheese, such as an almond milk cream cheese
Arrowroot - cornstarch
Serving and Storage Tips
Allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve topped with fresh berries or more fresh strawberry sauce and a little whipped cream if desired.
To store, transfer your mini cheesecakes to an airtight container, with a sheet of parchment paper separating the layers to keep them from sticking. Store in the refrigerator for up to 5 days.
Tried this recipe?Let us know how it was!

 

Chicken Kabobs with Green Goddess Tzatziki Recipe

grilled chicken kabobs

It’s grilling season! Both the chicken recipe and the sauce recipe for these chicken kabobs are a hybrid of several recipes that I like, and not straight forward traditional Persian or Greek kabobs and not a traditional tzatziki. I still play around with this marinade and sauce, adding a little harissa to either (but not both) for some spice or omitting the cucumber to keep things creamier. You don’t technically need a sauce, but who doesn’t love sauce??? It’s definitely needed if you intend to serve the chicken in a lavash or pita or on a grain bowl. Continue reading

Berry Bircher Muesli Recipe

Berry Bircher Muesli | Pamela Salzman

Forgive me, but I’ll have to be brief today!  We just finished shooting the cookbook this week and I was focused only on that.  Over the next few short weeks, I have to finish writing the book.  I am really excited to share these recipes with you, as well as all the great tips and tricks I teach in my classes.  The book is titled “Fresh Start” because I feel like everyone has moments when they want to reset with a new beginning.  The good news is that we are always given a fresh start every day.  It’s never too late to take control of your health and take care of yourself.  I’ll help you learn what you need to know to be the healthiest that you can be and it all starts with what you eat and cooking your own food.

 

Berry Bircher Muesli | Pamela Salzman

Today’s recipe is a version of one of my favorite breakfasts, Bircher Muesli, a very digestible soaked oat and fruit porridge.  The texture is wonderful with soft rolled oats, crunchy nuts and chewy bits of dried fruit.  I am crazy about this strawberry bircher which is even more delicious than the original. I blended fresh strawberries into the yogurt mixture and swapped dried strawberries for the raisins.  It has a bright, berry flavor and is satisfyingly filling.  There’s nothing better than waking up in the morning knowing that breakfast is already made and is a good one!

Berry Bircher Muesli | Pamela Salzman

You can eat this right out of the refrigerator or transfer some into a jar and take it to work and eat it at room temp.  In the winter, you can even heat the bircher over the stove for a warm version.  I went a little crazy on the toppings in these images, but that’s how I like to eat it, especially since berries are so amazing right now and they are antioxidant bombs!  The beginning of every day is your chance to wake up to a clean slate.  And this recipe is the perfect place to start!

Berry Bircher Muesli Recipe

Pamela
Servings 4

Ingredients
  

  • 2 cups old fashioned rolled oats
  • 2 apples unpeeled, grated (I like using green apples)
  • ½ cup unsulfured dried strawberries cut in half or in quarters if very large
  • 2/3 cup chopped hazelnuts almonds or walnuts are nice, too
  • juice of half a small lemon
  • 1 cup strawberries hulled
  • 1 2/3 -1 3/4 cups unsweetened almond milk
  • 1 2/3 -1 3/4 cups unsweetened kefir or yogurt
  • Toppings: fresh berries or sliced bananas extra chopped nuts, raw honey or maple syrup

Instructions
 

  • The night before: In a large bowl, mix the oats, apples, dried strawberries and hazelnuts. Place the lemon juice, strawberries, almond milk and yogurt in a blender and process until smooth. Add the mixture to the oats and apples and stir to combine. Cover and refrigerate overnight.
  • The next morning: add sweetener to taste, if necessary. Divide the muesli among four bowls and top with favorite nuts or fruits.

Notes

Keeps for several days covered in the refrigerator.
If you can't find dried strawberries, golden raisins or dried cherries would be great.
Tried this recipe?Let us know how it was!

 

Roasted carrots with garlic yogurt recipe

© RB Photography
© RB Photography

I’m squeezing in another recipe before Mother’s Day in case you need a surefire hit for your lunch or brunch this weekend.  I taught this roasted carrot recipe in my March classes and I didn’t get one bite the entire month because there were never any left!  I made a huge quantity every time and it was never enough.  Everyone flipped for these.  So I know if you make them, they will be an instant hit.  Plus, this is the easiest recipe so I know you will have success!

multi-colored carrots

The inspiration for this recipe came from a guide we met while we were in Turkey last summer.  We had the loveliest guide, a very intellectual professor who was quite serious about the ruins he was showing us.  And then he asked me what kind of work I did and when I responded I was a cooking instructor with a food blog, he stopped in his tracks.  “I would love to be a food blogger,” he responded.  I thought that was so cute and endearing.  So of course, the history lessons went out the window because all our guide wanted to talk about was food, Turkish food especially.  This was fine with me because I am fascinated with cuisines from all over the world.  I always learn so much when I travel and our trip to Turkey was no exception.

making the garlic yogurt

Long story short, our guide convinced me there was an easy and delicious Turkish recipe I had to share with my American students.  He told me to quickly sauté grated carrots and top them with a thick garlic yogurt.  “That’s it!  And it’s so good,”  he proudly exclaimed.

spread the garlic yogurt on platter

I tried it shortly after we returned home and it was indeed an easy recipe and it was indeed delicious.  I loved the contrast of the sweetness of the carrots and the tartness of the yogurt.  But it was rather unattractive, especially after mixing the grated carrots with the yogurt.  I’m sure you can imagine.  So the recipe I am posting today is, I hate to say it, a more attractive twist on my Turkish tour guide’s recipe.  But it is just as delicious and just as simple.  I have served this for many a dinner.  It is delicious alongside roasted chicken or lamb, as well as salmon.  But I think this would be delicious on a brunch menu with a quiche or frittata and a green salad.

roasted carrots with garlic yogurt | pamela salzman

Carrots are incredibly delicious roasted, if you haven’t tried them this way.  Even standard orange carrots develop an incredible sweetness when roasted.  I love to use unrefined coconut oil when roasting because it just enhances the natural sweetness of the carrots and it has a higher smoke point than unsaturated fats, but you can use olive oil, too.  I very often see purple carrots at my farmers market and Carnival heirloom carrots at Trader Joe’s.  Those are especially beautiful to use for this recipe!  If the carrots are thin, I don’t even bother to cut them.  The larger ones I slice in half.

roasted carrots with garlic yogurt | pamela salzman

© RB Photography
© RB Photography

The one question I was asked more than any other was about the raw garlic in the yogurt and if there was a substitution.  There really isn’t that much of it and I personally don’t think the garlic flavor was really that pronounced, but for those people who really don’t like it, I would say to omit it or blend roasted garlic into the yogurt.  Roasted garlic is much more mellow and sweet than raw.  Check this link for how to roast garlic.  I also think there are other roasted vegetables that would be delicious with the yogurt, like eggplant or cauliflower, even curried cauliflower.  Here’s hoping someone makes this for you this Mother’s Day!

roasted carrots with garlic yogurt | pamela salzman

© RB Photography
© RB Photography

Roasted Carrots with Garlic Yogurt

Pamela
5 from 2 votes
Servings 4 -6

Ingredients
  

  • 2 bunches farmer’s market carrots tops trimmed or 1 ½ pounds regular carrots, cut in half lengthwise
  • 4 Tablespoons unrefined coconut oil melted or unrefined olive oil
  • sea salt and freshly ground black pepper to taste
  • za’tar optional
  • Garlic Yogurt: if you love yogurt, double the recipe
  • ¾ cup whole unsweetened Greek yogurt
  • 1 medium-large clove garlic grated
  • 3/8 teaspoon sea salt

Instructions
 

  • Preheat the oven to 400 degrees.  Line a baking sheet with unbleached parchment paper.
  • Place the carrots on the prepared baking sheet and toss to coat with coconut oil.  Arrange carrots in one layer and sprinkle with salt and pepper.
  • Roast carrots for 20-25 minutes, until tender but still with a bite.
  • Meanwhile, make the yogurt sauce.  Combine all ingredients in a small bowl.
  • When carrots are done roasting, sprinkle them with za’tar.
  • Spread the garlic yogurt in the center of a platter and arrange the carrots on top.
Tried this recipe?Let us know how it was!

Chicken souvlaki with tzatziki recipe

Chicken Souvlaki | Pamela Salzman

I thought since I am vacationing in the Mediterranean with my family for three weeks, I would post some new recipes that complemented my travels.  When I return (if I ever return!), I will definitely write up my itinerary and any do’s and don’t’s which I learned that might be helpful for your planning purposes.

chicken souvlaki collage

If you’ve hung around this blog long enough, you’ve read that Mediterranean food is my favorite.  It’s my comfort zone.  It’s exactly the way I like to eat – fresh, seasonal, organic food, mostly veggies, legumes and whole grains, olive oil, more fish than meat, a little sheep or goat cheese and yogurt,.  Mediterranean cuisine is also considered to be among the most healthful in the world.  More importantly, I think the food is just downright delicious, but simple.  Of course in order for simple food to taste amazing, each ingredient has to be the best.

Tzatziki

This is where sometimes we have trouble duplicating something we’ve eaten, even if we have the exact recipe.  For example, there’s no secret Greek salad recipe.  I have made and eaten a lot of them in my life, some forgettable and some outstanding.  It just comes down to the ingredients that were used.

Kebabs on the grill

Chicken Souvlaki is an easy, light dinner I can pull together quickly and one that I know everyone will eat.  It’s basically a grilled, marinated chicken and veggie kabob, which I love to serve with a very tasty cucumber-yogurt sauce called Tzatziki.   My family likes to eat it with grilled pita bread (which is literally store-bought pita that I put on the grill just to get a few char marks) or garlic rice.  You can also serve the kabob over a Greek salad which would make for a great light summer dinner.

Chicken Souvlaki | Pamela Salzman

Check out my recent Instagram and facebook pictures from Greece and Turkey.  We will be finishing off our trip next week in Venice and then Lake Garda, so expect some Italian recipes soon!

Chicken Souvlaki | Pamela Salzman 

 

Chicken Souvlaki with Tzatziki

Pamela
5 from 1 vote

Ingredients
  

  • 1 ½ teaspoons finely grated lemon zest
  • 3 Tablespoons freshly squeezed lemon juice divided
  • 2 medium cloves of garlic finely grated, divided
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons dried thyme
  • 2 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 ¼ pounds boneless-skinless chicken breast halves cut into 2-inch cubes
  • 2 Persian cucumbers chopped or coarsely grated (personal preference)
  • 1 cup full fat Greek yogurt Straus makes a great organic one
  • ½ Tablespoon white wine vinegar
  • 1 Tablespoon finely chopped fresh mint or dill optional
  • 8 small plum tomatoes halved (or large ones quartered)
  • ½ small red onion cut into 2-inch pieces
  • 6 whole-wheat pitas optional

Instructions
 

  • Whisk together lemon zest, 1 ½ Tablespoons lemon juice, 1 grated clove of garlic, oregano, thyme, 1 Tablespoon plus 1 teaspoon olive oil, and ½ teaspoon salt in a medium bowl. Add the chicken, and toss to coat. Marinate at room temperature for 45 minutes or refrigerated, covered, for up to 6 hours.
  • Meanwhile make the tzatziki sauce: Stir together the remaining lemon juice and garlic, the cucumber, yogurt, vinegar, herbs (if using) and ½ teaspoon salt. Refrigerate, covered, until ready to serve.
  • Heat the grill to medium-high. Thread the chicken, tomatoes, and onion onto 6 skewers. Brush with remaining 2 teaspoons olive oil, and season with pepper.
  • Grill skewers, turning, until browned on all sides and cooked through, about 8 minutes. Grill pitas until charred, about 2 minutes per side.
  • Serve skewers with charred pitas and tzatziki sauce.

Notes

*Not all skewers are the same size.  This recipe would probably make 8 9 ½-inch bamboo skewers.
Tried this recipe?Let us know how it was!

 

 

Bircher Muesli with Hazelnuts and Golden Raisins Recipe

Bircher Muesli with Hazelnuts and Golden Raisins | Pamela Salzman

I had no intention of posting this recipe today because I already have a muesli recipe on my site.  But that was from so, so long ago and I know I don’t even remember what I posted on this site back in the beginning so I don’t expect you to!  Plus this one is better and ironically I made it up on the spot.  I threw this muesli together on a whim on Sunday night because 1. it’s my favorite summer breakfast, 2. Mr. Picky was starting day camp on Monday and I needed one less thing to do in the morning, 3. it has actually been very warm and summerlike here in Manhattan Beach which never happens in the summer, just in September and October when everyone has gone back to school and resumed soccer on the weekends, and 4. I was a little naughty this holiday weekend which involved a homemade cherry pie, a new favorite rosé (did you see my instagram?) and some (a lot of?) mozzarella.  Ooops.  And that was after 9 days at my parents’ house which always involves too much pasta, pizza, wine and mozzarella.

Bob's Red Mill gluten-free oats

 

grate 2 green apples, skin and all

I always say breakfast will set the tone for the rest of the day’s eating, so you want to start off right, eat a good breakfast.  I had a good sized bowl of this muesli with some blueberries in the morning at 7:30 after a quick workout and then a little green tea at about 10:00 and I was completely fine until lunch at 1:00.  That just about never happens.  I am usually looking for a snack of some kind around 10:00 or 10:30.  If you have issues with sugar and sweets, try making this without any added sweetener or add a couple drops of stevia.  Of course, feel free to sub your favorite nut or seed for the hazelnuts and any good unsulphured fruit for the golden raisins (remember: sulphur dioxide is a preservative for dried fruit and it is not healthy for you, especially for people who have sensitive lungs.)

kefir or yogurt + almond milk

I actually think this muesli tastes more like the ones I have had a hotels both in the states and in Europe.  Although it is not technically the original bircher muesli which uses condensed milk (eeek!), it is very similar in taste and texture.  In my previous muesli, I used yogurt, water and orange juice to soak the oats with a little lemon zest.  Decidedly citrusy, which I love, but not necessarily uber authentic.  This one I used half almond milk and half kefir, although a nice think yogurt like Straus Family Creamery would be just as ideal.  (Did you know Trader Joe’s European style yogurt IS Straus?!?)  I still add shredded green apple which is a must, but for this batch I also included golden raisins and chopped hazelnuts and I was in heaven.  Yum, yum, and YUM!  Creamy, crunchy, lightly sweet.  Perfect. I am dreaming of being in a European hotel for breakfast.  And then I had to take Mr. Picky and his buddy to baseball camp. Wake up!

muesli in the morning

Bircher Muesli with Hazelnuts and Golden Raisins | Pamela Salzman

Bircher Muesli with Hazelnuts and Golden Raisins

Pamela
Servings 4

Ingredients
  

  • 2 cups old fashioned rolled oats
  • 2 apples unpeeled, grated (I like using green apples)
  • juice of half a small lemon
  • juice of half an orange
  • 1 ½ - 1 2/3 cups unsweetened almond milk click here for instructions on how to make your own
  • 1 ½ - 1 2/3 cups unsweetened kefir or yogurt
  • ½ cup unsulphured golden raisins or dried fruit of choice
  • 2/3 cup chopped hazelnuts
  • Toppings: fresh berries or sliced bananas extra chopped nuts, raw honey or maple syrup

Instructions
 

  • The night before: In a large bowl, mix all the ingredients, except toppings, in a bowl. Cover and refrigerate overnight.
  • The next morning: add sweetener to taste, if necessary. Divide the muesli among four bowls and top with favorite nuts or fruits.
  • Keeps for several days covered in the refrigerator.

Notes

I don't sweeten this ahead of time because I prefer it unsweetened. Since my kids like a little honey, they add it to their own bowls in the morning. But feel free to add 2 Tablespoons or so of honey or your sweetener of choice.
Tried this recipe?Let us know how it was!

 

 

In the Veggie Kitchen: Fourth of July with Jenni Kayne and a Yogurt and Blueberry Tart Recipe

July 4th table setting

I once again had the pleasure of teaching the always stylish and gracious Jenni Kayne and her lovely friends a July 4th cooking class at her gorgeous home.  Although I teach at Jenni’s home every month, this was a special class in which we also partnered with The Chalkboard, one of my very favorite sites.  With Independence Day just around the corner, Jenni wanted to create the perfect holiday get-together that was festive, but relaxed.  My job was to come up with the deliciousness! July 4th menus

If you have seen some of the classes I have done at Jenni’s before, you know that every detail is so beautiful and perfect, you want to go recreate the whole thing on your own.  One of the best parts of Jenni’s Rip + Tan blog is that she generously provides sources for everything, from table linens to straws to jars.  What I just loved about the décor is that it was in the spirit of the holiday, but still beautiful and understated, without going overboard.  Please check out Rip + Tan for more photos and details about the decor. napkins   buffet table   Chic water dispenser

This year, I made five recipes that I think are easy, seasonal, healthful and perfect for summer entertaining.  We started with some delicious vegan beet and black bean burgers which I will be teaching in my classes this summer.  I love salads at this time of year and especially for entertaining since most of the ingredients can be prepped in advance.  At Jenni’s I whipped up a charred corn salad, a vegetarian antipasto chopped salad, and an arugula and farro salad with peaches.  All so yummy and healthy and I will post them all before July 4th!  For dessert, you will love this yogurt and blueberry tart in a graham cracker crust, which I am sharing today.

making the crust

Have you ever tried straining Greek yogurt overnight?  It comes out with a texture like cream cheese!  No joke!  I stirred in a little Grade A maple syrup and some vanilla beans (although you could definitely use vanilla extract) and the result is a super thick and creamy, spreadable yogurt for a delicious tart filling.  This tart is lightly sweet, which I love, and I think it would equally welcome for brunch as it is for a dessert. strained Greek yogurt   strained yogurt with vanilla and maple syrup remove vanilla seeds from pod tart ready for some blueberry sauce

Since I am beyond crazy for the fresh blueberry sauce I posted last year, I poured that on top for the perfect finish.  Of course you can do something more red, white and blue by topping the tart with fresh raspberries and blueberries.  These berry tarts from Martha Stewart look darling and can give you some inspiration for using fresh fruit.  Or you can use any type of fresh fruit sauce like peaches, cherries, or citrus in the winter.  So many delicious ways to enjoy this!

love this blueberry sauce Yogurt and Blueberry Tart   yogurt and blueberry tart

 

 

 
 
 

 
 
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A post shared by Pamela Salzman (@pamelasalzman)

 

Yogurt and Blueberry Tart

Pamela

Ingredients
  

  • For the Graham Cracker Crust:
  • 2 cups graham cracker crumbs* about 14 standard crackers pulverized in the food processor (click here for my recipe for homemade graham crackers. The recipe is gluten-free adaptable.)
  • 3 Tablespoons coconut sugar or cane sugar
  • 1/8 teaspoon sea salt
  • 6 Tablespoons unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • For the Filling:
  • 3 cups plain unsweetened Greek-style full- fat yogurt, strained 4 hours or overnight*
  • 2 Tablespoons pure maple syrup raw honey or cane sugar
  • 1 vanilla bean scraped (use the pod to flavor sugar or discard)
  • 1 pint fresh blueberries for garnish or blueberry sauce recipe below

Instructions
 

  • To make the crust, preheat the oven to 350 degrees. Blend graham crackers, sugar and salt in a food processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and sides of a 9-inch round tart pan, springform pan or pie plate. Bake crust until deep golden brown, about 12 minutes. Cool completely.
  • In a medium bowl, mix the strained yogurt with the maple syrup and the scraped beans from the vanilla bean. Spread the yogurt mixture in the crust and smooth the top. Serve immediately or store in the refrigerator for a few hours.
  • Garnish with fresh blueberries or pour blueberry sauce over the top. Store leftovers in the refrigerator, however crust will be soft the next day

Notes

I have tried this recipe with alternative yogurts, such as coconut, but they will not strain to the same thick, cream cheese-like consistency as the Greek yogurt.
*To strain yogurt: place a thin, clean tea towel/flour sack towel or a double layer of cheesecloth inside a colander. Place the yogurt in the tea towel and wrap up to cover the yogurt. Place the colander in a large bowl or on top of a plate to catch any drips and place in fridge overnight.
Tried this recipe?Let us know how it was!

 

 

FRESH BLUEBERRY SAUCE

make 1 1/4 cups of sauce

 

1 ½ – 2 teaspoons arrowroot powder (depending on how thick you want it)

1 Tablespoon freshly squeezed lemon juice

1 pint blueberries

3 Tablespoons Grade A maple syrup

3 Tablespoons water

 

 

  1. In a small bowl, whisk the arrowroot in the lemon juice until dissolved. Set aside.
  2. Place the blueberries, maple syrup and water in a small saucepan. Bring to a boil and simmer for 4 minutes.
  3. Add the arrowroot and lemon juice mixture and stir to combine. Simmer for another 3-4 minutes until blueberries are very soft and sauce has thickened.
  4. Serve warm over pancakes or ice cream or refrigerate up to 5 days for later use.

 

Homemade ranch dressing recipe (dairy-free and vegan-adaptable)

Homemade Ranch Dressing | Pamela Salzman

For all of you out there who were like me and just hoping for a good game last night, was that a disappointment or what?!  We started counting how many times someone in the room said, “Are you kidding me?!”  At least the commercials and the half-time show were entertaining and eats were tasty.  We kept everything very simple with a taco bar, Mexican chopped salad and pizzas.  For snacking during the game, we had lots of guacamole, salsa and chips, naturally, and a huge raw vegetable platter with hummus, spinach dip and this homemade Ranch dressing.  I was very happy to fill up on lots of veggies so that I didn’t overdo it on pizza and tacos later.

Kefir, Vegenaise and Greek yogurt

base of the Ranch dressing before adding herbs

I had to come up with a cleaned up homemade Ranch dressing years ago for my husband because it’s his favorite on salads and I just can’t handle buying the bottled version.  Just read the ingredients on a label of Hidden Valley Ranch and you’ll understand why.  Even though I prefer a lemon juice or apple cider vinegar-based salad dressing, I think Ranch can sometimes really hit the spot and I do like it as a dip for crisp vegetables, too.  I taught this dressing in a summer cooking class over big slabs of ripe tomatoes and avocado with some raw corn.  So good!  And I love the idea of pouring a dressing into little cups with a few raw vegetable sticks for a party appetizer.

fresh parsley and chives

mince the herbs

Traditional Ranch dressing is herby and contains buttermilk and usually sour cream.  But I make mine with Greek yogurt, Vegenaise and kefir (pronounced kee-fer,) a fermented dairy product which is a little like a liquidy yogurt.  You can definitely use buttermilk and regular mayonnaise if you want.  But my girls really like kefir in the their smoothies and I usually have some in the refrigerator.  I also think it’s a bit better than buttermilk from a nutritional perspective.   Here’s an excerpt from  Sally Fallon’s book Nourishing Traditions  which is very interesting:Kefir is a cultured and microbial-rich food that helps restore the inner ecology. It contains strains of beneficial yeast and bacteria (in a symbiotic relationship) that give kefir antibiotic properties. A natural antibiotic–and it is made from milk! The finished product is not unlike that of a drink-style yogurt, but kefir has a more tart, refreshing taste and contains completely different organisms…kefir does not feed yeast, and it usually doesn’t even bother people who are lactose intolerant. That’s because the friendly bacteria and the beneficial yeast growing in the kefir consume most of the lactose and provide very efficient enzymes (lactase) for consuming whatever lactose is still left after the culturing process…kefir is mucous forming, but…the slightly mucous-forming quality is exactly what makes kefir work for us. The mucous has a clean quality to it that coats the lining of the digestive tract, creating sort of a nest where beneficial bacteria settle and colonize.”

homemade Ranch dressing | pamela salzman

If you can’t tolerate any dairy, even fermented ones, I do have a great vegan version of this recipe that you can follow below.  And if you don’t have fresh chives and parsley for this recipe, even half the amount of dried will do.  Like most dressings and vinaigrettes, Ranch can be enjoyed all year long.  However, keep in mind that creamy dressings go better with sturdier, more crispy lettuces like romaine.  No matter how you enjoy it, I think you’ll agree this is the freshest, best-tasting Ranch you’ve ever had!

homemade ranch dressing recipe (dairy-free and vegan-adaptable) | Pamela Salzman

 homemade ranch dressing recipe (dairy-free and vegan-adaptable) | Pamela Salzman

Homemade Ranch Dressing

Pamela

Ingredients
  

  • ½ cup soy-free Vegenaise or good quality mayonnaise
  • ½ cup full-fat Greek plain unsweetened yogurt
  • ½ cup buttermilk or plain unsweetened kefir
  • 1 Tablespoon freshly squeezed lemon juice
  • ½ teaspoon Dijon mustard
  • 1 medium clove garlic grated or minced
  • 1 teaspoon sea salt
  • freshly ground black pepper to taste
  • pinch of cayenne pepper
  • 2 Tablespoon chopped fresh chives or 1 scallion finely chopped
  • 2 Tablespoons flat-leaf parsley leaves finely chopped

Instructions
 

  • Whisk all the ingredients together in a medium bowl until smooth. Transfer to an airtight container and refrigerate for up to 1 week.

Notes

To make this dairy-free and vegan:
¼ cup vegenaise
¾ cup raw cashews soaked in water for 3 hours, then drained
1 cup fresh water
2 Tablespoons lemon juice
½ teaspoon Dijon mustard
1 medium clove garlic, grated or minced
1 teaspoon sea salt
freshly ground black pepper to taste
pinch of cayenne pepper
2 Tablespoon chopped fresh chives or 1 scallion, finely chopped
2 Tablespoons flat-leaf parsley leaves, finely chopped
Place everything except the herbs into a high-powered blender or food processor and blend until creamy.  Stir in the herbs by hand and transfer to a container.
Tried this recipe?Let us know how it was!