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Typically when the new year starts, you get a lot people making healthier and low-fat recipes. Well I'm not a big fan of low-fat cooking or baking for that matter. I like make what I call lower fat. I still cook with butter and oil, I just try to get away with using a little less than the original recipe calls for. I will of course opt for leaner meats and sometimes replace carbs with their healthier versions (sweet potato instead of white or brown rice instead of white rice) but for the most part, my eating motto is everything in moderation. I mean, I absolutely love all things sweet and all types of desserts but I also don't think that every dinner needs to end with a sweet treat. I try to restrain myself and only make a sweet item once a week. I reserve dessert for my Sunday meal. I like to make a big meal that the whole family can enjoy and have a special dessert to end the evening. This week I made one of my favorite dinners, chicken tika masala and finished the meal with a lower fat version of version of NY style cheesecake top with a scrumptious mixed berry topping. My family enjoyed this dinner and I hope yours will too!!!!

Chicken Tika Masala


2 teaspoons red chili paste
2 cloves garlic (pressed)
2 tablespoons paprika
2 teaspoons cinnamon
2 teaspoons cumin
small container greek yogurt
2 tablespoons grated ginger
1 yellow onion sliced
2 chicken breasts, cut into nugget sized pieces
2 tablespoons butter
1 can tomato puree
dash of heavy cream
chopped cilantro and lime wedge for garnish
olive oil

Take the yogurt and mix in 1 clove pressed garlic, 1 tablespoon each of paprika & ginger, & a teaspoon each of cinnamon, chili paste and cumin. Add a little salt & pepper as well. Mix together and add chicken pieces. Marinate for 2 hours or overnight.

Over medium heat, melt butter in a medium saute pan and add the sliced onions. Cook until tender. Add the remaining spices and cook about 3 minutes. Next pour in the tomato puree and let sauce thicken. While sauce is thickening, heat another saute pan with a little olive oil. Add the chicken pieces and cook through. It will take about 5 to 8 minutes. Once the chicken is cooked add the heavy cream to the sauce and then add the chicken. Cook for about 1-2 minutes. Serve over jasmine rice with chopped cilantro and a lime wedge for squeezing over the chicken mixture.

Lower Fat NY Style Cheesecake



9 graham crackers, ground
3 tablespoons sugar
3 tablespoons butter, melted
3 8oz package less fat cream cheese, room temperature
1 8oz container low fat sour cream
3 eggs
1 cup sugar
1 tablespoon vanilla
1 tablespoon all purpose flour
1 teaspoons lemon zest

Preheat oven to 325. Mix together graham cracker crumbs, 3 tablespoons sugar and the butter. Pat into an 8 inch springform pan and bake for 10 minutes. Remove from oven and let cool a few minutes

Cream the cream cheese, sugar, vanilla, flour and lemon zest. Once all are creamed together add the sour cream and mix on low. Next add the eggs, one at time, stopping to scrape the bowl after each addition. Pour the batter over the crust and bake in a 325 oven for 1 hour 15 minutes. Remove from oven and let cool on cooling rack. Make sure to take an offset spatula and rim around the outer edges of the cake to make sure it doesn't stick to the pan. Once cooled, remove from the outer springform pan and let the cheesecake set up in the fridge for 4hrs or even overnight. Top with mixed berry topping or serve plain.

Mixed Berry Topping
1 bag frozen mixed berries
1/2 cup water
2 teaspoons cornstarch
2 teaspoons honey
1/4 cup brown sugar
3 tablespoons butter
2 teaspoons lemon zest

Melt butter over medium heat. Add berries. Next add the half cup of water and the cornstarch (make a slurry with a little water added to the cornstarch before adding to pan). Cook about 5 minutes until you notice the sauce start to thicken. Next add the honey, sugar and lemon zest. Cook about 10-15 more minutes or until sauce resembles a canned pie filling consistency. Let cool completely before topping on cheesecake.