Wednesday, October 3, 2012

TOO fat Tuesday!

Today's Blog is going to be all about the food that I want to eat - and then a recipe that we can actually make!!!




This week's 





is....











I have had this crazy silly obsession with goat cheese lately.  It's texture is thick but creamy and it's taste is both sweet and tangy.  I read recently that it is a healthy alternative to cream cheese with twice the protein and half the fat and cholesterol.  So think twice before using cream cheese in your recipes!  Just switch to Goat cheese.  Here are a few tasty goat cheese treats: And I have found that avocado with goat cheese is the best!  And if you are near a Newk's stop in and try their Chicken Pesto sandwich.  They are responsible for placing this obsession in my mouth.  On this sandwich they have a great goat cheese spread.  It is to die for.  I would run 10 miles just to get this sandwich!  SOOO Good!












nom nom nom...








And just for your eyes::











And a recipe:








duh it will be lemon blueberry squares!









Blueberry Lemon Bars slightly adapted from Two Peas and Their Pod






For the crust: 


  • 1 1/2 cups graham cracker crumbs

  • 6 tablespoons butter, melted

  • 1/4 cup granulated sugar

  • Zest of one lemon


For the filling:




  • 2 large egg yolks

  • 1 (14 ounce can) sweetened condensed milk 

  • 1/2 cup fresh lemon juice

  • 1 teaspoon lemon zest

  • 1 cup fresh blueberries



Preheat the oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. Set aside.


In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into the bottom and slightly up the sides of prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.


To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the 3/4 of the blueberries, reserving some for the top. 


Pour the lemon blueberry filling evenly over the graham cracker crust then top with the remaining blueberries. Bake for 15 minutes, or until just set.


Cool for 10 minutes at room temperature, then refrigerate until completely chilled. Cut into bars and serve. 












Have a great Tuesday!







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