This Whipped Feta Dip with juicy pan seared garlicky tomatoes is creamy, fluffy and ready in just 15 minutes. Serve with crusty bread or vegetables for dipping, slather on sandwich and toast!

This whipped feta dip is like a mash-up of two of my favorite feta recipes. It’s got the creamy base of my whipped feta board and sauteed tomatoes with garlic and olive oil topping from the baked feta dip.

Such a winning combo once you dip into it with a slice of crusty bread like focaccia, baguette or try even toasted cottage cheese bread to make this healthy appetizer even healthier!

If you’re looking for more viral feta recipes, try this baked feta chicken and spinach feta brownies. But for now, let’s talk about this creamy, garlicky goodness!

Why You’ll Love This Recipe

• Simple ingredients: Made with kitchen staples like feta, yogurt, garlic, and olive oil.
• Better base: Instead of cream cheese or sour cream, I use Greek yogurt that’s lighter and higher in protein.
• More protein: Each serving, which is about 1/10th of the recipe, contains 5 grams of protein.
• Easy crowd pleaser: A 15 minute dip everyone will be scooping up because everyone loves everything creamy!

Ingredients for Whipped Feta Dip

You only need 4 ingredients for the dip, and 5 for the tomato topping.

• Feta cheese: Pick up an 8 ounce block of good quality feta in brine. Goat, sheep, or cow’s milk feta all work perfectly for this dip.
• Greek yogurt: I recommend to use 5-10% fat plain Greek yogurt, and the brand you know is thick. I used Olympic 2% Greek yogurt and my dip was a bit runny but not a big deal.
• Lemon: We only use the zest for a bright, fresh flavor.
• Olive oil: Extra virgin olive oil boosts the flavor and gives the dip a silky, rich finish.
• Tomato topping: Halved grape tomatoes, fresh garlic cloves, extra virgin olive oil, dried basil, salt, and pepper.
• Bread: I made toasted focaccia in olive oil in a skillet and it was perfect for dipping.

How to Make Whipped Feta Dip

Here’s a quick, photo guided overview of how to make this tasty dip.

• Saute the tomatoes: Heat a large skillet over medium and add 3 tablespoons of olive oil and the tomatoes. Cover it up and cook for about 5-7 minutes, shaking the pan a couple of times.
• Season the tomatoes: Stir in the garlic, basil, salt, and pepper. Let it simmer for a couple of minutes, then turn off the heat, add the remaining olive oil, stir, and set aside.
• Make the dip: In a food processor, blend feta, yogurt and lemon zest until combined, scraping the sides as you go. Slowly add olive oil while blending until the texture is creamy and whipped.
• Add the topping: Transfer the whipped feta to a dish and smooth it out with the back of a spoon. If it’s thick, make some little indentations, if it’s on the thinner side, just leave as is. Top it with the cooked tomatoes and drizzle the oil from the skillet on top.

Serving Ideas

This appetizer is best served fresh! It pairs perfectly with a variety of options, so you’ve got the perfect dip for any occasion! But since it’s pretty salty, I like to keep my pairings simple and mild.

Here’s a few ideas of what to dip in whipped feta dip:

• Crusty bread: Toasted focaccia, crostini, or toasted baguette slices.
• Crunchy snacks: Pita chips, pretzel chips, and crackers.
• Soft bread: Cottage cheese bread, Greek yogurt bread, pita bread or any flatbreads you like cut into pieces.
• Fresh veggies: We like cucumber and zucchini slices, carrot and celery sticks, and red peppers.
• Fruit: Apple or pear slices for a sweet and savory combo.

This dip will definitely wow your guests, and you can serve a charcuterie board along with it for a special touch.

How to Store

Store: Keep your leftovers in an airtight container and in the fridge for up to 5 days. You’ll need to give it a quick stir before serving again.

Reheat: I recommend quickly reheating it in the microwave to warm it up, then giving it a stir. It won’t be quite as fresh, but still very good.

Freeze: Do not freeze. Although I imagine thawed whipped feta will mix so well with freshly cooked pasta or potatoes while it’s hot.

FAQs

More Dip Recipes to Try

• Burrata dip
• Tzatziki
• Cranberry jalapeno cream cheese dip
• Hummus
• Olive oil bread dip

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Whipped Feta Dip

Whipped Feta Dip with seared garlicky tomatoes is creamy, fluffy and ready in 15 minutes. Serve with bread or vegetables, slather on sandwich, or dollop into soups.

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 servings

Calories 138kcal

Author Olena Osipov

Equipment

• Food processor
• Ceramic skillet

Ingredients

For the Tomato Topping:

• 2 cups grape tomatoes cut in halves
• 3 large garlic cloves minced
• 1/2 teaspoon basil dried
• 4 tablespoons olive oil extra virgin, divided
• Salt and pepper to taste

For the Whipped Feta:

• 8 ounces block feta cheese drained
• 3/4 cup plain Greek yogurt at least 4% fat
• 1 small lemon zest of
• 1 tablespoon olive oil extra virgin

US Customary – Metric

Instructions

• To make the topping: Preheat large skillet on medium heat and add 3 tablespoons of olive oil and tomatoes. Cover and cook until juicy, about 5-7 minutes, shaking the skillet a few times.
• Add garlic, dried basil, salt and pepper. Stir and let simmer for 2 minutes, stirring once more. Turn off heat, add 1 tablespoon of olive oil and stir. Set aside.
• To make whipped feta: In a food processor, add feta cheese, yogurt and lemon zest. Process until combined, pausing and scraping the walls. Then add olive oil slowly while running the food processor and process until feta is whipped and has a creamy texture.
• Transfer into a serving dish and level with a back of a spoon. Thickness will depend on the brand of feta and yogurt you use. If it's thick, make indentations with a back of a spoon. If it's thinner, leave it as is.
• Top evenly with previously cooked tomatoes, making sure to scrape all of the oil from the skillet.
• Serve whipped feta dip with toasted slices of baguette, pita bread, pretzel chips, crostini or veggies like cucumber and zucchini slices, carrot and celery sticks.

Notes

Store: Refrigerate leftovers in an airtight container for up to 5 days. Give it a stir before serving next time. You can also quickly warm it up in a microwave. Do not freeze.

Thickness of whipped feta: How thick it will turn out depends on the brand of feta and Greek yogurt you use. Also the fat % of Greek yogurt. ironically, the lower fat %, the thicker it is but less flavorful. To thicken it more, place in the fridge for 2-3 hours, if you have time.

Nutrition

Calories: 138kcal | Carbohydrates: 3g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 21mg | Sodium: 266mg | Fiber: 0.4g | Sugar: 1g

The post Whipped Feta Dip appeared first on iFoodReal.com.

This Cottage Cheese Cheesecake is light and tender with 10 grams of protein in each slice. Made with 8 simple ingredients, no cream cheese, and right in your blender!

I had already tried using Greek yogurt in a Greek yogurt cheesecake and cottage cheese in cottage cheese tiramisu, and thought adding cottage cheese to make a cottage cheese cheesecake to amp up the protein would be a great idea.

And it was! It added 4 extra grams per each slice. I was seriously impressed! This cheesecake is a perfect addition to both your high protein recipes and cake lineups! What’s not to love?!

Why You’ll Love This Recipe

• Light and airy: It tastes like a light European dessert, not overly sweet and very tender. If you want even lighter, treat try this baked cottage cheese!
• No cream cheese: Skipping the cream cheese makes this cottage cheese cheesecake recipe lighter, creamier, and lower in fat.
• Packed with protein: Made with 2 naturally high-protein ingredients and no protein powder.
• Tastes like the real deal: You get all the flavor without the heavy ingredients.

Ingredients for Cottage Cheese Cheesecake

You’ll only need 8 simple, wholesome ingredients for this healthy dessert!

• Graham wafers: You’ll need 11 full sheet wafers or 1 1/2 cups crumbs.
• Butter: Melted butter binds the graham cracker crumbs together. Feel free to use salted or unsalted butter and make sure to melt the butter first, then measure it out.
• Sugar: I used cane sugar in both the crust and filling, but you can swap in granulated sugar or erythritol for a lower sugar option. Or try brown sugar in the crust for a caramel-like flavor.
• Cottage cheese: The star ingredient in all cottage cheese recipes! Use 2% or 4% cottage cheese for a velvety cheesecake texture.
• Greek yogurt: Adds a tangy, creamy richness to the cake. Be sure to use plain Greek yogurt and I recommend 2% fat or higher.
• Eggs: To bind the filling together and help create a light, fluffy texture.
• Pure vanilla extract: Essential for that classic, delicious flavor.
• Cornstarch: Helps thicken the filling and keeps it smooth and creamy. You can also use arrowroot powder or tapioca flour.

How to Make Cottage Cheese Cheesecake

Here’s a quick overview of how to make cheesecake with cottage cheese. It’s all made in a
blender and is super easy!

To make the crust:

• Prep: Preheat your oven to 350 F. Line the bottom of a 9-inch springform pan with parchment paper and butter the sides. Next, wrap the bottom and sides of the pan with 3 layers of heavy-duty foil to prevent leaks.
• Prepare the crust: Pulse graham wafers in a food processor or blender until fine, then mix with melted butter and sugar in a bowl.
• Bake the crust: Press the mixture into the prepared pan. I level it with a spatula first then press it down with a glass, so it’s nice and even. Pop it in the oven for 10 minutes, then let it cool for another 10.

To make the filling and bake:

• Make the filling: Blend cottage cheese, Greek yogurt, eggs, sugar, vanilla, and cornstarch in a high speed blender, stopping to scrape the sides as needed.
• Add the filling: Gently pour the filling over the graham cracker crust. Then, place the springform pan in the center of a large baking sheet.
• Add water bath: Boil a kettle of water and carefully pour it into the baking sheet around the springform pan, you want it about 1 inch high on the sides.
• Bake the cheesecake: Bake for 50-60 minutes. When the center jiggles just a bit and the edges are golden brown, it’s ready!
• Cool and chill: Turn off the oven, crack the door open, and let the cheesecake cool in the water bath for an hour. After that, let it cool completely on the counter. Then cover with plastic wrap and set it in the fridge for at least 4 hours, or overnight if you can wait.
• Release and slice: Gently run a knife around the edge to loosen the cheesecake, then remove the rim. Use a sharp knife to cut your slices and enjoy!

Variations

• Different crust: Make your crust with nuts like in these healthy strawberry cheesecake bars.
• Omit the crust: You can pour the cheesecake filling right into the pan. Do not skip the lining though because you don’t want it to leak out through the cracks where the bottom meets the sides of the pan.
• Store-bought graham pie crust: This tip saves time since you don’t need to pre-bake it.
• Add lemon flavor: Add the zest of 1 lemon and 2 tablespoons lemon juice in the blender along with all filling ingredients for a nice burst of citrus flavor.
• Add jam: Spoon small dollops of your favorite jam, like raspberry, strawberry, or blueberry jam, onto the top of the cheesecake before baking. Use a toothpick or a knife to gently swirl the jam, bake, and you’ll have a beautiful fruity swirl.
• Toppings ideas: Decorate with fresh berries, sliced kiwi, or peaches. Drizzle on some chocolate or caramel sauce, or a dollop of whipped cream. Try a berry compote or even a sprinkle of crushed nuts, chocolate shavings, or chocolate chips. The possibilities are endless!

How to Store

Store: Keep any leftovers in the cheesecake pan, cover it with plastic wrap or foil, and store in the refrigerator for up to 5 days.

Freeze: You can freeze leftover slices or the whole cottage cheese cake by wrapping the springform pan in plastic and then aluminum foil. Thaw it on the counter for a few hours or in the fridge overnight.

FAQs

More Cheesecake Recipes to Try

• Instant Pot cheesecake bites
• No bake strawberry cheesecake

More Cottage Cheese Recipes

• Cottage cheese pudding
• Cottage cheese chocolate pudding
• Cottage cheese cookie dough
• Cottage cheese cookies
• Cottage cheese fudge

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Cottage Cheese Cheesecake

This Cottage Cheese Cheesecake is light and tender with 10 grams of protein in each slice. Made with 8 simple ingredients, no cream cheese, and right in your blender!

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Chilling Time 7 hours hours

Total Time 8 hours hours 40 minutes minutes

Servings 12 slices

Calories 181kcal

Author Olena Osipov

Equipment

• Blender
• 9-inch springform pan
• Parchment paper
• Baking sheet

Ingredients

For the Crust:

• 11 full sheet graham wafers (1 1/2 cups crumbs or 180 grams)
• 6 tablespoons butter melted
• 1 tablespoon cane sugar

For the Filling:

• 2 cups cottage cheese 2% or 4% (16 ounces tub)
• 2 cups plain Greek yogurt 2% or higher
• 3 large eggs
• 3/4 cup cane sugar
• 1 tablespoon pure vanilla extract
• 2 tablespoons cornstarch

US Customary – Metric

Instructions

Prep:

• Preheat oven to 350 degrees F. Place the bottom of a 9-inch springform pan on top of parchment paper, circle with a pencil, cut out a round and line the bottom of a springform pan with it. Rub the sides inside the form with butter. These steps help with the cheesecake release.
• Wrap the bottom and sides of the pan with 3 layers of heavy duty foil, ensuring there are no rips or holes. Set aside.

To make the crust:

• In a food processor, add graham wafers and process until finely ground. Transfer to a medium bowl, add melted butter and sugar. Mix with spatula until well combined.
• Transfer to previously prepared springform pan, level with spatula and press with a glass into uniform packed layer. Bake for 10 minutes, then remove from the oven and cool off for 10 minutes.

To make the filling:

• In a high speed blender, add cottage cheese, Greek yogurt, eggs, sugar, vanilla extract and cornstarch. Blend until smooth, pausing and scraping the walls.
• Pour filling carefully over pre-baked crust. Place springform pan in the center of a large baking sheet.

To bake the cheesecake:

• Boil a full kettle of water and pour it inside the baking sheet around the springform pan reaching up to 1 inch on the sides of the cake pan.
• Bake cheesecake for 50-60 minutes or until the center of the cheesecake jiggles a bit when you gently tap the pan and edges are brown.
• Turn off the oven and open the door slightly. Let cheesecake sit in the water bath in the oven to cool off for 1 hour.
• Remove cheesecake from the oven and let it cool completely at room temperature. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
• Run a knife gently around the rim to loosen the chilled cheesecake from the springform pan, then remove the rim. To cut cheesecake, use clean sharp knife. Wipe it clean and dip into warm water for neat slices.

Notes

• Store: Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 5 days.
• Freeze: You can freeze leftovers or entire cheesecake by wrapping it inside the springform pan in plastic and then aluminum foil. Thaw on a counter for a few hours or in the fridge overnight.

Nutrition

Serving: 1slice | Calories: 181kcal | Carbohydrates: 18g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 192mg | Fiber: 0.04g | Sugar: 16g

The post Cottage Cheese Cheesecake appeared first on iFoodReal.com.

Crustless Broccoli Quiche is a lightened up version of traditional quiche without the pie crust, fuss and extra calories. It tastes amazing freshly baked or cold, for breakfast, snack or even dinner!

Our family absolutely loves crustless quiches like crustless spinach quiche, crustless zucchini quiche and cottage cheese zucchini quiche!

This week I made crustless broccoli quiche and it disappeared during breakfast and snack time! It is fiber and protein loaded, is easy to make and a sure way to get more veggies into your kids.

This broccoli quiche with no crust packs insane amount equal to 4 cups of broccoli. Just like spaghetti squash quiche and crustless zucchini pie, it’s a great way to hide veggies from kids.

Red onion and garlic add flavor without sauteing and disappear in a fluffy egg mixture. Salty feta cheese melts inside and a few handfuls of cheddar add that irresistible golden crust on top. So good!

Ingredients for Crustless Broccoli Quiche

• Eggs: 7 large or I used 9 medium eggs. You can also use egg whites with replacement ratio of 1 large egg = 1/4 cup egg whites.
• Broccoli: 1 pound or 4 cups of fresh or frozen broccoli works. If using frozen veggie, run it in a colander under hot water and drain well. I finely chop even the stalk, especially if it’s organic, and use in dishes like healthy broccoli salad or healthy beef and broccoli.
• Milk: Quiche without milk is not a quiche but rather a frittata. Creamier milk, more flavor dense is the quiche. You can use non-dairy milk, just be ready for more thin flavor.
• Cheese: Feta cheese because it tastes amazing combined with fresh herbs and garlic. And a sprinkle of cheddar on top adds nice golden crust, but is OK to skip or sub with any other hard melting cheese.
• Onion and garlic: Red onion is perfect for quiche because it adds mild flavor without sauteing. Regular yellow onion needs sauteing and you can do that, throw garlic in there too.

How to Make Crustless Broccoli Quiche

• Prep veggies and cheese: I like to chop all veggies before I do anything else. And I start preheating oven at same time. Chop broccoli into bite size pieces as well as stalks, everything will get cooked and soft. Crumble and grate cheeses now too. 
• Whisk egg mixture: No need to whisk eggs first. Whisk eggs, milk, salt, pepper and red pepper flakes together.
• Add veggies and cheese: Then combine chopped broccoli, onion, garlic with liquid egg mixture and crumbled feta. Once in a pie dish, level with spatula and then sprinkle with cheddar cheese.
• Bake until golden in preheated 375 degrees F oven for about 50 minutes. Shake the pie plate and if middle is not jiggly, quiche is ready and set. Cool for 10 minutes and slice. Yum!

Serving Ideas

Crustless quiche is high in protein, fiber and healthy fats. So it’s a low carb meal on its own. Below are a few great pairings if you need more:

• Creamy tomato soup – classic and easy 15 minute soup.
• Avocado salad complements high protein quiche with more healthy fats.
• Fruit salad
• With a crusty bread or high protein bread like cottage cheese bread.
• Tea or coffee.

How to Store and Reheat

Serve quiche warm or cold. Are you like me and one of those people that thinks quiche tastes even better cold?! I recommend to slice it into 8 slices after baking, cover and refrigerate in same baking dish up to 5 days. Makes it such an easy grab and go meal!

Freeze quiche in airtight container for up to 3 months. I absolutely love these reusable 1 gallon silicone bags. Thaw in the fridge overnight.

Reheat quiche in a microwave or in the oven at 375 degrees F which would take about 15-20 minutes.

FAQs

More Favorite Broccoli Recipes

• Chicken broccoli stir fry
• Healthy broccoli cheddar soup
• Broccoli feta soup
• Penne broccoli
• Sauteed broccoli

More Favorite Egg Recipes

• Broccoli cheese egg muffins
• Healthy breakfast casserole
• Sausage egg casserole
• Cottage cheese egg bites

You may also love this collection of healthy egg recipes!

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Crustless Broccoli Quiche

Crustless Broccoli Quiche is a lightened up version of traditional quiche without the pie crust, fuss and extra calories. It tastes amazing hot or cold!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 175kcal

Author Olena Osipov

Equipment

• Pie dish

Ingredients

• 1 pound broccoli florets 4 cups chopped
• 7 large eggs
• 1 cup milk I used 3.25%
• 1 medium red onion diced
• 3 large garlic cloves minced
• 5 ounces feta cheese crumbled
• 2 ounces soft cheese like Mozzarella or cheddar shredded
• 1/4 teaspoon salt
• Ground black pepper to taste
• Red pepper flakes to taste
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray 9 inch pie baking dish with cooking spray.
• In a large bowl, add eggs, milk, salt, pepper, red pepper flakes and whisk well. Add broccoli, red onion, garlic, feta cheese and stir well with spatula.
• Transfer mixture to previously prepared baking dish, level with spatula and sprinkle with cheddar cheese. Bake for 50 minutes or until the middle isn't jiggly anymore.
• Remove from the oven and let quiche cool for 10 minutes.
• Then cut into 8 slices and enjoy warm or cold!

Notes

• Store: Refrigerate leftovers in airtight container for up to 5 days. Reheat (if you have to because it taste absolutely amazing cold) in a microwave. Or in the oven at 375 degrees F for 15-20 minutes.
• Freeze: For up to 3 months.
• If using frozen broccoli, place it in a colander, run hot water over it and drain well.
• If you would like to use all or some egg whites, 1 large egg = 1/4 cup egg whites.

Nutrition

Serving: 1slice | Calories: 175kcal | Carbohydrates: 8g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 169mg | Sodium: 402mg | Fiber: 2g | Sugar: 4g

The post Crustless Broccoli Quiche appeared first on iFoodReal.com.

Greek Yogurt Cheesecake is a creamy and luscious cheesecake made without sour cream or refined sugars. It’s a lighter and healthier version with the same amazing taste and texture as any classic recipe!

Also check out these delicious Instant Pot cheesecake bites, healthy no bake strawberry cheesecake, and healthy strawberry cheesecake bars.

Making a lighter, healthier version of a cheesecake doesn’t take the fun out of it at all! The result is a luscious, thick, and creamy baked Greek yogurt cheesecake topped with a cherry compote that rivals anything you’ve ever tried!

I got so confident in healthy cheesecake making business, that I even made a cheesecake with cottage cheese!

Both are perfect for the holiday season including Christmas and Thanksgiving!

Why You’ll Love This Recipe

• Same taste and texture: Your guests won’t know it’s a healthier version unless you tell them!
• Easy swaps: Simple tweaks of ingredients using everyday ingredients you may already have or can find at your local grocery store.
• Higher in protein: Thanks to Greek yogurt, this healthy dessert has a bit more protein than most cheesecakes, making it a little more filling.
• Lower in sugar: We use erythritol to lower the sugar and maple syrup in a cherry compote, which is optional. But even if you use regular sugar, the amount isn’t as large.

Ingredients for Greek Yogurt Cheesecake

For the crust:

• Graham wafers: You’ll need about 1 1/2 cups of crumbs. You can crush your own from about 11 full sheet wafers in a food processor or buy a box of crumbs.
• Melted butter: Melt the butter first, then measure it out. Used to moisten the crumbs and help to bind them together into a crust.
• Sweetener: For a lower in sugar cheesecake use erythritol; cane sugar or regular sugar works just fine instead.

For the filling:

• Cream cheese: You want the blocks of cream cheese brought to room temperature ahead of time. Please don’t use the spreadable kind that comes in a tub because it results in a different texture.
• Plain Greek yogurt: Will be combined with the cream cheese to thin it out and get it to a nice light and creamy consistency for the filling. Plus extra protein!
• Sugar: Monk fruit sweetener or erythritol, cane sugar or regular sugar work.
• Eggs: We need eggs for binding and to help create a light fluffy structure.
• Pure vanilla extract: A hint of vanilla to add pleasant flavor.

For the cherry compote:

• Cherries: Use either fresh or frozen fruit but make sure the pits are removed.
• Maple syrup: A non-refined sweetener that adds delicious maple flavor. Honey works too!
• Cornstarch: Helps to thicken it up taking it from a thin cherry sauce to a thicker compote perfect for topping a cheesecake without it being too runny. If you are using frozen cherries, you’ll use more cornstarch because they produce more liquid.
• Lemon juice: A common ingredient in many fruit compotes. A squirt of citrus helps to brighten up the flavors with a zing!

How to Make Greek Yogurt Cheesecake

To make the crust:

• Prep: Preheat the oven to 350 degrees F. Grab a 9-inch springform pan and grease it all around with butter. Set it aside.
• Prepare the crust: Make graham cracker crumbs in a food processor until finely ground and transfer to a medium bowl. Add melted butter and sugar of choice and mix with a spatula until combined.
• Bake the crust: Press crumbs down into the bottom of the springform pan. Level it down with a spatula, but press down gently using the bottom of a glass. This will help compact it so that it stays solid. Bake for 8 minutes and then allow it to cool to room temperature.

To bake the cheesecake with Greek yogurt:

• Make the foil barrier: Take 3 large sheets of aluminum foil and place them on the counter side by side overlapping each other. Set the springform pan in the centre and fold them up around the sides of the pan until just below the rim. Ensure there are no rips or holes. Turn up the oven to 450 degrees F.
• Combine the filling ingredients: In a large bowl, add cream cheese, yogurt, and sugar of choice. Beat on high speed for 5 minutes, scraping the sides of the bowl. While running the mixer, add eggs one at a time. Add vanilla extract and beat until just combined. Gently pour filling onto previously baked graham cracker crust, ensuring it is leveled.
• Prep the water bath: Get a large deep roasting pan and set your springform pan in the center of it. Pour boiling water inside the roasting pan about halfway up the walls of the springform pan (about 1 1/2 – 2 inches high).
• Bake the cheesecake: Place the entire thing in the preheated oven to 450 F and bake for 15 minutes. Then reduce heat to 225 degrees F and bake for another 60-75 minutes. You’ll know it’s done when the centre of the cheesecake jiggles just a bit when you tap the pan!

• Remove and let cool: Remove from the oven. Keeping everything as it is, allow it to cool while remaining in the water for 1 hour. Then, transfer to a wire rack to cool completely.
• Chill to set: Remove the foil from the sides of the pan and cover cheesecake with plastic wrap. Place in the fridge to chill for at least 8 hours or overnight. This will allow it to set completely and not fall apart when slicing.

To make the cherry compote (optional):

• Combine all ingredients: Bring water, maple syrup, lemon juice, and cornstarch to a boil in a small pot. Add cherries and cook for 3 minutes, whisking occasionally.
• Reduce heat to low: And cook for another 10 minutes.
• Remove from heat: Cool the compote and transfer it to a glass jar. This compote will thicken as it cools. If it looks like it’s a bit runny, just give it some time!

Variations

• Other fruit topping: Use the cherry compote recipe for any type of fruit topping. Raspberry, blueberry, blackberry, peach, apple, you name it.
• Decadent topping: Switch up the compote idea and serve it with caramel sauce or chocolate sauce.
• Fresh berries: Skip the sauce completely and serve with fresh berries or sliced fruit on top.
• Zest: Grate a little extra lemon zest on top of each slice just before serving.
• Different crust: You can make one with pecans like in these healthy strawberry cheesecake bars.
• No crust: You can make this cheesecake without a crust by pouring the filling directly into the pan. You’ll want to make sure to line it with parchment paper as there is a possibility of the liquid seeping out through the cracks where the bottom meets the sides of the pan.

How to Store

Fridge: Any leftover cake can be kept covered in an airtight container or remain in the pan covered with plastic wrap or foil for up to 3-4 days.

Freezer: Wrap an entire cheesecake still in the springform pan with plastic and foil, or remove and place it in a freezer friendly container and freeze it. Thaw in the fridge overnight and enjoy!

FAQs

More Dessert Recipes to Try

• Greek yogurt cake
• Greek yogurt frosting
• Healthy cream cheese frosting
• Baked yogurt
• Greek yogurt chocolate pudding
• Cottage cheese tiramisu

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Greek Yogurt Cheesecake

Greek Yogurt Cheesecake is a creamy, luscious healthy cheesecake made without sour cream. It's a lighter version with the same amazing taste and texture as any classic recipe!

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Chilling Time 8 hours hours

Total Time 10 hours hours

Servings 12 slices

Calories 163kcal

Author Olena Osipov

Equipment

• 9-inch springform pan
• Immersion blender
• Mixer
• Parchment paper sheets

Ingredients

For the crust:

• 11 graham wafers sheets 1 1/2 cups crumbs
• 6 tablespoons butter melted
• 1 tablespoon monk fruit sweetener , erythritol or cane sugar

For the filling:

• 2 x 8 ounces blocks (not tubs) cream cheese cut into cubes and softened to room temperature
• 2 cups 2% plain Greek yogurt
• 3/4 cup monk fruit sweetener , erythritol or cane sugar
• 3 large eggs
• 1/2 tablespoon pure vanilla extract

For the cherry compote (optional):

• 2 tablespoons water
• 1 tablespoon maple syrup
• 1/2 tablespoon lemon juice
• 1/2 tablespoon cornstarch with frozen cherries or 1 teaspoon with fresh cherries
• 2 cups fresh or frozen cherries pitted

US Customary – Metric

Instructions

To make the cheesecake crust:

• Preheat oven to 350 degrees F and rub the bottom and sides of 9 inch springform pan with butter. Set aside.
• In a food processor, add graham wafers and process until finely ground. Transfer to a medium bowl, add melted butter and sugar of choice; mix with spatula until well combined.
• Transfer to previously prepared springform pan, level with spatula and press with glass into uniform packed layer. Bake for 8 minutes and remove from the oven to cool off to room temperature.
• Place 3 large sheets of aluminum foil on the counter, overlapping each other. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes. Keep the rim clear for rising.

To make Greek yogurt cheesecake filling:

• Preheat oven to 450 degrees F. In a large bowl, add cream cheese, yogurt and sugar of choice. Beat with a mixer on high speed for 5 minutes, pausing and scraping the walls.
• Add one egg at a time and beat until incorporated. Add vanilla extract and beat just until combined.
• Pour filling over baked crust in a foil wrapped springform pan.

To bake cheesecake in a water bath:

• Boil a full kettle of water and you might need to do it 2 times, depending how big is you roasting pan. Get large deep roasting pan ready. Set your springform pan in the roasting pan and pour boiling water inside the roasting pan up to half way of the springform pan, about 1.5-2".
• Bake at 450 degrees F for 15 minutes, then reduce heat to 225 degrees F and bake for another 60-75 minutes or until the center of the cheesecake jiggles a bit when you tap the pan.
• Remove cheesecake from the oven and let it rest in the pan with water for 1 hour, then transfer to a wire rack to cool off completely.
• Remove foil, cover with plastic wrap and refrigerate cheesecake for at least 8 hours or overnight to allow it to fully set before serving. Slice into 12 pieces and serve.

To make cherry compote (optional):

• In a small pot, add water, maple syrup, lemon juice and cornstarch; whisk until combined. Add cherries and stir.
• Bring to a boil and cook for 3 minutes. Reduce heat to low and cook for another 10 minutes.
• Remove from heat, cool and transfer to a glass jar.

Notes

• Store: Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 2 days.
• Freeze: You can freeze leftovers or entire cheesecake by wrapping it inside the springform pan in plastic and then aluminum foil. Thaw on a counter for a few hours or in the fridge overnight.

Nutrition

Serving: 1slice with erythritol | Calories: 163kcal | Carbohydrates: 16g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 163mg | Fiber: 1g | Sugar: 8g

The post Greek Yogurt Cheesecake appeared first on iFoodReal.com.

These healthy No Bake Brownies are fudgy, chocolaty and made with just 8 simple ingredients! Your family will never guess the secret!

Years ago, I made black bean brownies and later thought why not make a no bake version?! Fast forward to the holidays, and it feels like the perfect time for these no bake brownies to make a comeback!

I love sneaking alternative ingredients into my brownies. In fact, almost every single brownie recipe on my blog has a hidden element that makes them a healthy dessert. Like healthy zucchini brownies, sweet potato brownies, and healthy pumpkin brownies.

So, don’t spill the beans (pun intended) about the black beans and applesauce. Let everyone try them first and watch their faces light up!

Why You’ll Love This Recipe

• Crowd pleaser: Readers and friends say no one ever tastes the black beans, and the brownies disappear in no time!
• Guilt-free: No bake brownies recipe skips the flour, eggs, and butter. Is naturally sweetened, gluten-free, and vegan.
• Quick and easy: This no bake dessert comes together in 10 minutes, then you simply pop it in the freezer.
• Instant enjoyment: You store them in the freezer and can enjoy them pretty much immediately, no need to thaw long.

Ingredients for No Bake Brownies

Here’s the short list of ingredients you will need.

• Black beans: The foundation of this brownie recipe. You can use canned beans or Instant Pot black beans. Just be sure to rinse and drain them first.
• Medjool dates: These naturally sweet and meaty dates add body and proper texture to the brownies. Make sure they’re pitted and don’t use any other kind of dates.
• Applesauce: Adds moisture and a hint of sweetness. You can use either sweetened or unsweetened applesauce. Also homemade applesauce like Instant Pot applesauce works.
• Cacao powder: Cocoa powder works as a substitute for cacao powder in any recipe. The main difference is that cacao offers more health benefits.
• Coconut oil: Melted coconut oil adds richness and helps bind the ingredients together. I also use it for the chocolate drizzle.
• Vanilla and salt: Classic baking staples that boost flavor and balance sweetness.
• Mini chocolate chips: You can use dark chocolate chips or semi-sweet chocolate chips.
• Hot water: Softens the dates, making the mixture smoother and easier to blend.

How to Make No Bake Brownies

Simply blend everything together, then pour the batter into a baking dish and freeze. I used my small Kitchenaid food processor.

• Blend the ingredients: In a food processor, combine black beans, dates, applesauce, cacao powder, coconut oil, vanilla, salt, and hot water. Blend until smooth, stopping to scrape the sides and adding a little more water, if needed, to get it moving.
• Add chocolate chips and pour: Dump chocolate chips in and pulse a few times. Then, pour the batter into a parchment paper lined baking pan and spread it out evenly with a spatula.
• Make the drizzle: Add chocolate chips and coconut oil to a small bowl. Microwave for 1-2 minutes, stirring halfway. Drizzle over brownies.
• Freeze and slice: Freeze for at least 3 hours, then cut into 16 squares and enjoy!

Variations

• Mix-ins: Chopped nuts like walnuts, pecans or hazelnuts, freeze-dried fruit, coconut flakes or chocolate chips can either go in the batter or be used as a topping. Adding them to the batter will blend the flavors throughout, while topping them before freezing will give a crunchy finish.
• Add frosting: Instead of a chocolate drizzle, spread on healthy chocolate frosting.
• Thicker brownies: Add 1/3 cup almond flour to the batter.
• Flaky sea salt: A sprinkle of sea salt takes these brownies to the next level!

How to Store

Freeze: Keep these no bake brownies frozen! Store in an airtight container for 3-4 months. Enjoy straight from the freezer or let them thaw for 2-3 minutes.

It helps to line the layers of slices with parchment paper for easier separating when you want just one brownie.

FAQs

More Brownies Recipes to Try

• Almond flour brownies
• Oat flour brownies
• Cacao nibs brownie bites
• Banana brownies

Other No Bake Recipes

• Healthy chocolate coconut balls
• Healthy no bake cookies
• Homemade crunch bars
• No bake peanut butter oatmeal bars
• Coconut oil fudge
• Date bark
• Chocolate berry bars

Print

No Bake Brownies

These healthy No Bake Brownies are fudgy, chocolaty and made with just 8 simple ingredients! Your family will never guess the secret!

Course Dessert

Cuisine North American

Diet Vegan

Prep Time 20 minutes minutes

Freezing Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 16 brownies

Calories 129kcal

Author Olena Osipov

Equipment

• Food processor
• Square baking dish
• Parchment paper sheets

Ingredients

For the Brownies:

• 14 ounces can low sodium black beans drained & rinsed
• 13 Medjool dates pitted
• 1/4 cup applesauce unsweetened or sweetened
• 1/3 cup cacao powder
• 3 tablespoons coconut oil melted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 4-5 tablespoons hot water
• 2 tablespoons mini chocolate chips

For the Drizzle:

• 2 tablespoons mini chocolate chips
• 1 teaspoon coconut oil

US Customary – Metric

Instructions

• Line square 8×8 inches baking dish with parchment paper and set aside.
• In a food processor, add black beans, dates, applesauce, cacao powder, coconut oil, vanilla, salt and hot water. Process until smooth, pausing and scraping the walls and adding a bit more water if you mixture isn't going.
• Add chocolate chips and pulse a few times just to combine. Pour batter into previously prepared baking dish and level with spatula.
• To make the drizzle, in a small bowl, combine the chocolate chips and coconut oil. Melt in a microwave for 1-2 minutes, pausing and stirring. Drizzle on top of brownies and freeze for at least 3 hours.
• Cut into 16 squares and enjoy!

Notes

• Store: Keep brownies frozen at all times! Store in the freezer in an airtight container for up to 3 – 4 months. Enjoy from frozen or let thaw for 2-3 minutes.

Nutrition

Serving: 1brownie | Calories: 129kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Cholesterol: 0.04mg | Sodium: 72mg | Fiber: 3g | Sugar: 15g

The post No Bake Brownies appeared first on iFoodReal.com.

Healthy Spinach Artichoke Dip is creamy and cheesy, replacing heavier dairy for Greek yogurt and just a touch of mayo. This healthy appetizer will be a party hit that contains less fat and calories, and no one would guess!

You sure will love other crowd pleasers like healthy spinach dip, healthy 7 layer dip and baked feta dip!

It can be tricky to draw the line between creating healthy versions of family favorites and boring, tasteless dishes, but I’m well practiced at it!

By adjusting the ratio of ingredients and swapping out one dairy for another, this healthy spinach artichoke dip tastes so great no one would guess it’s a lighter version! Just like with healthy buffalo chicken dip!

Why You’ll Love This Recipe

• Super easy: Just blend and bake, that’s it! No complicated steps or equipment.
• Minimal prep: Just a few minutes hands on, then leave to bake. This healthy dip is ready in under 30 minutes!
• Creamy and cheesy: You won’t be left disappointed with this perfectly balanced blend of Parmesan, mozzarella, mayonnaise and Greek yogurt.
• Less fat: With less mayo and added Greek yogurt, it’s creamy without being too fatty.
• Crowd pleaser: Perfect for bringing to parties, potlucks, Thanksgiving, Christmas, summer get togethers, game days, and more!
• Make ahead: Prepare it up to 3 days ahead, then bake when ready.

Ingredients for Healthy Spinach Artichoke Dip

• Artichoke hearts: You’ll need a can of artichoke hearts packed in water or a jar of artichoke hearts packed in oil. Marinated artichokes will have more flavor than canned. Drain well.
• Frozen spinach: Use a package of chopped spinach. Allow it to thaw and squeeze all the excess liquid.
• Aromatics: A combination of onion and garlic. Increase the amount to taste. You could also use roasted garlic for a more mellow, caramelized flavor, but you will need more of it.
• Greek yogurt: I recommend using one that has at least 2% of fat for the best results. Don’t use 0%, as dip will taste flat.
• Cheese: You need a combination of two freshly grated cheeses. Full-fat mozzarella cheese and I don’t recommend low fat because it separates. Feel free to use cheddar, Gruyere, Gouda or Swiss cheese instead. And freshly grated Parmesan cheese, not from a shaker.
• Mayonnaise: This dip recipe uses just enough mayo to add that rich and creamy flavor without adding too much additional fat. Plus, the amount per serving is minimal. For extra health benefits, you could also use avocado oil mayo over regular mayo.
• Seasonings: All you need is salt, black pepper, and a pinch of red pepper flakes (adjust the amount to taste).

How to Make Healthy Spinach Artichoke Dip

• Thaw the spinach: Make sure you leave frozen spinach to thaw overnight in a colander. In the morning, use your hands to squeeze out all the excess liquid from spinach.
• Blend the ingredients: Preheat oven to 375 F. Add artichoke hearts, onion, and garlic to a food processor and process until finely chopped. Then transfer to a medium bowl. Alternatively, you can finely chop all the ingredients by hand, but this will take longer.
• Mix: Add spinach, mozzarella cheese, Parmesan cheese, Greek yogurt, mayo, and seasonings. Then stir well until combined.
• Bake: Transfer mixture to a medium sized baking dish (8 inch, 9 inch or 11×7 work). Bake for 15 minutes or until hot, bubbly, and the cheese is melted. Then enjoy!

Variations

There are several ways to add extra pizazz to your healthy spinach artichoke dip. Here are some of my favorite alterations!

• Cheesy topping: Sprinkle some cheese over the top and broil at the end for a bubbly, browned, crispy, cheesy topping.
• Water chestnuts: Add an 8 ounces can of water chestnuts, drained and chopped.
• Bell pepper: Add a finely chopped and sauteed sweet bell pepper for extra nutrients and color.
• Mushrooms: Sauteed and chopped brown mushrooms make for a flavorful addition.
• Bacon: A small amount of finely chopped baked bacon will add a smoky, salty flavor. But don’t go overboard, as it’ll also be adding fat!
• Seafood: Shrimp and crab work very well in this spinach and artichoke dip recipe. I recommend adding around 1-2 cups of finely chopped uncooked shrimp or crab (fresh or canned).
• Chicken: Add 1-2 cups of finely shredded cooked chicken like this Instant Pot shredded chicken or baked chicken breast.
• Chili: For a spicy artichoke dip, add some finely chopped jalapeño or a dash of hot sauce.
• Sun-dried tomatoes: Add 1/1 cup of finely chopped sun-dried tomatoes, drained if from a jar.
• Olives: Blend or finely chop 1/2 cup of olives into the dip.
• Lemon zest: To add a little zing to this rich dip and help cut through the richness.
• Dried herbs: A small amount of dried basil, oregano, or Italian seasoning would work.

Serving Ideas

This dip is best served warm. So, if it’s a party, you can bake and transfer the dip to a crock pot and turn on Keep Warm function. If it dried out after 3-4 hours, add a splash of milk and stir. This should rehydrate it.

You can also serve it in a bread bowl. Follow this great video for preparing the bowl.

There are several classic accompaniments you can serve alongside this healthy spinach artichoke dip, including:

• Bread: Melba toast, soft pretzel, crostini, focaccia, crusty baguette, pita chips.
• Crackers: Mary’s Gone and Triscuits crackers are whole grain healthier options. However, use any preferred crackers like pretzel crisps.
• Tortilla chips: I like to use Que Pasa tortilla chips. Other plain chips would also work.
• Crudites: Sliced vegetables such as cucumber, celery, carrot sticks, zucchini, bell pepper and radish.

How to Store and Reheat

Store: Allow the dip to cool and then store in an airtight container in the fridge for up to 5 days.

Reheat: My favorite way to reheat the artichoke dip is in the microwave, in 30-40 seconds increments until warmed through. However, you could also reheat it in the oven at 350F for about 10-15 minutes.

Freeze: I haven’t attempted to freeze this dip yet, as I’m worried the yogurt may separate and the dip will become watery upon thawing. If you try it, let me know how it works.

FAQs

More Spinach Recipes

• Spinach salad recipe
• Spinach artichoke quinoa casserole
• Spinach avocado salad

More Healthy Dip Recipes To Try

• Healthy French onion dip
• Cottage cheese ranch dip
• Cucumber appetizer bites
• Cranberry jalapeno dip
• Instant Pot buffalo chicken dip

Print

Healthy Spinach Artichoke Dip

Healthy Spinach Artichoke Dip is creamy and cheesy, replacing heavier dairy for Greek yogurt and just a touch of mayo. Served hot or chilled.

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 131kcal

Author Olena Osipov

Equipment

• Food processor
• Baking dish

Ingredients

• 14 ounces can artichoke hearts drained
• 1/2 small onion
• 3 small garlic cloves
• 10 ounces package chopped frozen spinach thawed & liquid squeezed
• 1/2 cup Parmesan cheese freshly grated
• 1/4 cup mozzarella cheese (not low fat) grated
• 1 cup plain Greek yogurt 2% + fat
• 1/4 cup mayo
• Pinch red pepper flakes
• Pinch salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. In a food processor, add artichoke hearts, onion, garlic and process until finely chopped. Transfer to a medium bowl.
• Add spinach, Parmesan cheese, mozzarella cheese, yogurt, mayo, red pepper flakes, salt and pepper.
• Stir until well combined and transfer to a medium sized baking dish.
• Bake for 15 minutes or until hot and cheese has melted. Don't over bake because yogurt will start separating.
• Serve hot. Our favorite dippers include Que Pasa tortilla chips, celery and carrot sticks, thickly sliced cucumbers, whole grain crackers like Mary's Gone and Triscuits.

Notes

• Store and reheat: Refrigerate leftovers in an airtight container for up to 5 days. Reheat in a microwave (best) or bake at 350 until warmed through. Not recommended to freeze.
• To serve warm at a party: You can serve it in a crockpot on the Keep Warm function.

Nutrition

Serving: 0.25cup | Calories: 131kcal | Carbohydrates: 7g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 347mg | Fiber: 2g | Sugar: 2g

The post Healthy Spinach Artichoke Dip appeared first on iFoodReal.com.

Cream Cheese Stuffed Mushrooms are the perfect easy appetizer made with 7 ingredients and filled with cream cheese, cheddar, and chives. Everyone will devour them!

Other mushroom appetizers we love are stuffed mushrooms and Parmesan mushrooms.

After seeing how much you all loved my cream cheese stuffed mini peppers and cream cheese stuffed jalapeno peppers, I knew I had to try my hand at cream cheese stuffed mushrooms. The filling is very similar, and the mushrooms make it even more irresistible!

My goal with this recipe was to give you an easy appetizer you can whip up for guests or take to a party. It’s so much better for you than store-bought and so easy to make, especially during the busy holiday season.

Why You’ll Love This Recipe

• Easy recipe: Unlike other recipes, this one skips the long ingredient list and extra steps like chopping and sauteing mushroom stems.
• Make ahead friendly: Prep stuffed mushrooms with cream cheese in advance for stress-free hosting.
• Bursting with flavor: Earthy, savory, creamy, and cheesy!
• Party favorite: They travel well, so they’re perfect for holidays, potlucks, and family get-togethers.

Ingredients for Cream Cheese Stuffed Mushrooms​

This appetizer recipe makes enough for 25 mushrooms, but it’s easy to halve or double if you’re feeding a crowd or just yourself.

• Mushrooms: I recommend using brown mushrooms such as baby bella mushrooms (aka cremini mushrooms) or shiitake mushrooms because they’re more flavorful, however the white mushrooms will work. It’s also a good idea to buy bulk mushrooms so you can pick ones that are evenly sized so they look pretty and bake evenly.
• Cream cheese: You’ll need plain cream cheese, either from a block or a tub, and it should be at room temperature.
• Garlic: Fresh grated garlic adds a rich, savory punch.
• Cheddar cheese: Freshly grated sharp cheddar melts perfectly and tastes amazing, but feel free to switch it up with other cheeses like pepper jack, Monterey jack, mozzarella, or Parmesan cheese.
• Chives: Adds a fresh, mild onion flavor to the filling and makes the perfect garnish for a pop of color and taste. You can also used minced green onion.
• Spices: Salt and pepper to season and taste.

How to Make Cream Cheese Stuffed Mushrooms​

This mushroom appetizer is a breeze to make! Minimal prep, no sauteing, and ready in just 40 minutes.

• Prep: Preheat oven to 425 F and line large baking sheet with parchment paper. Clean mushrooms by wiping with a damp cloth or paper towel. Remove the stems by gently popping them out or using a knife.
• Make the filling: In a medium bowl, mash softened cream cheese with a fork and mix in garlic, salt, and pepper. Add cheddar cheese and chives, and stir until well combined.
• Fill the mushrooms: Use a tablespoon to scoop the cream cheese mixture into the mushroom caps, dividing it evenly. Let it mound slightly over the top.
• Bake: Place the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the filling is hot.

Variations

• Add protein: Add up to 1/3 cup of chopped cooked bacon, ground beef, or ground sausage to the filling. Just be sure the meat is fully cooked first.
• Extra creamy: You can add about 1/4 cup sour cream or Greek yogurt to the filling.
• Other spices: Add 1/2-1 teaspoon of spices like garlic powder, onion powder, paprika, or even a pinch of cayenne pepper for a little heat. Herbs like fresh parsley, thyme, or oregano would also pair well for added flavor.
• Portobello mushrooms: Instead of a bite-size appetizer, use portobello mushrooms and the same filling to make giant stuffed mushrooms.
• Add texture: Mix in some breadcrumbs or nuts like chopped walnuts.

How to Store and Reheat

Store: You can store leftovers in the refrigerator in an airtight container for up to 5 days.

Freeze: Avoid freezing these, as mushrooms don’t thaw well.

Reheat: Warm them up in a microwave, air fryer or oven. They also taste great cold!

FAQs

More Appetizer Recipes

• Goat cheese stuffed mini peppers
• Stuffed dates
• Healthy cheese ball

More Mushroom Recipes to Try

• Healthy mushroom stroganoff
• Chicken and mushrooms
• Mushroom bean soup

Print

Cream Cheese Stuffed Mushrooms

Cream Cheese Stuffed Mushrooms are the perfect easy appetizer made with 7 ingredients and filled with cream cheese, cheddar, and chives. Everyone will devour them!

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 25 mushrooms

Calories 52kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets

Ingredients

• 1.5 pounds brown mushrooms medium size
• 8 ounces cream cheese softened
• 1 small garlic clove grated
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup cheddar cheese grated
• 2 tablespoons chives more for garnish, or use minced green onion

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F and line large baking sheet with parchment paper. Set aside.
• To clean mushrooms, wipe them with wet cloth or damp paper towel. Remove the stems by pushing to the side and popping them or using a paring knife.
• In a medium bowl, add softened cream cheese, garlic, salt and pepper. Using a fork, mash cream cheese and stir until thoroughly mixed. Add cheddar cheese and chives, mix with spatula until well incorporated.
• Using a tablespoon, fill the mushroom caps with filling, dividing evenly. It should mound over the mushroom just a bit.
• Place stuffed mushrooms on previously prepared baking sheet and bake for 20 minutes or until filling is hot.
• Transfer to a platter, garnish with more chives and serve warm or cold.

Notes

• Store: Refrigerate leftovers for up to 5 days. Enjoy warm or cold. Do not freeze as mushrooms do not thaw well.
• To soften cream cheese fast, cut it into cubes and place in a microwave for a few seconds at a time.

Nutrition

Serving: 1mushroom | Calories: 52kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 99mg | Fiber: 0.2g | Sugar: 1g

The post Cream Cheese Stuffed Mushrooms​ appeared first on iFoodReal.com.

Golden No Yeast Dinner Rolls are soft, fluffy, and incredibly easy to make with 7 ingredients and no waiting. Perfect for any holiday table and will disappear in no time!

I’m a huge fan of making bread without yeast like Greek yogurt bread, cottage cheese bread and almond flour bread because it’s so simple! Even novice bakers can do it!

This no yeast dinner roll recipe is so easy to make, especially when you want to skip the yeast hassle, and equally perfect for a quick weeknight dinner or Thanksgiving feast.

Why You’ll Love This Recipe

• Biscuit like taste: No yeast dinner rolls don’t exactly taste like yeast fluffy bread, which makes sense. But if you like buttery biscuits, you will love these!
• Easy recipe: No dough resting or rolls resting after baking, just a perfect quick bread to fit into your busy schedule.
• Budget friendly: The cost of ingredients to make a dozen of dinner rolls is much less than if you were to buy them.
• Versatile: They can be served as a side dish, turned into sliders, or add herbs for extra flavor.

Ingredients for No Yeast Dinner Rolls

Grab 7 simple ingredients from your kitchen and whip up homemade rolls in just 35 minutes!

• Butter: Melted butter keeps the rolls tender, soft, and full of delicious buttery flavor. See below for other fat options and modifications.
• Milk: I used 3.25% milk for a more creamy texture, but any milk you have on hand will work. You just might have to adjust consistency of the dough a bit.
• Sugar: Adds sweetness and helps with browning. If you’d like to skip sugar, swap it for honey or maple syrup.
• Baking powder: Leavening agent to make the rolls soft and fluffy without the need for yeast. Make sure it’s fresh and active.
• Salt: Enhances the flavor.
• All-purpose flour: I used traditional all-purpose flour, see variations below for using whole wheat flour.
• Egg: An egg wash gives the rolls a shiny, golden-brown finish.

How to Make Dinner Rolls without Yeast

Here’s a simple step-by-step guide to making easy dinner rolls. There is a full recipe card below.

Preheat your oven to 375 F, then line a large baking sheet with parchment paper.

• Mix wet and dry ingredients: In a large mixing bowl, whisk together melted butter, milk, sugar, baking powder, and salt.
• Make the dough: Add flour and stir with a spatula. Then, use your hands to form a dough ball. If it’s sticky, add a little more flour.
• Shape the rolls: Transfer dough to the counter, shape into a log, and cut into 12 even pieces. Roll each piece into a ball and place on the prepared baking sheet.
• Add egg wash: Whisk the egg in a small bowl and brush it over the rolls.

• Bake: Bake for 20-25 minutes, until golden and puffy.

Since these are homemade dinner rolls, you can customize them in so many ways.

• More sweet: Add more sugar for a sweeter roll. You can also brush them with honey butter as soon as they come out of the oven.
• Use butter: For a more biscuit like texture. I tried 2 tablespoons of butter and 2 tablespoons of olive oil, and they still taste like biscuits a lot.
• Whole wheat flour: I tested the recipe with it and it worked, although taste was very hearty. I personally recommend to use half all-purpose flour and half whole wheat flour for dinner rolls that are still fluffy but more nutritious.
• Fresh herbs: You can add 1-2 teaspoons of chopped rosemary, thyme, or parsley for extra flavor. Just sprinkle them in while mixing the dough, or brush the tops with herb-infused butter after baking.
• Garlic butter: Like with pampushky, melt some butter and mix in minced garlic, then brush it on top of warm rolls.
• Gluten free: Substitute flour with Bob’s Red Mill 1:1 gluten-free baking blend and follow the recipes.
• No egg wash: Bake as is and brush with melted butter after. They won’t be as golden, but still delicious.

Serving Suggestions

These quick rolls aren’t just for the holiday table, they go wonderfully with a variety of entrees. Here are a few ideas:

• Soup or stew: It’s the season for cozy bowls of vegetable soup, creamy chicken enchilada soup, or lamb stew paired with a warm roll.
• Roasted meats: Pair with a tender boneless turkey breast roast for a light option, or slow cooker rump roast for melt-in-your-mouth goodness.
• Mini sandwiches: Make mini sandwiches with deli meats, cheese, and veggies.
• Pasta: Pair with a pasta dish like one pot spaghetti or lemon chicken pasta to soak up sauce. Or an easy lunch with high protein cottage cheese mac and cheese.
• A snack: Serve with a spread like honey, butter or jam.

How to Store and Reheat

Store: Keep them in an airtight container in a cool, dark spot, and they’ll stay fresh for 3-4 days.

Freeze: Freeze in a Ziploc bag for up to 3 months. When you’re ready to enjoy, just thaw on the counter or pop them in the microwave or toaster.

FAQs

More No Yeast Bread Recipes to Try

• Cottage cheese bagels
• Greek yogurt bagels
• Almond flour Greek yogurt bagels
• Greek yogurt pizza dough
• Cottage cheese pizza crust
• Cottage cheese flatbread
• Greek yogurt donuts

Print

No Yeast Dinner Rolls

Golden No Yeast Dinner Rolls are soft, fluffy, and incredibly easy to make with 7 ingredients and no waiting. Perfect for any holiday table!

Course Side Dish

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 dinner rolls

Calories 162kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper

Ingredients

• 1/4 cup butter melted
• 1 cup milk I used 3.25% but you can use any
• 1 tablespoon sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 3/4 cups all-purpose flour (330 grams), more if necessary
• 1 egg beaten

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and line large baking sheet with parchment paper.
• In a large bowl, add melted butter, milk, sugar, baking powder and salt. Whisk well to combine.
• Add flour and stir with spatula to combine, then proceed to mix with your hands until a ball of dough forms and it's no longer sticky. If it's sticky add a bit more flour.
• Transfer dough on a counter, gently form a log and cut into 12 even sized pieces. You can also use the scales. Roll each piece into a ball and place on a baking sheet.
• In a small bowl, whisk the egg and brush rolls with it.
• Bake for 20-25 minutes or until puffy and golden brown. Remove from the oven and enjoy!

Notes

• Store: Keep in an airtight container in a cool dark place for 3-4 days.
• Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into microwave or toaster.

Nutrition

Serving: 1dinner roll | Calories: 162kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 349mg | Fiber: 1g | Sugar: 2g

The post No Yeast Dinner Rolls appeared first on iFoodReal.com.

High protein Cottage Cheese Mac and Cheese is rich and creamy with 23 grams of protein and ready in 25 minutes. A family favorite in no time!

This cottage cheese mac and cheese is a protein boosted version of my healthy mac and cheese. After perfecting my cottage cheese alfredo so the sauce stays creamy and doesn’t separate, I knew mac and cheese with cottage cheese was possible!

It’s a gluten free, protein packed upgrade on a classic that also happens to be a 30 minute meal. Perfect for busy weeknights!

Why You’ll Love This Recipe

• Healthy twist: It’s a guilt-free comfort food boosted with protein from cottage cheese.
• Quick and easy: Simple ingredients, ready in 25 minutes, perfect for lunch or dinner.
• Salty, tangy flavor: All the familiar savory taste we love from boxed mac and cheese, with a protein-packed ingredient no one would guess.
• Endlessly craveable: A pasta recipe you’ll make over and over!

Ingredients for Cottage Cheese Mac and Cheese

You only need 10 ingredients for this one, and there’s a good chance your kitchen is already stocked with most of them!

• Elbow macaroni: This recipe works with regular, whole wheat or gluten-free pasta. You can stick with the classic, like I do, or switch it up with shells, penne, or rigatoni.
• Cottage cheese: Use 2% or higher cottage cheese for a creamier sauce and avoid low-fat versions.
• Milk: Milk gives the cheese sauce its creamy texture. I like to use 3.25% milk, but any milk works.
• Cheddar cheese: Grated cheese from a block blends and melts smoother, but you can use the packaged kind in a pinch. You can choose mild cheddar or sharp cheddar cheese, depending on your taste.
• Butter: I used salted butter for added flavor. It prevents sauce from separating.
• Prepared mustard: Adds a tangy kick that helps balance the richness of the cheese and butter in homemade mac and cheese.
• Cornstarch: I used cornstarch to thicken the sauce, but arrowroot powder works as a substitute.
• Seasoning: Keeping it simple with garlic powder, salt, and black pepper. Feel free to add onion powder or paprika for extra flavor.

How to Make Protein Mac and Cheese with Cottage Cheese

This cottage cheese mac and cheese recipe is super easy to make, your kids will love pitching in!

• Cook the pasta: Bring a medium pot of water to a boil, add a pinch of salt, and then toss in the pasta. Cook it according to the package directions, or until it’s al dente, about 8-10 minutes.
• Make the cheese sauce: While the pasta cooks, add cottage cheese, milk, cheddar cheese, butter, mustard, cornstarch, garlic powder, salt, and pepper to a high speed blender. Blend until smooth.
• Heat the sauce: Pour the cottage cheese mixture into another medium pot and cook on low-medium heat, stirring constantly until it thickens. This takes about 5 minutes, just be careful not to overcook it!
• Combine pasta and sauce: Drain the pasta and add it to the pot with the cheese sauce. Stir gently to coat the pasta evenly.

Tips for Best Results

Follow these tips, and this mac and cheese will quickly become one of your favorite high protein recipes.

• Don’t use non-fat dairy: No cottage cheese below 2% fat. The fat gives the sauce a rich, smooth texture and enhances the flavor.
• Grate your own cheese: It melts better because it doesn’t contain the anti-caking agents found in packaged shredded cheese.
• Follow the recipe: Don’t skip cornstarch or butter! They help keep the sauce smooth and prevent it from separating.
• Cook low and slow: Creamy sauces can curdle on medium-high heat, so keep it on medium-low heat.
• Whisk constantly: Continuous stirring helps the sauce thicken uniformly without separating or curdling.

Serving Suggestions

This is one of those dishes that’s best when it’s fresh and hot, so I like to keep the pairings simple.

• Add rotisserie chicken or leftover shredded chicken at the end, or serve shrimp on the side for an extra boost of protein.
• Perfectly crispy bacon adds a crunchy touch that takes mac and cheese to the next level.
• Steamed or air fryer broccoli can be stirred in or served on the side.
• Serve with a side salad for a quick meal with a healthy serving of veggies.
• Creamy tomato soup creates a classic combo.
• If you’re fine with a few extra carbs, cottage cheese bread is the way to go.

How to Store and Reheat

Store: As I mentioned earlier, it’s best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for 2-3 days.

Freeze: I don’t recommend freezing this high protein mac as pasta tends to not freeze well.

Reheat: I find it’s best to reheat it in the microwave. You can also heat mac and cheese in a small pot on the stove with a splash of milk or water, but you’ll need to stir constantly to keep it from burning. It works, just takes a bit more attention

FAQs

More Mac and Cheese Recipes

• Instant Pot mac and cheese
• Baked cauliflower mac and cheese

More High Protein Pasta Recipes to Try

• Cottage cheese pasta
• Lasagna with cottage cheese
• Healthy chicken alfredo

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Cottage Cheese Mac and Cheese

High protein Cottage Cheese Mac and Cheese is rich and creamy with 23 grams of protein and ready in 25 minutes. A family favorite in no time!

Course Dinner

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 505kcal

Author Olena Osipov

Equipment

• Large pot
• Blender
• Ceramic skillet

Ingredients

• 10 ounces elbow macaroni regular, whole wheat or gluten-free
• 3/4 cup cottage cheese not lower than 2%
• 3/4 cup milk I like to use 3.25%
• 1 cup cheddar cheese grated
• 2 tablespoons butter salted
• 1 teaspoon prepared mustard
• 1 1/2 tablespoons cornstarch
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

US Customary – Metric

Instructions

• Bring medium pot with water to a boil, then add a pinch of salt and pasta. Cook as per package instructions or until al dente, about 8-10 minutes.
• Meanwhile, in a high speed blender, add cottage cheese, milk, cheddar cheese, butter, mustard, cornstarch, garlic powder, salt and pepper. Process until smooth.
• Pour mixture into another medium pot and cook on low-medium heat just until thickened into a sauce, stirring constantly. Takes about 5 minutes. Do not overcook.
• Drain pasta and add to the pot with the cheese sauce and stir gently to coat.
• Serve hot and preferably immediately while it's the most creamy. You can always add more milk to thin it out.

Notes

• Store: Refrigerate in an airtight container for up to 2-3 days. I think it’s best to reheat it in a microwave. You can add a bit of milk or water and reheat in a small pot on the stove as well but it might burn a bit and you have to stir constantly. But it’s possible.
• Freeze: Do not freeze this mac and cheese as pasta generally does not freeze well.
• Cook low and slow: To avoid sauce from separating, cook on low to medium heat. Very important!

Nutrition

Calories: 505kcal | Carbohydrates: 61g | Protein: 23g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 690mg | Fiber: 2g | Sugar: 5g

The post High Protein Cottage Cheese Mac and Cheese appeared first on iFoodReal.com.

This easy Oven Roasted Cauliflower Recipe with a golden crust and buttery taste, will win the biggest veggie sceptics and pairs well with any main dish!

For different flavors, try my roasted cauliflower with Parmesan cheese and cilantro lime roasted cauliflower.

Golden roasted cauliflower is the perfect cold weather side dish that goes with just about anything! The buttery, caramelized florets bring all the warmth, and you can easily tweak the spices to match whatever you’re serving.

I honestly prefer roasted vegetables over steamed because they have way more flavor and texture! Plus, this recipe is so easy, it’s perfect for weeknights or dinner parties!

Why You’ll Love This Recipe

• Simple ingredients: Just oil, melted butter, and 5 simple spices work their magic here.
• Versatile side: Pairs with everything from hearty mains to light dishes.
• Easily customizable: Switch up the spices or add some fresh herbs to match any meal or mood.
• Roasted to perfection: Each floret gets golden, crispy edges and a tender bite inside.

Ingredients for Roasted Cauliflower

You only need 8 simple staples for this budget-friendly recipe!

• Cauliflower: A medium head of cauliflower, or about 2 pounds of florets, makes enough for 4 servings.
• Olive oil: Extra virgin olive oil adds a rich flavor and helps it get perfectly crispy, all while adding some healthy fats. You can also use avocado oil.
• Melted butter: Helps them brown beautifully and adds a creamy flavor.
• Spices: Salt and pepper for basic seasoning, smoked paprika for a hint of smoky depth, and onion powder and garlic powder for a burst of flavor.

How to Roast Cauliflower

Here’s how to make roasted cauliflower recipe with just 10 minutes of prep and ready to serve in 45 minutes.

Heat your oven to 425 F and line a large baking sheet with parchment paper.

• Prep the cauliflower: Cut off the green leaves and slice the cauliflower into 4 quarters, starting at the base and slicing through the core. Trim the florets from the stem, then cut each quarter lengthwise and break them into smaller pieces by hand.
• Coat the cauliflower: Place the cauliflower on the baking sheet, drizzle with olive oil and butter, then toss it all together to coat evenly.
• Season the florets: Sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper over the cauliflower, then stir to make sure it’s evenly coated.
• Arrange and bake: Spread the cauliflower in a single layer, making sure the florets aren’t touching. Bake for 25 minutes, or until they’re soft when pierced with a fork.

Tips for Best Results

Here are a few tips to make sure you achieve perfect results every time!

• Wash then dry: Wet cauliflower might steam and not roast, resulting in a soggier texture instead of a crispy, golden finish.
• Cut into small steaks: Helps it cook more evenly, and those smaller pieces absorb more seasoning and oil, giving you a better taste in every bite.
• Don’t overcrowd the pan: An overcrowded pan leads to mushy cauliflower that’s not perfectly roasted. Make sure to use a large enough sheet.
• Flip halfway through: If you want. For more golden brown edges.
• Omit butter: It adds delicious taste, but you may substitute olive oil instead.
• Baking time will vary: Depending on your oven and the size of your cauliflower florets. Keep an eye on it so they don’t burn.

Serving Pairings

Turn it into a meal! I love serving oven roasted cauliflower with a protein and a grain.

Here are some tasty pairings I recommend:

• Air fryer chicken breast and quinoa
• Honey garlic salmon and Instant Pot jasmine rice
• Crispy tofu and Instant Pot brown rice
• Chicken spinach pasta

How to Store and Reheat

Store: Keep leftovers in an airtight container in the fridge for up to 3 days. The cauliflower will soften a bit, but it’s still delicious!

Reheat: To bring back some crispiness, reheat the cauliflower in the air fryer or a 350 F oven until warm. If you use the microwave, it’ll be softer but still good.

Do not freeze! The texture will become mushy once thawed.

FAQs

More Cauliflower Recipes to Try

• Marry me cauliflower
• Cheesy cauliflower steaks
• Baked cauliflower mac and cheese
• Buffalo cauliflower soup

Print

Roasted Cauliflower Recipe

This easy Oven Roasted Cauliflower Recipe with a golden crust and buttery taste, will win the biggest veggie sceptics!

Course Side Dish

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 149kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets

Ingredients

• 2 pounds cauliflower florets 1 medium size head
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter melted
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F and line large baking sheet with parchment paper.
• Remove green leaves and cut cauliflower head into 4 quarters, starting at the base and slicing through the core. Lay each quarter on a cutting board, angle your knife and cut florets from the stem. Then cut through the quarter one more time lengthwise and separate with hands into small steaks.
• Place cauliflower in the center of previously prepared baking sheet, drizzle it with olive oil and butter, and toss to coat.
• Sprinkle evenly with garlic powder, onion powder, smoked paprika, salt and pepper. Stir well to coat evenly.
• Spread cauliflower in a single layer so florets are not touching each other. Bake for 25 minutes or until soft to the touch with a fork.
• Serve hot with your favorite protein and grain.

Notes

• Store: Refrigerate in an airtight container for up to 3 days. Cauliflower will become softer in but still delicious.
• I don’t recommend to freeze baked cauliflower leftovers.

Nutrition

Calories: 149kcal | Carbohydrates: 13g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 360mg | Fiber: 5g | Sugar: 4g

The post Roasted Cauliflower Recipe appeared first on iFoodReal.com.