Curried Chicken-and-Cider Soup

Recipe taken from Rachael Ray Magazine.

INGREDIENTS:
1 tablespoon extra-virgin olive oil

1 onion, chopped

1 tablespoon grated fresh ginger

Salt and pepper

2 teaspoons curry powder

1 teaspoon ground cumin

1 cup apple cider

1 large sweet potato, peeled and cut into 1-inch chunks

1/2 head cauliflower, coarsely chopped (about 4 cups)

1/2 rotisserie chicken, skin and bones discarded and meat shredded

Directions

In a large saucepan, heat the olive oil over medium heat. Add the onion, ginger and 1 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. Add the curry powder and cumin and cook, stirring, for 3 minutes. Stir in the cider, scraping the bottom of the pan. Add 4 cups water and the sweet potato and bring to a boil. Add the cauliflower, lower the heat and simmer until the vegetables are tender, about 10 minutes.

Using a blender, and working in batches, puree the soup; return to the saucepan. Stir in the chicken and warm through over medium heat; season with salt and pepper.

Peach Melba Cheesecake

Recipe taken from Taste of Home Magazine

Ingredients
1-3/4 cups crushed gingersnap cookies (about 35 cookies)
1/3 cup butter, melted
1 egg white, beaten
3 packages (8 ounces each) reduced-fat cream cheese
1 cup sugar
1 cup (8 ounces) sour cream
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/2 cup egg substitute
1 cup frozen unsweetened sliced peaches, thawed and chopped
1/2 cup raspberry preserves, warmed
Optional garnish: Fresh raspberries and additional peaches and sugar

Directions
In a large bowl, combine the cookie crumbs, butter and egg white. Press onto the bottom of a greased 9-in. springform pan; set aside.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add egg substitute; beat on low speed just until combined. Stir in peaches. Pour over crust. Place pan on a baking sheet.

Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Spread preserves over the top. Garnish with raspberries and additional peaches if desired; sprinkle with sugar. Yield: 12 servings.

Editor’s Note: You may use two whole eggs instead of egg substitute if desired. Beat the eggs before adding them to the batter.

Nutrition Facts: 1 slice (calculated without garnish) equals 419 calories, 22 g fat (14 g saturated fat), 67 mg cholesterol, 411 mg sodium, 45 g carbohydrate, 1 g fiber, 10 g protein.