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.

Sweet Peach Chicken and Greens

I liked this salad recipe, however when I made it we ended up not eating it right away so it turned out to be a little soggy and wilted. The flavors were really good...though I doubt I'd make it again as I'm not used to a salad being so sweet. I had chosen this recipe because I wanted to make something using Nanqi's yummy homemade peach jam that she had given to me.

Recipe from Rachael Ray Magazine, Aug 08

1 1/2 cups peach jam 3 tablespoons honey 2 tablespoons Dijon mustard 3 skinless, boneless chicken breasts (about 2 pounds) Salt and pepper

2 carrots 3 white peaches, thinly sliced 1 yellow bell pepper, thinly sliced 1 red bell pepper, thinly sliced One 10-ounce bag mixed greens

Directions:
1. In a large nonstick skillet, simmer the jam, honey and mustard, stirring, over medium-low heat. Season the chicken with salt and pepper and cook in the skillet, turning frequently with tongs, until cooked through, 15 to 20 minutes.
2. Using a vegetable peeler, shave the carrots into ribbons into a large bowl. Add the peaches, bell peppers and greens.
3. Transfer the chicken to a cutting board and slice into strips, then return to the skillet, stirring to coat. Add the chicken and glaze to the vegetables; season with salt and pepper and toss.