New Castle News

Healthy Living: Lori Brothers

December 19, 2013

Lori Brothers: Got cookies? Cut fats elsewhere


NEW CASTLE — Low-Fat Cheesy Potato Casserole


  • 2 lbs frozen hash browns (southern style)
  • 1 (10 3/4 ounce) cans fat-free cream of mushroom soup
  • 1 cup fat free sour cream
  • 1 1/4 cups shredded cheddar cheese
  • 1/4 cup white onion, diced


Preheat oven to 350 degrees.

Mix all ingredients together in a 9x13 casserole dish. Bake

Low-Fat Peppermint Cheesecake


  • 1/2 cup low fat Honey Graham Cracker crumbs (4 sheets)
  • 1 8-ounce package reduced fat cream cheese, softened
  • 1 8-ounce package fat-free cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 2 egg whites
  • 1 1/2 tsp peppermint extract
  • 2-3 drops red food coloring (optional)
  • Mini candy canes to garnish


Preheat oven to 350 degrees.

In a sealed plastic bag, crush cracker sheets with a rolling pin to make crumbs. Spray an 8-inch springform or loose-botttomed baking pan with nonstick spray. Cover pan base and side with foil wrap. Press cracker crumbs on to base of pan. Bake for 8 minutes.

In a large bowl, beat cream cheese and sugar together, mixing until smooth. Add egg and mix well. Beat in egg whites one at a time. Add peppermint extract and, if desired, food coloring to make a light pink color.

Pour cream cheese mixture into pan. Place cheesecake in a shallow roasting pan. Add enough hot water to cover the base of the roasting pan. The steam will help stop the cheesecake from cracking. Bake for 30-35 minutes until center is almost set. Cool in pan for 15 minutes, then remove from pan (leaving it on the base). Cool completely on a wire rack. Refrigerate for at least 4 hours. Serve chilled.

Makes 8 servings.


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Healthy Living: Lori Brothers
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