Cheesecake Cupcakes with Oat & Walnut Crust
(Family Features) Make family meals part of your home by digging into kid-friendly desserts like these Cheesecake Cupcakes with Oat and Walnut Crust, and join the Family Meals Movement, which encourages Americans to pledge to share one more family breakfast, lunch or dinner at home per week. Find tips, recipes and ways to increase your family meal frequency at familymealsmovement.org.
Cheesecake Cupcakes with Oat and Walnut Crust
Recipe courtesy of Liz Weiss on behalf of the FMI Foundation
- 1/2 cup old-fashioned or quick oats
- 1/2 cup walnut halves or pieces
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter, melted
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1 package (8 ounces) light cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tablespoon cornstarch
- 1/2 lemon, zest only
- 1/2 teaspoon vanilla extract
- plain or vanilla Greek yogurt
- sliced strawberries
- sliced raspberries
- sliced blueberries
- fresh mint
- toasted coconut flakes
- sliced almonds
- lemon zest
- Preheat oven to 350 F.
- Line cupcake pan with eight paper baking cups and set aside.
- To make crust: In bowl of food processor, pulse oats and walnuts until coarsely ground. Add olive oil, butter, sugar, cinnamon and salt; pulse until evenly moistened and combined.
- Press 1 tablespoon of mixture firmly onto bottoms of cups. Bake 7 minutes until cooked.
- To make filling: In medium bowl, beat cream cheese and sugar until smooth and creamy. Add egg, cornstarch, lemon zest and vanilla; continue beating until well combined.
- Spoon mixture evenly into muffin cups. Bake 20-22 minutes until cream cheese mixture is set. Remove from oven and cool in tins about 10 minutes. Transfer to wire rack and cool completely. Place in refrigerator and chill completely before serving or decorating with yogurt, strawberries, raspberries, blueberries, mint, coconut flakes, agave, almonds and lemon zest, if desired.
Source: FMI Foundation
Coconut Crunch Chia Clusters
(Family Features) A whole-grain food, popcorn has energy-producing carbohydrates and fiber, which can help keep you satisfied longer when looking for an at-home snack to share with loved ones. With no artificial additives or preservatives, light and airy popcorn is naturally low in fat and calories, non-GMO and gluten free, making it a sensible option to enjoy one handful at a time or sprinkled with seasonings that satisfy your taste buds in a recipe like Coconut Crunch Chia Clusters.
For more snack ideas that deliver on both flavor and nutrition, visit popcorn.org.
Watch video to see how to make this recipe!
Coconut Crunch Chia Clusters
Yield: 8 cups
- 8 cups unsalted, unbuttered popped popcorn
- 2/3 cup granulated sugar
- 1/3 cup butter
- 3 tablespoons honey
- 1/2 teaspoon salt
- 1 cup coconut flakes
- 3 tablespoons chia seeds
- Preheat oven to 325° F. Line large, rimmed baking sheet with parchment paper. Place popcorn in large mixing bowl.
- In small saucepan over medium heat, combine sugar, butter, honey and salt; bring to light boil, stirring often, until melted.
- Pour sugar mixture over popcorn. Add coconut flakes and chia seeds; toss gently to combine.
- Spread mixture on prepared baking sheet. Bake about 30 minutes, or until popcorn is lightly toasted. Let cool completely; break into clusters for serving.
Source: Popcorn Board
On-the-Go Breakfast Options
(Family Features) If you’re in need of a quick breakfast, consider starting your day with one of these tasty breakfast ideas. This on-trend Acai Bowl with Whole-Wheat Toast provides a flavorful serving of fresh fruits while Overnight Oats can be made the night before for a grab-and-go solution as you head out the door in the morning.
Find more breakfast recipes at Culinary.net.
Watch video to see how to make these recipes!
Acai Bowl with Whole-Wheat Toast
- 1 frozen acai smoothie pack (100 milligrams)
- 1 cup low-fat milk
- 1 medium frozen banana, sliced
- 1 cup fresh or frozen mixed berries
- 2 slices whole-wheat bread
- fresh blueberries
- coconut flakes
- Under warm water, thaw frozen acai smoothie pack about 5 seconds.
- In blender, combine acai, milk, banana and mixed berries. Blend until smooth.
- Toast bread slices to desired doneness.
- Pour acai mixture into bowl and garnish with blueberries, granola and coconut flakes before serving. Serve with toast.
- 1/3 cup old-fashioned rolled oats
- 1/2 cup low-fat milk
- 1/4 teaspoon vanilla extract
- 2 tablespoons mixed dried fruit
- 1 tablespoon walnuts, chopped
- 1 tablespoon honey
- In bowl or jar, combine oats, milk and vanilla extract. Cover and refrigerate overnight.
- Before serving, stir in dried fruit, walnuts and honey.
Recipes adapted from MilkPEP