This recipe is similar to my Breakfast Cheesecake for South Beach Diet but this uses cream cheese (or neufchatel) and Greek yogurt. I've been trying to convert some recipes using whipped cottage cheese to recipes that use Greek yogurt, and this one is another keeper, I think. The vanilla and lemon versions are the same except that the lemon version calls for lemon rind and lemon juice, plus some additional sweetener.
I had been wanting to make cheesecake with Greek yogurt. I whipped this up tonight, making a composite of a few different recipes, including recipe #466606, which is incredible if you want a full-fat version of pumpkin cheesecake pie (made with cream cheese). I baked this in a metal pie pan; you should reduce the oven temperature by 25 degrees F. if using a glass pie pan.
From shape.com - posted for safekeeping; not tried. Adjust baking time for size of mold used. I am guessing that these would go in muffin tins or someting similar; prep time is also a guess as is number of servings. See note below on how to substitute regular canned pumpkin for pumpkin pie filling.
Adapted from an old newspaper clipping by food writer L. Pappas, posted for safekeeping. I made it without the water bath; left cheesecake in turned off oven until oven completely cooled. A keeper! This is the source recipe for my recipe #460342 “Breakfast Cheesecake” for South Beach Diet, also posted here.
By scoochmaroo... Posted for safekeeping - I haven't tried this recipe, but it sounds awesome! Prep time is a wild guess, and note that the baking time will vary with the size of the muffins. This recipe yields 12 standard muffins; you will need to adjust for other sizes.
Caution – this contains raw egg. I made this up when I wanted something like a breakfast shake that tasted like cheesecake. This is thicker than a smoothie because of the larger proportion of cottage cheese to yogurt, so I call it a “soup.” Makes one generous serving.
Posted so that I don't forget about it. I made this up with ingredients I had lying around. If it flops as an omelet -- which occasionally happens when I don't use enough oil and/or the skillet isn't hot enough when I begin -- it will still make great scrambled eggs. The chard and shallot are steamed instead of sauteed to make it lower fat. Use a skillet with a tight-fitting lid.
Another Mark Bittman recipe that I am posting for safekeeping. This one is also not specific in the amounts. I am guessing that the chicken is 1 pound. Prep and cooking times are also wild stabs. UPDATE 2-22-13: Today I tried making the sauce for the first time. I thought that the ingredients listed were fine, but the sauce seemed too bland. I doubled the lime juice and a couple of other seasonings, and added a little garlic powder, and I thought that made a significant improvement. It would be best for you to experiment and find the proportions of the ingredients that work best for you.
Another yummy sounding, quick recipe from Mark Bittman which doesn't give exact amounts. I haven't tried this so am guessing that this is for about a pound of fish (Mark doesn't specify if they are steaks or filets). Salmon or any other sturdy fish works here. Prep and cooking times are estimates.
This is from "The Liver Cleansing Diet" by Dr. Sandra Cabot. I am posting it for safekeeping. It has a delicious nutty flavor. I have categorized it as a breakfast food, but it is very versatile and can be used as a topping, in salads, etc. It is intended as a nourishing food when you are on a cleansing or raw-ish diet, and gives you extra protein, fiber and essential fatty acids. LSA is named after its 3 ingredients: Linseed (Flaxseed), Sunflower seed and Almonds.