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      Parmesan-Baked Salmon Printer Friendly

      Prep Time:

      10 min

      Total Time:

      25 min

      Makes:

      4 servings

      1/4 cup KRAFT Mayo Real Mayonnaise 2 Tbsp. KRAFT 100% Grated

      Parmesan Cheese 1/8 tsp. ground red pepper (cayenne) 4 salmon

      fillets (1 lb.), skin removed 2 tsp. lemon juice 10 RITZ Crackers,

      crushed (about 1/2 cup crumbs) PREHEAT oven to 400°F. Mix mayo,

      cheese and pepper until well blended; set aside.

      place salmon on foil-lined shallow baking pan. drizzle evenly with

      lemon juice. top with cheese mixture; spread to evenly cover salmon.

      sprinkle with cracker crumbs

      bake 12 to 15 min. or until salmon flakes easily with fork.

      Kraft Kitchens TipsHealthy LivingTrim 4 grams of fat per serving by

      preparing as directed using KRAFT Mayo Light Mayonnaise.Jazz It UpAdd

      1/4 tsp. dill weed to the cheese mixture before spreading onto

      salmon.Serving SuggestionServe with a side green salad tossed with

      your favorite KRAFT Dressing.

      .

      Lemon Curd-Topped Cheesecake Printer Friendly

      Prep Time:

      15 min

      Total Time:

      5 hr 5 min

      Makes:

      12 servings, one piece and 2 Tbsp. sauce each1-1/4 cups honey maid

      graham cracker crumbs 1/4 cup (1/2 stick) butter, melted 3 pkg. (8

      oz. each) PHILADELPHIA Cream Cheese, softened 1-1/2 cups sugar,

      divided 6 eggs, divided 2 Tbsp. grated lemon peel, divided 1/2 cup

      fresh lemon juice 2 Tbsp. butter PREHEAT oven to 350°F if using a

      silver 9-inch springform pan (or to 325°F if using a dark nonstick

      springform pan). Mix graham crumbs and melted butter until well

      blended; press firmly onto bottom of pan. Beat cream cheese and 3/4

      cup of the sugar in large bowl with electric mixer on medium speed

      until well blended. Add 3 of the eggs, one at a time, mixing on low

      speed after each addition just until blended. Stir in 1 Tbsp. of the

      lemon peel. Pour over crust.

      BAKE 45 to 50 min. or until center is almost set. Run knife around

      rim of pan to loosen cake; cool before removing rim. Refrigerate at

      least 4 hours before serving.

      MEANWHILE, beat remaining 3 eggs and remaining 3/4 cup sugar with

      wire whisk until well blended. Add remaining 1 Tbsp. lemon peel, the

      lemon juice and 2 Tbsp. butter; mix well. Microwave on HIGH 2 min.;

      beat until butter is completely melted and mixture is well blended.

      Microwave an additional 2 min. or until mixture just comes to boil

      and is slightly thickened; stir. Cool completely. Cover and

      refrigerate until ready to use. Drizzle sauce evenly over cheesecake

      slices before serving.

      .

      Creamy Lemon Squares Printer Friendly

      Prep Time:

      25 min

      Total Time:

      2 hr 53 min

      Makes:

      16 servings, one square each20 Reduced Fat NILLA Wafers, finely

      crushed 1/2 cup flour 1/4 cup firmly packed brown sugar 1/4 cup

      (1/2 stick) cold margarine 1 pkg. (8 oz.) PHILADELPHIA Neufchatel

      Cheese, 1/3 Less Fat than Cream Cheese, softened 1 cup granulated

      sugar 2 eggs 2 Tbsp. flour 3 Tbsp. grated lemon peel, divided 1/4

      cup fresh lemon juice 1/4 tsp. CALUMET Baking Powder 2 tsp.

      powdered sugar PREHEAT oven to 350ºF. Line 8-inch square baking pan

      with foil, with ends of foil extending over sides of pan; set aside.

      Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium

      bowl. Cut in margarine with pastry blender or two knives until

      mixture resembles coarse crumbs; press firmly onto bottom of prepared

      pan. Bake 15 min.

      MEANWHILE, beat Neufchatel cheese and granulated sugar with electric

      mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour;

      mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder;

      pour over crust.

      BAKE 25 to 28 min. or until center is set. Cool completely.

      Cover and

      refrigerate at least 2 hours or overnight. Sprinkle with powdered

      sugar and remaining 2 Tbsp. grated lemon peel just before cutting

      into squares to serve. Store leftover squares in refrigerator.

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