Avo, Veggie & Cheese Mini Quiches



Pastry pie crust
3 eggs
1/2 cup low-fat sour cream
1/4 cup low-fat milk
1/4 tsp. salt
1/8 tsp. ground pepper
1/2 cup grated Swiss cheese
1 avocado, peeled, sliced
6 sliced broccoli florets, cooked
1 tomato, sliced or chopped and sautéed


Avo, Veggie & Cheese Mini Quiches

Serves 6

Preheat oven to 375 ̊F. Roll pastry dough out into one large rectangle. Cut to fit greased tart molds or muffin tins. Line each mold/tin with pastry, pinch along the edge to create a scalloped effect. Place tartlet mold or muffin tin on a baking sheet. Line the bottom of the mold/tins with sliced avocados and tomatoes. Top with a broccoli floret.

Place eggs, sour cream, and milk plus salt and pepper into a bowl and beat with a hand mixer. Stir in 1/4 cup of the cheese. Spoon mixture into molds and top with remaining cheese. Bake for 30 minutes or until eggs are done. Serve warm.

Avocado Cheesecake with Strawberry Jelly




Makes one thick 9-inch cake – Serves 8-10

9 graham crackers (can substitute with gluten-free cookies) 1/4 cup margarine, melted


2 8oz. bricks low-fat cream cheese, softened 2 ripe avocados, peeled and pitted
1/2 cup sugar
2 tsp. lime zest

2 Tbsp. lime juice (2 limes)
2 cups thawed lite whipped topping


1 cup boiling water
1 packet strawberry gelatin
2 Tbsp. gelatin
1/2 cup pureed strawberries
1-2 cups sliced strawberries to garnish


In a food processor, pulse the graham crackers into fine crumbs. Transfer to a medium bowl, add melted margarine and mix. Press the mixture onto the bottom of a thick 9-inch parchment- lined springform pan. Store in the fridge to set.

Add the softened cream cheese, avocados, sugar, lime zest, and lime juice to a food processor and process until smooth. Spoon into a medium bowl, gently stir in whipped topping, and mix until blended. Pour mixture over the crust and smooth over the surface, leaving a little room on top for the jelly. Place in the fridge to set for at least 20 minutes.

To make the jelly, whisk the flavored gelatin into the boiling water. Add the unflavored gelatin and continue whisking. Add the pureed fruit and whisk thoroughly. Set aside and allow to cool. Pour mixture onto the chilled cheesecake and then place the pan back into the fridge for 3 hours or until firm.

Run a knife around the edge of the pan to loosen the cheesecake and remove rim of springform pan. Transfer to a serving platter and garnish with fruit slices as desired. Serve chilled.

Note: Although we used strawberries for this recipe, you can substitute the fruit and matching gelatin flavor to your liking or based on fruit availability in your area. Try it with raspberries, blueberries, or pomegranate, or as a seasonal favorite with cranberry relish.