Tag Archives: recipe redux

Recipe ReDux: Butternut Squash Cream Cheese Spread

This month’s Recipe ReDux theme is “Dressing for Success.” While the original idea (by my friend and fellow RD Danielle at Food Confidence) was salad dressings, the theme was expanded to include spreads and condiments.

I have posted a bunch of dip and spread recipes in the past so I needed to come up with something new.  A few years ago I made a delicious pumpkin cream cheese dip that I served with cinnamon pita chips – it was really delicious! I couldn’t find my recipe for it, but decided to recreate it for this month’s post. Unfortunately I didn’t have time to roast, scoop, and puree fresh pumpkin and canned pumpkin isn’t so easy to find right now. (A couple of years ago there was a shortage of canned pumpkin and apparently this year should be better, but I had no luck finding any yet. Maybe it’s just too early in the season.) I did however find canned butternut squash, so I used that in place of the pumpkin and the end result was still delicious.

Using canned squash or pumpkin with no added ingredients and low-fat cream cheese keeps this recipe low-calorie, low-fat, and rich in beta-carotene. Portions can be kept small because a little bit of this dip goes a long way.

cream cheese spread recipe

Butternut Squash Cream Cheese Spread
Serves 20; Serving Size: ~ 2 tablespoons

Ingredients: 

  • 1 15-ounce can butternut squash
  • 4 ounces low-fat cream cheese (half a bar)
  • Kosher salt, to taste
  • Ground cinnamon, to taste

Directions:

  1. In a food processor, combine the butternut squash and cream cheese. Blend until well combined. Add salt and cinnamon to taste and blend well.
  2. Chill and serve with pita chips, crackers, or vegetables.

butternut squash cream cheese spread recipe

Nutrition Facts (per 2 tbsp): 23 calories, 1 g total fat, 1 g saturated fat, 2 g carbohydrate, 1 g fiber, 1 g sugar, 1 g protein, 4 mg cholesterol, 40 mg sodium

Check out these other great “Dressing for Success” recipes from my fellow ReDuxers!

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Recipe ReDux: Watermelon Sorbet

When I first found out this month’s Recipe ReDux theme, frozen desserts, I was a little worried. First of all, I don’t make dessert very often – don’t get me wrong, I eat plenty of it, I just buy it instead! Second, I don’t have an ice cream maker or popsicle molds, so all the ideas that originally came to mind wouldn’t work. But as I continued to think about what I would make, I realized simplicity was the way to go. Plus, I wanted to make something that most people could easily whip up without having special gadgets taking up room in their kitchens.

Watermelon sorbet sounds like it would be a lot more complex to make than it actually was. This recipe is so quick and easy, only requires a blender and ramekins, and the result is a refreshing treat that the whole family can enjoy. An added bonus: it’s low in calories and a great source of the antioxidants vitamin A and lycopene too! (Find out more of the nutritional benefits of watermelon.)

watermelon sorbet

Ready to serve!

Watermelon Sorbet
Serves 4

Ingredients:

  • 1 tablespoon sugar
  • 1/4 cup water
  • 2 cups watermelon cubes
  • 3 teaspoons fresh lemon juice

Directions:

  1. Combine the sugar and water in a small saucepan and bring to a boil. Reduce the heat and simmer until the sugar is completely dissolved. (Since there is very little sugar, this will happen quickly. Keep an eye on it to make sure the water doesn’t evaporate.) Remove from the heat and set aside.
  2. In a blender, combine the watermelon cubes, lemon juice, and simple syrup. Blend until no watermelon chunks remain.

making watermelon sorbet

  1. Divide the mixture evenly among four ramekins. Cover with plastic wrap and freeze for at least three hours. Enjoy!
watermelon sorbet

Watermelon sorbet before freezing

Nutrition Facts (per serving): 35 calories, 9 g carbohydrate, 8 g sugar (only 3 g added sugar), .5 g protein, 0 g fat

For more delicious frozen desserts, check out these great recipes from my fellow ReDuxers!

Recipe Redux: Blueberry Basil Cooler

It’s that time again: the monthly Recipe Redux blog challenge! Last month’s theme was grilling (if you missed my Grilled Salmon Burgers with Cherry Chutney check it out), and in keeping with the spirit of summer, the Recipe Redux founders made this month’s theme Summer Beverages.

Back in April, Nutritioulicious intern Megan posted a refreshing recipe for Strawberry, Lemon, and Basil Soda to get us ready for summer, but I needed something new for this month’s challenge. Inspired by the blueberries I had in my refrigerator and the basil I received from my weekly CSA share, I decided to make a Blueberry Basil Cooler. I made it non-alcoholic, but feel free to add vodka or gin to it for happy hour!

Blueberry Basil Cooler
Serves 2

Ingredients:

  • 1/2 cup blueberries, plus more for garnish, rinsed and patted dry
  • ~10 basil leaves, rinsed and patted dry
  • 1 lime, juiced
  • 1-2 teaspoons honey
  • 12 ounces seltzer or soda water
  • Ice cubes

blueberry basil cocktail

Directions:

  1. Muddle blueberries, basil, lime juice, and honey in the base of a shaker glass.
  2. Add seltzer or soda water and ice cubes and shake to combine.
  3. Fill two glasses with ice cubes and strain the drink evenly between the two glasses. Garnish with blueberries and a basil leaf. Sit back, relax, and enjoy the summer!
summer drinks   summer drink recipes

For more summer drinks, here are the other great recipes from Recipe Reduxers: