I am a very competitive person. I played soccer and basketball all through high school, and played intramurals whenever I could in college. I've always liked winning. I also always wanted to marry someone who was athletic and liked sports like I do. There is one downside to this, hubby always beats me at EVERYTHING! That doesn't sit well with someone who hates to lose. Grrrrr.
We have tried playing all sorts of games/sports together. He beats me at: basketball, running fast, tennis, bowling, soccer, bocce ball, badminton, chess, all video games, and ping pong. I grew up playing Scrabble, he even beats me at that sometimes! So once I can't win anymore, we have to find a new sport to play. I actually have a winning record, for the time being, at backgammon, our newest endeavor! Muahahaha! This is really exciting for me, obviously. The other new game we've been trying is racquetball.
Racquetball is a lot of fun. We aren't really sure of the rules though. It has occurred to us to look up the rules on the Internet, and I think we actually did that once, and then immediately forgot all of the rules. We've played a few times using a certain set of rules, in which I get beat really badly and consequently get mad at hubby. This past weekend, we played with a new set of rules after watching some people in the court next door, and these rules were WAY more fun. I still lost. But it was sooo much more entertaining, and we actually got a pretty good workout. I even had hubby diving on the ground to win this time. He did a tuck and roll sort of maneuver. It was HILARIOUS. So even though I lost 2 games in a row, I'm in. Not sure if I want to know the actual rules anymore...
So now on to the food. We're still on a diet, so this is a healthy version of cheesecake, believe it or not. I realized I didn't have a BLUE food for my Rainbow Party I've been hosting on Facebook, so I whipped up Mike's favorite cheesecake with a delicious blueberry lemon topping. I guess this is my thanks for putting up with my various neurosis. Enjoy!
Printable Recipe HERE
2 cups graham cracker crumbs
4 tablespoons butter
1 tablespoon Truvia (or other sugar substitute)
4 packages cream cheese
8oz fat free sour cream, (2 fat free, 2 1/3 less fat)
8oz fat free greek yogurt
2 tablespoons vanilla extract
1/4 cup Truvia (or 1/2 cup sugar)
1/2 teaspoon salt
2 tablespoons flour
2 cups blueberries (fresh or frozen)
1 tablespoon sugar
zest from 1 lemon
Pistachios for topping, optional
Preheat the oven to 350 degrees (F). Spray a large spring form pan with cooking spray. Combine the graham cracker crumbs with the melted butter and sugar in a bowl. Press into the bottom of the spring form pan. Cook for 10 minutes.
Meanwhile, in a large food processor, add the cream cheese, sour cream, greek yogurt, vanilla, sugar, salt, and flour. Pulse on low speed until combined. Add the eggs, one at a time, while processing until just combined.
Pour the filling into the spring form pan and cook for about 1 hour. If you want an un-cracked cheesecake, place the spring form pan in a dish filled with water so the water comes up about 2/3 of the side of the spring form pan.
The cheesecake is done when it barely jiggles in the middle. Let the cheesecake gradually cool at room temperature and then refrigerate for at least 6 hours before serving.
Make the topping:
In a medium sauce pan, add the blueberries, sugar, and 1/4 cup water. Let simmer until the blueberries are soft and the sauce is the consistency you want. Zest the lemon completely into the blueberries.
Top the cheesecake with the blueberries and chopped pistachios, if desired.