Undeterred (and somewhat flattered), I took the plunge, pushing my jaded self into making my selections, setting up my “look-see dates” with one from column A, one from column B with little expectation for anything other than proving to myself (and my friends) that I had made another attempt to enter the dating pool. After all, I’m too old and snark-filled for all that fairytale crap. Rainbows and buttercups, princes and those stinkin’ unicorns — you can keep it all. I’ll just get my 10-date goal out of the way, and it will be over. Hell, maybe I can get some good blog fodder out of it. Yeah, that’s it. It will be research!
But then you turn a corner on a cloudy Sunday afternoon, see him and smile. And suddenly the sun is shining, the air filled with butterflies, and your life has changed in a heartbeat. Just please, hold the unicorns.
When romancing, I think it’s best to keep the deserts sweet, but light. You don’t need dessert weighing you down before “dessert,” if you know what I mean. I adapted these Baked Cheesecake Cups from a recipe I found for a full sized cheesecake featuring cottage cheese instead of cream cheese. These creamy cheesecakes in a cup have about a third of the calories of a regular slice of the cream cheese based version without missing any of that creamy goodness. Served warm or room temperature for dessert, or chilled for breakfast with fresh berries or my peach rhubarb sauce, these little morsels are sure to set the right mood for a lovely date-night.
Baked Cheesecake Cups
Makes two generously filled 8 oz. ramekins
¼ cups milk
1 egg white
1 cup full fat cottage cheese (don’t use non or low fat)
1 ½ tsp flour
1 TBSP lemon juice and 1 tsp zest
3 TBSP sugar
A pinch of salt
½ tsp butter and 1 tsp sugar (for buttering and dusting ramekins – I use my vanilla sugar for this but regular sugar works just fine)
Preheat oven to 325°F
Butter the two 8 oz. ramekins or custard cups and sprinkle with 1 tsp sugar, making sure the entire inside of the cups are coated.
Put all of the ingredients into a blender and blend on high until completely smooth. Pour into the ramekins and place cups on a baking tray (makes it easier to move in and out of oven). Bake for 45 minutes. Fair warning: when you pull these babies out of the oven they will look like beautiful soufflés, and then you will watch them sink. Don’t worry! They are cheesecake after all. So dense is good, and the sunken cakes are just perfect for berries or fruit sauce or jam on top. Serve warm, and they will maintain a little of their soufflé lightness. Serve chilled and they’ll be more like the cheesecake you are used to. Calories: about 210 per ramekin.