We think our sister magazine, Cooking Light is pretty darn impressive–for 25 years, the staff has been showing us that healthy food can be creative, delicious, and beautiful. So we’re excited to see CL’s latest cookbook, The New Way to Cook Light, out next week. It’s a handsome tome, 500 pages of terrific recipes–all kitchen tested–fine photography, and plenty of tips and tricks to improve your meals.
And what is the new way to cook light, you may ask? According to the authors, it call comes down to nine simple principles:
- Embrace the new variety found in supermarkets, ethnic food stores, and farmers’ markets.
- Cook more often–it helps control what you eat.
- Eat more whole foods, avoid packaged ones.
- Favor the healthy fats, avoid saturated ones.
- Eat less meat, more plants.
- Cook seasonally, and, when possible, locally.
- Learn new cooking techniques–they will help you break old habits.
- Buy the best ingredients you can afford.
- Cook and eat mindfully and responsibly. Know where your food comes from and enjoy each bite!
You Could Win a Copy of The New Way to Cook Light!
Just tell us how your lighten your favorite Southern dishes in the comments section of this post between now and November 30. We’ll pick the best 10 answers to get a free copy of the book. Click here for full legal rules.
Meanwhile, take a peek inside and enjoy this lovely autumn dessert.
A fluffy, delightful hybrid—part classic spiced pumpkin pie, part creamy cheesecake.
Wrap foil around the springform pan to make sure water doesn’t sneak in from the water bath.
Hands-on time: 24 min. Total time: 5 hr. 47 min.
3/4 cup graham cracker crumbs (about 5 cookie sheets)
1 tablespoon finely chopped pecans
1 teaspoon granulated sugar
1 tablespoon butter, melted
1 cup (8 ounces) ⅓-less-fat cream cheese, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 (15-ounce) can unsweetened pumpkin
2 large eggs
2 tablespoons bourbon
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
⅛ teaspoon ground allspice
1/2 cup frozen fat-free whipped topping, thawed
1. Preheat oven to 350°.
2. To prepare crust, combine first 3 ingredients in a bowl. Drizzle butter over crumb mixture; stir with a fork. Firmly press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes or until lightly browned; cool on a wire rack.
3. To prepare filling, place cream cheese, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed until smooth. Add pumpkin and eggs; beat until combined, scraping sides of bowl as needed. Add bourbon and next 5 ingredients (through allspice); beat 1 minute or until combined. Pour cream cheese mixture into prepared pan. Place pan in a large roasting pan; add hot water to pan to a depth of 1 inch. Bake at 350 for 35 minutes or until center barely moves when side of pan is tapped. Cool completely on a wire rack. Cover and refrigerate at least 4 hours or overnight. Serve with whipped topping. Serves 8 (serving size: 1 wedge and about 1 tablespoon whipped topping).
calories 252; fat 10.5g (sat 5.5g, mono 1.5g, poly 0.7g); protein 5.2g;c a r b 33.1g; fiber 2.7g; chol 77mg;iron 0.9mg; sodium 337mg; calc 47mg
Note: Recipe not tested by Southern Living.