And the weekend is over once again. The two free days of the week always seem to disappear like a puff of smoke. Saturdays starts off with the hope that I will get lots done and Sundays arrive all too soon with very little crossed off the to-do list. How can 16-17 waking hours a day seem like two? The answer is beyond me. Yesterday, I read an article by Penelope Trunk here about doing the first thing on your list first and not fluffing around with the minor items. If you don’t cross off the big things, you will have no sense of satisfaction at the end of the day even if you have done several minor jobs. So I have crossed off a big one but got very little else done. I am not sure if the sense of satisfaction was greater than if I now had a shorter list.
The next big thing on my list is a cookbook review I have been meaning to do for a while. Maybe this week.
Just a reminder that my giveaway of a Cuisinart mini processor finishes in less than a day so if you haven’t entered yet, do so here.
If you are among the 25% of those with IBS who need to be lactose-free, then this will not be a recipe for you because the dairy products.
This is NOT a low Fodmap recipe.
Double Chocolate Brownie Cheesecake Squares
250gms/9 oz cream cheese
1/2 cup natural, plain yoghurt
1 tbsp maple syrup (Buy it organic here)
zest of 1 orange
2 tbsp orange juice
280gms/10oz white chocolate melted (Buy it organic here)
1 egg white
Method for Cheesecake
- Place all ingredients except the egg white in a food processor and process until smooth.
- Pour into a bowl.
- Beat the egg white until stiff peaks form.
- Fold into the cheesecake mixture.
- Spoon onto the brownie base and place in the fridge.
- Once set, cut into squares and place back into the fridge.