The holiday season is around the corner, and with it come culinary temptations at festive dinners, office parties, play dates for the kids and happy hours. The merry season is a time of over-indulging, and the average American gains between seven and ten pounds between Thanksgiving and New Year’s Day. Who can resist a tasty tray of cookies?
Eating healthy and mastering your family’s sugar intake during the festive season may be easier than you thought. You can use pure maple syrup to help keep your refined white sugar intake in check. Nature’s pure sweetener not only has great health benefits, but adds depth and complexity to a wide array of holiday dishes.
Health benefits of maple syrup
• Maple syrup contains 20 antioxidants that can delay or prevent free radical induced diseases, such as diabetes and cancer (2010 scientific study of University of Rhode Island).
• ¼ cup of maple syrup has as much antioxidant activity as one serving of raw tomatoes or broccoli.
• It has fewer calories than corn syrup and honey.
• It is 100 percent pure and free of any coloring or additives.
To use in cooking, simply replace the sugar with an equal amount of maple syrup and for each cup of syrup, reduce the quantity of liquid ingredients (water, milk, and so on) in your recipe by ¼ cup.
Maple also serves as one-to-one substitution for other liquid sweeteners, such as corn syrup, honey, agave or molasses.
Canada and Vermont are the primary producers of maple syrup available in Southern California. This light pumpkin maple cheesecake from the Quebec Maple Syrup Producers is a refreshing update to traditional pumpkin pie.
Pumpkin Maple Cheesecake
Yield: 24–30 mini cheesecakes, depending on pan
Crust:
1/2 c. graham cracker or chocolate cookie crumbs
2 tbsp. pure maple syrup
2 tbsp. melted butter
Filling:
12 ounces cream cheese, softened
3/4 c. pure maple syrup
2 large eggs
1 c. fresh or canned pumpkin puree
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg, optional
1/4 tsp. salt
1/8 tsp. allspice
Preheat the oven to 325º F. Spray each cup of mini cheesecake pan with cooking spray or lightly grease with butter. Set aside.
To prepare the crust: In a small bowl, mix together crumbs, maple syrup and butter. Spoon a think layer of crust filling into each cup. Using the handle of a whisk or spatula, pat crumbs down flat.
Bake the crusts until set, about 8–10 minutes. Remove from oven and reduce heat to 300º F.
To prepare the filling: In the bowl of an electric mixer, blend together the cream cheese and maple syrup. Scrape down the sides and bottom of the bowl, and add the eggs one at a time, mixing until smooth.
Add the pumpkin puree, cinnamon, nutmeg (if using), salt and allspice and mix until smooth. Pour the batter into a large measuring cup or container with a pour spout and divide among the cups to 3/4 full.
Bake the cakes for 16 to 20 minutes or until set around the edges with a dime-sized middle that still looks soft. Remove from the oven and cool for 30 minutes or so before refrigerating. Cover and refrigerate for several hours. Unmold cheesecakes.
Note: You may have leftover filling. Store in freezer. Keeps well.
Recipe and image courtesy of Federation of Quebec Maple Syrup Producers
