So… I have about a million and one things I need to be doing right now. You see, I’m about to go out of the country for a few weeks, then right after that I’m going to be backpacking for a few more weeks, then right after that (like, right after), I’m going to… wait for it… college!
So basically, I need to: get international converters, stock up on tiny airplane sized toiletries, break in my hiking boots, locate a store that sells mountain backpacking gear in this little coastal town, find some extra long college sized sheets, and pick out movies for my little sister to watch on two long plane rides that won’t make her want to hit me in the head because I don’t “get” her.
But instead of tackling my ever increasing To Do list, do you know what I’ve been doing? Watching Wimbledon, Facebook stalking random people I met at orientation, and eating left over cheesecake bars.
So when I land in Europe and realize I didn’t bring any shampoo, or I wind up on some trail in the middle of nowhere without the right rain gear, or my sheets in college don’t fit my bizarrely long bed, I’ll have no one but myself to blame.
Oh well, at least the cheesecake was good.
Rich and creamy, with dark chocolate chunks scattered throughout, it tastes like a decadent dessert square that is totally not bikini friendly. But fat free greek yogurt and no cream cheese, butter, or sour cream means that it’s actually a lot lighter than it tastes, not to mention full of healthy and satisfying protein. And, as I’ve found, it makes the perfect procrastination snack whenever you’re too lazy or unmotivated to tackle that summer To Do list.
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Chocolate Chunk Cheesecake Bars
adapted from this recipe
Graham cracker crust (recipe below)
2 cups fat free plain Greek yogurt
1/2 cup sugar
pinch of salt
1 vanilla bean (seeds scraped out) or 2 tsp vanilla extract
1 Tbs cornstarch
1/2 cup chopped dark chocolate (can use chocolate chips as well)
Preheat oven to 350F. In a blender or food processor, combine the eggs, sugar, yogurt and vanilla. Blend until smooth, then add cornstarch and pinch of salt and blend again. Stir in the chocolate. Pour the filling into crust into a greased 8×8 inch square pan, and bake for 35 minutes.
When the cheesecake is done, it will still be jiggly in the center but will have a “done” look to it. The edges of the cake will start to pull away from the sides of the pan. Make sure you don’t overbake.
Let cool then chill for at least 3-4 hours in the fridge before slicing into squares and serving.
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Graham Cracker Crust
from Choc. Covered Katie
around 1 1/2 cups graham cracker crumbs (about 10 sheets of graham crackers)
3 tablespoons almond milk
In a food processor, process crackers into fine crumbles. Add milk and process again to combine. Pour now-sticky crumbs into a prepared 8×8 inch square pan and smush down very firmly with your hands or a sheet of wax paper. You don’t need to pre-bake the crust; just pour the filling straight in.