Happy Mother’s Day to my mom! Thanks, Mom, for never nagging me about my weight, never making me go on a diet and never making me feel bad about my size. You’ve saved me so much money, not just on diet shakes I never bought, but on therapy I’ve never needed. You are awesome!
I love my mother so much, I bought this last night:
OMG, it’s in my kitchen! That’s right, I brought white flour into my apartment for the first time in years. I would have sooner thought I’d find a rat doing the cha-cha behind my salt canister, but there it sits. It was a required ingredient in an otherwise healthy recipe for strawberry cheesecake. I considered trying to use whole-wheat flour in the batter, but decided I didn’t want to screw up the recipe. Mom deserves the best fat-free, cheesecake I can make.
The cheesecake was scrumptious, but I felt like I was committing an act against nature when I put cottage cheese in the blender. It tasted the same after it was smoothed, but the texture was so off it reminded me of glue. There was a definite “Ew” factor. But that went away once I added the other ingredients.
Now, I will stuff the white flour into the back of the cabinet until the time I use it next Mother’s Day.
ETA: As requested, here is the recipe for Strawberry Cheesecake from the Cooking Light web site.