Dr Oz: Healthy Cooking Shortcuts + Mango-Lime Cheesecake Recipe

Dr Oz: Shortcut For A Healthier Burger

The folks over at America’s Test Kitchen have been seemingly endless days upon days trying out ways to make dieting tastier and more fun. Julia Collin Davison, chef and executive editor at America’s Test Kitchen, joined Dr Oz and explained that by swapping just one calorie- or fat-loaded ingredient with a healthier one, you can transform a dish into one dieters can enjoy.

Julia first took on the burger and helped viewers learn a new way to think about “BYOB.” Instead of booze, think bake your own burger! The shortcut is to actually prepare a burger and then bake it on a wire rack set over a baking sheet in the oven for 8-10 minutes at 375 degrees. A pan-fried burger typically has 440 calories and 41 grams of fat, while the baked burger has 217 calories and 15 grams of fat!

Dr Oz: Healthier Pizza Dough

Then, Julia wanted to prove that you can still enjoy pizza, even if you’re trying to cut calories or watch your carbohydrate intake. Instead of heavy, doughy crust, she replaced the white flour with quinoa. Combine the rinsed and soaked quinoa with water, baking powder, olive oil, and salt in a food processor for a couple minutes. Then you have a much healthier pizza dough!

Spread the dough in a greased cake pan and bake at 400 degrees for 15 minutes to partially cook. Then top with your favorite healthy toppings and place back in the oven for about 10 minutes at 350 degrees.

It’s certainly not a New York pizza and is more like a flat bread, but it’s so filling and delicious you won’t even mind! A typical pizza has 280 calories in the crust and 9 grams of fat, while this crust has just 56 calories! But what if you’re practically dying for a piece of crunchy fried chicken?

Dr Oz: Healthy Breaded Chicken

If you’re a fan of crispy, crunchy food, Julia had just the recipe for you. As tempting as fried chicken can be, you can get the same crunch and great flavor, without the fat and grease. The secret is to use crushed almonds, along with a little butter, shallots, and panko bread crumbs as a coating for the chicken, instead of a batter. That simple swap can save you 450 calories!

Next, Julia couldn’t way to share what she knew everyone really wanted: shortcuts for healthier, tastier desserts.

Dr Oz: Healthier Chocolate Peanut Butter Cookies

Three taste testers bit into chocolate peanut butter cookies and tried to figure out what healthy swap was made. They couldn’t figure it out, but Julia revealed that instead of butter, she used mashed banana. For every one stick of butter the recipe calls for, she used one banana, and created cookies that were just 95 calories per serving with 4 grams of fat.

Julia also managed to make a healthier and equally delicious bread pudding. Instead of eggs, she used chickpea flour mixed with a little water. For one whole large egg, she swapped 1/4 C chickpea flour with a little water. By doing so, she took a 1,400 calorie recipe and turned it into a 380 calorie one!

Perhaps the best recipe of all was Julia’s Mango-Lime Cheesecake. She swapped the cream cheese for tofu and the taste testers truly couldn’t tell a difference. For every four cups of cream cheese, you want to swap in three cups of tofu, and you can save 400 calories per slice! To get the incredible, lighter recipe, click next page.

Dr Oz: Mango-Lime Cheesecake Recipe Ingredients

• 1/2 C melted coconut oil
• 1/2 C raw cashews – soaked in water 4-8 hours, then drained
• 1/2 C coconut milk
• 1 tbsp cornstarch
• 2 C diced mango
• 1/4 C water
• 2 C vegan graham cracker crumbs
• 1 C sugar
• 1 C silken tofu
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 C lime juice
• 2 tsp lime zest

Dr Oz: Mango-Lime Cheesecake Recipe Directions

1. Preheat the oven to 400 degrees
2. For the graham cracker crust, combine the coconut oil, graham crackers, and 1/4 C sugar in a bowl
3. Spread the crust into an even layer in the bottom of a 9-inch spring form pan
4. Bake for about eight minutes, until lightly browned, then remove from the oven and cool
5. After removing the crust, lower the oven temperature to 350 degrees
6. For the cheesecake, place the cashews in a food processor and blend until a paste is formed
7. Add 1/2 C sugar, cornstarch, lemon juice, tofu, coconut milk, and vanilla extract and blend again until smooth and incorporated
8. Pour the cheesecake mixture over the crust and bake for 40 minutes
9. For the topping, add the mangoes, lime zest, 1/4 C sugar, and water into a pan over medium heat
10. When the mixture starts to simmer, lower the heat and stir for about 20 minutes until the mixture looks like syrup, then cool
11. Pour the cooled topping on top of the cooled cheesecake and spread into an even layer
12. Place in the fridge for at least an hour then serve