Dieting 101

The Zone Diet
The Zone diet is a weight loss program primarily created by Barry Sears in a series of books, publications and an associated web site. The Zone diet isn’t distinctly a fat reduction diet, however some people find that they actually seem to lose a few pounds by following this system.
The science behind the Zone Diet is that if you were to control the secretion of insulin and glucogen (two hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a result puts the body in a state of equilibrium that is a lot more wholesome than usual, which is known as the zone.
Sears believes that if you get into this 'zone', your body is working at its best and, because of this, doesn't build up layers of fat.
The most important process of the system is to monitor and control the precise ratio of carbs to proteins, and to take large amounts of Omega 3 and omega 6.

Strawberry-Glazed Cream Cheese Cake

	Category	Cake Recipes
	Views	178
	Ratings	0

Ingredients And Procedures

-----------------------------------CRUST----------------------------------- 3/4 c Coarsely grd walnuts(3oz)

3/4 c Finely chopped graham crack

3 tb Melted unsalted butter

----------------------------------FILLING---------------------------------- 4 pk (8oz) cream cheese room temp

4 Eggs

1 1/4 c Sugar

1 tb Fresh lemon juice

2 ts Vanilla

----------------------------------TOPPING---------------------------------- 2 c Sour cream

1/2 c Sugar

1 ts Vanilla

------------------------------STRAWBERRY GLAZE------------------------------ 1 qt Medium strawberries

12 oz Jar red raspberry jelly

1 tb Cornstarch

1/4 c Cointreau

1/4 c Water

Position rack in center of oven and preheat to 350 deg. Lightly butter 9 or 10 inch springform pan. FOR CRUST: Combine walnuts, graham crackers crumbs

and butter. Press compactly onto bottom of pan. FOR FILLING: Beat cream cheese in large bowl of electric mixer until smooth. Add eggs, sugar, lemon juice and vanilla and beat thoroughly. Spoon over crust. Set pan on baking sheet to catch any butter that may drip out. Bake 10 inch cake 40 to 45 minutes or 9 inch cake 50 to 55 minutes. (Cake may rise slightly and crack in several areas; it will settle again, cracks will minimize and topping will cover it up.)Remove from oven and let stand at room temperature 15 minutes. Retain oven temperature at 350 deg. FOR TOPPING: Combine sour cream, sugar and vanilla and blend well. Cover and refrigerate. When cake has finished baking, spoon topping over, starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Let cool, then refrigerate cheesecake for at least 24 hours or preferably 2 to 3 days. FOR GLAZE: Several hours before serving, wash and hull berries and

let dry completely on paper towels. Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly, Cointreau and water and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes. Cool to lukewarm, stirring occasionally. Using knife, loosen cake from pan; remove springform. Arrange berries pointed end up over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Return to refrigerator until the glaze is set. Source: Dallas Jr. League Cookbook Posted by Ken Strei

Rate this recipe!

Post this recipe to your site

<h1>Strawberry-Glazed Cream Cheese Cake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-----------------------------------CRUST----------------------------------- 3/4 c Coarsely grd walnuts(3oz) <P>3/4 c Finely chopped graham crack <P>3 tb Melted unsalted butter <P>----------------------------------FILLING---------------------------------- 4 pk (8oz) cream cheese room temp <P>4 Eggs <P>1 1/4 c Sugar <P>1 tb Fresh lemon juice <P>2 ts Vanilla <P>----------------------------------TOPPING---------------------------------- 2 c Sour cream <P>1/2 c Sugar <P>1 ts Vanilla <P>------------------------------STRAWBERRY GLAZE------------------------------ 1 qt Medium strawberries <P>12 oz Jar red raspberry jelly <P>1 tb Cornstarch <P>1/4 c Cointreau <P>1/4 c Water <P>Position rack in center of oven and preheat to 350 deg. Lightly butter 9 or 10 inch springform pan. FOR CRUST: Combine walnuts, graham crackers crumbs <P>and butter. Press compactly onto bottom of pan. FOR FILLING: Beat cream cheese in large bowl of electric mixer until smooth. Add eggs, sugar, lemon juice and vanilla and beat thoroughly. Spoon over crust. Set pan on baking sheet to catch any butter that may drip out. Bake 10 inch cake 40 to 45 minutes or 9 inch cake 50 to 55 minutes. (Cake may rise slightly and crack in several areas; it will settle again, cracks will minimize and topping will cover it up.)Remove from oven and let stand at room temperature 15 minutes. Retain oven temperature at 350 deg. FOR TOPPING: Combine sour cream, sugar and vanilla and blend well. Cover and refrigerate. When cake has finished baking, spoon topping over, starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Let cool, then refrigerate cheesecake for at least 24 hours or preferably 2 to 3 days. FOR GLAZE: Several hours before serving, wash and hull berries and <P>let dry completely on paper towels. Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly, Cointreau and water and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes. Cool to lukewarm, stirring occasionally. Using knife, loosen cake from pan; remove springform. Arrange berries pointed end up over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Return to refrigerator until the glaze is set. Source: Dallas Jr. League Cookbook Posted by Ken Strei <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>