By Pamela Redwine
Healthy You exercise classes continue to meet on Monday, Wednesday and Friday at 9 a.m. at the Extension office in Coffeeville. On Wednes-day, March 12 the nurse will be here from 8:30 to 9 a.m. to test blood pressure and glucose. Also, at 9:45 we will have our 30 minute nutrition lesson.
Our crochet group meets twice a month. The next meeting date is Thursday, March 13 at 10 a.m. in the conference room of the extension office. The group is free, but you will need to bring your own yarn and needle. Karol Jarmon is our volunteer crochet leader.
The United Y.C. MHV Club will meet on Tuesday, March 18 at the Multi-Purpose Building. At 9 a.m. the club will hold its March business meeting–all members are encouraged to attend. At 10 a.m. the club welcomes Mr. John Keeler as he presents a program on “Gardening.” The public is invited to attend this program.
If you enjoy sewing for others and wish you had more time to do it, we would love for you to join us for a sewing club interest meeting on Wednesday, March 19 at 1:30 p.m. During this meeting we will discuss projects that we will work on, as well as a day and time for us to meet. Some of the projects we are considering include: projects for Yalobusha Nursing Home and the Blair Batson Children’s Hospital in Jackson.
Youth planning on submitting an art entry in the North MS Wildlife and Fisheries Art Contest can come to the Extension office on Thursday, March 20 from 3:30 to 5:30 p.m. to work on their entry. Mrs. Pat Rodrigue, local artist, will be available to assist.
Join us on Friday, March 21st at 1:30 p.m. as we learn the basics to couponing. During this program, Mary Linda Moore, Family Resource Management Area Agent with the MSU-ES, will teach beginners the basics so you can start to save money with coupons. The main topics of this program are: realistic time; realistic spending; realistic stockpile; realistic expectations. Other topics include: how to get started; basic facts; finding coupons; getting organized.
You may have heard the word “vanilla” as a descriptor for something common or plain. In reality, vanilla is anything but plain. That connotation came about largely because vanilla is so popular that it often becomes the default flavor for foods like ice cream.
Vanilla is amazing, not only as a bright and clear flavor sensation on its own, but also as a flavor enhancer for foods that feature other key ingredients, like chocolate and caramel. Adding vanilla to a whole bunch of different foods is a wonderful way to enjoy the taste of eating right!
Vanilla and Your Health:
Vanilla is an awesome flavor. But there’s more to the story than that.
A study published in the Journal of Agricultural and Food Chemistry revealed that vanilla extract contains a whole bunch of antioxidants. Antioxidants, as the name might suggest, protect your cells from the dangers of oxidation. By protecting your body from free radical damage, these antioxidants can reduce your risk of disease. How cool is that?
Make vanilla a part of your meals, for your health!
How to Purchase Vanilla:
Vanilla is found in many forms. Look for it in grocery stores, specialty food stores, spice shops, or online.
Vanilla’s delicate and spicy flavor lends itself well to a whole bunch of tasty dishes. Some people use it in mostly sweet recipes, but, vanilla adds a surprisingly delicious kick to salad dressings as well. So don’t be afraid to experiment. Whether you’re whipping up a comforting vanilla custard or adding pep to a spinach salad, vanilla is the spice for you!
by Pamela Redwine
Double Lemon Cheesecake
Serves: 12 | Serving Size: 1/12th of a slice
Total Time: 65 min | Prep: 5 min | Cook: 60 min
• 16 ounces neufchatel cream cheese
• 16 ounces lowfat or fat-free sour cream
• 1 lemon zest and juice
• 3/4 cup sugar • 3/4 cup splenda (or sugar)
• 4 eggs • 8 lemon cookies (lowfat)
1. Place lemon cookies in food processor and pulse until the crumbs are fine.
2. Lightly spray a deep dish glass baking pan with vegetable cooking oil spray and sprinkle the cookie crumbs on the bottom and sides.
3. Place the neufchatel cheese, sugar, splenda and lemon in a food processor and pulse until it is smooth and creamy. Add the sour cream slowly, scraping the bowl between each addition to avoid lumps. Add the eggs one by one and mix smooth.
4. Pour the cream cheese mixture to the pan and heat your oven to 325 degrees F. Bake the cheesecake for one hour or until it is firm in the center and a knife inserted in to the center comes out clean.
5. Refrigerate the cheesecake until completely cool, about 4 or 6 hours. Sprinkle with sugar on top and invert twice so it comes out of the pan but is served top side up.
6. Serve with berries.
Chef’s Tips: Test Kitchen used lemon wafers from Whole Foods but you can substitute vanilla wafers.
Serves 12. Each 1/12th of a slice serving: 236 calories, 11g fat, 6g saturated fat, 0g trans fat, 97mg cholesterol, 495mg sodium, 21g carbohydrate, 0g fiber, 19g sugars, 13g protein.
Allergens: Milk, Egg, Wheat
* Reported allergens are based on listed ingredients in the recipe. If you are purchasing commercially packaged products such as pie crusts, cereal, or pasta, you need to read the label for additional allergen information.
© Food and Health Communications