It’s that time of the year! Girl Scout Cookie time!

What is your favorite Girl Scout Cookie? Now, before you have a heart attack or pick yourself off the floor wondering why a dietitian would ask such a question. The next logical question, ‘Does a dietitian eats Girl Scout Cookies?’ The simple answer is…Yes!

While I firmly believe in enjoying all foods (remember, I still cook with sugar, fat, butter, dairy and nibble on a Girl Scout Cookie – taboos to many but not to me), I work with all foods, including Girl Scout Cookies, and develop recipes to reflect ‘lighter’ or ‘skinny’ version.

So, you can imagine my delight as I will be one of the 12 chefs competing in the Girls Scouts of Louisiana East Cookies and Cocktails event! The event will be held this Saturday at Harrah’s in New Orleans. The event will be tons of fun – including some very special guest judges – namely – the 610 Stompers!

My role in this awesome event? Create a dish with a Girl Scout Cookie. My cookie? The Rah-Rah Raisin cookie. Have not tried this delicious cookie? You need to, it is amazing.

Since I love dessert I knew I was going to create a sweet dish, and after a few days pondering what I would do, I decided on a cheesecake. Even better, I decided on a ‘skinnier’ almond cheesecake.

Traditional cheesecake recipes consist of:
-Lard and sugar in the crust
-Sugar, sugar, and lots of sugar in our filling
-Heavy whipping cream in our filling and on top

How did I ‘skinny’ the traditional cheesecake?
-Using whipped butter, we are decreasing the amount of fat in the crust
-Using fat-free condensed milk, I was able to eliminate the additional sugar
-Use of 1/3 fat cream cheese decreases the fat
-Use of half and half in place of the whipping cream

My ‘lighter’ dish is incredibly delicious – trust me, my taste testers aka my little ones, loved these bites.

Wish me luck the crowd will love these!

Skinny Almond Cheesecake Bites

Ingredients:

• 1 package of Rah-Rah Raisin Girl Scout Cookies
• 3 tablespoons of whipped butter, melted
• 1 envelope (.25 oz) unflavored gelatin
• 2/3 cup water
• 2 packaged (8 oz) 1/3 fat cream cheese, softened
• 1 can (14 oz) fat-free condensed milk
• 1 teaspoon vanilla
• 1 cup half and half
• Muffin liners

Directions:

1. Line 24 muffin tins with a muffin liner.
2. Crush cookies in a food processor.
3. Mix butter with crushed cookie mixture until combined.
4. Press 1 teaspoon cookie mixture in muffin tin.
5. Sprinkle gelatin over water in a small saucepan.
6. Warm over low heat, until gelatin dissolves. Remove.
7. Beat cream cheese in large mixer bowl for 2 minutes.
8. Add condensed milk and vanilla. Beat 2 minutes.
9. Add half and half. Beat 2 minutes.
10. Fold in gelatin mixture.
11. Pour mixture in muffin tins.
12. Refrigerate for 3 hours.
13. Serve!