Cheesecakes are one of my absolute favorite desserts. They are rich and creamy, but man they are loaded with calories. To make my favorite sweet a little bit lighter, I came up with a way to make mini cheesecakes. They are only about 300 calories a piece, and they are just enough to satisfy that cheesecake craving that has been known to drive a woman wild.

These mini Oreo cheesecakes have oreo cookies crumbled throughout, and top with a single Oreo cookie on top. It adds a nice little touch. Even with out a crust this cheesecake will sure to be a hit at any party you take it to, or just enjoy it at home. Your family will love you for it.

Every year, I have always received chocolate covered strawberries for Valentine’s Day. The cost of these tasty treats has steadily rised and they are expensive!! This year, I thought I would try to make these tasty treats for myself. I decided to make them as gifts for my mother and mother-in-law as well. The best part is I made all of these for under $20 total!!

I went to the Dollar Store and grabbed heart vases, bamboo chopsticks, styrofoam and red vase fillers. I used Nestle Milk Chocolate Morsels as my chocolate of choice.

I melted the chocolate morsels first. I did this by placing a saucepan over a pot of water on low heat – constantly stirring. Using toothpicks make a stand for the strawberries, so after you dip them in the chocolate you can place them on the was paper without laying the chocolate side down.

After you dip and cover the strawberry in chocolate, place on a cookie sheet covered in wax paper. Place your strawberries in the fridge to cool and let the chocolate harden before assembling your fruit arrangement.

After letting the strawberries sit, place the strawberries on the bamboo chopsticks. Use styrofoam in the vase to secure the bamboo chopsticks in place. The heart in front is an apple carved in a heart covered in chocolate. (Not needed but an extra touch of love!)

This was my first time making my own chocolate covered fruit arrangement. I learned a few things that I would have done differently .

I would use colored Styrofoam, color it yourself or don’t use a clear vase. I also was going to wrap a red ribbon around the bottom of the vase in order to cover the showing Styrofoam.

Next time, I plan to attempt using white chocolate to decorate the strawberries too! Can you imagine how awesome that decoration would look?

A special thanks to my sister-in-law for helping me in this crafty, money saving DIY adventure! I can’t wait to make them again!

Lynn is the author of Deal Hunting Diva. She’s saving the world one fabulous deal at a time!

This Lemon Meringue Pie recipe is one of my absolute favorite recipes of all time. I would beg my mom to make it every holiday when I was a kid. I don’t what it was about it’s creamy, lemony goodness that drove me to crave it all year long! I have tweaked the recipe a little bit to make it my own. (I tend to be heavier handed on the lemon juice), but it’s super easy and absolutely delicious!

Ingredients

• One ready made graham cracker pie crust
• 3 eggs (separated)
• 1 cup sugar
• 1/8 t cream of tartar
• 1/8 t salt
• 1 can non-fat sweetened condensed milk
• 1 cup lemon juice

Directions

Preheat oven to 350 degrees

Separate the eggs. Put yolks in one bowl and egg whites in another. Set egg whites aside (let set until room temperature)

To the egg yolks, add the lemon juice and sweetened condensed milk. Mix until completely blended

Pour lemon mixture into the pre-made pie crust

After the egg whites are room temperature, beat until forthy.

Once frothy, add salt and cream of tartar until soft peaks form

Adding 1T at a time, add sugar and beating a lot between each additional Tablespoon. Beat until stiff peaks form (can take up to 10 mins)

Once stiff peaks form, use a spatula to place meringue on top of lemon mixture. Make sure to seal (bring to edges) the pie with the meringue.

Place pie on a cookie sheet and place in the oven at 350 for approximately 5-10 minutes or until the meringue is golden brown.

Set on the counter until cooled, and then refigerated for 1-2 hours or overnight.

Meringue Cookies are my daughter’s favorite cookies for the holidays! I have to say I grew up loving them to, and I didnt’ have to adapt them too much to make them a great allergen free treat!

Ingredients:
4 egg whites, room temperature
1/4 t salt
1/4 t cream of tartar
1/4 c. sugar
2 c. Enjoy Life chocolate chips
2 t vanilla

Optional
1t peppermint extract
2 c. pecans crushed

Preheat the oven to 250 degrees. Beat the egg whites in a small bowl until foamy.
Add the salt and cream of tartar, and continue beating until soft peaks form
Add the vanilla
Then add the sugar one T at a time, and beating well between each additional T of sugar
When meringues form stiff peaks you are done mixing (they should keep their shape after you lift the beater out)
Fold in ingredients of your choice. I added 2 cups Enjoy Life Chocolate chips

Drop 1 rounded Tablespoon size on a greased cookie sheet at least 1-2 inches apart. Bake 30-40 minutes until they are slightly cracked at the top!

Enjoy!