Speaking of cheesecake...

Thanks Gena!

Ingredients:
2 8-oz blocks softened cream cheese
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla
2 graham cracker crusts

Preheat oven to 325 degrees. Place cream cheese in mixing bowl and beat on medium speed until no lumps remain. Add eggs, sugar, sour cream, lemon zest and vanilla, mixing well after each ingredient is added. Divide into two graham cracker crusts and bake in oven for 50 minutes. Let cool completely, then chill in the fridge for 3 hours.

(*recipe makes two)

Fruit pancakes with Blueberry sauce

Pancakes:

1 egg

1 cup whole wheat flour

1 tbs. brown sugar

3 tsp. baking powder

1/4 tsp. salt

1 cup milk (I used soy)

3 tbs. applesauce

1 cup frozen berries (thawed)

In bowl whip egg. Add the rest of the ingredients and mix just until blended. Cook on a skillet at 300ish degrees until they are done. (you know what pancakes should look like!)

Sauce:

1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water

1/2 lemon, juiced
2 cups fresh or frozen blueberries

In a saucepan, combine sugar and cornstarch; gradually stir in water and lemon juice. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally.

*sauce would be good over ice cream or cheesecake too! (Maybe I should go make one!)