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Before you jump to Whole Kabocha Squash Baked Cheesecake recipe, you may want to read this short interesting healthy tips about Treats that provide You Vitality.

Healthy eating promotes a feeling of well being. We have a tendency to feel way less gross when we increase our intake of nutritious foods and reduce our consumption of processed foods. A bit of pizza doesn’t cause you to feel as healthy as consuming a fresh green salad. Deciding on healthier food choices can be tough when it is snack time. Finding snack foods that really help us feel better and boost our energy levels often involves lots of shopping and painstaking reading of labels. Here are some healthy snacks which you can use when you need an instant pick me up.

Whole grain foods are an excellent choice for a fast balanced snack. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for the afternoon meal. Chips and crackers made from whole grains can be excellent for quick snack foods to eat on the go. Choosing whole grain food items is always better than eating the refined grains we commonly obtain in our grocery stores.

A large variety of instant health snacks is easily available. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to whole kabocha squash baked cheesecake recipe. You can cook whole kabocha squash baked cheesecake using 5 ingredients and 4 steps. Here is how you do it.

The ingredients needed to prepare Whole Kabocha Squash Baked Cheesecake:

1. You need 1 Kabocha squash (small Bocchan kabocha)
2. Prepare 1/2 box Philadelphia cream cheese
3. Take 1 medium Egg
4. Provide 50 grams Condensed Milk
5. Provide 20 grams Cake flour

Instructions to make Whole Kabocha Squash Baked Cheesecake:

1. Microwave the kabocha squash to soften, and slice the top part off. Remove the seeds, and save the pulp with 1 cm thickness around the edges.
2. Blend the room temperature cream cheese, egg, condensed milk and kabocha pulp from Step 1 in a blender. Add cake flour when smooth, and continue blending.
3. Wrap the kabocha shell with aluminum foil, and bake 50 minutes at 170°C preheated oven in a water bath. Remove the foil and cool.
4. The cake will become moist if you chill it for half a day in the refrigerator.

Like other winter squash it is an excellent source of In the Oven Place the cleaned halves cut-side up on a baking sheet or in a shallow baking dish. Brush the squash with olive oil and sprinkle with salt and. When done, the squash should be If the top of the cheesecake starts to brown, tent it with aluminum foil. Remove the cheesecake from the oven and let cool completely before serving. Just like any other squash you can add chopped kabocha to stews or puree into soups, baked goods or breakfast items like pancakes!

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