Raspberry Swirl Cheesecake Squares

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This post has definitely been a long time in the making. I began it, oh three weeks or so ago, intending it to be a Valentine’s Day post. But then there were basketball games to attend (my daughter’s, not the Washington Wizards’), college choices to consider (my other daughter’s), and homework to do (my own, not my daughters’), and before I knew it, I was three weeks out and still no post.

Of course, it didn’t help that I started out a bit daunted with the idea of developing the recipe that’s in the post. You see, for some reason, I decided that I wanted to celebrate Valentine’s Day with cheesecake squares, preferably ones the come out of the oven decorated with splashes of raspberry sauce swirled into charming, heart-like shapes. It was Valentine’s Day for goodness sake! At the same time, any recipe for cheesecake squares had to meet my two basic conditions for appearing on this blog: They had to be a snap to make. And, they couldn’t be fat and sugar bombs, which would have prevented me from enjoying them more than a few times a year.

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Chocolate Pots de Crème

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What’s going on with Mother Nature? Her spring-like temperatures along the East Coast this December have upended everyone’s normal expectations for winter.  There’s just something bewildering about Washington D.C.’s cherry blossoms blooming in December!

That said, the one benefit to this month’s warm temperatures that I am appreciating is the opportunity to spend more time outside in the sun, although the reason for my enthusiasm is not what you might guess. You see, more time in the sun means more opportunities for our bodies to make Vitamin D, a critical nutrient that many of us may be deficient in, especially during the winter.

In my last post I described the importance of vitamin D and the three ways that our bodies can obtain it. Today I thought I’d share a recipe for pots de crème, an easy-to-make French dessert that uses milk, a great source of vitamin D.

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