I am so fortunate and blessed to be able to do the things I love to do. My work/play time is divided between fitness and food, and it would be difficult to choose one over the other. For many years I thought I had to choose, and was miserable in the process. Fitness and food keep me very busy. More often than not I’m slightly drained (well maybe more than slightly) at the end of the week, but that’s OK. I’m following my passions.
The weekend before Christmas I invited my clients over for dinner. Even calling them clients seems sterile and way to business like. These amazing women have become my friends. We ate, toasted ourselves, each other and shared our goals for the new year. We also laughed, cried and trusted our each other with our inner divas. They’ve worked so hard lately; complying with every demand to up the intensity and go beyond their comfort zone that I felt they deserved a treat. Well a couple of treats. Check out the menu for my Client Appreciation Dinner.
Glazed Teriyaki and Szechuan Chicken Tenders
Baked Sweet Potatoes
Vegetable and Cheese Crescent Roll Wreath
Veggie Tray and Fat-Free Ranch Dip
Lemon/Lime Pound Cakes with Citrus Glaze and Coconut
White Chocolate Torte
Dessert Shot Parfaits
They think it’s amazing that I am so involved in fitness and baking at the same time while not gaining a cazillion pounds. I tell them all the time that I’m here to show them how to have their cake and eat it too. The recipe that I’m sharing from the dinner menu with you is the is White Chocolate Torte. I am a white chocolate fanatic. Pardon me for being redundant. This was really one of the easiest recipes that I’ve ever done and it didn’t require any baking, how totally cool is that? Ok, enough already, here’s the recipe. This is another fantabulous entry from Taste of Home Best Holiday Recipes. Promise me you’ll try it. Matter of fact pinky promise!
1 8oz pkg cream cheese, softened
1/3 cup of sugar
4 oz white baking chocolate, melted and cooled
1 ½ tsp vanilla, divided
1 16ozcarton frozen whipped topping, thawed and divided
2 pkgs (3 oz each) ladyfingers, split
¾ cup vanilla or white chocolate chips
In a large bowl, beat the cream cheese and sugar until smooth. Beat in melted and cooled white chocolate and 1 tsp vanilla. Fold in half of the whipped topping.
Arrange half of the ladyfingers on the bottom and around the edge of an ungreased 9-inch spring form pan. Spread half of the cream cheese mixture evenly over the ladyfingers on bottom of the pan. Arrange remaining ladyfingers over cream cheese mixture to resemble the spokes of a wheel. Cute huh? Nibble a few and then sprinkle with the white chocolate chips.
Spread with remaining cream cheese mixture. Combine remaining whipped topping and vanilla, spread over the top. Cover and refrigerate for at least 2 hours if you can stand it that long. Remove sides of pan before slicing. Sweet Lord this was good! Makes 12 normal size servings. Only 8 if you’re a super white chocoholic. Hehe.