For a cheesecake-loving mother who has given up sugar, here’s a find: sugarless cheesecake from Cinderella Cheesecake Company.

It’s sweetened with maltitol, the finest-quality sugar substitute, and has a gluten-free cinnamon cracker crust.

The classic-style cheesecake recipe also includes cream cheese, eggs, sour cream, natural vanilla flavoring. It tastes just as it should: rich, creamy, wonderful. Sugar-free observers, rejoice!

Cinderella Cheesecake Company is a family-owned business founded in Riverside, New Jersey in 1965 with a broader product line. But by the early 1980s, the cheesecake business was so rocking that founder Alfred Rezende decided to drop the other baked goods to focus on expanding the cheesecake operation.

The company sells cheesecakes to distributors, restaurants and non-profit groups for fundraisers, as well as direct to consumers online.

All cheesecakes are eleven inches in diameter and precut into 16 slices. A four-pound cheesecake is $38.00. It freezes nicely.

Get yours at CinderellaCheesecakeCoInc.com.
 
  

For Cinco de Mayo, these mango bowls are great as a dessert with a scoop of vanilla ice cream or lemon sorbet.

The recipe is from Urban Accents, which makes it with its Rio grande chili blend, an award winning chili seasoning that balances a smoky mesquite flavor with chili pepper, onion, garlic and bell pepper.

But mixed with the honey, it creates a spicy-sweet glaze.

Prep time is 10 minutes, cook time is 5 minutes.
 
 
RECIPE: GRILLED MANGO-CHILE-HONEY BOWLS (OR SLICES)

Ingredients For 4 Servings

 
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Preparation

1. PREHEAT the grill for medium heat. Make the glaze by combining the orange juice, honey and chili blend in small bowl, Mix well.

2. SLICE the mangoes by cutting the two large side portions from each side of the mango pit. Score each side in a crosshatch pattern, cutting down to, but not through, the skin.

3. PLACE the mango halves on the grill, cut side down, and cook for 2 minutes until light grill marks form on the fruit. Turn over and brush liberally with the glaze, trying to get glaze to drip down into the cut slits. Turn glazed mangoes over and grill for an additional 30 seconds; then remove from heat.

4. COOL the mangoes to room temperature; then turn them inside out by pushing them from the skin side. Serve resting on the skin as a tasty side dish or as a dessert with a scoop of vanilla ice cream.

You can stretch the recipe to 6 servings by slicing up the grilled mango halves.
 
 

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Our review of Diestel Ranch turkey chorizo inspired us to whip up a torta española for breakfast.

One of the most popular uses for crumbled chorizo is in a torta española, or Spanish omelet. Made with eggs, potatoes and onions, the recipe is customized with whatever ingredients you have on hand: cooked meats, sausage, other vegetables and herbs.

In Spain, it is served at any time of the day: for breakfast, lunch or dinner, or as tapas with a glass of wine. We sometimes serve a slice with a green salad as a first course.

To Americans, a torta will resemble a crustless quiche; but it’s made without cream or milk, and is cooked in a skillet rather than baked.

It’s an easy recipe, the most taxing part of which is flipping the half-cooked omelet onto a plate and then back into the pan. But you’ll have fun doing it.

Prep time 15 minutes, cook time 30 minutes. If you happen to have leftover boiled potatoes, you can use them and save 20 minutes of cooking the raw potatoes.

Ingredients For 4 Servings

Preparation

1. ADD the vegetable oil to a large skillet until the pan is filled halfway. Heat over medium-high heat. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary. Cook for 20 minutes until the potatoes and onions are soft. Drain the oil and combine the potato mixture with the eggs and herbs. Add the salt and mix well.

2. ADD the olive oil to a separate, nonstick, skillet, 10 inches by 2-1/2 inches deep. Heat over medium-high heat and add the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown.

3. USING a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown.

4. REMOVE the omelet to a plate and cut into 4 wedges for breakfast, smaller slices for a first course.