Oh My Darlin', Oh My Darlin', Oh My Darlin'...

Want a great snack idea? Clementines from Spain! They're small, portable, easy-to-peel (my kids can easily peel these without help), yummy, and good for you!

I love these Clementines because they're seedless, or very nearly seedless. And unlike some varieties of oranges, you can easily chew these. I hate oranges that are impossible to chew. I always end up spitting out globs of that membrane separating each segment. These Clementines from Spain aren't like that. They're de-lish!

Clementines from Spain are also a good source of antioxidants, vitamin C, folate, fiber and potassium. They're sweet and juicy, but only have about 50 calories each!

Not only do they make great after-school snacks, are perfect for lunchboxes and late night munchies when you crave something sweet, but you can use them to spice up your favorite recipes. In fact, here's a recipe for a cheesecake that is awesome!

Clementines from Spain Cheesecake with Gingersnap Crust


For the crust:

3 cups gingersnap crumbs
1/4 cup of golden brown sugar
2 teaspoons Clementines from Spain zest
6 tablespoons melted butter


For filling:

4- 8 oz. packages of cream cheese, room temperature
1 cup sour cream
1 1/2 cups sugar
3/4 cup Clementines from Spain juice
4 tablespoons Clementines from Spain zest
3 tablespoons flour
5 large eggs, room temperature


Preheat oven to 325 degrees F.

To prepare the crust:

In a large bowl, mix together gingersnap crumbs, brown sugar, Clementines from Spain zest and melted butter until mixture resembles wet sand. Transfer mixture to 9” spring form pan and press down so that the crumb mixture covers bottom evenly and comes up the sides of the pan an inch. Place in refrigerator until ready to fill.

To prepare the filling:

In a large bowl using electric mixer, blend cream cheese and sour cream until smooth. Gradually add sugar, Clementines from Spain juice, Clementines from Spain zest and flour, making sure to scrape down the sides of bowl. Mix thoroughly.
Add eggs one at a time, continuing to blend until mixture is smooth.

Remove crust from refrigerator and fill with cream cheese mixture.

Place in the center rack of oven and bake for 1 hour and 15 minutes or until lightly golden and firm in the center.

I've got 5 crates of Clementines from Spain to give away to 5 readers! (You have to be a US resident for this contest.) Just leave me a comment here and I'll choose 5 random winners on Tuesday, January 13. Good luck!