Can’t resist? Don’t worry- this cheesecake is low in fat, sugar and salt!
Ingredients and Method
Can’t resist a slice? Don’t worry- this delicious cheesecake is low in fat, sugar and salt!
Energy 680 kJ Carbohydrate 8g Sugar 0.4g Protein 10g Fat 10g Sodium 228 mg
Serves 14
Ingredients
150 g tennis biscuits
80 g soft margarine
3 × 250 g Lance wood, smooth low fat cottage cheese
125 ml low fat plain yoghurt
50 g white chocolate melted in 70 ml low fat milk
4 whole eggs
2 egg yolks
1 × 170 g packet sweetener
1 gelatine leaf melted in a little water
5 ml (1tsp) vanilla essence.
Method
1. Finely crush the biscuits and mix thoroughly with the margarine. Place in a spring foam tin & refrigerate whilst making the cake.
2. Melt the chocolate and milk over a pot of hot water or double cooker, till melted, mix & cool down.
3. Melt gelatine in hot water & cool down.
4. Beat 4 whole eggs & 2 egg yolks with sweetener.
5. Add the smooth cottage cheese and low fat yoghurt to egg mixture & mix well.
6. Add the vanilla, gelatine and chocolate to cake mixture.
7. Beat 2 egg whites stiffly & fold in gently into mixture.
8. Pour mixture to tin and bake at a 140˚C for 45-60 minutes.
9. When remove from oven check that the centre is still soft-must wobble. Top should look pale, not burnt
Nutritional Information
Energy 680 kJ Carbohydrate 8g Sugar 0.4g Protein 10g Fat 10g Sodium 228 mg
