Low-fat fridge cheesecake

By admin
11 September 2012

Estelle van der Hoven of Benoni, Gauteng, makes this diet-friendly cheesecake using yoghurt, cottage cheese and canned fruit in their juice. The crust is made with Cream Crackers.

Makes 1 medium-size cake Preparation time: 30 min Setting time: 4 hours/overnight

CRUST

  • 100 g Cream Crackers, crushed
  • 3 squares dark chocolate, melted
  • 30 ml (2 T) margarine, melted

FILLING

  • 1 can (410 g) unsweetened
  • peach or apricot slices in their juice
  • 10 g (15 ml) gelatin
  • 250 ml (1 c) low-fat yoghurt with fruit
  • 250 g low-fat smooth cottage cheese

TO SERVE

  • apricot jam, slightly heated
  • gooseberries (optional)

1. CRUST Mix the crust ingredients well and press the mixture into the base of an 18 cm loosebottom cake tin. Chill.

2. FILLING Drain the fruit, reserving the juice.

3. Sponge the gelatin in 60 ml (¼ c) of the juice and heat until melted (do not let it come to the boil).

4. Mix the yoghurt and cottage cheese.

5. Mix a little of the cheese mixture with the melted gelatin and add this mixture to the remaining cheese mixture.

6. Mix well and turn the filling into the prepared cake tin.

7. Chill until firm but not set.

8. Arrange the fruit slices on top and leave to set for at least 4 hours or overnight.

9. TO SERVE Unmould the cheesecake and transfer to a platter. Brush heated apricot jam over the fruit and decorate with gooseberries (if using).

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