Wednesday, April 6, 2011

Cheesecake De'lite

Yum! OK, so it's not quite like a real cheesecake, but when you're watching your waistline this is a closest to cheesecake heaven you're going to get!

So, good! Can you believe, only 5 Weight Watcher ProPoints ®
I've been testing out lots of recipes of late, on this particular occasion my gorgeous neighbour come over to help taste test the cheesecake which passed her approval. 

However the cake didn't pass the kids 'like it' test. On the up side, it didn't pass the kids 'like it' test! More for us big kids.

Mango Passionfruit Cheesecake Recipe 

125g Plain sweet biscuits
30g Weight Watchers Canola Spread, melted.
2 tbs Skim milk
2 tsp Powdered gelatine
9 g sachet Orange and Mango diet jelly crystals
500g low-fat ricotta
125g extra-light cream cheese 
1/4 cup powdered artificial sweetner
1 Mango, finely chopped 
[Mangoes aren't in season, so I used canned peaches in mango puree]
 400g Nestle Diet Peach Mango Yogurt
Passionfruit pulp [I used canned pulp]
Serves 8


Lightly grease 22cm round springform tin. Place the biscuits into a food processor and chop until fine. Add melted margarine, milk and process until combined.
Press biscuit mixture evenly over base of tin, refrigerate for 30 minutes.

Sprinkle gelatine and jelly crystals over 1/4 cup boiling water in small jug. Beat with fork to dissolve crystals.

Using electric beaters, beat cheeses and sweetner in mixing bowl until almost smooth. Beat gelatine mixture. Stir in mango and yogurt, then pour into tin.

Refrigerate for at least 3 hours or until set. Remove cheesecake from tin  and serve with drizzled with passionfruit pulp.

Recipe from Weight Watchers

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