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 

Ingredients: 

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

Instructions:

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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Lemon Tarts and Weight Loss

Yum! Photos of the lemon tart I made today: 6 Weight Watcher ProPoints ®

Mmmm Lemony tart in all it's sweet, divine, yummy, goodness! Just the mere thought makes my mouth salivate. 

Well it's no secret, I piled on the kilos while pregnant with Miss [almost] 2, and I've joined Weight Watchers in a last ditch effort to move the "flab-dominals"! All I can say is, I'm loving the ProPoints® system!

My birth-mother and I re-visiting the town I was born in, and celebrating our 8 years of reunion. Note: Me uber skinny back then. {sigh}

The photo above was taken only 3 weeks prior to falling pregnant with Miss [almost] 2 - not bad for a 28 year old mother of two? Back then I frequented the gym, but now that money is tight we just can't afford that luxury anymore.

Ideally, I'd love to lose most of the extra weight before Miss [almost] 2's 2nd birthday, at the end of May. I don't expect to lose all of the weight by then, but I'd like to be past the half-way mark. So far I've lost 3.5 kilograms, only 13.1 kilos to go!

So I have 8 weeks, 5 days, and counting, until Miss [almost] 2 has her birthday... so wish me luck.

Anyway, getting back to the point at hand.
 

Yummy, Delicious, Lemon Tart Recipe 

Ingredients: 

100g ginger nut biscuits

25g margarine
400 ml Nestle light sweetened condensed milk
1 egg
1 egg white
2 lemons {juice and rind finely grated}

Instructions:

Preheat the oven to 180C.

Place the biscuits into a food processor and chop until fine.
Melt the margarine in a small saucepan over low heat. Add the biscuit crumbs and mix through melted margarine. 
 
Then place mixture into the base of a 23cm cake tin, pressing biscuit mixture around the bottom.

Refrigerate until required.

Place condensed milk and eggs into a bowl and beat until smooth. Then add the lemon juice and zest, then stir through.

Pour mixture on top of the prepared based.

Bake tart for approximately 20 minutes, then remove from over and allow to cool completely. 

Recipe from Weight Watchers

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