Recipe
Low-Fat Healthy Cheese cake
This is for all you weight watchers and cheese
cake lovers. Indulgent treats often come with a high-fat caveat, but not so
with this slimmed-down cheesecake. Reduced in calories not in taste, cheese
cake is something that I have been trying to achieve always when I was on a low
calorie diet. From the base to the filling I lighten-up and lower-down fat.
This recipe is something that you'll always came
back no matter if you are on a diet or just trying to include more healthy
dishes in your routine. I know I did. It's like extreme makeover to a
cheesecake. With 230 kcal per portion and 10.7g protein.
Anyway I made this recipe yesterday for my friend
who is straggling with weight and she said that this is something that is going
to safe her in those days when she will just gave up. That's a success in my
opinion!
Ingredients:
Cooking oil spray, to grease
500g ricotta
250g 2% fat Greek yogurt
2 eggs
Zest of 1 lemon
4tbsp apple sauce
4tbsp icing sugar
For the base
200g reduced-fat digestive biscuits
40g low-fat spread, melted
2 tbsp. apple sauce
1/4 tsp ground cinnamon
For the topping
6 tbsp. 2% Greek yogurt
2tbsp soft brown sugar
100g frozen blackcurrants or other berries,
defrosted
Method:
1. Preheat the oven to 170 degrees. Fill a large
oven proof dish with water, then put it into the base of the oven. Spray a 20cm
spring-form cake tin with a little oil.
2. Crush the biscuits in a mixing bowl, then stir
through the spread, 2tbsp apple sauce and the cinnamon. Press the mixture into
the base of the cake tin, then chill while you make your filling.
3. In a mixing bowl, beat the ricotta with the
250g yogurt and the eggs until smooth. Add the lemon zest, 4 tbsp. apple sauce
and icing sugar and mix until combined.
4. Remove the base from the fridge, then pour the
ricotta mix and level with a spoon. Transfer the tin to a low oven shelf and
bake for 50-60 min until the cheesecake is set and golden- the surface may
crack a little. Turn the heat off and open the oven door slightly, leaving the
cheesecake inside for 30 min to cool. Transfer to the worktop to cool
completely, then chill in the fridge for at least 2 hr.
5. To serve, remove the cheesecake from tin. Spread
with thin toppings of Greek yogurt, leaving a 1cm border then sprinkle with
brown sugar and berries.
*Cooking tip: You can heat the berries and brown
sugar and make them like jam. You must cool them down before putting on the
cheesecake. Also, try substitute brown sugar with stevia, so you can lower calories
even more. I have never try, but maybe you can chance 2% fat Greek yogurt with
0% fat.
