Saturday, 23 November 2013
Low fat caramel cheesecakes
These were featured in Slimming World magazine last year and also appear in a Slimming World desserts recipe book. They are a good low fat alternative to a traditional cheesecake dessert. They have 6 syns each on Extra Easy. The quantities given in the recipe say they should serve four but I made three out of it, but to make sure they are 6 syns each you need to divide the mixture into four dishes.
To serve three, you need:
6 ginger nut biscuits
1 level tbsp low fat margarine, melted
165g pot Mullerlight vanilla yogurt, or vanilla yogurt with chocolate sprinkles
A few drops of vanilla flavouring
2x 12g sachets powdered gelatine
2 level tbso sugar
Crush the biscuits either in a plastic bag with a rolling pin or in a food processor.
Melt the marg, and mix with the crushed biscuits and a couple of sprays of Fry Light.
Press down into the bottom of four small ramekin dishes
Using an electric mixer, mix the Quark and yogurt.
I used leaf gelatine so had to soften it in a little water in a bain marie (following the packet instructions). Mix this into the yogurt mixture.
Spoon over the biscuit bases and set in the fridge for a few hours or overnight.
To make the caramel, put the sugar and 2 tbsp water in a small pan and heat until it starts to caramelize. Drizzle over the cheesecakes and serve.