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
Fry Light
150g Quark
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.

1 comment:

  1. They look great. A few veggie tweaks and they would be perfect!


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