Angelic Lemon Cheesecake....RECIPE

[cazbandy]

Ingredients for individual cheesecakes...


3 reduced fat digestive biscuits
10g very low fat spread
150g TOTAL 0% Greek Yoghurt
1 dessert spoon good quality lemon curd
Thin slice of lemon and lemon zest to decorate


For the health conscious pudding lover. A scrumptious cheesecake made with TOTAL 0% Greek Yoghurt; it has a luxuriously creamy taste, despite being much lower in fat than conventional cheesecake.

1. Place the digestives in the polythene bag and roll a rolling pin across them, or crush with fingers until they are small, even crumbs
2. Melt the low-fat spread in a pan and add to the biscuits. Mix well until all the biscuits are lightly coated.
3. Place a small metal ring on a serving plate. Pour the biscuit mixture into the metal ring and press it down firmly with fingertips.
4. Open the yoghurt and add the lemon curd and a little lemon zest. Spoon this mixture on top of the biscuit base and chill for at least an hour.
5. Remove the metal ring and add a slice of lemon rind to serve.

In season soft fruit, such as strawberries, can be pureed and used in place of the lemon curd.
If you are in a hurry for the cheesecake to set, it can be frozen. Just lift it out of the freezer 10-15 minutes before serving to allow it to soften slightly.



Tried this over the weekend, yummy! If the mods want to move this to recipes feel free

 

[Snowcrystal]

Ingredients for individual cheesecakes...


3 reduced fat digestive biscuits
10g very low fat spread
150g TOTAL 0% Greek Yoghurt
1 dessert spoon good quality lemon curd
Thin slice of lemon and lemon zest to decorate


For the health conscious pudding lover. A scrumptious cheesecake made with TOTAL 0% Greek Yoghurt; it has a luxuriously creamy taste, despite being much lower in fat than conventional cheesecake.

1. Place the digestives in the polythene bag and roll a rolling pin across them, or crush with fingers until they are small, even crumbs
2. Melt the low-fat spread in a pan and add to the biscuits. Mix well until all the biscuits are lightly coated.
3. Place a small metal ring on a serving plate. Pour the biscuit mixture into the metal ring and press it down firmly with fingertips.
4. Open the yoghurt and add the lemon curd and a little lemon zest. Spoon this mixture on top of the biscuit base and chill for at least an hour.
5. Remove the metal ring and add a slice of lemon rind to serve.

In season soft fruit, such as strawberries, can be pureed and used in place of the lemon curd.
If you are in a hurry for the cheesecake to set, it can be frozen. Just lift it out of the freezer 10-15 minutes before serving to allow it to soften slightly.



Tried this over the weekend, yummy! If the mods want to move this to recipes feel free

This sounds lovely, I going to try this...you could try Quark instead of yoghurt...it has a thick consistency and tastes like the cheesy bit of a cheese cake...

Quark is super low in fat and high in protein...I sometimes have it instead of cream in desserts.

(((hugs)))

 

[cazbandy]

Total Greek Yoghurt is zero fat and zero sugar, 260 cals for a whole 500g tub and has 45g protein and 400 g calcium - not bad either

I tried Quark - blurgh!

 

[candie]

Thanks Caz that sounds yummy