Today - a recipe for a yummy cheesecake. The recipe calls for “digestive biscuits”. That’s a plain biscuit they have in the UK. In the States I would use graham crackers instead, or any plain biscuit. You can also use Splenda instead of fructose for a lower calorie dessert.

Enjoy!

ORANGE YOGHURT CHEESECAKE

This is a very tangy and refreshing cheesecake. The biscuit base can be made in advance and stored in an airtight container for 2 or 3 days. The cheesecake will keep in the refrigerator for up to 3 days once made.

Preparation time 25 min
Serves 5

Ingredients

* 6 digestive biscuits
* 1 oz (25g) melted butter
* 8 oz (225g) cottage cheese
* 2 5-oz (142-g) cartons low fat natural yoghurt
* 1 lemon
* 2 oranges
* ½ oz (15g) powdered gelatine
* 1 oz (25g) fructose
* 1 egg white

Method

1. Crush the digestive biscuits finely and stir in the melted butter to mix evenly
2. Press the mixture into an 8-in (20.5-cm) flan dish or tin, to cover the base and sides evenly
3. Press the cottage cheese through a sieve and mix with the natural yoghurt
4. Finely grate the rind from the lemon and one orange and squeeze out the juice and the rind into the cheese mixture
5. Dissolve the powdered gelatine in a little water and stir into the mixture
6. Stir in the fructose
7. Whisk the egg white until stiff and fold evenly into the mixture and chill in the refrigerator until set
8. When set, cut peel from the remaining orange removing white pith; lift out segments and use to decorate the cheesecake

© Bev Clement – www.bytes2eat.com

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