Cheesecake — one of the most sinful desserts — comes over all angelic in these delicious low-fat berry versions.
Ingredients
- 600g low-fat ricotta
- 220g ctn low-fat cream cheese
- 1 teaspoon finely grated lemon rind
- 1 teaspoon vanilla essence
- 1 egg
- 100ml honey
- 90g (1/4 cup) raspberry jam, warmed
- Fresh berries, to serve
Method
- Step 1Preheat oven to 140°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
- Step 2Process the ricotta, cream cheese, lemon rind and vanilla in a food processor until smooth. Add the egg and honey, and process until just combined.
- Step 3Divide ricotta mixture evenly among the cases. Top each with 1 teaspoon of jam and use a skewer to swirl. Bake for 20 minutes or until just set. Set aside to cool completely.
- Step 4Cover with plastic wrap. Place in fridge for 3-4 hours to chill. Top with berries.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
727 kj
Energy
8g
Fat Total
5g
Saturated Fat
8g
Protein
57mg
Cholesterol
181.28mg
Sodium
17g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: To test whether the cheesecakes are cooked, lightly touch the centres to see if they feel firm on top — the centres will gradually become firmer as the cheesecakes cool.
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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