LEMON CHEESECAKE
Cottage cheese in this cheesecake makes for a great low fat alternative to standard cheesecake recipes
SERVING SIZE:
Serves 8 to 10
INGREDIENTS:
1 cup cornflakes
1 cup coconut
1 cup wheatgerm
¼ cup melted butter
¼ cup sugar-free jam
Lemon slices
FILLING
500g pot cottage cheese
½ c lemon juice
2 tblsp Natural Real Yoghurt
1 tblsp Sucaryl liquid sweetener
1 tblsp gelatine
¼ c water
INSTRUCTIONS:
Crush cornflakes and mix with coconut, wheatgerm, melted butter and jam. Press into the base of a 20cm loose-bottom cake tin. Pour in filling. Refrigerate until set. Remove from tin, garnish with lemon slices and serve lightly chilled.FillingPlace cottage cheese, lemon juice, lemon rind, yoghurt and Sucaryl in the bowl of a food processor or blender. Process until smooth. Soak gelatine in water for 1-2 minutes. Dissolve over hot water. Mix into cottage cheese mixture.
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