Low Syn Baked Vanilla
Cheesecake
prep 15 mins
cook 50 mins
total 1 hour, 5 mins
author shevy (slimming eats)
yield 6 servings
This recipe is gluten free, vegetarian, Slimming World and Weight
Watchers friendly
·
Extra Easy -
3 syns per serving
·
Green/Vegetarian -
3 syns per serving
·
Original -
3 syns per serving
·
WW Smart Points - 4
·
Gluten Free -
use a gluten free cookie and cornstarch
Ingredients
·
8 low syn cookies (I use a oatmeal cookies that were 6.5
syns for 4) - 13 syns
·
1/2 tbs of butter - 2.5 syns
·
280g (9.5oz) of fat free cottage cheese
·
200g (7oz) of fat free vanilla yoghurt
·
1/4 cup (4 tbs) of Sukrin:1
·
1 tbs of cornstarch - 1.5 syns
·
2 eggs
·
1 tsp of vanilla extract
·
180g (6oz) of fresh raspberries
·
1 tsp of icing sugar for dusting - 1 syn
·
spray oil
Instructions
1.
Preheat oven to 165c or 325f
2.
Line a 7inch spring form pan with a round disc of
parchment paper (this helps it sticking on the Bottom and then grease all over
with some spray oil.
3.
Add the cookies to a ziplock bag and bash with a wooden
rolling pin until fine crumbs and add to a bowl.
4.
Melt the butter and mix this into the cookie crumbs until
well combined.
5.
Add to the bottom of the spring form pan and push down
nice and firm with a spoon. Spray oil the top with spray oil.
6.
Add the cottage cheese, yoghurt, vanilla and sukrin: 1 to
a blender and blend till smooth.
7.
Add to a bowl and whisk in the eggs, then whisk in the
cornstarch until mixture is nice and smooth.
8.
Pour mixture into the spring form pan and bake for 50
mins.
9.
Turn off oven, slightly open door and leave the cheesecake
in the oven for 1 hour too cool down.
10.
Decorate with fresh raspberries and refrigerate. When
ready to slice and serve lightly dust all over with the icing sugar.
Source http://www.slimmingeats.com
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