Cherry Cheesecake

Deliciously indulgent – with so much less fat.  Try this refreshing lemon and cherry dessert as an alternative to cheesecake.  Sugar has been replaced with artificial sweeteners so that sugar content is 11g, and 225kcals per slice

 

 Ingredients (for 6 serving)

For the Base:

150g digestive biscuits (crushed)

30g margarine

½ packet sugar free lemon jelly crystals

Rind and juice half lemon

200g low fat cream cheese

125g low fat natural yoghurt

Artificial sweetener to taste

For the topping

300g black cherries – frozen or fresh

Artificial sweetener to taste

2 teaspoons arrowroot

 

Method

  1. Melt the margarine in a microwave for 30 seconds and stir well into the crushed biscuits.
  2. Press the mixture firmly into a loose bottomed 6 inch (15cm) cake tin. Set in the fridge while you make the filling.
  3. Melt the jelly crystals in 2 tablespoons of boiling water. Stir in the cheese, yoghurt, lemon juice, rind and artificial sweetener. Whisk out any lumps until the mixture is smooth and light.  Pour over the base and allow to set in the fridge.
  4. For the topping, stone the cherries and put into a small pan with enough water to cover them and simmer gently for 15 minutes or until the fruit is soft. Mix a little water with the arrowroot and blend into the softened cherries.  Stir well and allow to boil and thicken.  Cool and add the artificial sweetener. Remove the cheesecake from the tin, pour over the cold cherry topping and enjoy

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