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Lemon Cheesecake
  • Serves 8
  • UNITS:3 per serving
  • FAT POINTS: 1 per serving
  • CALORIES: 173 per serving
  • Half pint/284ml skimmed milk
  • 8 level teaspoon sugar substitute
  • 2 eggs, separated
  • 1 sachet gelatine
  • Zest and juice of 1 lemon
  • Half teaspoon vanilla essence
  • 1lb/454g very low fat fromage frais
  • Quarter pint Light Double Cream, e.g Elmlea
  • 8 Ginger Nut biscuits
  • Fresh blueberries and lemon zest to serve
  1. Put the milk and sugar substitute in a suacepan and heat gently, stirring continuously until the sugar substitute has dissolved. Beat the egg yolks in a bowl and then slowly add the hot milk mixture, stirring well as you pour. Return to the pan and heat gently, stirring all the time with a wooden spoon, until the mixture coats the back of the spoon. Do not boil! Remove from the heat and allow to cool slightly
  2. Put the gelatine and lemon juice in a bowl over a pan of hot water and stir until the gelatine has dissolved. Stir into the milk mixture. Add the lemon zest and leave to cool.
  3. Stir the vanilla essence into the fromage frais and gradually add to the milk mixture. Refrigerate for 30 minutes, stirring occasionally until it begins to set. Whisk the light double cream slightly and fold into the fromage frais mixture.
  4. Whisk the egg whites until stiff and gently fold into the fromage frais mixture using a metal spoon.
  5. Crush the ginger biscuits and press into an 8" flan ring or dish. Pour the cheesecake mixture over the yop and chill in the fridge for 2 hours before serving. Decorate with fresh blueberries and lemon zest.
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