21/09/2016

Blonde Vs Canderel - Blueberry & Lemon CheeseCake

Good Morning Fitfam, Recipe Hunters, Blogger Friends!!
As promised! Another delicious recipe from me to you this fine Wednesday!! Enjoy!!


What you will need:
For the base:
50g low fat spread (such as Flora Light)
150g digestive biscuits - crushed
For the topping:
3-4 sheets of gelatine, depending on the size of the sheets
360g of half fat cream cheese
250g of Vanilla quark (or plain quark with 1 tsp of vanilla extract)
100g Canderel Sugarly
Zest and juice of 2 lemons
250g fresh blueberries (reserve some for the topping d├ęcor)

*You will also need a 20.5cm deep, round and loose bottom spring form tin, lightly greased with a little low fat spread and the base lined with greaseproof paper.

& this is how we do:

First make the base – Tatiana had a great time smashing up the digestive biscuits… not sure who upset her at school on Friday but I’m glad she’s found a more practical way of handling things.. ;0) once we had put aside the 150g we needed for the base, I lost little one to the bag of remaining biscuit crumbles… moving on.. solo..
Melt the low fat spread into a pan over a very low heat – nothing worse than burnt butter! Then add the crushed digestives, giving it a good mix! Spoon into the tin, spread to cover and press down with the back of a wooden spoon. Leave to cool then put in the fridge!
Little ones back in the room and we’re moving onto the topping now. Add the gelatine to a small bowl and cover with water, put to one side for about 5 minutes to soften. In the mixer bowl add the cream cheese, Canderel Sugarly, quark, zest and juice of the lemons and beat until well combined. Squeeze the water from the gelatine, put it back in a clean bowl and pour in just enough boiling water to cover then whisk with a fork until all lumps are dissolved. Add it to the cream cheese mixture and beat until well mixed.

Stir in a third of the blueberries, then spoon mixture over the biscuit base smoothing the top. Pop back into the fridge and chill overnight before releasing from the tin and decorating with your remaining blueberries to serve. 

10 Servings per cheesecake
Macro’s per slice:
Carbs: 18g
Fat: 7g
Protein: 9g



*This is a collaborative post





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