Remember those carrot cake slices teasing you through the cafe glass? Now that we’ve managed to divert ourselves from those with Low Calorie Carrot Cake cupcakes, time to take on her companion, the ever-seductive, smooth and creamy cheesecake who sits smugly on the counter.
Never fear, a healthy option is here!
- 3/4 cup fat free cottage cheese
- 2/3 cup low fat plain yoghurt
- 1 tbsp flour
- 2 tbsp brown sugar
- 1/4 tsp salt
- 1 egg
- 1 egg white
- Zest and juice of 1/2 lemon
- 1 1/2 – 2 cups berries or other fruit (I used granadilla pulp)
I used a muffin pan lined with baking paper to make mini cheesecakes, but you can also use a round cake pan to make one bug cheesecake.
Simply whisk the cottage cheese, yoghurt, flour, sugar, salt and eggs; then add the lemon juice and zest. You can also add some of the fruit now, and keep some to scatter on top.
Bake for about 25 minutes, until just set, and leave to cool.
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