Saturday, 23 February 2013 - , , 2 comments

RECIPE: Strawberry 'Cheesecake' Dessert


This is a really simple little dessert, quick to make and just hits the spot if you are having a rich, cheesecake craving. It has all the right flavours and textures for the creamy, biscuity taste adventure we all love about traditional cheesecakes, without doing any of the damage to our waistlines.
My little Strawberry 'cheesecake' desserts are only 4pp/approx.220kcal each.

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If you want a crunchy base, you will need to prepare these and eat them straight away. If you are happy with a creamier, chewy base, they can be made in advance. 

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You Will Need: (Per serving)

1 packet of 2 WeightWatchers Cookies
(Ginger/Lemon or Cinnamon/Sultana work best for me. You could use Choc Chip ones or digestives if you prefer)
1 small or 1/2 a large Banana
1-2 Strawberries
35g Lightest/Extra Light Philadelphia
1-2 Teaspoons Candarel Granular Sweetener
1 Teaspoon Vanilla Extract/Essence
1 tablespoon Total 0% Fat Free Greek Yoghurt
Lemon Zest

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Leave the cookies sealed in their packaging. Break them up a little, then crush with the back of a spoon until you have various sizes of biscuit crumbs.


Mash half a banana.


Tip the biscuit crumbs on top of the banana and mix together. The banana acts as a binder to bring the 'cheesecake' base together, making a fantastic alternative to high fat butter, which is traditionally used.


Once mixed, dollop into an individual ramekin dish. Flatten to make the base of the dessert.


Slice the strawberries and arrange in circle on top of the banana/biscuit base. Overlap to give some height to the dessert.


Mix the Philadelphia with the artificial sweetener.


Add the vanilla extract.


I use this brand because it's syrupy and has authentic vanilla pod seeds floating in it, so adds a natural, pungent vanilla flavour.


Blend together. Add a tablespoon of 0% fat Greek yoghurt. This 'bulks' out the topping but keeps the ingredients as low fat as possible.


Pop the creamy, cheesy, vanilla topping onto the dessert. Spread evenly with a knife, being careful not to dislodge the strawberries.


I like to see a glimpse of 'what lies beneath'...in this case, beautiful, fresh strawberries...a hint of what's to come.
Finally, sprinkle with a few strands of fragrant, freshly-zested lemon rind.
If not devouring immediately, chill in the fridge until needed.

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A low-fat cheesecake experience...making the impossible possible!

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TIP



If you don't like banana, try crumbling an Alpen Light bar into the bottom of the ramekin to form a base. Compress it with a fork to make it level before adding fruit.



Try alternative fruits, such as grapes or blueberries, then top with the vanilla cream cheese mixture as normal.

2 comments:

Lakshmi @Purevegetarian 16 March 2013 at 15:33

The addition of banana is a clever idea.

Janey 16 March 2013 at 15:37

Thanks Lakshmi x

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