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Strawberry Cheesecake Flan
- Base
- vegetable oil spray
- 1 ¼ cups Nutra-Bites (Dick Smith)
- 1/3 cup cornflake crumbs
- 2 tablespoons Splenda*
- 2 egg whites or substitute*
- Filling
- 2 cups sliced strawberries
- 1/3 cup Splenda*
- 1 cup Iow-fat ricotta cheese
- ½ cup non-fat plain yoghurt
- 3 teaspoons gelatine
- ¼ cup unsweetened orange juice
Preheat oven to 180?. Spray a 23 cm round pie dish with vegetable oil spray.
Place Nutra-Bites in a food processor and process until crumbly. Add cornflake crumbs and Splenda and process again briefly.
Add egg whites or substitute and process until mixture is thoroughly combined. Using your fingertips, press evenly into prepared pie dish. Bake for 7 minutes. Cool and place in freezer to firm.
Place 1 ½ cups strawberries, Splenda, ricotta and yoghurt in a food processor and process until smooth.
Sprinkle gelatine over orange juice and heat over Iow heat, stirring until completely dissolved (or microwave briefly). Add to yoghurt mixture and process briefly to combine.
Pour into base and refrigerate for at least 2 hours, or until set. Before serving decorate with remaining sliced strawberries.
Serves 4
Per serve: Kilojoules: 386 Calories: 92 Fat: 1.7 g
Saturated fat: 0.5 g Fibre: 1 g Carbohydrate: 8.9 g
Protein: 8.5 g
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