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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Base line a loaf tin with greaseproof paper. Place sponge fingers in the base and sprinkle with orange juice. Press sponges down to make sure totally coated with juice. Chill.
2 To make cheesecake filling, mix gelatine with 125ml boiling water and whisk until clear. Set aside to cool.
3 Purée peaches (with skin on if using fresh) until smooth and pour into a bowl. In a large bowl mix cream cheese and yoghurt together with paste and honey.
4 Stir in peach purée. Stir in cooled gelatine and mix thoroughly. Pour into prepared tin. Chill for at least 5 hours. Turn out. Sprinkle with pistachios and serve.
To transport: Leave slice in tin and transport in a chiller bag with ice packs. When ready to serve, turn out and garnish.
Calories 124 cal
Kilojoules 520 kJ
Total fat 5 g
Saturated fat 3 g
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