

Cheesecake made healthier
Ingredients
- 75g amaretti biscuits, crushed
- 2 tablespoons reduced-fat spread, melted
- 3 gelatine leaves
- 125g extra-light cream cheese
- 2 tablespoons icingfrostingX sugar
- 175g reduced fat Greek yoghurt
- 1 teaspoons vanilla extract
- 2 cups blueberries, to serve
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Instructions
1 Put 6 x 7cm muffin rings or 6 x 100ml ramekins on a large baking sheet. Mix the biscuits with the spread in a small bowl, then sprinkle evenly into the rings or ramekins and gently press down.
2 Soak the gelatine leaves in a bowl of cold water for 5 min, then remove and transfer to another small bowl with 3 tablespoons boiling water. Stir until the gelatine dissolves, then set aside.
3 Whisk the cream cheese, sugar, yogurt and vanilla together in a mixing bowl until smooth. Beat in the gelatine mixture. Spoon the mixture on top of the biscuit bases, then smooth the tops. Chill for 3 hr or until the cheesecakes are set.
4 If using muffin rings, run a knife around the inside of each to remove the cheesecakes, then transfer to serving plates (or serve in the ramekins). Top with the blueberries.
Nutrition Info (per serve)
-
Calories 167cal
-
Kilojoules 699kJ
-
Protein 8.2g
-
Total fat 5.8g
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–Saturated fat 1.6g
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Carbohydrates 21.1g
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–Sugars 18.4g
-
Dietary fibre 1.9g
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Sodium 118mg
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Calcium 70mg
-
Iron 0.3mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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