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Chilled peach cheesecake slice
Serves: 12
Time to make: 20 mins , plus 5 hrs chilling
Ingredients
- Base
- 8 sponge fingers
- 7 tablespoons unsweetened orange juice
- Cheesecake filling
- 3 teaspoons gelatine
- 3 peaches or 400g can peaches in juice, drained
- 350g Philadelphia Light Spreadable Cream Cheese (80% less fat)
- 150g low-fat peach yoghurt
- 1 teaspoon vanilla paste
- 2 tablespoons liquid honey
- 2 tablespoons crushed pistachios
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Instructions
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.
HFG tip
To transport: Leave slice in tin and transport in a chiller bag with ice packs. When ready to serve, turn out and garnish.
Nutrition Info (per serve)
-
Calories 124cal
-
Kilojoules 520kJ
-
Protein 5g
-
Total fat 5g
-
–Saturated fat 3g
-
Carbohydrates 15g
-
–Sugars 11g
-
Dietary fibre 1g
-
Sodium 100mg
-
Calcium 60mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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