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  • Lemon Cheesecake With Sponge Finger Base

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    maintainmyweightloss
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    This recipe is for a lemon cheesecake with a sponge finger biscuit base. It uses light ricotta cheese, light cream cheese, and reduced-fat margarine to create a lower fat cheesecake. The cheesecake is made by crushing biscuits into crumbs, mixing with melted margarine to form the base. A lemon gelatin mixture is blended into light cheeses and spread over the chilled biscuit bases. It is chilled overnight before serving with fruit or light whipped cream. Each serving provides 1 protein and 1 grain serve with 1/2 fat serve.

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    This recipe is for a lemon cheesecake with a sponge finger biscuit base. It uses light ricotta cheese, light cream cheese, and reduced-fat margarine to create a lower fat cheesecake. The cheesecake is made by crushing biscuits into crumbs, mixing with melted margarine to form the base. A lemon gelatin mixture is blended into light cheeses and spread over the chilled biscuit bases. It is chilled overnight before serving with fruit or light whipped cream. Each serving provides 1 protein and 1 grain serve with 1/2 fat serve.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    32 views1 page

    Lemon Cheesecake With Sponge Finger Base

    Uploaded by

    maintainmyweightloss
    This recipe is for a lemon cheesecake with a sponge finger biscuit base. It uses light ricotta cheese, light cream cheese, and reduced-fat margarine to create a lower fat cheesecake. The cheesecake is made by crushing biscuits into crumbs, mixing with melted margarine to form the base. A lemon gelatin mixture is blended into light cheeses and spread over the chilled biscuit bases. It is chilled overnight before serving with fruit or light whipped cream. Each serving provides 1 protein and 1 grain serve with 1/2 fat serve.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Lemon Cheesecake (with Sponge Finger base): (serves 7 for snack, dessert or 1 Additional Protein & 1 Fat serve)

    Ingredients: 12 Unibic Sponge Finger (Savoiardi) Biscuits 2 Tbsp (75g) Meadow Lea 85% reduced-fat Margarine 100ml lemon juice 1 Tbsp Gelatine (14g) 200g Perfect Italiano Extra Light Ricotta Cheese 150g Philadelphia Cream Cheese, Extra Light tsp Sugarless (sweetener) Rind of 1 Lemon = 2 tsp (optional: vanilla or lemon essence) Directions: Biscuit Base: Crush biscuits in a food processor until they resemble breadcrumbs. Melt margarine. Combine biscuits & margarine until mixture sticks together. Grease a 20cm spring-form pan, or use non-stick bowls for individual cheesecakes. Firmly press biscuit base into separate bowls & chill in fridge. Overnight if possible. Cheesecake: Heat the lemon juice for 30 secs in the microwave. Sprinkle with gelatine & whisk together. Cool. Blend cheeses, sweetener & lemon rind in food processor. Gently blend in the cooled lemon/gelatine mix. Pour evenly into the prepared biscuit base/s. Chill overnight (if possible) or until firm. Serve with fruit &/or a small amount of Light Dairy Whip Cream, if desired. Note: cheesecakes may be frozen once firm, thaw in refrigerator for 1 hour prior to serving. Nutrition Panel Serves 8 KJ Cal Protein Fat Sat Fat Carbs JC 1 protein, 1 grain fat

    583

    139

    7.4

    5.7

    2.2

    16.3

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