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  • Mango Cheesecake:: Biscuit Base (Optional - Makes 4 Cheesecakes, Refer Separate Nutritional Content)

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    maintainmyweightloss
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    This recipe makes 3-4 individual mango cheesecakes. It contains cream cheese, gelatin, mango, egg whites, and an optional biscuit base. To make, dissolve gelatin in water and blend it into the cream cheese along with mango. Whip egg whites until peaks form and fold into the cream cheese mixture. Pour into molds and chill overnight before serving topped with fruit or cream. Each cheesecake provides 2-3 grams of protein and 1-2 grams of fat.

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    Mango Cheesecake

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    This recipe makes 3-4 individual mango cheesecakes. It contains cream cheese, gelatin, mango, egg whites, and an optional biscuit base. To make, dissolve gelatin in water and blend it into the cream cheese along with mango. Whip egg whites until peaks form and fold into the cream cheese mixture. Pour into molds and chill overnight before serving topped with fruit or cream. Each cheesecake provides 2-3 grams of protein and 1-2 grams of fat.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    11 views2 pages

    Mango Cheesecake:: Biscuit Base (Optional - Makes 4 Cheesecakes, Refer Separate Nutritional Content)

    Uploaded by

    maintainmyweightloss
    This recipe makes 3-4 individual mango cheesecakes. It contains cream cheese, gelatin, mango, egg whites, and an optional biscuit base. To make, dissolve gelatin in water and blend it into the cream cheese along with mango. Whip egg whites until peaks form and fold into the cream cheese mixture. Pour into molds and chill overnight before serving topped with fruit or cream. Each cheesecake provides 2-3 grams of protein and 1-2 grams of fat.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Mango Cheesecake: (serves 3 with no biscuit base, or 4 with biscuit base) Ingredients: 220g Extra Light Philadelphia Cream

    Cheese (softened at room temperature) Tbsp Gelatine (8g) 1/6 cup cold water 1 * cup (3/8 cup) Hermesetas (sweetener) (12g) 1 Large Mango (180g flesh only), chopped 2 Egg Whites (large grain fed if possible) Biscuit Base (optional makes 4 cheesecakes, refer separate nutritional content): 8 Woolworths Home Brand Milk Arrowroot Biscuits 4 Tbsp (40g) Western Star 70% reduced-fat Margarine Directions: Biscuit Base: Crush biscuits in a food processor until they resemble breadcrumbs. Melt margarine. Combine biscuits & margarine until mixture sticks together. Grease or use non-stick bowls for individual cheesecakes. Firmly press biscuit base into separate bowls & chill in fridge. Cheesecake: Place gelatine in bowl, add cold water. Place bowl over larger bowl of boiling water mix gelatine & water to dissolove. Blend cheese in food processor, add Hermesetas & blend. Add chopped mango & blend. Add dissolved gelatine & blend. Whisk egg whites with electric beaters until peaks form. Combine all & distribute between 3 or 4 cheesecake moulds. Chill overnight until firm. Serve with additional fruit &/or a small amount of light cream, if desired. Note: cheesecakes may be frozen once firm, thaw in refrigerator for 1 hour prior to serving. Nutrition Panel Serves 3 4 (with base) KJ Protein Fat Sat Fat Carbs JC 2 protein, 1 fat 2 protein, 1 fat

    655.7 740.8

    14.5 11.4

    3.8 6.3

    2.6 3.7

    14.0 16.9

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