| |
This
light, low-fat cheesecake is best made with wild blackberries,
if they are available or substitute other soft fruit, such
raspberries or blueberries.
Serves
5
Calories per portion about 105 |
|
|
Ingredients
¾ cup cottage cheese
2/3 cup low-fat plain yogurt
1 tbsp all-purpose whole wheat flour
2 tbsp raw sugar
1 egg
1 egg white
Finely grated rind and juice of ½ lemon
2 cups fresh or frozen and thawed blackberries
 |
|
| 1.
Preheat the oven to 350F. Lightly grease and base-line an 7
in square cake pan. |
| |
|
 |
|
| 2.
Place the cottage cheese in a food processor and process until
smooth. Alternatively, rub it through a sieve, to obtain a smooth
mixture. |
| |
|
 |
|
| 3.
Add the yogurt, flour, sugar, egg and egg white and mix. Add
the lemon rind, juice and blackberries, reserving a few for
decoration. |
| |
|
 |
|
| 4.
Tip the mixture into the prepared pan and bake it for 30-35
minutes, turn off the oven and leave for a further 30 minutes. |
| |
|
 |
|
| 5.
Decorate the cheesecake
with the reserved blackberries and serve it warm. |
| |
 |
|
|
|
