RECIPE OF THE WEEK.
Apricot cheesecake Make the most of fresh apricots in season, and
enjoy them in these reduced fat cheesecakes. Serves 4 INGREDIENTS 4
digestive biscuits, low fat, crushed 4 tablespoons apple juice,
unsweetened 200g Cheese, Soft, Medium Fat 1 level teaspoon vanilla
extract 3 tablespoons artificial sweetener, powdered 1 medium egg,
separated 150g apricots, pitted and sliced METHOD? Preheat the oven to
180C / fan oven 160C / Gas Mark 4 ? Share the crushed biscuits between
FOUR small ovenproof glass dishes or ramekins. Spoon 1 tbsp apple juice
into each dish, sprinkling them over the biscuit crumbs. ? Put the soft
cheese into a mixing bowl with the vanilla extract, 2 tbsp sweetener and
the egg yolk. Beat with a wooden spoon until smooth.
. ? In a clean, grease-free bowl, whisk the egg white until it
holds its shape. Fold into the cheese mixture using a large metal spoon.
Share between the dishes, then stand them on a baking sheet and bake for
about 20 minutes until set. Allow to cool.
. ? Meanwhile, cook the apricot slices for 4-5 minutes in a little
water. Drain off any liquid, then add the remaining sweetener. When
completely cooled, share them between the dishes.
Note: Use canned apricots in natural juice if fresh ones are not
WeightWatchers points value: 4 Preparation time: 20 min Cooking
time: 15 min ? More information at weightwatchers.co.uk