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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 available.

WeightWatchers points value: 4 Preparation time: 20 min Cooking time: 15 min ? More information at
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Copyright 2012 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Features
Publication:Daily Post (Liverpool, England)
Article Type:Recipe
Date:Jul 16, 2012
Previous Article:news QUIZ.

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