Preparation Time: 15 Mins
PLUS 6 HOURS SETTING
Cooking Time: 5 Mins
Serves 4 (AS A DESSERT)
3 Tbsp water
2 ¼ tsp powdered gelatine
60g extra-light cream cheese
60g light cream cheese
130g (1/2 cup) low-fat plain yoghurt
60g (1/4 cup) caster sugar
1 tsp vanilla extract
Zest of ½ lemon
1 Tbsp freshly squeezed lemon juice
1 eggwhite, at room temperature
120g ( ¾ cup) frozen blueberries, thawed, juices reserved
Fresh blueberries, to serve (optional)
Extra lemon Zest, to serve (optional)
1 Put 2 Tbsp of the water in a small heatproof bowl and sprinkle over 2 tsp of the gelatine. Stir Well. Set asise for 5 minutes to allow gelatine to absorb water. Transfer to microwave and cook on high/100% for 20 seconds or until gelatine dissolves. Set aside for 10 minutes to cool slightly.
2 Meanwhile, line the bases of 4 x 250ml (1 cup) metal moulds or ramekins with rounds of baking paper. Using electric beaters, whisk cream cheeses, yoghurt, sugar and vanilla in a large bowl until smooth. Stir in lemon zest and juice.
3 Using clean electric beaters, whisk eggwhite in a small bowl until soft peaks form. Add to cream cheese mixture and fold in until just combined. Divide mixture between prepared moulds. Refrigerate while preparing the blueberry puree.
4 Put blueberries in a small food processor. Cover and process until smooth. Push blueberries through a fine sieve, discarding solids. Put remaining water in a small heatproof bowl. Sprinkle over remaining gelatine. Stir well. Set aside for 5 minutes. Transfer to microwave and cook on high/ 100% for 10-20 seconds or until gelatine dissolves. Set aside for 5 minutes to cool slightly. Stir into blueberry puree.
5 Divide blueberry mixture, between moulds. ,Using the back of a spoon or a skewer, swirl puree through cheesecake mixture. Transfer to a tray and refridgerate for 6 hours or until set.
To serve, run a warm cloth around the sides of 1 mould. Use a knife to loosen cheesecake. Turn cheesecake out onto a plate and then carefully turn back the right way onto a serving plate. Repeat with remaining cheesecakes. Top with fresh blueberries and extra lemon zest, if using. Serve.
Recipe from the Better Homes and Gardens Diabetic Living May/June 2016 Issue 63