My challenge this week was to make an indulgent cheesecake but with fewer calories than the norm, I was really happy with the result and so were the rest of the cheesecake recipients! So here you have my Toffee Peanut Cheesecake.
P.S The info at the end of the recipe are the syn values for anyone following the Slimming World plan.
Makes 3 individual cheesecakes
For the
base:
6 x Kellogg’s
Nutrigrain Oats & Honey Breakfast biscuits
Pinch of
cinnamon (optional)
1 teaspoon
melted Lurpack Lightest
Crush the
biscuits and add the cinnamon, mix in the melted butter and divide between 3 individual
dishes, press down firmly, chill in fridge.
For the
topping:
50g
Chocolate Philadelphia
1 tablespoon
crunchy peanut butter
1 sachet
Options Toffee Hot Chocolate
½ tub Quark
1 Toffee
Mullerlight Yoghurt
2 leaves
gelatine
Vanilla
Extract
Sweetener
(optional)
Sliced
banana or fresh raspberries
Icing Sugar
for dusting
Put the
gelatine in a bowl of cold water and leave to soften
Mix together
the chocolate Philadelphia and the peanut butter until well combined
Whisk in the
Mullerlight yoghurt and vanilla, fold in the Quark, add sweetener to taste
(optional)
Squeeze the
water from the softened gelatine, put into a small saucepan with small amount of
water, heat gently until dissolved
Add the
gelatine to the cheesecake mixture and mix well.
Pour the
mixture equally onto the biscuit bases and put in fridge to set for 4-6hours.
Top with
fresh raspberries and dust with icing sugar
Enjoy!
SW Info
Total Syns
per recipe 15
& 3 HEB
Per portion 5syns
& 1 HEB
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