Recipes

Healthy Living (Low GI)

Light & Fluffy Strawberry Cheesecake

Serves 12 Ingredients Base 45 ml (3 tbsp) Cake Flour 2.5 ml ( ½ tsp) Baking Powder 42 ml (29 g) SUGAlite Pinch of Salt 1 Extra Large Egg, separated 5 ml (1 tsp) Lemon Juice 1 ml ( ¼ tsp) Vanilla Essence Filling 30 ml (2 tbsp) Gelatine 100 ml Cold Water 4 Extra Large Eggs, separated 300 ml (204 g) SUGAlite 500 g (2 tubs) Fat Free Smooth Cottage Cheese 5 ml (1 tsp) Vanilla Essence Topping 15 ml (1 tbsp) Gelatine 40 ml (8 tsp) Water 100 ml Diabetic Strawberry Jam (See Strawberry Jam recipe)

Method

Base

1. Sift the flour, baking powder, SUGAlite and salt together. Beat the egg white until stiff.
2. Beat the egg yolk, lemon juice and vanilla together. Combine the two egg mixtures and fold in the dry ingredients.
3. Pour the mixture into a greased 23 cm springform tin. Spread the mixture out evenly.
4. Bake in a preheated oven at 200°C for 8–10 minutes. Leave to cool in the tin.

Filling

1. Hydrate the gelatine in the cold water. Beat the egg yolks and SUGAlite together until light and fluffy.
2. Fold in the cottage cheese and vanilla essence. Heat the gelatine for a few seconds in the microwave or over boiling water and add it to the cottage cheese/egg yolk mixture.
3. Beat the egg whites until stiff and fold into the mixture. Pour the mixture onto the cooled base and refrigerate overnight or until set.

Topping

1. Hydrate the gelatine in the water. Heat the gelatine for a few seconds in the microwave or over boiling water. Heat the jam to the same temperature as the gelatine and combine the two.
2. Allow the topping to cool down slightly, so that it is still pourable, and pour it over the set cheesecake. Wait for the topping to set, remove the sides of the springform tin, slice and serve.

Recommend: 1 slice per serving

Nutrition Facts	(per serving)
Kilojoules	454 kJ
Total Fat	2.6 g
Saturated Fat	1 g
Cholesterol	115 mg
Sodium	240 mg
Total Carbohydrate	10.8 g
Dietary Fibre	0.1 g
Sugars	5 g
Protein	9.8 g
GI	17
GL	2
Classification: Low fat