The raw food trend is sweetening things up with all sorts of treats from cocoa clusters and energy balls to puddings and panna cottas. This month for Recipe ReDux we are sharing a no-cook dessert, no-cook usually means ‘super-quick’…and we always want to make time for a healthy dessert!
Above my desk I have Martha Stewart’s Cupcakes 2013 Calendar hanging in my study. Each month there’s a gorgeous picture of different cupcakes, with recipe cards to go with it. This month is Cookies and Cream Cheesecakes (pictured below), with this daily inspiration, I just couldn’t resist the urge to try lighten up cheesecake for this months ReDux!
In my usual cheese cake recipe, cream cheese, cream and condensed milk are used. So to lower the fat and sugar content of this recipe you will see fat-free cottage cheese and low fat yoghurt are used. My first go, I adapted a healthy cheesecake recipe I’d sourced, unfortunately it came out tasty, but set far too solid and jelly-like. So after some further modification the I came to the final recipe below, delicious, if I do say so myself ;)!
- 8 digestive biscuits
- 60 ml / 4 tablespoons butter or margarine
- 1 cup low fat strawberry yoghurt
- ½ cup fat-free smooth cottage cheese
- 10 g (one envelope) gelatine granules
- 65 ml cold water
- 1 teaspoon vanilla extract
- Finely crush the digestive biscuits – I place them in a plastic bag and use a rolling pin to crush.
- Melt the butter or margarine and mix it with the biscuit crumbs.
- Spray a 24cm diameter pie dish with non-stick spray. Press the biscuit crumb mixture into the dish and set aside.
- For the filling mix the yoghurt, cottage cheese and vanilla extract in a bowl until smooth.
- Sponge the gelatine in the cold water in a separate bowl.
- Heat the gelatine in the microwave until just melted.
- Whisk the gelatine into the yoghurt mixture.
- Pour this mixture into the dish with the crumbs.
- Chill until set.