Puddings Lemon & Passionfruit Cheesecakes

Discussion in 'Slimming World Recipes' started by SlimmingKitchen, 3 January 2011 Social URL.

  1. SlimmingKitchen

    SlimmingKitchen Gold Member

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    Start Weight:
    9st11.5lb
    Current Weight:
    8st12lb
    Goal Weight:
    8st10lb
    Lost(%):
    0st13.5lb(9.82%)
    Diet:
    Slimming World
    Lemon & Passionfruit Cheesecakes
    From the Slimming World calendar March page.
    Syns per serving: 5 syns on all plans
    Serves 4

    Ingredients:
    6 ginger nuts
    1oz/28g low fat spread suitable for baking
    1 gelatine sheet
    juice & zest of 3 lemons
    3 large eggs
    4 tbsp splenda granulated
    3 1/2 oz/100g quark
    4 ripe passion fruits, halved & the insides scooped out

    Method:
    Place the biscuits in a plastic bag & crush with a rolling pin. Put the low fat spread in a pan & place over a low heat until melted. Mix together the crushed biscuits & low fat spead. Spoon into the bases of 4 ramekin or glass dishes & press down. Chill in the fridge until needed. Place the gelatine sheet in a bowl of cold water & leave to soften for 5 minutes.
    Place the lemon juice & eggs in a metal bowl & whisk over a pan of barely simmering water until the mixture thickens. This will take about 4-5 minutes. Remove from the heat.
    Take the gelatine out of the water & squeeze to remove any excess water. Add to the lemon mixture & whisk until well combined. Add the lemon zest & splenda granulated & leave to cool to room temperature before stirring in the quark.
    Pour the lemon mixture over the biscuit bases & chill in the fridge until set. This will take about 2 hours. Spoon the passionfruit over the cheesecakes just before serving.
     
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