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Puddings Lemon & Passionfruit Cheesecakes

Lemon & Passionfruit Cheesecakes
From the Slimming World calendar March page.
Syns per serving: 5 syns on all plans
Serves 4

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

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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