CHO­CO­LATE CHEESE­CAKE WITH CHERRY SAUCE

Smart­points VALUE PER SERVE 5 SERVES 12 PREP 30 mins (+ chill­ing) | COOK­ING TIME 10 mins

Weight Watchers Magazine (Australia) - - Special Occasion -

1 cup (90g) rolled oats ½ tsp ground cin­na­mon 1 tbs honey 2 tbs Weight Watch­ers But­tery

Spread, melted 200g low-fat smooth ricotta 250g light cream cheese 170g re­duced-fat nat­u­ral

yo­ghurt ⅓ cup (60g) Natvia Sweet­ener,

plus 3 tsp ex­tra 2 tbs sifted co­coa, plus ex­tra

2 tsp to sprin­kle 45g Well Nat­u­rally No Sugar Added Dark Cho­co­late, melted, cooled 3 tsp pow­dered gela­tine 2 egg whites 3 tsp corn­flour 200g frozen cher­ries, thawed

1 Pre­heat oven to 180°C. Lightly spray a 20cm (base mea­sure­ment) round spring­form tin with oil. Line base and sides with bak­ing pa­per. 2 Spread oats on a bak­ing tray and bake for 10 min­utes or un­til lightly browned. Set aside to cool. 3 Process oats, cin­na­mon, honey and spread in a food pro­ces­sor un­til finely chopped and com­bined. Press oat mix­ture evenly over base of pre­pared tin and re­frig­er­ate un­til cold while pre­par­ing the filling. 4 Us­ing elec­tric beat­ers, beat ricotta, cream cheese, yo­ghurt, Natvia and co­coa un­til smooth. Beat in cho­co­late. Sprin­kle gela­tine over 2 tbs boil­ing wa­ter in a small heat­proof jug. Stir with a fork un­til gela­tine has dis­solved. Stir into cheese mix­ture. Us­ing clean, dry elec­tric beat­ers, lightly beat egg whites un­til soft peaks form. Fold into cheese mix­ture. Spread mix­ture into pre­pared tin. Re­frig­er­ate for 3 hours or overnight un­til set. 5 Blend corn­flour with ½ cup (125ml) wa­ter in a small saucepan. Add cher­ries and ex­tra Natvia. Stir over medium heat un­til mix­ture boils and thick­ens. Re­frig­er­ate un­til cold. Sprin­kle cheese­cake with ex­tra co­coa. Cut cake into wedges and serve with cherry sauce. THIS RECIPE can be made sev­eral days ahead. Not suit­able to freeze.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.