CRUST­LESS PAS­SION FRUIT CHEESE­CAKES

Aquarius - - FOOD -

Makes 24 small cakes Prepa­ra­tion time: 15 min­utes Cook­ing time: 25 min­utes In­gre­di­ents Fill­ing • 1 (250g) tub low-fat smooth cot­tage cheese • 1 tub (250g) creamed cot­tage cheese • 1 tub (175ml) pas­sion fruit yo­gurt • 4 eggs • 5ml vanilla essence • 80ml sugar • 60ml plain flour • zest of 1 lemon • 2ml salt • 1 (115g) can pas­sion fruit pulp Method Pre­heat the oven to 160°C. Line muf­fin tin hol­lows with pa­per cups. Fill­ing 1 Com­bine the cot­tage cheeses with the yo­gurt. Add the eggs one at a time, beat­ing well each time. Add the vanilla essence, sugar, flour, lemon zest and salt. Mix un­til blended and fold in the pas­sion fruit pulp. 2 Spoon the mix­ture into the pa­per cups and bake for 25 min­utes or un­til baked through – the cakes will be firm on the side but wob­bly in the cen­tre. 3 Turn off the oven but leave the door slightly ajar for 30 min­utes. Re­move the cakes and leave to cool com­pletely at room tem­per­a­ture be­fore re­mov­ing from the pan.

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