Le­mon cheese­cake slice

Healthy Food Guide (Australia) - - CONTENTS -

Serves 12 Cost per serve $0.65 time to make 50 min 1 cup rolled oats ¹⁄³ cup al­mond meal 2 ta­ble­spoons brown sugar 1 tea­spoon cin­na­mon ¼ cup re­duced-fat olive

oil spread, melted 1 tea­spoon ic­ing sugar,

sifted, to serve 1 x 125g pun­net blue­ber­ries,

to serve Cheese­cake fill­ing 3 eggs 300g re­duced-fat ri­cotta ¾ cup re­duced-fat

Greek-style yo­ghurt Zest of 1 le­mon 2 ta­ble­spoons le­mon juice 2 ta­ble­spoons caster sugar 1 Pre­heat oven to 160°C. lightly spray a 16 x 26cm tin with oil, and line with baking pa­per. 2 Blitz oats in a food pro­ces­sor un­til finely chopped. trans­fer to a medium bowl. add al­mond meal, sugar, cin­na­mon and the melted spread; stir un­til well com­bined. Press mix­ture into pre­pared tin with the back of a spoon to form a thin base. Bake for 8–10 min­utes, or un­til light golden. 3 Mean­while, make cheese­cake fill­ing. Place all the in­gre­di­ents in a large bowl. Beat the mix­ture with elec­tric beat­ers un­til smooth and well com­bined. 4 Re­duce oven tem­per­a­ture to 140°C. Care­fully pour cheese­cake fill­ing over the base. Smooth the sur­face with the back of a spoon. Bake for 25 min­utes, or un­til just set (fill­ing should have a slight wob­ble). Set aside to cool. 5 once com­pletely cool, cover and re­frig­er­ate slice un­til ready to serve. Cut into 12 squares. dust with ic­ing sugar and top with blue­ber­ries, to serve.

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