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Apricot cheesecake for diabetics

Ingredients
125 ml low-fat milk
15 ml margarine
2 extra-large eggs, separated
30 ml white sugar
250 ml cake flour
10 ml baking powder
pinch salt
COTTAGE CHEESE MIXTURE
15 ml gelatine
25 ml cold water
85 ml boiling water
410 g light Nestlé Ideal Evaporated Milk
250 g low-fat smooth cottage cheese
45 ml powdered artificial sweetener
410 g apricots with no added sugar
30 ml custard powder
125 ml water
apricot jam for diabetics

Method:
Preheat the oven to 180 ºC and butter a 22 cm loose-bottomed cake tin or spray with non-stick spray. Heat the milk and margarine to boiling point. Remove from the heat and allow to cool. Whisk the egg whites until soft peaks form. Add the egg yolks, followed by the sugar. Beat until thick and light. Sift the cake flour, baking powder and salt together and set aside. Add the flour mixture to the egg mixture, alternating with the milk mixture. Fold in until well blended. Turn the batter into the prepared cake tin and bake for 15-20 minutes until done. Allow to cool completely before slicing the cake in half. Spread the bottom layer with a little apricot jam for diabetics and place the other layer on top. Return the cake to the cake tin and press down lightly so it covers the entire base. To make the cottage cheese mixture, sprinkle the gelatine over the cold water and allow to sponge. Add the boiling water and stir to dissolve. Allow to cool. Mix the evaporated milk, cottage cheese and sweetener and set aside. Drain the apricots, but reserve the syrup. Blend the custard powder with a little of the syrup to form a paste. Heat the remaining syrup and water and bring to the boil while stirring continuously. Add a little of the hot liquid to the custard mixture and return everything to the saucepan. Stirring continuously, simmer until the mixture thickens and is cooked. (The mixture will be quite thick.) Add a little of the cheese mixture to the custard mixture and stir in. Add everything to the cheese mixture and leave to cool until slightly thickened. Pour over the cake and chill until set, preferably overnight. Arrange the apricots on top and glaze with lukewarm apricot jam for diabetics. Makes 1 medium-sized cake.

Recipe From : YOU February 22, 2001

Recipe from YOU : February 22, 2001 See what YOU has in store this month. Subscribe now and save!