Apricot cheesecake for diabetics

Recipe from: 2/22/2001 12:00:00 AM
Ingredients 18
Servings 0
Time

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.
 

Read more on: bake  |  dairy
 

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