Baked cheesecake baskets

Recipe from: 05 August 2015
recipe, sweet, bake

Ingredients 15
Servings 4
Time 00:20

Ingredients

  • 100
    g
    phyllo pastry
  • 15
    ml
    low-fat margarine, melted
  • 10
    ml
    sugar substitute (such as Sugalite)
  • FILLING:
  • 200
    g
    smooth, fat-free cottage cheese
  • 125
    ml
    sugar substitute (such as Sugalite)
  • 5
    ml
    vanilla essence
  • 1
    medium egg
  • 20
    ml
    self-raising flour
  • 125
    ml
    low-fat evaporated milk
  • 10
    ml
    lemon zest
  • DECORATIONS:
  • plain fat-free yoghurt
  • fresh berries
  • fresh mint
 

Method

00:20
 
Preheat oven to 180°C.

Cut the phyllo pastry into 12 x 12cm squares. Prepare a glaze by mixing the melted margarine with the sugar substitute.

Grease four cupcake tins and layer four pastry squares in the bottom of each, brushing the pastry layers with the glaze as you go. Bake the pastry for five minutes.

Filling:

Beat the cottage cheese and the sugar substitute until fluffy. Add the vanilla essence and beat in the egg. Gradually add the flour, beating well after each addition. Beat in the evaporated milk. Add the lemon zest and combine well.

Pour the filling into the pastry shells and bake for 15 minutes. Remove from the oven and allow to cool. Decorate with yoghurt, berries and fresh mint.

Text and image source:
Ideas magazine

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Read more on: sweet  |  recipe  |  bake
 

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