Cheese cake for diabetics

Recipe from: 2 November 2011

Ingredients 10
Servings 1
Minutes 00:20


Serving Change
  • 150
    tennis biscuits
  • 80
    soft margarine
  • 3x
    Lance wood, smooth low fat cottage cheese
  • 125
    low fat plain yoghurt
  • 50
    white chocolate melted in 70 ml low fat milk
  • 4
    whole eggs
  • 2
    egg yolks
  • 1 × 170 g packet sweetener
  • 1
    gelatine leaf melted in a little water
  • 1
    vanilla essence


Finely crush the biscuits and mix thoroughly with the margarine. Place in a spring foam tin & refrigerate whilst making the cake.

Melt the chocolate and milk over a pot of hot water or double cooker, till melted, mix & cool down.

Melt gelatine in hot water & cool down.

Beat 4 whole eggs & 2 egg yolks with sweetener.

Add the smooth cottage cheese and low fat yoghurt to egg mixture & mix well.

Add the vanilla, gelatine and chocolate to cake mixture.

Beat 2 egg whites stiffly & fold in gently into mixture.

Pour mixture to tin and bake at a 140°C for 45-60 minutes.

When remove from oven check that the centre is still soft-must wobble. Top should look pale, not burnt.

This recipe is reprinted with the permission of Nutritional Solutions.



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