Cheese cake for diabetics

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.