Name: Low-fat cheesecake
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 2 servings
Cuisine: Cold
Ingredients: 3 Tbs granola; 10 g butter or light margarine; 2 tsp honey; 125 ml cream reduced fat; 100 g cream cheese reduced fat; 20 ml xylitol castor sugar; 2 Tbs blueberries crushed; 4 strawberries

Recipe Disclaimer

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Ingredients (8)

3 Tbs	granola
10 g	butter — or light margarine
2 tsp	honey
125 ml	cream — reduced fat
100 g	cream cheese — reduced fat
20 ml	xylitol — castor sugar
2 Tbs	blueberries — crushed
4	strawberries

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Method:

Spray the inside of a stacking ring with a non-stick spray.
Mix the above ingredients and place in the bottom of a stacking ring( the ring must be on the plate you are serving on)

Cut the strawberries in thin slices from the stem down and arrange it
on the inside of the stacking ring. Refrigerate while making the
cheesecake.
Whip cream until stiff. Mix sugar or Xylithol with cream cheese (it
works best if at room temperature). Fold into cream. Take the crushed
berries and mix it in to get a marble effect. Carefully spoon the
cheesecake mixture into the ring moulds, using a palette knife to
smoothen the mixture, making sure there are no air bubbles. When ready
to serve, simply remove the ring mould( you can use a blow torch or a
warm cloth if it is stuck). Serve with a berry coulis and more fresh
berries.

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking’s blog, click here.