Name: Apricot cheesecake for diabetics
Yield: 0 serving
Cuisine: Bake
Ingredients: 125.00 ml milk low-fat; 15.00 ml margarine; 2.00 eggs extra-large, seperated; 30.00 ml white sugar; 250.00 ml flour cake; 10.00 ml Baking powder; salt pinch; 15.00 ml Sheridans gelatine; 25.00 ml water cold; 85.00 ml water boiled; 410.00 g nestlé ideal evaporated milk light; 250.00 g cottage cheese smooth, low-fat; 45.00 ml sweetener powdered and artificial; 410.00 g apricots; 30.00 ml custard powder; 125.00 ml water; jam apricot

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Ingredients (17)

125.00 ml	milk — low-fat
15.00 ml	margarine
2.00	eggs — extra-large, seperated
30.00 ml	white sugar
250.00 ml	flour — cake
10.00 ml	Baking powder
	salt — pinch

COTTAGE CHEESE MIXTURE

15.00 ml	Sheridans gelatine
25.00 ml	water — cold
85.00 ml	water — boiled
410.00 g	nestlé ideal evaporated milk — light
250.00 g	cottage cheese — smooth, low-fat
45.00 ml	sweetener — powdered and artificial
410.00 g	apricots
30.00 ml	custard powder
125.00 ml	water
	jam — apricot

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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.