|125 g||water biscuits — or Provitas, crushed|
|30 ml||margarine — melted|
|125-160 ml||sweetener — Sugalite or xylitol|
|50 g||dark chocolate — melted|
|750 g||smooth cottage cheese — low-fat|
|125 ml||yoghurt — vanilla flavoured or plain|
|80 ml||cocoa powder|
|45 ml||cake flour|
Living with diabetes doesn’t mean you need to give up all your favourite treats – you just need to tweak the recipes. We show you how.
Preheat the oven to 150 °C. Grease a 20cm loose-bottom cake tin and dust with flour.
Crust: Mix the biscuit crumbs, sugar and margarine and press into the base and a little way up the sides of the cake tin.
Filling: Beat the eggs and sweetener. Add the melted chocolate and mix well.
Mix in the cottage cheese and yoghurt. Sift the cocoa powder and flour over the mixture and fold in.
Spoon into the tin and bake for 2 hours 15 minutes or until the filling is set but still a bit wobbly in the middle.
Leave to cool. Dust with sifted cocoa powder and decorate with strawberries (if using).
TIP For this recipe, it’s best to use water biscuits or Provitas and dark chocolate instead of bran biscuits and diabetic chocolate.