Slightly different from the one I have made previously. It lemony and I change totally most of the ingredients to low fat low calorie ingredients and less sugar. Even the crust for the cheese cake is low calorie.
The recipe.
Making the crust.
Ingredients:
180 g corn/rice crackers brand Corn Thins, Real food ( you can use any finger biscuits or plain biscuits such as digestive or Marie etc. I used Corn Thins because low calorie and low fat crackers compared to other biscuits)
90 g butter ( I used extra light western star extra light because of low calorie low fat and contain low sodium)
Crush the corn/rice cake crackers in a food processor. Then add melted butter, mix until both mixture combined well. Place the mixture into the baking tray about 20 cm size tray. Pressed down firmly in the base. Then baked for 10 minutes in a pre-heated oven at 160C. Let the base set and cool
Ingredients:
250 g Philadelphia Low fat Cheese ( I choose the lowest calorie available among these brand)
250 g ricotta cheese extra light
250 g yogurt brand Yoplait Forme ( Prefer this brand because I like the taste and has low calorie too per serving. Can use any brand you wish)
1 egg ( can add one more egg)
1/3 cup Caster sugar ( up to you how much sweetness you like can add to 1/2 cup or 2/3 cup of caster sugar. Even you can use any of the sugar substitute to make it even lower in calorie. But for me I don't like the taste of the sugar substitute and 1/3 cup of caster sugar is just enough)
25 ml freshly squeeze lemon
grated lemon skin (can leave some of the grated lemon skin for decoration/topping)
Mix all the above ingredients in a food processor/ using a mixer until smooth. Pour it all over the cool base and then baked for another 40 - 50 minutes. Once cooked let cool.
This is my version of low calorie low fat Lemon Cheese cake.......
1 comment:
aaaagghhhhhhh!
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