Huletts Xylitol Cheesecake

Method

1. Pre heat the oven to 160⁰C. Grease a 23cm spring form tin.
2. Place the biscuits in a food processor and blend to make crumbs. Mix with the melted margarine.
3. Press the crumb mix into the base of the tin and place in the refrigerator for 20 minutes.
4. Filling: Place the first lot of cottage cheese, blueberries, corn flour, vanilla essence and Xylitol into a food processor and blend together until well combined.
5. Pour over the base of the chilled crust and bake for 45 minutes or until set.
6. Remove from the oven and leave to cool completely before placing in the refrigerator for 2 hours. Gently loosen the tin and remove the cake.
7. Topping: Carefully stir the Xylitol into the second lot of low fat cottage cheese and gently spread over the top of the cheesecake.
8. Decorate the cheesecake with the berries before serving.

Additional Information:

1. One serving or 1/16th of the cheesecake is equivalent to: 1/2 portion starch + ½ portion fruit + 1 portion low fat dairy/protein
2. GI (calculated) = 50 (low GI). GL per 1/16 = 7.

Nutritional Information:

1. Nutritional info (per serving): Energy - 598kJ ; Protein – 6.9g ; Carbs – 14.2g ; Fat – 6.2g ; Fibre 30.7g