Sugar Free Equisweet Cheesecake

Method

1. Preheat the oven to 180°C. Grease the base and sides of a 23 cm spring form tin.
2. Mix the digestive biscuit crumbs with the melted butter and firmly press the mixture into the base and sides of the tin.
3. Beat the cottage cheese, evaporated milk, Equisweet, lemon juice, custard powder and vanilla essence together until smooth.
4. Fold the yoghurt into the cheesecake mixture.
5. Spoon mixture into tin and bake for 30 minutes or until just firm to the touch. Remove from the oven and leave to cool.
6. Refrigerate overnight, then carefully loosen the tin and remove the cake.
7. Top the cheesecake with the blueberries and place the raspberries around the base of the cheesecake. Dust with Equisweet.

Tips:

1. The Cheesecake can be decorated with seasonal low GI fruit of your choice or topped with a fruit puree made with low GI fruit and EquiSweet.
2. One serving of 1/16th of the cheesecake is equivalent to ½ starch portion and ½ fruit portion, 1 low fat dairy or protein portion and 1 fat portion. GI (calculated) = 48 (low GI) GL per serving = 9

Nutritional information:

1. Nutritional info (per slice): Energy - 759kJ Protein – 9.3g Carbs – 18.4g Fat – 7.3g Fibre 1.1g