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Low Fat Lemon Cheesecake


BASE
12 Milk Arrowroot biscuits
1/2 cup cornflake crumbs
1 tablespoon skim milk powder
1 tsp cinnamon
4-5 tablespoon unsweetened orange juice (more if necessary)

Crush biscuits to fine crumbs in a food processor and place in a medium size bowl. Add cornflake crumbs, skim milk powder and cinnamon and mix together. Gradually add orange juice, 1 spoon at a time. Mix into dry ingredients using a fork. Keep adding juice until mixture is just wet. Squeeze mixture into a large ball. Place dough between 2 sheets of greaseproof paper and roll with a rolling pin, to fit a 23cm pie dish. Thickness should be approximately 3-5mm.

Remove top sheet of paper and place biscuit base over dish. Remove 2nd sheet of paper and genlty press base into dish. Trim edges. Refrigerate base until filling is ready.

FILLING
1 x 415g can sweetened condensed skim milk
260g "Light Lemon Tang" or "Vanills" Fruche
50g reduced fat cream cheese
4 tablespoon fresh lemon juice (2-3 lemons)
1 sachet (3 tsp) Gelatine or Agar
1/4 cup boiling water
3 fresh passionfruits or 1 can pulp.

Blend cream cheese, condensed milk and Fruche together. Beat well. Gradually add lemon juice- 1 spoon at a time. Prepare gelatine or agar by sprinkling over the boiling water. Stir until completely dissolved. Quickly add prepared gelatine or agar to cheesecake mixture and fold in well. Pour mixture into chilled base and refrigerate until set (this will take several hours). Decorate top with fresh or canned passionfruit pulp.

Serves 12

Each slice has: Fat: 1.9g, Cal: 189, Carb: 35g, Protein: 7.9g, Fibre: 1g




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.