unhappy bunny
13-02-06, 08:32 AM
You will need:
1 packet of sugar-free lemon flavoured jelly
(Boiling Water - for jelly)
7oz half-fat digestive biscuits (crushed)
3oz Butter or low fat spread/butter (make sure it is suitable for baking/cooking with) - Melted
1oz light brown sugar
200g (small tub) extra light philli (or any soft cheese)
2oz Caster Sugar
1 small lemon (finely grated rind and juice)
150ml low fat lemon flavoured yogurt (the bio ones are the best)
To prepare:
Make up the jelly with 1/2 pint boiling water, make sure you stir it well so that it all dissolves, then leave to cool.
Mix the biscuit crumbs with the melted butter and brown sugar, then pour the mix into a 7 or 8" round/deep cake tin and press down firmly. Put it in the fridge to cool.
Beat together the cheese, caster sugar, lemon rind and juice. Once mixed, whisk in the cold jelly.
When it has almost set fold in the yogurt then pour it onto your biscuit base mix and put it in the fridge to set.
For a change:
You can change your jelly and yogurt flavours to strawberry (the hubby loves that one) and leave the lemon out. or any other flavour for that matter.
If you want a creamy and more fattening cheesecake you can substitute the yogurt with the same amount of double cream, but I find that the yogurty one is much lighter and more refreshing.
If you use a bigger lemon, or two smaller ones it makes it very zingy and makes your tongue tingle - mmmmmmmmm
Hope you give it a try, it doesn't take long, and its soooo deliciously yummy...... enjoy :thumbs:
Unhappy Bunny xx
1 packet of sugar-free lemon flavoured jelly
(Boiling Water - for jelly)
7oz half-fat digestive biscuits (crushed)
3oz Butter or low fat spread/butter (make sure it is suitable for baking/cooking with) - Melted
1oz light brown sugar
200g (small tub) extra light philli (or any soft cheese)
2oz Caster Sugar
1 small lemon (finely grated rind and juice)
150ml low fat lemon flavoured yogurt (the bio ones are the best)
To prepare:
Make up the jelly with 1/2 pint boiling water, make sure you stir it well so that it all dissolves, then leave to cool.
Mix the biscuit crumbs with the melted butter and brown sugar, then pour the mix into a 7 or 8" round/deep cake tin and press down firmly. Put it in the fridge to cool.
Beat together the cheese, caster sugar, lemon rind and juice. Once mixed, whisk in the cold jelly.
When it has almost set fold in the yogurt then pour it onto your biscuit base mix and put it in the fridge to set.
For a change:
You can change your jelly and yogurt flavours to strawberry (the hubby loves that one) and leave the lemon out. or any other flavour for that matter.
If you want a creamy and more fattening cheesecake you can substitute the yogurt with the same amount of double cream, but I find that the yogurty one is much lighter and more refreshing.
If you use a bigger lemon, or two smaller ones it makes it very zingy and makes your tongue tingle - mmmmmmmmm
Hope you give it a try, it doesn't take long, and its soooo deliciously yummy...... enjoy :thumbs:
Unhappy Bunny xx