Baked Blueberry Cheesecake

 Try this delicious Suganon Baked Blueberry Cheesecake recipe.

Suganon is a range of great tasting sugar alternatives to help you maintain a healthier lifestyle.

Range endorsed by:
• Diabetes SA
• GI Foundation   

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Ingredients

Crust:

  • 2 large eggs, beaten until frothy
  • 1 cup almond meal
  • 1/3 cup Suganon Xylitol granules
  • 1 teaspoon baking powder

Filling:

  • 500g thick cream cheese
  • 80ml Suganon Xylitol granules
  • 10ml fine orange zest
  • 80ml orange juice
  • 3 eggs
  • 5ml vanilla extract
  • 250ml cream
  • 50g blueberries, frozen
  • Additional fresh blueberries or fresh strawberries to decorate

Method

  1. Preheat the oven to 180° Celsius and grease a 20cm spring-form pan with butter.
  2. For the crust, beat the eggs then combine all the ingredients and mix well. Pour into the greased dish and press it evenly across the bottom then bake blind for 15 minutes or until lightly browned. Set aside to cool.
  3. For the filling, beat the cream cheese and Suganon Xylitol until smooth and creamy.
  4. Slowly beat in the orange zest and juice then add the eggs and vanilla until well combined.
  5. Whip the cream then fold it into the mixture, followed by the blueberries.
  6. Pour the mixture onto the cooled base.
  7. Wrap the filled tin in tinfoil then place it into a roasting pan and pour in water until it comes halfway up the sides of the tin.
  8. Bake for 30-40 minutes or until the filling is set but still has a slight wobble in the middle.
  9. Switch off the oven, open the door slightly and allow the pudding to cool in the oven for an hour. Remove and refrigerate until well chilled.

Popular sugar substitute in cooking and baking

Click here to read more about Suganon.


Suganon is a product of: Adcock Ingram Limited. Reg. No. 1949/034385/06. Private Bag X69, Bryanston, 2021, South Africa. Tel. +27 11 635 0000


Watermelon gazpacho

Fabulously refreshing for those hot summer days.  Serves 4

Ingredients

  • 4 cups watermelon, seeded and cut into chunks
  • 1 packet ground almonds
  • 60 ml red wine vinegar
  • 1 clove garlic, crushed
  • 1 red chilli, seeded and finely chopped
  • 1 red onion, finely diced
  • 1 small red pepper, seeded and finely diced
  • ½ cucumber, finely diced
  • 1/3 cup fresh coriander, chopped
  • 1 pinch salt
  • 1 pinch of black pepper
  • 1 dash of olive oil

METHOD

  1. Purée watermelon in a food processor. Add almonds, vinegar, garlic and chilli. Blitz well.
  2. Mix onion, pepper, cucumber, tomato and coriander together.
  3. Set aside ½ cup (125ml) vegetable mixture to serve with gazpacho.
  4. Add remaining mixture to blender and purée until smooth.
  5. Season to taste and refrigerate for at least 1 hour for flavours to develop and for soup to chill.
  6. Serve in small, well chilled glasses with a drizzle of olive oil and a sprinkling of reserved vegetable mixture.
  7. Drizzle dressing over salad and serve.

Pick n Pay is committed to promoting health and wellbeing among South Africans, and employs the services of a registered dietitian to provide food and nutrition-related advice to the public. For all your nutrition and health-related queries, email healthhotline@pnp.co.za or call 0800 11 22 88.


Grilled tuna steaks with pineapple and citrus salsa

Serves 4

Ingredients

  • 4 tuna steaks, (150 g each)
  • 10 ml olive oil
  • 10 ml fish rub

Salsa

  • 1 pineapple cubed
  • 1 grated lemon peel
  • 2 ruby grapefruits or large oranges, peeled and segmented
  • 125 ml freshly squeezed orange juice
  • 15 grams fresh mint, roughly chopped

METHOD

  1. Heat a griddle pan. Roll tuna steaks in oil.
  2. Season tuna well with fish rub.
  3. Sear for 2 minutes on each side or until cooked to your liking.
  4. Toss together salsa ingredients and serve with the tuna.

Pick n Pay is committed to promoting health and wellbeing among South Africans, and employs the services of a registered dietitian to provide food and nutrition-related advice to the public. For all your nutrition and health-related queries, email healthhotline@pnp.co.za or call 0800 11 22 88.


Seared beef carpaccio with wasabi dressing

Serves 4

Ingredients

  • 400 gram beef fillet
  • 3 Tbs olive oil
  • 1 Tbs sesame oil
  • 1 Tbs grated ginger
  • 45 ml wasabi paste
  • 2 tsp sugar
  • 75 ml lime juice, and grated peel of 5 limes
  • 3 Tbs fresh coriander
  • 2 Tbs fresh mint
  • 1 cup cabbage, finely shredded
  • 250 g mangetout,finely sliced
  • 2 carrots, peeled and shredded
  • 4 bunches spring onions, finely shredded
  • 6 radishes, finely sliced

METHOD

  1. Season fillet.
  2. Heat olive oil in a large saucepan until hot.
  3. Sear fillet for a few minutes on both sides until rare (or about 10 minutes for medium rare).
  4. Remove from pan and set aside to cool.
  5. Blitz sesame oil and remaining olive oil with ginger, wasabi paste, sugar, lime juice and peel, coriander and mint.
  6. Mix three quarters of dressing with cabbage, mangetout, carrots, spring onions and radishes.
  7. Place finely sliced fillet on a bed of salad. Drizzle over dressing, sprinkle with sesame seeds and serve.

Pick n Pay is committed to promoting health and wellbeing among South Africans, and employs the services of a registered dietitian to provide food and nutrition-related advice to the public. For all your nutrition and health-related queries, email healthhotline@pnp.co.za or call 0800 11 22 88.