This delicious Huletts Xylitol Cheesecake is the perfect dessert choice for family gatherings over the festive season. It’s covered with fresh strawberries and blueberries and has a creamy blueberry filling. The added bonus is that the recipe is approved by the GI Foundation of SA and Diabetes SA.
Serving: 16 (1 x 23cm cheesecake)
INGREDIENTS
Crust
- 200g sugar-free digestive biscuits (1 packet)
- 60ml (1/4 cup) soft tubs margarine, light, melted
Filling
- 750g (3 tubs) smooth low-fat cottage cheese
- 250ml (1 cup) blueberries
- 45ml (3 Tbsp.) corn flour
- 15ml (1 Tbsp.) vanilla essence
- 60ml (1/4 cup) Huletts EquiSweet Xylitol
Topping
- 15ml (1 Tbsp.) Huletts EquiSweet Xylitol
- 125ml (1/2 cup or tub) low-fat cottage cheese
- ½ cup fresh strawberries
- ½ cup fresh blueberries
METHOD
Crust
- Preheat the oven to 160⁰. Grease a 23cm springform tin.
- Place the biscuits in a food processor and blend to make crumbs. Mix with the melted margarine.
- Press the crumb mix into the base of the tin and place in the refrigerator for 20 minutes.
Filling
- Place the low-fat cottage cheese, blueberries, corn flour, vanilla essence and Huletts EquiSweet Xylitol into a food processor and blend together until well combined.
- Pour over the base of the chilled crust and bake for 45 minutes or until set.
- Remove from the oven and leave to cool completely before placing in the refrigerator for two hours. Gently loosen the tin and remove the cake.
Topping
-
- Carefully stir the Huletts EquiSweet Xylitol into the low-fat cottage cheese and gently spread over the top of the cheesecake.
- Decorate the cheesecake with the berries before serving.
NUTRITIONAL INFO (per serving)
Nutrients per serving: One serving or 1/16th of the cheesecake is equivalent to: 1/2 portion starch + ½ portion fruit + 1 portion low-fat dairy/protein.
| Energy | Protein | Carbohydrates | Fat | Fibre | |
| Per serving | 598 kJ | 6.9 g | 14.2 g | 6.2 g | 30.7 g |