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Gold Rush Cheesecake

August 8, 2012 2 Comments

It’s been hard to keep up with the Team GB gold medal tally and I have found it very difficult to tear myself away from the 12 hour daily coverage! However, I did think a little celebration was in order to salute those athletes who have worked so hard to bring us such entertainment and inspiration. So I headed to the kitchen and came up with what looks like an indulgent finale…you might want to consider it for the closing ceremony. It’s low-fat, low-sugar and low-calorie…so there’s a medal winning combination! I used my Olympic Torch decorations as the golden touch….but fruit will do just as well! The ‘rush’ try to try it at Bariatric Cookery was record-breaking!

 

GOLD RUSH CHEESECAKE

Ingredients Metric/US

low-fat cooking spray

175 g/6 oz light or reduced-fat digestive biscuits/light or reduced-fat graham crackers, crushed

75 g/6 tbsp low-fat spread or reduced fat butter, melted

1/2 tsp ground ginger

2 x 23g/1 oz packets sugar-free orange jelly/jello crystals

500 g/generous 1 lb virtually fat-free Quark

200 g/7 oz fat-free thick Greek yogurt

grated zest of 1 orange

1 large ripe nectarine, chopped

reduced-fat whipped cream to decorate and serve (optional)

 

Method

1.  Generously spritz the base and sides of an 20 cm/8 inch shallow spring-form pan or loose-bottomed cake tin/pan with low-fat cooking spray.

2.  To make the base, mix the digestive biscuit/graham crackers crumbs with the melted low-fat spread and ground ginger. Spoon into the prepared tin/pan and press down firmly to make a smooth and even base. Chill to set, about 30 minutes.

3.  Meanwhile, to make the topping, dissolve the jelly/jello crystals in 300 ml/11/4 cups boiling water and allow to cool unti hand hot.

4.  Beat the Quark with the yogurt until smooth. Gradually add the dissolved and cooled jelly/jello, orange rind and finally fold in the chopped nectarine. Pour over the prepared base and chill to set, about 2 hours.

5.  To serve, release the cheesecake from the tin/pan and transfer to a serving plate. Top with swirls of whipped reduced fat cream and chopped fresh fruit if liked. Cut into wedges to serve.

 

SERVES 8

WLS PORTION: 1/2-1

* Suitable for Freezing

V suitable for vegetarians

 

CALORIES PER SERVING: 199.5

PROTEIN:  15.8g

CARBOHYDRATE:  21.5g

FAT:  5.5g

Image copyright of Bariatric Cookery (UK) Ltd

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Tags: cheesecake, dessert, green recipe, nectarine, pudding Categories: Green bariatric recipes

Reader Interactions

Comments

  1. Sandra Daileaness says

    October 24, 2015 at 5:08 am

    My son is two plus months since his gastric by pass.
    I am anxious to make one of these desserts for him.
    Will let you know the outcome.

    A mother trying to help her son.

  2. CAROL says

    October 24, 2015 at 8:19 am

    How wonderful for your son that he has someone so supportive Sandra! Hope he enjoys the dessert. I have made a variation of this earlier this week using figs which has worked very well. I aim to put it in my next newsletter out next week. Hope you’ve subscribed to get it on the home page (top right hand corner). Hope you son continues to do well – he should with you onside too! C x

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