Gold Rush Cheesecake

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