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Fresh Living Network
Low GI fruit and almond cheesecake

Low GI fruit and almond cheesecake

It's so fruity that a serving could count towards 1 of your 5-a-day servings! Taken from the low GI, low fat recipe book by Gabi Steenkamp and Jeske Wellmann, Snacks and Treats for Sustained Energy 1 (Tafelberg).
12
RECIPE TYPE:Desserts
 
ENERGY 695KJ
CARB 19g
PROTEIN 8g
FAT 6g
Method
  • Preheat oven to 180°C
  • Crumble the biscuits by placing them in a plastic bag and crushing them with a rolling pin.
  • Finely chop the almonds, and then mix with the biscuit crumbs.
  • Sprinkle the biscuit and nut mixture evenly over the lightly greased base of a large pie dish or spring form-baking pan (diameter 250mm). Use the back of a spoon to level the biscuit crumb mixture.
  • Boil the kettle. Place the fresh apricots into a shallow dish and pour the boiling water over them. Remove apricots one by one and peel, remove the pip and cut into neat halves – this step is omitted if using canned apricots.
  • In a large bowl combine the cottage cheese, egg yolks, sugar, lemon juice and rind.
  • Sift the cornstarch over the mixture and mix well, until lump free.
  • In another bowl, beat the egg whites until stiff and then fold into the cheesecake mix.
  • Carefully pour over the crumb base in the pie / baking dish.
  • Neatly arrange the apricot halves (or orange slices) on top of the cheesecake mix.
  • Sprinkle with the flaked almonds and place in the oven.
  • Bake for 40 – 45 minutes.
  • Switch off the oven and leave in the warm oven for 30 minutes.
  • Remove from the oven and glaze by heating the apricot jam in a cup in the microwave for 20 seconds and spreading evenly over the fruit. Leave to cool completely on a cooling rack in the baking tin.
  • Cut into 12 pieces. Keep in the fridge for up to 3 days only.
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Read our recipe disclaimer here

EXCLUSIONS

Dairy free Dairy free Dairy free

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