With Slimming World, there’s no need to miss out on a tasty treat. This creamy cheesecake has a crunchy biscuit base and a sprinkling of mini eggs to make your Easter celebration all the sweeter.
Serves 10.
6 Syns per slice.
Preparation time 15 minutes (plus 4 hours 15 mins chilling time ).
Ingredients
10 digestive biscuits
50g low-fat spread
low-calorie cooking spray
4 sheets leaf gelatine
600g fat-free natural Greek yogurt
150g extra-light plain soft cheese
1 tsp vanilla extract
2 level tbsp sweetener granules
10g milk chocolate, grated
10 Cadbury Mini Eggs, roughly crushed
Method
1. Line the base of a 20cm non-stick loose-bottomed tin with baking paper. Put the biscuits in a food bag, seal and bash with a rolling pin to make fine crumbs.
2. Melt the spread in a saucepan over a low heat, then stir in the biscuit crumbs. Spritz the tin with low-calorie cooking spray, spoon the crumbs into the tin and, using the back of the spoon, press them down to cover the base evenly. Chill in the fridge for 30 minutes.
3. Soak the gelatine in a bowl of cold water for five minutes, or until softened. Remove the gelatine, squeeze out excess water and put it in a small saucepan with 200g of the yogurt. Stir continuously over a low heat for one to two minutes, until the gelatine has melted into the yogurt. Leave to cool.
4. Put the remaining yogurt, soft cheese, vanilla extract and sweetener in a large mixing bowl. Add the gelatine mixture and beat everything together until well combined and smooth. Stir in the grated chocolate, then spoon the mixture over the biscuit base and smooth the top. Chill for at least four hours, or overnight if possible.
5. Carefully remove the cheesecake from the tin, discarding the baking paper, and put it on a serving plate or cake stand. Evenly scatter over the mini egg pieces and cut into 10 equal slices to serve.
For help losing weight without missing out on tasty treats like this, visit www.slimmingworld.ie to join your local Slimming World group.
