I love the idea of turning normally wicked desserts into something much healthier. Instead of the usual cream cheese in a cheesecake this one uses low fat cottage cheese instead and it is crustless. You'll notice that i'm going to start making lots of deserts with 2 servings like this. It is because just recently got a very cute 10cm springform cake tin. It is just perfect for 2 people and as there are no left overs there is no temptation to overdo it!
Serves: 2
Calories per serve: 171 calories
Preparation time: 5 mins
Cooking time: 1hr
Ingredients:
200g reduced fat cottage cheese
zest of 1 lemon
squeeze of lemon juice
1 tbs agave syrup (or honey)
1 whole egg
splash of vanilla essence
1/2 tbs cornflour
1/4 cup mixed berries (can be frozen)
Method:
1. Preheat oven to 180 degrees C.
2. In a mixing bowl combine all the ingredients except the berries. Beat with hand beaters until well blended as smooth as possible (there will be some lumps still).
3. Stir through berries.
4. Pour into a 10cm springform tin or ramekin. Cook in oven for 1hr although check at about the 45 min mark that it isn't browning too much.
5. Chill in fridge and serve cold with yoghurt and fresh berries.
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