posted by Lisa UK 02-27-100 1:50 PM
Low Fat Toffee Cheesecake
2 pots toffee Mullerlight yoghurt (or any low fat kind)
1 pot Vanilla yoghurt
2 pots Quark cheese (250g each)
2 large eggs
1 sachet Options hot chocolate drink
1 tsp. vanilla essence
3 tablespoons granulated sweetener
Base:
8 oz polenta meal (you can also buy this ready prepared in a packet)
750 ml water
4 tablespoons granulated sweetener
1 tsp. vanilla essence
1 tsp. almond essence
Bring the water to the boil, add in the sweetener and the vanilla essence. Pour in the polenta and stir like crazy. Keep it on a low heat and stir stir stir for about 5 minutes with a sturdy wooden spoon. It will thicken up really fast so watch it. Beat in the almond essence using a wooden spoon.
Press the polenta into a greased springform cake tin. Not easy to do I know but persevere. Bake it in a moderate oven for about 1/2 an hour until the top has crisped. Take out of the oven and leave to rest for a bit.
Mix all the ingredients for the filling really well, beat them with a wire whisk to get them smooth. No tasting after you add the egg tho – remember salmonella?
Pour into the cake tin on top of the baked base. Leave about a 5mm gap to the top of the tin.
Bake for about an hour Gas 5 until the middle is set. It will puff up and then fall again when you take it out of the oven, like a soufflé.
Serve hot or cold.
Note: The pots of yoghurt I use are all 200 g. They are quite large, about 8 ounces.