Try this St Clements Cheesecake (Diabetic Version) recipe, or contribute your own.

Still searching for what to cook ?

Name: St Clements Cheesecake (Diabetic Version)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 50 g Half-fat spread (2oz); 125 g Sweetmeal digestive (4oz); 1 12.5-gram sachet sugar-free lemon

Find the most delicious recipes here

INGREDIENTS

50 g Half-fat spread ; (2oz)
125 g Sweetmeal digestive ; (4oz)
1 12.5-gram sachet sugar-free lemon

INSTRUCTIONS

~- 150 milliliters boiling water -- (1/4 pint) 450 grams half-fat cottage cheese -- sieved (15oz) grated zest of 1 small orange grated zest and juice of 1 small lemon 2 tablespoons granulated artificial sweetener -- or to taste 1 170 gram can evaporated milk -- chilled overnight -- (6oz) fresh fruit -- to decorate Lightly grease a 23cm (9inch) loose bottomed cake tin. Warm the half fat spread until just melted. Stir in the crushed biscuits until evenly combined and press over the base of the prepared tin. Chill for 10 minutes. Make up the sugar-free jelly to 150ml (1/4pint), using the boiling water. Stir thoroughly to dissolve and set aside to cool. Place the cottage cheese in a bowl and stir in the orange zest, lemon zest and lemon juice. Stir in the cooled jelly and add the artificial sweetener to taste. Whisk the evaporated milk until stiff peaks form. Carefully fold into the cheese mixture. Pour over the biscuit base and level the top. Chill for at least 4 hours. Carefully remove the cheesecake from the cake tin and serve decorated with fresh fruit.

NOTES

Alert editor

St Clements Cheesecake (Diabetic Version)

50 g Half-fat spread (2oz)
125 g Sweetmeal digestive (4oz)
1 12.5-gram sachet sugar-free lemon

~- 150 milliliters boiling water -- (1/4 pint) 450 grams half-fat cottage  cheese -- sieved (15oz) grated zest of 1 small orange grated zest and juice  of 1 small lemon 2 tablespoons granulated artificial sweetener -- or to  taste 1 170 gram can evaporated milk -- chilled overnight -- (6oz) fresh  fruit -- to decorate    Lightly grease a 23cm (9inch) loose bottomed cake tin.    Warm the half fat spread until just melted.    Stir in the crushed biscuits until evenly combined and press over the base  of the prepared tin. Chill for 10 minutes.    Make up the sugar-free jelly to 150ml (1/4pint), using the boiling water.    Stir thoroughly to dissolve and set aside to cool.    Place the cottage cheese in a bowl and stir in the orange zest, lemon zest  and lemon juice.    Stir in the cooled jelly and add the artificial sweetener to taste.    Whisk the evaporated milk until stiff peaks form.    Carefully fold into the cheese mixture.    Pour over the biscuit base and level the top. Chill for at least 4 hours.    Carefully remove the cheesecake from the cake tin and serve decorated with  fresh fruit.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (22g)
Recipe Makes: 8

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.