marsha-tbay
Well-known member
Blueberry cheesecakes
Originally created for The Low GI Diet Revolution (the UK and Australian editions are called The Low GI Diet), chef Peter Howard has given this delicious dessert cover billing in his new cookbook endorsed by Diabetes Australia, Delicious Entertaining (New Holland, 2007).
Preparation time 20 minutes ¡Ü Refrigeration time 1 hour ¡Ü Makes 4 cheesecakes
300 g (10¨ö oz low fat ricotta
1 tablespoon honey
1 teaspoon finely grated orange rind
1 cup (150 g) fresh blueberries
1/3 cup (40 g) walnuts, finely chopped
4 strawberries, sliced
Line 4 x ¨ö cup (125 ml) capacity ramekins with plastic wrap.
Place the ricotta, honey and orange rind in a bowl and mash with a fork.
Combine two-thirds of the blueberries with the ricotta mixture and divide between the
ramekins. Press in firmly and smooth the surface.
Sprinkle over the walnuts. Smooth out with the back of a spoon and press the nuts into the mixture. Refrigerate for 1 hour, to firm and chill.
To serve, invert onto a plate and peel away the plastic wrap. Top each cake with a sliced strawberry, and serve with the remaining blueberries.
Per serve
kJ/Cal 875/206; Protein 10 g; Fat 13 g (includes saturated 5 g) Carbohydrate 12 g; Fibre 2 g
http://ginews.blogspot.com/
Originally created for The Low GI Diet Revolution (the UK and Australian editions are called The Low GI Diet), chef Peter Howard has given this delicious dessert cover billing in his new cookbook endorsed by Diabetes Australia, Delicious Entertaining (New Holland, 2007).
Preparation time 20 minutes ¡Ü Refrigeration time 1 hour ¡Ü Makes 4 cheesecakes
300 g (10¨ö oz low fat ricotta
1 tablespoon honey
1 teaspoon finely grated orange rind
1 cup (150 g) fresh blueberries
1/3 cup (40 g) walnuts, finely chopped
4 strawberries, sliced
Line 4 x ¨ö cup (125 ml) capacity ramekins with plastic wrap.
Place the ricotta, honey and orange rind in a bowl and mash with a fork.
Combine two-thirds of the blueberries with the ricotta mixture and divide between the
ramekins. Press in firmly and smooth the surface.
Sprinkle over the walnuts. Smooth out with the back of a spoon and press the nuts into the mixture. Refrigerate for 1 hour, to firm and chill.
To serve, invert onto a plate and peel away the plastic wrap. Top each cake with a sliced strawberry, and serve with the remaining blueberries.
Per serve
kJ/Cal 875/206; Protein 10 g; Fat 13 g (includes saturated 5 g) Carbohydrate 12 g; Fibre 2 g
http://ginews.blogspot.com/