Whilst I can do the nutritional ground work on the recipes in this blog, Sharon, a trained diet cook with a gastric band will add another dimension. Sharon will be reviewing my recipes to offer any improvements from the perspective of a cook, but also as someone who has been through bariatric surgery.
The following recipe is one of Sharon’s own: Crustless Baked Cheesecake. Whilst this is a lower fat cheesecake than many recipes, that does not make it an everyday food! Any dessert is an occasional food, but why not make a lower fat alternative at your next dinner party?
Crustless Baked Cheesecake
Serves 4
250g Philadelphia® Extra Light Cream Cheese
¼ cup castor sugar
1 teaspoon vanilla extract
Rind of 1 lemon, finely grated
2 eggs, separated
2 tablespoons self raising flour
4 tablespoons low fat vanilla yoghurt, to serve
Beat the cream cheese until smooth. Beat in the sugar, vanilla, lemon rind, egg yolks and flour. Beat until smooth. In a separate bowl using clean beaters, beat the egg whites until stiff peaks form, then gently fold into the cheese mixture. Pour into the prepared tin. Place the tin into a larger baking dish and add enough boiling water to come half the way up the side of the pan. Place in the centre of the oven and bake for 30 minutes. Remove from the oven when set in the middle. (To know if it is set in the middle, insert a knife into the centre. If a milky fluid appears it is not cooked. If no fluid appears it is perfect. If is a watery fluid appears it is over cooked). When cooled, remove from pan and place on a plate. Serve either cold or at room temperature. Cut into wedges and serve each piece with a tablespoon of reduced fat vanilla yoghurt.
Nutrition Information (per serve): energy 850kJ, protein 12g, fat 5.5g, saturated fat 3g, carbohydrate 25g, fibre 0g.
Thanks to Sharon for sharing this recipe.
