First of all, I need to share some amazingly exciting news – some lovely, kind person nominated me for a MAD blog award! Not really one to blow my own trumpet (not too loud, anyway), I do feel very proud and would love if it anyone else would also like to nominate me (the most nominations get short-listed).
Not that I would ever expect to win, but it is still really fun to be part of it all! The information about the awards is here: MAD blog awards 2016
So, back to the baking! These cheesecakes really are as tasty as they look and I always find food tastes all the better when it is secretly good for you! Gluten free with absolutely no refined sugar not to mention low in fat, these make the perfect midweek dessert that won’t break the diet bank.
The secret ingredients in all my low fat cheesecakes is cottage cheese and Greek yoghurt. Cottage cheese is a great substitute for cream cheese – it still provides a creamy taste but with much less fat. Don’t let the texture put you off – once it has been blitzed in the food processor or blender, you would never know it was cottage cheese!
Vanilla Cheesecakes with Raspberry Sauce (Gluten Free, Refined Sugar Free)
~ Mix all of the cheesecake ingredients in a food processor until smooth. Pour into small silicon moulds (I find these are the easiest as the cheesecakes come out a lot simpler), cake cases or a prepared muffin tin until almost to the top.
~ Bake for around 30-35 minutes, until the tops have set. Take out of the oven and allow to cool completely, then place in the freezer for about 30 minutes to harden.
~ While the cheesecakes are baking, prepare the sauce. Heat the fruit, honey and water and leave to bubble for around 15-20 minutes until the mixture thickens. Remove from the heat and allow to cool completely. Pour over the set cheesecakes just before serving (if you do it any further in advance the sauce will make the cheesecakes a little mushy). Enjoy!