Low-fat strawberry cheesecake
Preparation time: 55 min
For the cheesecake base:
100g (4oz) reduced-fat digestive biscuits
75g (3oz) low-fat spread, melted
For the cheesecake filling:
500g (1lb) cottage cheese
100g (4oz) light cane sugar
2 lemons; juice of both, zest of one
1 large free-range egg, plus 1 large egg white
250g (1/2 lb) small strawberries (or raspberries)
1.For the base: Put biscuits in a bag and crush with a rolling pin then put crumbs in a bowl and pour over melted spread. Stir and press into the base of a 15cm-square tin lined with greaseproof paper then chill.
2.For the cheesecake: Beat cottage cheese, sugar, lemon juice and zest together in a bowl until smooth. Beat in the egg, plus egg white, pour into tin, level and bake in a preheated oven at 150 C/300 F/gas mark 2 for 35 mins. Turn off oven and leave door open to cool the cake slowly, this prevents cracking.
3.Decorate the cheesecake with fruit and chill in the fridge before serving.
Chocolate Brown Sugar Butter Cake with Spiced Pumpkin Frosting
Preparation time:1 hr and 50 min