The cheesecake you can eat!

Barbara Wilson

Who could resist a tempting slice of luscious, creamy cheesecake? Not me! Knowing there’s anything up to 700 calories in a slice should help us resist that delicious dessert – that’s about half an average woman’s daily requirement when trying to lose weight and much more fat than we need at one sitting - but sometimes these facts and figures just go out the window when faced with real-life cheesecake.

But never fear! We don’t need to shy away from cheesecake forever – there is a low fat option. Very low fat cream cheese, available as own brand products in most supermarkets, has around one third of the calories and one sixth of the fat content of regular cream cheese.

Use this in any cheesecake recipe and only your waistline, not your tastebuds, will know the difference. Or try this low fat cheesecake recipe:

Oaty Lemon Cheesecake

Base

75g (3oz) wholemeal breadcrumbs
40g (1 ½ oz) low fat spread
2 tbs fresh orange juice
Finely grated rind of 1 orange
25g (1 oz) of porrige oats

Topping

1 11g (1/4 oz) sachet lemon jelly crystals
150ml (1/4 pt) boiling water
425g (15oz) very low fat cream cheese
200g (7oz) low fat fromage frais
3 tbs fresh lemon juice

Line a baking tray with tin foil. Place the breadcrumbs on the foil and toast under a hot grill until evenly browned. Place the low fat spread and orange juice into a saucepan and heat gently. Add the breadcrumbs, orange rind and oats.

Mix well and press over the base of a 20cm (8in) springform tin. Chill. Meantime, dissolve the jelly in the boiling water, stirring well. Set aside to cool.

When cool, but not set, stir in the cream cheese, fromage frais and lemon juice and combine well. Pour over the cheesecake base and chill for at least 3 hours before serving.

Makes 8 servings

Nutrition information: 117 calories and 2.5g fat per serving.

Start a diet plan at tescodiets.com

Thanks to tescodiets.com who have provided this article.