SLIMMING WORLD CHOCOLATE CHEESECAKE
A Chocolate Cheesecake using grape nuts as a base. 4 syns per slice.
Servings: 10
Ingredients
- 80 g Grape nuts
- 35 g Low-fat spread
- 250 g Extra light soft cheese
- 500 g Fat free fromage frais
- 3.5 level tbsp Sweetener
- 22 g Options Belgian Choc
- 3 Small leaf gelatine sheets
- 1 level tbsp Sweet Freedom Choc Shot Liquid Chocolate
Instructions
- Lightly grease a shallow, round 20cm loose-bottomed cake tin with 5g spread and line with non-stick baking paper.
- Put the grape nuts into a plastic food bag and bash with a rolling pin to make crumbs. Alternatively, you could put them into a blender if it is strong enough.
- Melt the rest of the spread in a pan and stir in the crushed grape nuts then, the mixture into the prepared tin to make a thin base using the back of a spoon.
- Put the soft cheese, fromage frais, 3 level tbsp sweetener and 11g of the Options in a bowl and beat until smooth. Set aside.
- Put the gelatine sheets into a bowl of cold water and leave to soak for 5 minutes. Meanwhile, in a small bowl, mix the rest of the Options with 50mls of hot water.
- Ring the excess water out of the gelatine sheets and then place them in the bowl with the hot options. Mix until the gelatine has completely dissolved. Set the mixture aside until cool and showing signs of setting.
- Beat the Options mixture into the cheese mixture and then pour it over the grape nuts base. Drizzle the Sweet Freedom choc shot over the top and use the tip of a skewer, or similar, to make a marble effect.
- Place in the fridge to chill for at least 4 hours or until set.
- Remove the cheesecake from the cake tin and discard the baking paper. Cut into 10 equal slices and serve.