Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCakesandfrostings - Cheesecake Low Fat Toffee Cheesecake
Famous Authors (View All Authors)
Cakesandfrostings - Cheesecake Low Fat Toffee Cheesecake Post by :66856 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :905

Click below to download : Cakesandfrostings - Cheesecake Low Fat Toffee Cheesecake (Format : PDF)

Cakesandfrostings - Cheesecake Low Fat Toffee Cheesecake

2 pots toffee Mullerlight yoghurt (or any low fat kind)
1 pot Vanilla yoghurt
2 pots Quark cheese (250g each)
2 large eggs
1 sachet Options hot chocolate drink
1 tsp. vanilla essence
3 tablespoons granulated sweetener

Base:
8 oz polenta meal (you can also buy this ready prepared in a packet)
750 ml water
4 tablespoons granulated sweetener
1 tsp. vanilla essence
1 tsp. almond essence


Bring the water to the boil, add in the sweetener and the vanilla essence. Pour in the polenta and stir like crazy. Keep it on a low heat and stir stir stir for about 5 minutes with a sturdy wooden spoon. It will thicken up really fast so watch it. Beat in the almond essence using a wooden spoon.

Press the polenta into a greased springform cake tin. Not easy to do I know but persevere. Bake it in a moderate oven for about 1/2 an hour until the top has crisped. Take out of the oven and leave to rest for a bit.

Mix all the ingredients for the filling really well, beat them with a wire whisk to get them smooth. No tasting after you add the egg tho – remember salmonella?

Pour into the cake tin on top of the baked base. Leave about a 5mm gap to the top of the tin.

Bake for about an hour Gas 5 until the middle is set. It will puff up and then fall again when you take it out of the oven, like a soufflé.

Serve hot or cold.

Note: The pots of yoghurt I use are all 200 g. They are quite large, about 8 ounces.
If you like this book please share to your friends :
NEXT BOOKS

Cakesandfrostings - Cheesecake Luchow's Cheese Cake (german) Cakesandfrostings - Cheesecake Luchow's Cheese Cake (german)

Cakesandfrostings - Cheesecake Luchow's Cheese Cake (german)
2 c graham cracker crumbs1 1/2 tsp ground cinnamon3/4 c melted butter6 eggs1 1/2 c sugar1/4 tsp salt1 tbsp grated lemon peel3 tbsp lemon juice1 tsp vanilla3 c heavy cream1/2 c flour, sifted2 1/4 lb (7 cups) smooth cottage cheeseMix cracker crumbs with cinnamon and butter. Mix until smooth. Measure 1 cup of this mixture and set aside. Use remaining mixture as crust, spreading it in bottom and up sides of a 12 inch springform pan. Make sure crust issmooth and even. Cover with waxed paper and chill at least 1 hour.Preheat to 350.Beat eggs until light and fluffy. Sift sugar
PREVIOUS BOOKS

Cakesandfrostings - Cheesecake Low Carb Cakesandfrostings - Cheesecake Low Carb

Cakesandfrostings - Cheesecake Low Carb
5 packages (8 oz each) cream cheese 5 large eggs 18 packets Sweet n Low or Sweet One sweetener or Equal or a combination 1-1/4 teaspoons vanilla extract 1/2 Cup heavy cream Make sure cream cheese and eggs are at room temperature. Preheat oven to 350 degrees. Spray a springform pan with non-stick spray. In a large bowl, beat eggs, cream, sweetener and extract. Add cream cheese in 1 to 2 oz chunks for easier beating. After all lumps are gone pour into pan and bake for 50 to 55 minutes. Let cool and chill before serving. Great with whipped cream
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT