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Full Online Book HomeLearning KitchenLow_fat - Low Fat Toffee Cheesecake
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Low_fat - Low Fat Toffee Cheesecake Post by :ikansewspel Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3173

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

Low_fat - 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

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.
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4 tablespoons margarine, softened 5-1/2 teaspoons Equal® for Recipes or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful™ 1 egg 1/4 cup sour cream 2 teaspoons maple flavoring 2-3/4 cups cake flour 4 teaspoons baking powder 1/2 teaspoon salt 1 cup skim milk 1-1/2 teaspoons ground cinnamon Beat margarine and Equal® until blended in medium bowl. Beat in egg, sour cream, and maple flavoring. Mix in combined flour, baking powder, and salt alternately with milk, beginning and ending with dry ingredients. Spread 1/3 of the batter into a greased and floured 6-cup fluted cake pan (bundt pan); sprinkle

Low_fat - Low Fat Pound Cake Low_fat - Low Fat Pound Cake

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5 Tbsp. reduced fat margarine 1 1/4 cups sugar 3 egg whites 1 1/2 tsp. vanilla 1 2/3 cups flour 1/2 cup oatbran (sub 1/4 cup ea. flour and oatmeal) 1/2 tsp. baking soda 1 cup plain or lemon non fat yogurt Preheat oven to 350 degrees F.Combine the margarine and sugar large bowl. Beat until smooth, add the egg whites, vanilla and beat until smooth, stir in the yogurt. Combine the dry ingredients in a separate bowl. Stir the dry into the wet, just until mixed well. Bake in a lightly greased loaf pan. in a preheated oven 350 degrees