We all know that we should decrease our sugar intake, but the assumption is that if you give up sugar, you are giving up desserts and treats – this is just not the case! Carolyn Hartz has shared one of her sugar-free dessert recipes here.
Serves 8
INGREDIENTS
250g light fresh ricotta
220g light cream cheese
250g low fat natural yoghurt
90g Perfect Sweet® xylitol
2 X-Large eggs
Zest of 1 lime, finely grated
2 tsp pure vanilla extract
METHOD
Pre-heat oven to 160˚C/140˚C fan-forced. Line the base of a 20cm spring form pan with baking paper.
Place all ingredients in a large bowl. Use an electric beater to beat at medium speed until smooth.
Pour mixture into prepared pan and bake for 50 minutes or until set and a round bladed knife inserted in the centre comes out clean.
Turn oven off and leave cheesecake to cool in oven with the door slightly ajar.
Run a knife around the edge of cheesecake to loosen, remove the side of the pan and refrigerate cheesecake to chill until cold, preferably overnight.
VARIATION:
Lemon Cheesecake
Replace the lime zest with zest of 1 lemon.
RECIPE TIP:
- Leaving the cheesecake to cool in the oven helps prevent the surface from cracking.
ABOUT Carolyn Hartz
This October, Carolyn Hartz of SweetLife will launch her long-awaited baking book: Sugar Free Baking - a collection of 60 healthy sugar free and gluten free recipes which prove that giving up sugar does not mean giving up the sweet treats in life. Unlike other ‘sugar free’ baking books, none of the recipes featured in Sugar Free Baking use any hidden or everyday sugars and each of them use 100% natural ingredients, meaning that Carolyn’s recipes can be enjoyed guilt-free.
Sugar Free Baking is priced at $29.95 and stockists will be listed on www.sweetlife.com.au as of October 2015.
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