Hip Hip Hooray Hip Hip Hooray Hip Hip Hooray!! Now that we have that out of the way, I gained a pound this week. Booo Booo!!! I weigh 170 right now. Goal is 160 by weigh in. Tonight is a time to celebrate. Burgers and fries, cake and ice cream all around which means I have to work out for two hours this afternoon. You too Kerry and Charlene Drummond. Last week was pretty good I worked out a few times. Everyone needs to encourage people to keep blogging on time so there is no extra money wasted. Have a great week. Below you will find the low fat desert of the week. They are only 3.5 points. try them!!
For the base you need:
175 g (6 oz) crushed semi-sweet whetmeal biscuits
55 g (2 oz) low fat spread ("I can't believe it's not Butter" would do)
For the topping you need:
3 tsp gelatine
1 cup of low fat cottage cheese
175 g (3/4 cup) low fat soft cheese
55 g (1/4 cup) caster sugar
2/3 cup low fat cream
Grated rind of 1 lemon
a punnet of strawberries (8 oz?) to decorate.
1 tsp of coconut essence (for luck!)
This is what you do:
First, crum the biscuits.
Prepare a baking tin by spraying cannola oil on the base and around. Place the crums on tin, spreading them evenly. Put the tin in the fridge for the time being.
Now, sprinkle gelatine over 3 Tbsp water in a small bowl and set aside for about 3 minutes.
Then place the bowl in a saucepan of hot watter and still till it dissolves. Let it cool for a while.
Blend together the gelatine, cottage cheese, soft cheese, caster sugar, cream, coconut essence and lemon rind till smooth.
After that, pour the mixture into a bowl and stir in the strawberries.
Pour the straberries-cheesecake mixture onto the crumbs in the tin, and chill in the fridge till set.
Once the cheesecake is set, you can cut it into individual squares and serve it.
This low fat cheesecake recipe is pure heaven!