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Recipe: Passionfruit ginger cheesecake
This is the most gorgeous cheesecake, very filling, easy to make and
low in points. I can't tell you what the point value would be, but on the Aus/NZ plan, each slice is 3 points. 200g Weight Watchers ginger crunch cookies 2 tbsp reduced fat butter or margarine 250g low-fat cream cheese 400g canned sweetened condensed skim milk 3 tsp gelatine 4 passionfruit 2 egg whites Lightly coat a 22 cm springform tin with cooking spray. Place the cookies into a food processor and process until crushed. Add the butter and process until the mixture is evenly combined. Pour into the tin and press evenly over the base with the back of a spoon. Refrigerate while preparing the filling. Best the cream cheese and condensed milk together with electric beaters. Put 2 tablespoons of hot water into a small bowl and sprinkle with the gelatine. Stand in a slightly larger bowl of hot water. When the gelatine has softened, whisk with a fork to dissolve. Add the pulp of the passionfruit and the gelatine to the cream cheese mixture and beat until combined. With clean beaters, beat the egg whites until soft peaks form. Carefully fold into the cream cheese mixture, taking care not to lose volume. Pour over the cookie base. Refrigerate for 2 hours, until set Serves 12. -- Erin in NZ 125/89.5/75 kgs 275.3/197.1/165 lbs NYNY goal 180.6lbs (82 kilos) "It is not the mountain we conquer, it is ourselves" Sir Edmund Hilary |
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Recipe: Passionfruit ginger cheesecake
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