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Ingredients

• CRUST:
• 120 g wheatmeal biscuits
• 2 tablespoons rolled oats
• 60 g reduced-salt margarine, melted
• FILLING:
• 1 2/3 cups low-fat cottage cheese
• 4 tablespoons reduced-fat ricotta cheese
• 3 eggs
• 1 tablespoon cornflour
• finely grated rind of 1 large lemon
• 120 g icing sugar, sifted
• 140 g blueberries
• 60 g blueberries, to decorate
• fresh mint leaves, to decorate
• 1 tablespoon icing sugar, sifted, to decorate

Description

Compared With Most Cheesecakes, This Version Isn't Particularly High In Fat, As It Uses Low-fat Cottage Cheese Instead Of The Traditional Cream Cheese, And Is Lightened By Folding In Whisked Egg Whites Before Baking.

All Recipes Australia