Low Fat Blackberry Cheesecake Recipe

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This delicious recipe is a quick and simple way of producing a family favourite dessert whilst utilizing low fat ingredients for a guilt-free serving. Everyone loves the texture of a sweet cheese cake with that enticing combination of fluffy cream and filling base. Yet, not everyone loves the fat content that comes with the cheesecake. This cheescake recipe saves the day! The low fat blackberry cheesecake recipe can be made using any seasonal fruits making it the perfect way to finish off any meal, at any time of the year. Try blueberries or strawberries for a summer treat on a sweltering night, or winter berries with a lite peppermint extract for a jovial holiday delight!

Low Fat Blackberry Cheesecake Recipe

Ingredients

100g Digestive biscuits

2 tbsp low fat spread

150g Blackberries (or any other seasonal fruits)

500g Quark

2 tbsp sweetener

Method

Crush the biscuits using the food processor, or by placing the biscuits into a food bag and use a rolling pin. The biscuits add a delightful crunch crispiness to the bold berry flavor.

Place the low fat spread into a saucepan and melt. Be careful not to over melt and scorch the pan. Combine the biscuit crumb to the melted spread and mix thoroughly until the two are thoroughly mixed.

Pour the biscuit mixture into a lined flan case. Place the quark, blackberries (reserving 3 for decoration) and sweetener into the food processor and whizz up for 20 seconds til blended. Pour this mixture over the crunchy biscuit base.

Decorate with the 3 blackberries, then chill for a few hours prior to serving.

You can serve with either ice cream or cream decorated over the top, but this will increase the fat content of this dish. For the berry savant, add in a variety of berries to build up a bold and sweet flavour!

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I was a fat kid, then fat adult. Reached 40 (now 47) and realised life was short and I needed to make changes in order to get the life I wanted. 

I followed a healthy eating plan and began to exercise. I then fell in love with feeling good.  I lost 4 1/2 stone which I have managed to keep off and although not slim (size 14 – was 24), I’m now able to take on numerous challenges that I had previously never dreamed possible: I completed a skydive, the Yorkshire 3 peaks and a marathon (6 hours 15). I’ve just signed up for the 3 national peaks next May.

I’ve been a teacher of Food and nutrition for 20 years and last year retrained in Weight management where I studied Child obesity prevention, behaviour change, pre and post natal nutrition, nutrition for sport and achieved a City and Guilds diploma in Weight Management.

I run a weight management group once a week and work with clients 1:1 both online or in person to design weekly food plans which fit around their lifestyles including their physical activity commitments in order that they achieve their optimum performance. 

This summer I organised and ran a footy skills club for kids aged 7-14 within the local area with the coaching skills of ex-professional Brazilian player and current Chelsea Youth Coach Gustavo Oliveira.

I have just completed a project for the FA working on a healthy eating school project that will be going national later in the academic year.

I have produced a publication for youth players aged 12-18 explaining their nutritional needs, pre and post match food choices etc which the FA are currently looking at implementing into their youth development.

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