Lemon Blueberry Cheesecake Slice

I love cheesecakes, not baked cheesecakes though.  There’s something about the taste of a baked cheesecake that annoys me, kinda like trying to fix something that isn’t broken.  Don’t change a good thing.

Blueberries were ridiculously cheap this week so after eating my weight in them I was still left with four punnets.

Cheesecake time!!!!

This recipe is for a thin slice, not really a cake, plus I wanted small, lighter servings.

You will need:

500g light cream cheese

1 tsp vanilla essence

1 lemon- you will need the juice and zest

1.5 cup gluten-free plain flour

1/2 cup shredded coconut

2 punnets blueberries

3 tbs Natvia for Baking

1 tbs gelatin plus 100ml boiling water

3/4 cup unsalted butter

Pre-heat a fan forced oven to 180 degrees.

Line a medium slice tin or dish with baking paper and also spray the paper with non stick oil.

Cream 1 tablespoon of Natvia for Baking with the butter and 1 tablespoon of lemon zest.

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Add in the flour and coconut and combine.

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Once thoroughly mixed, spread into the baking dish and bake for 30 minutes. Remove from the oven and cool in the dish.

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While the base is cooling, use a hand held mixer to combine the juice of half a lemon with the vanilla, 1 tbs lemon zest, 2 tablespoons of Natvia for Baking and mix well.  Set aside.

In a saucepan add the remaining Natvia and 1/2 tablespoon of lemon zest to the blueberries and heat for 5-10 minutes, mixing until the berries soften. Leave to cool.

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Mix up the gelatin into the boiled water in a small cup, making sure the gelatin has dissolved.

Using the mixer again, slowly pour the gelatin into the cream cheese mixture, making sure everything is combined well.

Pour the cheese cake mixture on top of the cake, spreading evenly.

Spoon the blueberries over the cheese mix, use a knife to swirl and spread the berries through.

Refrigerate overnight & then slice into squares. Serve with extra blueberries or a blueberry sauce if you prefer sweeter desserts.

 

This recipe is sugar free, low fat & low calorie. At about 100 calories per square. You should be able to cut 12 squares from this recipe.

 

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Making Sauerkraut

So my local orchard Bushy Park had a special on their cabbage, so I picked up two massive ones for $2.

My mum was planning on making coleslaw and a batch of Beef Chow Mein with some of the cabbage and I wanted to give making Sauerkraut a go.

Have you made Sauerkraut before?

It’s literally salt, water and of course cabbage.

I chopped half a head of cabbage up into small bits and poured a handful into a bowl.

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Bit by bit I added more cabbage to the bowl and massaged it with my hands with salt.

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Slowly it began to break down and wilt.

A briny liquid started to form and that’s when I placed in an old dill pickle jar that I had been saving for my Sauerkraut attempt.

Once the jar was full and the cabbage compacted in I filled the jar with a little water so the cabbage was fully covered.

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I used about 1.5 tablespoons of salt in this mixture.

The salt helps to break down the cabbage and also helps with the fermentation process.

My jar of soon-to-be Sauerkraut is now sitting on my kitchen bench, lid off and wrapped in a tea towel.

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I will check it daily and keep adding some salted water as needed.

I will keep you updated…..fingers crossed it works!!

Zucchini Bread

If you can make carrot cake then why not Zucchini cake?

I didn’t go with a cream cheese frosting as I wanted to make this more of a breakfast loaf with a hint of sweetness.

I love zucchini in most things, raw in salads, cooked and now as a sweet loaf.

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You will need

2 zucchini grated, with the moisture drained

1 cup gluten-free plain flour

1 tbs Natvia for Baking

1/2 tsp salt

2 eggs

1 tsp baking powder

1/2 cup pureed fruit- i used pureed apple and apricot

Pre-head a fan forced oven to 180 degrees.

Line a loaf tine with baking paper. I also sprayed mine to make sure it does not stick.

An easy way of removing the moisture from the zucchini is to place the gratings in a tea towel and cover up into a tight ball and squeeze the liquid out; do this a couple of times until the zucchini is fairly dry.

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In a bowl mix all the dry ingredients.

Beat the eggs and fruit puree in a separate bowl and then add to the dry ingredients.

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Mix well and then spoon into the loaf tin, making sure the mixture is spread evenly.

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Bake for 60 minutes, or until a skewer is inserted and comes out clean.

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Allow to cool in the tin for 10 minutes once cooked and then turn out onto a wire rack to cool completely.

I made this gluten-free as I was making this for a guest whom is gluten sensitive so a standard flour could also be used.

Enjoy warm with some butter or slice up cooled.

Store in foil for up to a week or seal in a snap lock bag and freeze for later use.