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Black forest cheesecake

Untitled design-2Do you have a weakness for creamy cheesecake, but know that it is sooo calorie dense you just can’t find a way to fit it into your weight loss plan, we have the solution for you!

What says decadent more than a creamy black forest cheesecake… but now it can be enjoyed guilt free, as this recipe offers up a slice with half the calories, half the carbs and sugar, a quarter of the fat, and twice the protein!

You’re welcome.

Serves 10


2 tbsp cornflour
1 tbsp gelatine, dissolved in 1/2 cup boiling water, cooled
1 tbsp lemon juice
70g extra light margarine, melted
140g plain chocolate biscuits
2 tablespoons Natvia
1/4 cup cocoa
1/4 cup
3/4 cup Natvia
300ml evaporated skim milk
425g can pitted black cherries
500g block extra light cream cheese, softened


1: In a food processor, combine biscuit crumbs and margarine, then press into the base and sides of a greased 22cm springform tin. Refrigerate for 15 minutes.

2: Drain the cherries, and reserve the cherry liquid in a small saucepan. Add the 2 tbsp of Natvia and 1 tbsp cornflour. Stir over heat until it comes to boil. Set aside to cool.

3: With a mixer, beat the creamed cheese and 3/4 cup Natvia until smooth. Add the gelatine mixture and lemon juice and beat until well combined. Beat together the remaining cornflour and skim evaporated milk then add to mixture.

4: Spoon half the mixture and half the cherries into the prepared base. Repeat with remaining mixture and cherries. Pour over the thickened cherry topping, then lightly swirl through mixture with a fork. Refrigerate 3 hours or overnight until set.


Cal     kJ     Carbs    Sugar    Fat    Sat fat   Protein
226   943     29        18.4       7       3.5        10

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