Low Fat Smoked Salmon Cheesecake recipe
information
245 Calories per serving or 165 Calories per serving
ingredients
6 water biscuits
2 tablespoons margarine
5 fl oz (150 ml) low-fat natural yogurt
6 oz (180 g) curd cheese
1 teaspoon tomato puree
2 teaspoons chopped chives
2 oz (60 g) smoked salmon, chopped
2 tablespoons hot water
2 teaspoons gelatine
1 egg white
pinch of cream of tartar
1 inch (2.5 cm) wedge cucumber, sliced
few slices of lemon
2 tablespoons margarine
5 fl oz (150 ml) low-fat natural yogurt
6 oz (180 g) curd cheese
1 teaspoon tomato puree
2 teaspoons chopped chives
2 oz (60 g) smoked salmon, chopped
2 tablespoons hot water
2 teaspoons gelatine
1 egg white
pinch of cream of tartar
1 inch (2.5 cm) wedge cucumber, sliced
few slices of lemon
method
1. Crush the water biscuits into crumbs, either by placing them in a plastic bag and pressing with a rolling pin, or by processing in a blender.
2. Melt the margarine, stir in the biscuit crumbs and 1 tablespoon of yogurt and mix well.
3. Press the biscuit mixture onto the base of a loose-bottomed 6 inch (15 cm) cake tin.
4. Beat together the curd cheese, tomato puree, chives and smoked salmon, gradually adding the remaining yogurt.
5. Place the water in a small cup or basin, sprinkle in the gelatine and stand in a saucepan of simmering water until dissolved.
6. Stir into the cheese and smoked salmon mixture.
7. Whisk the egg white with a pinch of cream of tartar.
8. Using a metal tablespoon, fold the egg white into the cheese mixture.
9. Spoon onto the biscuit base and chill until set.
10. To serve, slide a spatula or palette knife under the biscuit base and slide the cheesecake on to a plate.
11. Decorate with slices of cucumber and lemon.
2. Melt the margarine, stir in the biscuit crumbs and 1 tablespoon of yogurt and mix well.
3. Press the biscuit mixture onto the base of a loose-bottomed 6 inch (15 cm) cake tin.
4. Beat together the curd cheese, tomato puree, chives and smoked salmon, gradually adding the remaining yogurt.
5. Place the water in a small cup or basin, sprinkle in the gelatine and stand in a saucepan of simmering water until dissolved.
6. Stir into the cheese and smoked salmon mixture.
7. Whisk the egg white with a pinch of cream of tartar.
8. Using a metal tablespoon, fold the egg white into the cheese mixture.
9. Spoon onto the biscuit base and chill until set.
10. To serve, slide a spatula or palette knife under the biscuit base and slide the cheesecake on to a plate.
11. Decorate with slices of cucumber and lemon.
serving amount
serves 4 or 6
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