Mango-Nectarine Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
250 g Perfect Italiano Light Ricotta100 g Philadelphiha Extra Light (5% fat) Cream Cheese 1 Weight Watchers Vanilla Custard200 ml Shape no fat milk 1 Nectarine 100 g MangoGetantine, 20 gram(s) Getantine, 7 gram(s) Pineapple, fresh, 100 grams Pineapple, fresh, 25 grams Water (if necessary)
Blend Perfect Italiano Light Ricotta, Philadelphiha Extra Light Cream Cheese (5% fat), a Packet of Weight Watchers Vanilla Custard, Necarine and Mango in a mixer for about 2 minutes until it is creamy and smooth.
Heat Shape no fat (milk) and add 20 g of Gelantine with whisking. Once the Gelantine is dissolved without cooking the milk, add it to the cheese cake mix and blend for another 10-15 seconds
Use a round pie dish or baking tray and place cellophane insight prior to placing the mixture into the dish.
Chill for 2 hours.
Cut pineapple in thin ( 1 mm-2 mm) slices. Use the large part of the pineapple and place it on the cake decoratively.
Blend the remainder of the pine apple and use (if necessary a bit water, heat it up to dissolve the remainder of the gelantine. Pour the warm pineapple gelantine over the cheesecake and chill for another hour.
Remove from pie pan or dish to cut using the cellophane.
Makes 8 serves.
Number of Servings: 8
Recipe submitted by SparkPeople user MHABICHT.
Heat Shape no fat (milk) and add 20 g of Gelantine with whisking. Once the Gelantine is dissolved without cooking the milk, add it to the cheese cake mix and blend for another 10-15 seconds
Use a round pie dish or baking tray and place cellophane insight prior to placing the mixture into the dish.
Chill for 2 hours.
Cut pineapple in thin ( 1 mm-2 mm) slices. Use the large part of the pineapple and place it on the cake decoratively.
Blend the remainder of the pine apple and use (if necessary a bit water, heat it up to dissolve the remainder of the gelantine. Pour the warm pineapple gelantine over the cheesecake and chill for another hour.
Remove from pie pan or dish to cut using the cellophane.
Makes 8 serves.
Number of Servings: 8
Recipe submitted by SparkPeople user MHABICHT.
Nutritional Info Amount Per Serving
- Calories: 90.1
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 108.4 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 0.7 g
- Protein: 9.9 g
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