Baked Fruit Salad Cheesecake (updated)

Difficulty | Serves 12 | Book 5

Baked Fruit Salad Cheesecake
Print

BASE
12 shredded wheatmeal biscuits
1 tablespoon skim milk
2 teaspoons Flora® Light margarine melted
cooking spray

FILLING
1 x 200g tub low-fat cottage cheese
1 x 250g tub Philadelphia® light spreadable cream cheese
1 cup skim 99% fat free condensed milk
1 x 440g can traditional fruit salad in natural juice

Per serve
FatTotal5.0g
Saturated2.8g
Fibre1.0g
Protein7.3g
Carbs26.9g
Sugar23.3g
Sodium162mg
Kilojoules757 (cals 181)
GI RatingMedium

Method

Preheat oven 150°C fan forced.

  1. Base: Crush biscuits in a food processor then add milk to melted margarine and add to crumbs and blend together. Coat a 23cm pie plate with cooking spray and press biscuit mix onto base (do not go up the edges). Refrigerate.
  2. Filling: Clean food processor. Beat cottage cheese until very smooth, add cream cheese and blend well.
  3. Pour in condensed milk and combine well. Pour mixture into a large mixing bowl, fold fruit salad including juice into mixture.
  4. Pour over biscuit base. Bake 30 minutes or until firm to touch in centre. Leave to cool then refrigerate.

Variation: Replace fruit salad with canned crushed pineapple in natural juice.

Suitable to be frozen.

Note: This recipe was updated in October 2019 due to changes with ingredients.

Dietitian's tip

This low fat cheesecake with only 5.0g of fat per serve, which makes this a fantastic dessert option for people with diabetes. Traditional cheesecakes can contain over 15g of fat per serve, much of which will be saturated fat.

css.php