Rec. Blueberry Cheesecakes - low GI

[Guest guest]

I got this off the GI site today...the picture looks more like ice

cream than cheesecakes.

 

 

 

 

Blueberry cheesecakes

Originally created for The Low GI Diet Revolution (the UK and

Australian editions are called The Low GI Diet), chef Peter Howard

has given this delicious dessert cover billing in his new cookbook

endorsed by Diabetes Australia, Delicious Entertaining (New Holland,

2007).

 

Preparation time 20 minutes ¡Ü Refrigeration time 1 hour ¡Ü Makes 4

cheesecakes

 

 

 

300 g (10¨ö oz low fat ricotta

1 tablespoon honey

1 teaspoon finely grated orange rind

1 cup (150 g) fresh blueberries

1/3 cup (40 g) walnuts, finely chopped

4 strawberries, sliced

 

 

1. Line 4 x ¨ö cup (125 ml) capacity ramekins with plastic wrap.

2. Place the ricotta, honey and orange rind in a bowl and mash

with a fork.

3. Combine two-thirds of the blueberries with the ricotta

mixture and divide between the

4. ramekins. Press in firmly and smooth the surface.

5. Sprinkle over the walnuts. Smooth out with the back of a

spoon and press the nuts into the mixture. Refrigerate for 1 hour,

to firm and chill.

6. To serve, invert onto a plate and peel away the plastic

wrap. Top each cake with a sliced strawberry, and serve with the

remaining blueberries.