Chilled peach cheesecake slice
Time to make: 20 mins , plus 5 hrs chilling
(at time of publication)
Nutrition Info.(per serve)
- 8 sponge fingers
- 7 tablespoons unsweetened orange juice
- Cheesecake filling
- 3 teaspoons gelatine
- 3 peaches or 400g can peaches in juice, drained
- 350g Philadelphia Light Spreadable Cream Cheese (80% less fat)
- 150g low-fat peach yoghurt
- 1 teaspoon vanilla paste
- 2 tablespoons liquid honey
- 2 tablespoons crushed pistachios
Total fat 5g
Saturated fat 3g
Dietary fibre 1g
1 Base line a loaf tin with greaseproof paper. Place sponge fingers in the base and sprinkle with orange juice. Press sponges down to make sure totally coated with juice. Chill.
2 To make cheesecake filling, mix gelatine with 125ml boiling water and whisk until clear. Set aside to cool.
3 Purée peaches (with skin on if using fresh) until smooth and pour into a bowl. In a large bowl mix cream cheese and yoghurt together with paste and honey.
4 Stir in peach purée. Stir in cooled gelatine and mix thoroughly. Pour into prepared tin. Chill for at least 5 hours. Turn out. Sprinkle with pistachios and serve.
To transport: Leave slice in tin and transport in a chiller bag with ice packs. When ready to serve, turn out and garnish.