Tuesday, January 28, 2014
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Low Fat Blackcurrant Cheesecake
In the bottom of the ramekin, is a gingersnap cookie, soaked in a little orange juice to soften it. On top of that is two tablespoons of 0% Greek Yogurt and then the blackcurrant sauce. There was just enough sweetness in the cookie and the sauce to offset the sharpness of the blackcurrants. Im not saying I wouldnt rather have the full fat version but this was not bad at all.
Low Fat Blackcurrant Cheesecake
The first of my blackcurrants were ready to pick today. Because we have had a month of rain in Scotland, the currants are nice and large and juicy, we have not seen much sun but today it shone all day and I was able to pick enough to make dessert.
After what feels like a very long winter and soggy spring, I need to shed a few pounds so I am lightening my cooking. Blackcurrants present a bit of a problem because they are just too sour to eat without some kind of sweetener and I dont like artificial sweeteners.
I decided to make a sort of faux cheesecake, so I cooked some blackcurrants (about a cupful) with a teaspoon of water and a tablespoon of caster sugar. I only cooked them until they started to burst then pulled them off the heat to cool. Once cool I added a tablespoon of cherry brandy.
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