Mango Cheesecake


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My favourite fruit, mangoes, are used innovatively to make this low calorie cheesecake. Use fresh low fat paneer to blend with fresh mangoes for a creamy and smooth texture required for a cheesecake.

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Preparation Time: 
Cooking Time: Nil.
Makes 6 pieces.
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For the biscuit base
3/4 cup crushed digestive or marie biscuits
2 1/2 tbsp melted low fat butter

For the cream cheese mixture
1 cup low fat paneer (cottage cheese)
1 tbsp low calorie mango flavoured drink mix
4 tbsp low fat milk
1/4 cup mango cubes


    For the biscuit base

    1. Combine the biscuits and butter in a bowl and mix well to form a crumbly mixture.
    2. Spread this mixture on the bottom of a 150 mm. (6") diameter loose-bottomed cake tin and press well to form even layer.
    3. Refrigerate till set.

    For the cream cheese mixture

    1. Blend the paneer in a blender till it is smooth and free of lumps, adding some milk if required. Keep aside.
    2. Combine the drink mix and remaining milk in another bowl and mix well.
    3. Add the blended paneer and mangoes to the above mixture and stir well.

    How to proceed

    1. Pour the cream cheese mixture over the set biscuit base and refrigerate for 2 to 3 hours till set.
    2. Cut into 6 equal pieces and serve chilled.
    Nutrient values per piece
    198 cal.7.9 gm.
    RECIPE SOURCE : Low Calorie SweetsBuy this cookbook
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