Saturday, January 18, 2014


My latest creation is a Mango swirl cheesecake. I hope you like.

1 large mango - chopped flesh. I used 280 gm of mango flesh.  Microwave the flesh with 2 tablespoons of water and 1 teaspoon of xylitol for 2 minutes. Puree in a food processor. Add 1 teaspoon gelatine.

mix together 75 grams of pecan meal (pulverised in food processor), 75 grams almond meal, 2 tablespoon unsalted butter and 2 teaspoons of xylitol. Press into a lined springform tin and bake in moderate oven for 10 minutes. Allow to cool.
Beat 500 grams full fat Philadelphia cream cheese (can soften in microwave if too firm) Beat in 1 packet of diet sugar free mango flavoured jelly crystals and 2 tablespoons of xylitol, which has been dissolved in 1/4 cup boiling water. Fold in 300 mls of full fat cream which has been whipped.
Alternate spoonfuls of the filling and the mango sauce into the pan, then swirl with a knife.  Allow to set in the fridge for about 5 hours.

Total cheesecake adds up to 69.44 grams of carbs so if divided into 12 slices, each serve is 5.79 grams of carb.  Using my type 1 diabetic child as the guinea pig - his blood glucose levels are normal after eating a slice of this. That's always a good sign.
Maya found a nice cool place to take a nap on a hot day - my shower. 

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