OK, there’s no getting away from the fact
that this is a very time consuming pudding and if I’m total honest I’m not sure
it’s worth the faffing about BUT it looks great and was a huge hit when I
served it recently…maybe I was just grumpy that it took so long. I’m not sure that I especially like the
texture either, the jelly crystals make a slightly weird texture but the flavor
is definitely there and it was nice for a change.
If I didn’t put you off yet give them a
try, they are better that I’m making out and certainly worth the effort for a
nice party. Just be aware you need to do
some of this the night before you want the cheesecakes or it won’t set in time.
The ingredients below will make eight
individual servings, feel free to scale it u and down however you like
Ingredients
4 double chocolate Alpen light bars (1/2 per
cheesecake = 1/8 of your HEB)
1 sachet sugar free orange jelly (2 syns)
1 sachet powdered gelatin
½ fat free chocolate orange Muller Light
3 tablespoons quark
2 tablespoons syn free sweetener
1 sachet chocolate orange options (2 syns)
Orange essence
To decorate:
Mandarin segments
Chocolate orange choc shot
1 giant chocolate button
Method
Make up orange jelly by adding 125ml
boiling water to orange jelly, mix in gelatin sachet and a couple of drops of
orange essence. Leave to set overnight
(or all day)
 |
| Put 1/2 an alpen light bar in your muffin case |
Break Alpen light bars in half and put half
in the bottom of a silicone muffin case.
Microwave each for 20 seconds to slightly melt and press firmly into the
bottom of the muffin case to make a base.
 |
| Microwave for 20 seconds and press firmly into the base |
Put in the fridge to cool while the jelly sets.
When the jelly has set put in the food processor
until it resembles tiny crumbles and put in a large bowl
Add the muller light, quark, sweetener and options
to the jelly mix and a couple more drops of orange essence if you like it orangey
 |
| Mix all ingredients to make your orange cheesecake |
Give everything a good stir and make sure
it’s all evenly mixed through
Spoon the mixture onto the chilled bases
and put back in the fridge
 |
| Spoon over chocoate bases and pop in the fridge to set |
Leave to cool for a couple of hours, I
covered with cling film to stop any ‘skin’ forming
When you’re ready to serve decorate with a
couple of mandarin segments and a drizzle of chocolate orange choc shot, I used a zester
to grate a little chocolate over the top of each one and used hardly any, one
button between four puddings.
 |
| Add mandarins and choc shot to decorate |
No comments:
Post a Comment