Too Good to be True Tropical Cheesecake

Too Good to be True Tropical Cheesecake

  • 1 cup fat-free smooth cottage cheese (or chunky cottage cheese, blended till smooth)
  • 1 cup fat-free yogurt (I used Darling’s honey flavoured Lite Feast)
  • 1 sachet (10g) powdered gelatine or equivalent amount of Agar.
  • 2 ½ – 3 tsp sugar-free pineapple cordial (I used Sweet-O brand)
  • ¼ cup egg whites
  • ¼ tsp cream of tartar
  • Sweetener to taste (such as stevia or equisweet)
  • Few drops of coconut essence
  • ¾ cup Pineapple chunks

  1. Dissolve gelatine in 125ml of hot water according to instructions and allow to cool slightly.
  2. Beat egg whites and cream of tartar to form stiff peaks.
  3. Lightly whip cottage cheese and yogurt together.
  4. Add gelatine and coconut essence to cottage cheese and yogurt mixture. Add cordial and sweetener to taste and gently whip ingredients together.
  5. Gently fold in egg whites and pineapple chunks.
  6. Spoon into 3 tall serving glasses and refrigerate till set. Will have a mousse-like consistency.

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