Weight Watchers No Bake Ginger Orange Cheesecake Low Fat Food

WEIGHT WATCHERS NO-BAKE GINGER & ORANGE CHEESECAKE (LOW FAT)

Steps:

• Add the sachet of jelly to the boiling water and mix well. Leave to cool for approximately 20 minutes.
• Finely chop the ginger and grate off the orange rind.
• Mix the ginger and the rind with the orange pulp (I always remove every last bit of white stuff I can find, but you can do it to your liking), the soft cheese, the yogurt and the ginger. -- You can either whisk it together for a more coarse texture, or you can fling the lot in a blender if you prefer it nice and smooth.
• Mix in the jelly (it'll still be very watery).
• Add splenda to taste (how much you need will depend on a) how sweet you like it, and b) how sweet your orange is, but 3tbsps always seems to be about right for me).
• Line a non-stick 8-inch cake tin with grease-proof paper and spoon the cheesecake mixture into the tin.
• If applicable, you can put the biscuit/cereal base on top at this point.
• Chill in the fridge for approximately 4 hours or until totally set.
• Carefully tip out upside down (so the base is now at the bottom) onto a serving plate, decorate as desired and serve!

NO BAKE GLUTEN FREE CHEESECAKE (LOW FAT)

Steps:

• 1. Hang the yogurt in a cloth & let the excess water drop in a bowl. Let it hang for about 20 minutes minimum
• 2. If you are using fresh mangoes (recommended) make sure they are sweet & ripe. Cut them & puree in a food processor.
• 3. Warm the water & dissolve the gelatin in it. Add the mango puree to this. Keep aside.
• 4. Put the cottage cheese*, milk, & hung yogurt in the food processor. ( Use milk only in case your cottage cheese is hard & doesn't blend). Blend till you get a gorgeous creamy texture.
• 5. Pour out the cottage cheese & yogurt mix into a mixing bowl. Add sugar & Vanilla. To this add 3/4th of the mango puree mixture.
• 6. Whisk together for about 5 minutes till the mixture is consistent.
• 5. Take a silicon bakeware bowl (or any bowl, I don't care) & slightly grease it with your preferred butter/oil. Pour the yummy looking yellow mix into this.
• 7. Refrigerate for about 30 minutes. Then pour the leftover mango puree mixture (of point 5) slowly to form a glaze. Refrigerate overnight. DO NOT FREEZE.
• 8. Since this cheesecake has no crust we will invert the dish to make the glaze the crust. So the next day invert the cheesecake out on a plate.
• 9. Place cubed mangoes delicately on top of the cheesecake & garnish with mint leaves if you wish.
• Serve & wait to be crowned the queen of healthy desserts.
• *If you want to make cottage cheese at home you can do so by boiling 1 litre of milk and adding lemon to it.

NO BAKE ORANGE CHEESECAKE

Steps:

• Mix cream cheese, sugar, orange liquor, orange extract and rum until smooth.
• Fold in Cool Whip.
• Spoon mixture into crust.
• Sprinkle cookie crumbles on top to taste.
• Refrigerate overnight (8+ hours).