It’s been a bit of a strawberry fest over the last couple of weeks, it has been a really prolific harvest this year and we haven’t been able to keep up with eating them fresh.
So far I have made Strawberry and Lavender sorbet (very good), Strawberry Fromage Blanc Ice Cream (lovely), Strawberry and Rhubarb with Meringue Topping (delish), gently cooked alongside Spiced Pineapple and we’ve eaten them plain with and without cream, as Eton Mess – mixed with meringues and vanilla ice cream – and as a savoury dish, combined with avocado in a salad (very complementary).
Still there are more!
So I decided to try drying some in the oven. I made a coulis. I cooked some gently as a compote. Then I made my low calorie, greek yogurt based, New York style cheesecake with lemon and topped it with fresh strawberries.
This makes a great treat for the weekend, but doesn’t leave you feeling over-stuffed. Of course with just the two of us we didn’t want to waste it, so we had a tiny sliver each for dessert on our fast day too….
Lemony Yogurt Cheesecake with an Oatcake Base
Using oats instead of digestive biscuits (Graham crackers) for the crust and delicious Greek yogurt instead of cream cheese for the filling, makes this a much lighter but still delicious alternative to a classic New York Cheesecake.
- 7 oatcakes, crumbled 408 kcals
- 50g unsalted butter, melted 359 kcals
- 70g raw cane sugar 280 kcals
- pinch sea salt
- 1 tsp vanilla extract 6 kcals
- 600g low fat Greek yogurt 450 kcals
- 2 large eggs 143 kcals
- 2 large egg yolks 108 kcals
- 1 tbsp cornflour 26 kcals
- zest and juice of 1 lemon 17 kcals
Preheat oven to 140°C (fan).
Mix oatcake crumbs and melted butter, then turn out into a 20cm (8-inch) loose-bottomed cake tin pan and press mixture into an even crust across the bottom, with the back of a spoon.
Bake for 10-15 minutes until firm and dry, then remove from oven and put on a wire rack.
In a large bowl, beat eggs and egg yolks on low speed, then add sugar, cornflour, salt, vanilla, and yogurt and continue to beat on low speed until light and slightly bubbly.
Add lemon juice and lemon zest and beat briefly to incorporate.
Pour mixture into prepared crust and place in the centre of the oven.
Start checking cheesecake after 50 minutes and then every 5-10 minutes after that, by shaking the pan gently – the filling should look creamy but firm at the edges, and still appear slightly jiggly in the centre (it will firm up as it cools).
Remove from oven and set on a wire rack to cool to room temperature.
Refrigerate for at least 4 hours (or overnight) before serving.
Per serving: kcals 225
Carbs 20g Fat 11g Protein 11g
I didn’t calculate the calories for the strawberry topping, I would guess no more than 20 calories per serving, including the ‘nappage’ (can’t think what that’s called in English!).
Perfect to top a simple dessert of fromage blanc or Greek yogurt, to drizzle over ice cream or to top a cheesecake.
- 100g strawberry pieces 34 kcals
- 2 tsp golden granulated sugar 33 kcals
- a few drops of aged balsamic vinegar 1 kcal
Wash the strawberries and put in a small plan with the sugar and vinegar.
Cook gently for about 5 minutes until soft enough to pass through a sieve.
Per serving: kcals 34
Carbs 8g Fat 0g Protein 0g
These recipes are taken from my book “5:2 Healthy Eating for Life” which is available on Amazon in print and kindle formats.