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Sugar Free Blueberry Cheesecake A healthier version of everyone’s favourite blueberry cheesecake is a perfect sweet dish for any party.
Servings:
4
Cook Time:
0-5 minutes
Prep Time:
4-5 hours
Category:
DessertThe perfect crust topped with utmost creamy cheese and blueberry compote is an absolute delight.
Amountof the Sugar : 170 grams
Amountof Sugarfree: 45 grams
Crush biscuits to a coarse powder and put it into a bowl. Add melted butter and mix. Put this mixture at the base of a spring form pan (loose bottom pan) lined with greaseproof paper. Press the mixture lightly and place it in the refrigerator to set.
Transfer the whipping cream in a bowl. Add 1 tbsp Sugar Free Green Powder and beat till light and fluffy. Fill ½ cup whipped cream in a piping bag fitted with a star nozzle for garnish.
Mix carrageenan in a little water and heat in the microwave for one minute. Remove from the microwave and set aside.
Blend hung yogurt, remaining Sugar Free Green Powder and cream cheese in a blender till smooth and transfer into a bowl. Add blueberry compote and whipped cream and mix. Add the milk and mix again. Add a portion of cheese cake mixture to the dissolved carrageenan and mix well and add to the remaining mixture and mix.
Pour this mixture into the prepared tin over the biscuit layer. Refrigerate for 3-4 hours.
Remove the cheesecake from the spring form pan and transfer onto a serving plate. Spread some blueberry compote on top of the cheese cake.
Pipe rosettes of the whipped cream on the surface of the cheesecake. Cut into wedges with a sharp knife dipped in hot water. Serve immediately.
After extra sweets or sugary drinks, you may feel heavy, tired, or unusually hungry.
A 14-day reset helps you realistically reduce added sugar, without changing the core of your Indian meals.
Living with diabetes does not mean you have to give up sweet flavours completely.
