You can enjoy chocolate and cheesecake even while on a diabetes diet! Here’s how you can still enjoy this delectable treat!
What you’ll need:
- 125g water biscuits or plain Provitas, crushed
- 30ml sugar
- 30ml margarine, melted
- 125-160ml Sugalite or xylito
- L50g dark chocolate, melted
- 750g low-fat smooth cottage cheese
- 125ml vanilla or plain yoghurt
- 80ml cocoa powder
- 45ml cake flour
Preheat oven to 150 °C (302°F). Grease and flour a 20cm loose-bottom cake tin. To make the crust, mix the biscuit crumbs, sugar, and margarine. Press into the base of the cake tin and a little up the sides. To make the filling, beat together the eggs and sweetener. Stir in the melted chocolate, and then slowly mix in the cottage cheese and yogurt. Mix the cocoa powder and flour and sift together over the filling mixture, and then fold into the mixture. Spread the mixture evenly over the crust, and bake for 2 hours and 15 minutes. The filling should be firm but slightly wobbly in the center. Let the cheesecake cool, and dust with sifted cocoa powder. Top with strawberries.