Cheesecakelets

Cheesecakelets

An adaption of a Nigella recipe

Serves 4

Core points per serving: ½  

Points per serving: 2½

For the cheesecakelets:

3 eggs

2 tbsp Splenda

225 g reduced fat cottage cheese

50 g plain flour

1 tsp vanilla extract or essence

To serve:

250 g strawberries

½ tsp balsamic vinegar

1 tsp Splenda

Start with the fruit, just so that it can macerate while you make the pancakes. Depending on their size, chop the strawberries into quarters or eighths, sprinkle over the balsamic vinegar and sweetener (you'll need a little more, or less, depending on how sweet and ripe the berries are) and swirl the bowl about a bit so the strawberries are coated before covering them with clingfilm and leaving to steep while you set about making your cheesecakelets.

Separate the eggs. Mix the yolks with the sweetener, beating well. Add the cottage cheese, flour and vanilla. Then, in another bowl, whisk the whites until frothy (with a hand whisk only) and fold the whites into the cottage cheese mixture.

Heat a smooth griddle pan or non-stick frying pan and dollop tablespoons of the curd-thick batter on to it to make cakelets of about 8cm in diameter. Each cheesecakelet should take about 1 minute to firm up underneath, when you should flip it and cook the other side. Remove to a warm plate as and when ready.

Turn the strawberries in the ruby syrup they've made and squish some pieces with a fork at the same time. Decant them into a bowl, with a spoon for serving and bring your cheesecakelets to the table at the same time.

These are also very good just with raspberries, no syrup, no squishing, just tumbled out onto the little cheesecake pancakes as they are.