Peanut Hottie Cheesecake
Serves 8
2 syns per slices
250 g fromage frais
500 g quark (or more fromage frais)
3 eggs
6 tbsp Canderel
40 g peanut hottie powder
25 g chocolate chips
Lightly beat the eggs and then mix in the fromage frais
and quark. Beat in the canderel and
peanut hottie powder until smooth.
Line a springform cake tin and spray with fry light. Bake
in a preheated oven at 150 ‘c for 45 min. Remove from the oven and allow to
cool. Then sprinkle chocolate chips over the top. Refrigerate for 4-6 hours to
allow to set properly.
Serve.
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