STRAWBERRY CHEESECAKE POTS

 

STRAWBERRY CHEESECAKE POTS

Serves 4

Approx. 2 Syns per serving, if using the Ricotta as part HEX's (85g = 1 HEX)

250g Ricotta - 3 x HEX's = 255g 
45g icing sugar - 9 Syns (have tried with sweetener and, although it tasted ok, the icing sugar is much better and for 2 Syns, so what?!)
1 tsp. vanilla extract
Quarter tsp. ground cinnamon
1 medium egg, beaten
Fresh strawberries, quartered

Pre-heat the oven to 150C/Gas 2.
Spray 4 x 100ml ovenproof dishes/ramekins with Frylight and spread round with a pastry brush.
Put the Ricotta, icing sugar, vanilla extract, cinnamon and egg in a mixing bowl and mix well until smooth.
Spoon the mixture into the dishes, cover with foil and put into a deep roasting tin.
Pour boiling water into the tin until it reaches halfway up the sides of the dishes, then cook for 20-25 minutes until set.
Remove the dishes from the roasting tin and set aside to cool. Transfer to the fridge, once cooled and chill for 2-3 hours.
Place some of the strawberry quarters on top of each dish and serve the rest alongside.

This is a take on a recipe from the Healthy Food mag. If you want a cheesecake like base, you could soften 2 Alpen Light bars (1 x HEX) in the microwave, squash down with the back of a spoon, put into a small bowl and top with the Ricotta cheesecake - a bit like an upside down dessert but equally as tasty!