So - Shavuos is fast approaching!! Are you worried? There is possibly nothing more tempting and equally more dangerous for your pro points allowance than a luscious piece of fresh cheesecake... until now! Last year I made a delicious and low in pp no-bake Israeli style cheesecake and I'll be blogging that as soon as I make it. In the meantime, this year I decided to have a go at skinnying up my cheesecake brownies recipe. The small corner I nibbled on this morning as it came out of the oven attests to the fact that it was a worthwhile experiment. The recipe makes 16 good size squares of cake for 4pp each (total PP value for the whole recipe is 59pp)..jpg)
INGREDIENTSOne batch raw brownie batter using my recipe here
200g J&J light whipped cream cheese
20g silverspoon half and half sugar (or splenda, pp value stays the same)
1 egg white
1 tsp vanilla essence
Beat the cream cheese, sugar, egg white and vanilla until smooth.
Pour the brownie batter into a greased 9x9# cake tin. Smooth the cream cheese mix in a layer over the surface. Then, using a knife, carefully swirl it into a marbled pattern.
Bake in an oven preheated to 180'c for approximately 30-35 minutes (but check after 25). Cool for 5 minutes, then turn out and cut into 16 squares and cool completely before eating - or to stay safer, freezing!
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