Your Family – September 2019

pineapplecheesecakepots

Makes 8 Takes 20 mins+refrigeration

mueslisquares

Makes 15 squares Takes 1 hr + setting

1 Place 1 ginger biscuit into each of 8 ramekins. Drizzle over

some of the liquid from the pineapple chunks to soften them.

2 Dissolve the jelly powder in 100ml boiling water. Set aside to

cool (don’t refrigerate).

3 Beat the cottage cheese and yoghurt together. Slowly add

the cooled jelly, while beating, until mixed. Spoon into the

ramekins and refrigerate to set.

4 Crush the remaining biscuits and sprinkle over the puddings

with pineapple chunks.

1 Preheat oven to 180°C. Grease a 3cm deep, 18cm x 28cm slice

pan and line with baking paper.

2 Combine the oats, coconut, cornflakes, apricots, sultanas

and cherries.

3 Heat the butter, sugar and honey over medium-low and

cook, stirring, until the butter has melted and the sugar has

dissolved. Bring to a boil. Reduce heat to low. Simmer for

about 5 minutes, or until the mixture has thickened.

4 Add to the oat mixture, mix well and spread into the prepared

pan. Bake for 30-35 minutes, or until golden. Cool in the pan,

cut into squares, cover and refrigerate for 1 hour, or until firm.

200g packet ginger biscuits

410g tin pineapple chunks

80g packet pineapple jelly

250g fat-free smooth

cottage cheese

250ml fat-free plain yoghurt

560ml oats

125ml shredded coconut

250ml cornflakes

125ml dried apricots, chopped

125ml sultanas

125ml glacé cherries, chopped

300g butter, chopped

60ml brown sugar

60ml honey

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SEPTEMBER 2019 55

STYLING: LEILA SAFFARIAN, VICKIE DE BEER, COOKIE NAYAGER, SIÂN RICE, MARGIE ELS-BURGER , CHRISTINE HAMMANN
PHOTOS: GRAEME WYLLIE, CHARLES RUSSELL, ROELENE PRINSLOO, LEE MALAN, JASON NORRIS ASSISTANTS: NOMVUSELELO MNCUBE, MART-MARIE VAN DEN BERG, JANA VAN SITTERT