recipes_Australia_September_2017

family sweets

SEPTEMBER 2017 recipes+ 19

Lemon Curd

Cheesecake

SERVES 8 PREP 15 minutes

+ 1 hour to cool + 3 hours to chill

COOK 35 minutes

+ MAKE AHEAD Cheesecakecan

be baked up to 2 days ahead. Store

in an airtight container in the fridge.

250 g extra-light cream cheese,

at room temperature

250 g low-fat fresh ricotta

¼ cup lemon curd

2 tablespoons honey

2 eggs, separated, plus 1 egg

white extra

1 lemon, zest finely grated,

plus extra, to serve

Fat-free Greek-style natural

yoghurt, to serve

½ cup fresh or frozen

blueberries, thawed

1 Preheat oven to 160ºC/140ºC

fan-forced. Grease a 20cm round

springform cake pan. Using an

electric mixer, beat cream cheese,

ricotta, curd, honey, egg yolks and

zest in a large bowl until smooth.

2 Using an electric mixer, beat egg

whites in a large, dry, clean bowl

until soft peaks form. Fold into

cream cheese mixture until just

combined. Pour mixture into

prepared pan; level surface.

3 Bake for 35 minutes or until

just set at centre. (It will be a little

wobbly.) Turn oven off. Leave

cheesecake in oven with door

slightly ajar for 1 hour or until cool

(this will prevent cracking). Chill

for 3 hours or until firm. Serve with

yoghurt, blueberries and extra zest.

PHOTOGRAPHY

RODNEY MACUJA

Pineapple

Chai Fool

SERVES 4 PREP 15 minutes

+ cooling + 2 hours to chill

COOK 5 minutes

COST $2.55 a serve

½ cup water

2 tablespoons caster sugar

¼ pineapple, peeled, cored,

thinly sliced

2 chai teabags

2 x 150g tubs low-fat

vanilla yoghurt

1 cup low-fat vanilla custard

8 sponge finger biscuits

(savoiardi), broken

1 tablespoon sliced

pistachios

1 Combine the water and

sugar in a small saucepan

over low heat; cook and stir

for 2 minutes or until sugar

dissolves. Add pineapple

and teabags. Simmer for

2 minutes or until the

pineapple is tender. Cool;

discard teabags. Drain

pineapple over a bowl;

reserve cooking liquid.

2 Whisk combined yoghurt

and custard in a bowl. Dip

biscuit pieces in pineapple

syrup, then layer in a 1-litre

(4-cup) serving bowl with

the custard mixture and

three-quarters of the

pineapple. Chill for 2 hours.

3 Serve fool topped with

the remaining pineapple

and pistachios.

BUDGET

WINNER

$1.

A SERVE