Nutritional Info

Nutrition Facts

Serving Size 1 (111g)

Calories 95
Calories from Fat 22 (23%)
Amount Per Serving %DIV
Total Fat 2.4g 4%
Saturated Fat 1.5g 8%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 18.3mg 6%
Sodium 173.9mg 8%
Potassium 163.3mg 3%
Total Carbohydrate 10.5g 3%
Dietary Fiber 1.4g 6%
Sugars 4.5g
Protein 7.9g 16%

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Recipe Description
This light, low-fat cheesecake is best made with wild blackberries, but cultivated ones will door substitute other soft fruit, such as loganberries, raspberries or blueberries.
Prep time
50 min
Cook time
35 min
Ready In
1 hr 25 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  plain whole meal flour
1 Ounce(oz)  golden caster sugar
1   egg
1   egg white
7 Ounce(oz)  blackberries, fresh or frozen and thawed
1   lemon rind, finely grated
1   lemon juice
6 Ounce(oz)  low fat cottage cheese
5 Ounce(oz)  low fat natural yogurt


Preheat the oven to 350 degrees F. Lightly grease and line base of a 7 inch sandwich tin. Place the cottage cheese in a food processor and process until smooth. Alternatively, rub it through a sieve, to obtain a smooth mixture. Add the yogurt, flour, sugar, egg and egg white and mix. Add the lemon rind, juice and blackberries, reserving a few for decoration. Tip the mixture into the tin and bake for 30 to 35 minutes, or until it is just set. Turn off the oven and leave for a further 30 minutes. Run a knife around the edge of the cheesecake, then turn it out.  Remove the lining paper and place the cheesecake on a warmed serving plate. Decorate the cheesecake with the reserved blackberries and serve it warm.

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