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Saturday, 2 July 2011

Low Fat Blackcurrant 'Cheesecake'

The first of my blackcurrants were ready to pick today. Because we have had a month of rain in Scotland, the currants are nice and large and juicy, we have not seen much sun but today it shone all day and I was able to pick enough to make dessert.

After what feels like a very long winter and soggy spring, I need to shed a few pounds so I am lightening my cooking. Blackcurrants present a bit of a problem because they are just too sour to eat without some kind of sweetener and I don't like artificial sweeteners.

I decided to make a sort of faux cheesecake, so I cooked some blackcurrants (about a cupful) with a teaspoon of water and a tablespoon of caster sugar. I only cooked them until they started to burst then pulled them off the heat to cool. Once cool I added a tablespoon of cherry brandy.

In the bottom of the ramekin, is a gingersnap cookie, soaked in a little orange juice to soften it. On top of that is two tablespoons of 0% Greek Yogurt and then the blackcurrant sauce. There was just enough sweetness in the cookie and the sauce to offset the sharpness of the blackcurrants. I'm not saying I wouldn't rather have the full fat version but this was not bad at all.

Labels: Blackcurrant Swirl Cheesecake, blackcurrants, greek yogurt

4 Comments:

At 2 July 2011 at 23:15 , Maggie said...: I think this is such a great idea and a wonderful way to use those blackcurrants. Sorry to hear it has rained so much in Scotland.
At 3 July 2011 at 03:15 , chow and chatter said...: love this and miss British blackcurrants
At 3 July 2011 at 07:14 , Corina said...: This looks really delicious and healthy. I absolutely love real cheesecake though so I'd have to tell myself it was something else!
At 3 July 2011 at 08:30 , Chele said...: Homegrown blackcurrants must be such a treat. I saw some at the Farmers Market last week and meant to go back and pick some up but then forgot. Great ida to add it to a cheesecake ;0)

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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