Cappuccino Cheesecakes

These are so lovely, no-one will know they're low-fat. You do need to make them the day before as they're much easier to remove from the cases if they've had a chance to become firm.

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This recipe is taken from How to Cook Book Three.

Method

First of all, put two of the muffin cases into each ramekin – we find using two gives you firmer sides. Next, put a biscuit into the base of each ramekin. Now make the filling. Sprinkle the gelatine into the espresso and whisk until it has completely dissolved.

Now put the ricotta, cottage cheese, egg yolks and sweetener into a food processor and process for about a minute, or until smooth. Then pour in the coffee-and-gelatine mixture through a strainer and blend again until everything is thoroughly mixed and absolutely smooth. After that, transfer the mixture to a bowl and, using a balloon whisk, whisk in the yoghurt until it's all well blended. Now carefully spoon this mixture over the biscuits into the ramekins, cover with clingfilm and chill them overnight.

When you are ready to serve the cheesecakes, remove them from the ramekins and arrange them, in their paper cases, on serving plates. (Because it looks so pretty, I like to serve them like this – the paper can be peeled away before eating.) Then whisk the egg white to soft peaks in a grease-free bowl and fold in the fromage frais and sweetener. Spoon this mixture on top of the cheesecakes and dust each with a little cocoa powder, just like a cappuccino.

Note: This recipe contains eggs.

PER SERVING: 130 kcal, Fat: 5.8g; Saturates: 2.9 g; Protein: 9.1 g; Carbohydrate: 10.9 g.