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Low Calorie Pecan Cheesecake

Base

• ½ cup finely crushed Pecans
• A little polyunsaturated oil

Filling

• 3 tspns of gelatine
• ½ cup of hot water
• 225gms smooth ricotta cheese
• 1 cup non-fat apricot yoghurt
• 1 x 375ml tin non-fat evaporated milk
• Equivalent artificial sweetener to 1 tbspn sugar

Method

Brush the base and sides of a 20cm spring form pan with oil and coat with crushed Pecans. Chill. Dissolve gelatine in hot water and add sweetener. Blend yoghurt and ricotta cheese until smooth, add milk and gelatine and mix well. Pour into prepared tin and chill 2-3 hours before serving. 

Serve with fresh fruit.

Food for a Healthy Heart
Australian Natural Pecans contain No Salt, No Chemicals, No Cholesterol