Servings: 16 Serving weight: 105 gr.
EQUIVALENTS: 1 STARCH EXCHANGE, 1 VEGETABLE EXCHANGE, 1 ½ FAT EXCHANGE
1 box Sweet & Balance Creme Pattisiere Vanilla Flavor
1 box JOTIS Jelly Pineapple Flavor
200 g low-fat cream cheese
250 g Digestive sugar-free cookies
1 can sour cherries (425 gr.)
10 g (2 teaspoons) JOTIS Corn Flour
100 g (3/4 cup) margarine
For the cookie base, crush the cookies, melt the margarine and mix together. Put cookie mixture on the bottom of a pan (Νο 26) and spread evenly, using the back of a spoon. Dissolve the JOTIS Jelly Pineapple Flavor in 300 ml (1 ½ cups) hot water and allow to cool (not set) . Prepare the Sweet and Balance Creme Pattisiere Vanilla Flavor (see package). Add the cream cheese and the cool jelly to the creme pattisiere and mix for 1 more minute in the mixer, until smooth. Pour the mixture over the cookie base and refrigerate. Dissolve the corn flour in some sour cherry juice from the can and add to the pan with the sour cherries from the can. Boil for 2-3 minutes. Once cool, spread the sour cherry mixture on top of the cream and refrigerate the cheesecake for 2-3 hours.