Homefood and drink

Gluten-free mini lemon cheesecake

Gluten-free mini lemon cheesecake
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Serves: 30 (makes 30 mini muffins)
Time to make: 22 mins (Hands-on time: 10 mins, Cooking time: 12 mins)

oil spray, to grease
3 eggs, separated
1 cup thick low-fat plain yoghurt
1/2 cup low-fat cottage cheese
1/4 cup sugar
1 lemon, 2 teaspoons lemon zest and 2 tablespoons lemon juice
3/4 cup rice flour
1/4 sugar, extra

Step 1 Preheat oven to 180°C. Grease mini muffin pans or cases.

Step 2 Use a food processor or stick blender to blend egg yolks, yoghurt, cottage cheese and the first measure of sugar, lemon zest and lemon juice. Add rice flour and stir to combine.

Step 3 In a glass or china bowl beat egg whites to a meringue with the second measure of sugar. Fold lightly into lemon batter. Spoon into prepared pan or cases and bake for about 10-12 minutes or until lightly coloured on top and springy when touched.

HFG tip

These muffins may sink a little once cooled.
These muffins freeze well.

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