Thursday, February 25, 2010

Swedish, Ice Cream Cheese Cake,

This is said to be low -fat!!!
It is a frozen dessert, and is handy because it can be made 2 weeks ahead, and kept in the freezer. An emergency, very nice dessert. Serve it with berries.

10 gingernut biscuits,
3 eggs, separated
150g caster sugar
250g low- fat cream cheese
1 teasp. vanilla
300mls. cream

Crush biscuits in TMX. ( not to powder, but small crumb.) Sprinkle on to base of a 23cm well buttered flan dish, (with removable base).
Clean out bowl thoroughly and whip egg whites , with butterfly, until stiff. Put aside.
Whip cream until stiff. Set aside
With Butterfly still in whip on speed 3, egg yolks,sugar,cream cheese and vanilla. Until well mixed.
Stop machine, remove Butterfly, and with spatula fold in 1st. cream then egg whites.
Pour into shell and freeze over night

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