12th April 2016
Don't judge each day by the harvest you reap but by the seeds that you plan. Robert Louis Stevenson
Well got a busy day today, going paperless with my Willenhall Wonders, handing out those shiny new cards, looking forward to not having to carry round huge boxes of cards (and forgetting them) and not having to store them all in my house, who knows I might get a little tidier! I won't hold my breath though.
Yesterday was mostly spent at my desk with just two breaks, one to go to the vets the other the dentist. I did cook though, Malay Laksa, it
Today's Smart Point recipe proves you can have your cake and eat it!
Chocolate & Strawberry Ricotta Cake
SERVES 8 ~ Prep time 15 mins + freezing and chilling ~ Cook time 1 hour ~ SmartPoints 6 per serving
Calorie controlled cooking spray
12 Weight Watchers Double Chocolate Chip Cookies
25g low-fat spread
150g Weight Watchers Quark
1 tsp vanilla extract
2 tbsp artificial sweetener
1 tbsp icing sugar
300g strawberries, hulled
Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist a 15cm, deep, loose-bottomed cake tin
with cooking spray. Crush the cookies into fine crumbs using a pestle and mortar or the end of a rolling pin
and a small bowl. Transfer to a larger bowl.
Melt the spread and stir into the cookie crumbs. Press into the base of the prepared tin. Freeze for 30 minutes.
Meanwhile, in a bowl, beat together the ricotta, quark, eggs, vanilla extract, sweetener and icing sugar until smooth. Roughly crush two-thirds of the strawberries and stir into the ricotta mixture.
Pour over the biscuit base and bake for 1 hour, or until just set. Leave to cool, then chill overnight in the fridge (don’t worry if the surface cracks).
Run a knife around the edge of the tin to release the cheesecake. Decorate with the reserved strawberries, sliced, and serve.