Decadent And Diet Friendly

The Test Kitchen have cut down the fat and sugar in these delicious recipes so while they still taste indulgent, they are not as calorific as you might think

- Jessica Ransom

PREP TIME: 30 mins, plus chilling

COOK TIME: 50 mins

SKILL LEVEL: Medium

CALS: 239 FAT: 11.5g

SAT FAT: 5g CARBS: 24g

St Clement’s cheesecake

SERVES 12

We’ve used ricotta, yogurt and light soft cheese instead of full-fat cream cheese for this fluffy baked dessert.

YOU WILL NEED

90g low-fat spread, melted

125g light digestives, crushed

100g rough oatcakes, crushed

1tbsp honey

250g ricotta

3 medium free-range eggs, beaten

8tbsp granulated sweetener

Zest of 3 large oranges, plus 6tbsp juice

3tbsp cornflour

200g 0% fat Greek yogurt

400g extra light soft cheese

Juice of 1 lemon

3tbsp caster sugar

HOW TO DO IT

Heat your oven to 170C/Gas 3. Put an ovenproof dish full of hot water onto the lowest shelf of the oven. Brush a 22cm spring-clip tin with a little of the melted spread. Mix the remainder with the biscuits and honey. Press into the tin, smoothing the surface with a spatula. Chill for 20 mins.

In a food processor, whizz the ricotta and eggs until smooth, add sweetener, zest of 2 oranges, cornflour, yogurt and soft cheese, and mix again until smooth. Pour onto the biscuit base and put the tin on a baking tray. Bake on a middle shelf for 50 mins, until just set. Turn off the oven, open the door ajar and cool for 30 mins. Remove and cool to room temp before chilling for at least 3 hrs.