Dessert is the favourite meal for many people, but when you suffer from acid reflux, the high fat and sugar content of many typical desserts can leave a less than sweet feeling afterwards! The good news is that on an acid reflux diet, there are lots of creative and delicious ways to re-imagine your favourite indulgent treats, without having the unpleasant side effects.
There are lots of variations of the classic cheesecake, but this recipe is for the traditional version. Creamy, soft and smooth with just a hint of tanginess, this feels utterly indulgent yet is really light and wonderful to enjoy.
You could also experiment with the recipe to add a little fresh fruit as a topping, or other flavours, such as a hint of cocoa, for a chocolately taste.
– 1 small pack low fat wholegrain crackers
– 250g non-fat cream cheese or Quark
– 250g low fat cream cheese
– 1 cup low fat cottage cheese
– 1 cup low fat sour cream
– 4 egg whites
– 1 cup granulated sweetener
– 1 tbsp honey
– juice of ½ fresh squeezed lemon
– 1 tsp vanilla extract
– ¼ tsp salt
- Preheat the oven to 175 degrees centigrade.
- Process the crackers in a food processor until they are finely crumbed. Add honey and blitz again until the mixture is sticky and well blended.
- Whisk one egg white until is it foamy, and gently stir into the crumb mixture. Place this in a springform pan (18 inches) and bake for about 10 minutes. Remove and allow to cool.
- Combine all other ingredients apart from the remaining egg whites, and mix until even. It should be a fluffy, creamy mixture.
- Whisk the egg whites in a separate bowl until stiff peaks form. Gently fold this into the cream mixture with a spatula, taking care not to make too many turns.
- Pour the batter into the pan on top of the crumbed base, and bake for a further hour. Check that the surface is lightly golden in colour, and firm to touch.
- Remove and allow to cool. Refrigerate before serving.