But I try to keep it as simple and low in calories as I possibly can.
These Mango No Bake Cheesecake Bites were actually created as a result of a sudden urge for a dessert. After foraging through my fridge and kitchen cabinets, I found a lonely mango, some cottage cheese and half a pack of digestive biscuits. It was kind of late to prepare an elaborate dessert and the heat and humidity of Lahore in the month of July is not very ideal for spending more than half an hour at a stretch in the kitchen.
So it had to be something quick, something that didn’t involve turning on the oven or stove and something I could eat right after dinner. I decided to do a little experiment with the ingredients in my hands. Just whizzed cheese and mango pulp in the blender, I wasn’t sure if it would hold it’s shape or not. But it came out quite nice, silky smooth and still firm. I tasted it, it was a little less sweet than I wanted, so I added a little sugar and some lemon essence to pick up the flavours. And voila!
It was so yummy that I had to actually push my husband out of the kitchen to stop him from eating the mix with a spoon.
A short time in the freezer, just enough to help it get more firm, got the cheesecake bites ready to be served as soon as we finished our dinner. The only complaint my family had was that I made too few. But this is the whole purpose of mini desserts, to enjoy but within limits, right!
These mini desserts are elegant, quick n easy and low fat because of cottage cheese. While most cheese hardly has a reputation as a diet food, cottage cheese has been a staple in many health conscious diets.There is no cream cheese, flour, eggs or gelatine added to the recipe either.
1 medium sized mango
3 teaspoons icing sugar
A few drops lemon or vanilla essence
4 digestive biscuits or graham crackers
This Is What You Do:
The cheese and mango mix should be quite thick, thicker than whipped cream to hold it’s shape on the biscuit. If the mixture is not thick enough, add a little more cheese gradually to the mix.
Add a generous helping of the cheese mix in the centre of a biscuit. Spread it out in a thick layer, almost 1/4 inch thick, all over the biscuit with a butter knife. Wet the knife and smooth out the edges and top.
Place the biscuits in the fridge till you serve them for at least an hour or in the freezer for 20-25 minutes for quick setting.
Use the other half of the mango to cut out tiny cubes or shapes to decorate the mini cheesecakes. You can also use any other fruits or mint leaves to make them colourful and pretty. Garnish the cheesecake bites right before serving. Serve chilled.