Baked Oreo Cheesecake - Slimming Eats Recipe That I Swear By!

We all have a sweet tooth every now and again and with slimming world sometimes you deprive yourself because your worried about the syns or whether it's worth the syns!

This cheesecake that I found on www.slimmingeats.com is always in my fridge as a quick fix if I want something sweet, and for only 8 Syns a slice it's well within your daily allowance.


I personally (depending how much of a sweet tooth I have) can get this into 16 slices which makes it only 3 syns a slice!!!!



Baked Oreo Cheesecake
Slimming Eats Recipe
Serves 8
Green – 6 syns per slice
Extra Easy – 6 syns per slice
Original – 6 syns per slice
If you would prefer a bigger slice of this, cutting the cheesecake into 6, while work out as 8 syns a slice.
You could try replacing the sugar with sweetener if you prefer to bring the syns right down, but I can’t guarantee the flavour or quality of the cheesecake to be the same.

Ingredients

• 375g of Quark
• 300g of fat free cottage cheese (blended till smooth)
• 4 eggs
• 1/2 cup (100g) of sugar (19.5 syns)
• 1 tablespoon of cornstarch (cornflour) (1.5 syns)
• vanilla pod
• 1 tsp of vanilla essence
• little zest from a fresh lemon
• 11 Oreo cookies (26 syns)

Method
Preheat oven to 180c or 350f (gas mark 4)
Grease a spring form pan.
Chop 10 Oreo’s into quarters and roughly line the bottom of the spring form pan with the Oreo pieces.

Separate the yolks from the whites of the eggs.
Scrap the seeds from the vanilla pod and add to a large bowl along with the quark, cottage cheese, sugar, egg yolks, vanilla extract, little zest from a lemon and the cornstarch.

Whisk until all ingredients are well combined

In another bowl whisk the egg whites until they form soft peaks.

Fold this into the rest of the mixture.

Pour this on top of the Oreo pieces in the springform pan and gently tap the sides, so the mixture is evenly distributed in the pan

Place in the oven and bake for approx 35 mins. When cooked the cheesecake will be slightly golden around the edges. You can gently place a skewer in the centre just to make sure the middle is not too wet still.
Leave the  cheesecake to cool in the oven with the door slightly ajar.
Once cooled you can then place in the fridge to chill before slicing.
Once ready to serve. Get the remaining Oreo cookie and crush roughly with a knife and sprinkle this on the top.

Skinny Salmon Burgers - 1 SYN EACH

Burgers
3-5 oz pink salmon, skinless, boneless puches
3/4 cup panko breadcrumbs
1/2 red onion, diced
1 tbsp dijon mustard (1.5 syns)
1/2 tbsp extra light mayo (1 syn)
1 tbsp lemon juice
1/8 tsp cayenne pepper
1/8 tsp chili powder
1/8 tsp salt
1/8 tsp black epper
2 c spring mix
2 limes cut into 6 wedges

Chili Lime Sauce
6 tbsp extra light mayo (3 syns)
1 lime juiced
2 tsp chili powder

Instructions
1.Preheat oven to 375 degrees. Lightly coat a baking sheet with frylight and set aside.

2.In a mixing bowl, use your hands to combine salmon, breadcrumbs, red onion, Dijon, mayo, lemon juice, cayenne pepper, chili powder, salt and pepper.

3.Shape mixture into 6 equally sized burger patties, about ¾ cup per patty. Evenly space patties on baking sheet. Lightly spray the tops of the burgers with cooking spray. Bake for 20 minutes or until golden brown.

4.Meanwhile, make the Chili Lime Sauce by whisking mayo, chili powder and lime juice in a small bowl. Set aside.

5.When burgers are cooked through, remove from oven. Serve burgers on buns, topped with 1 Tbsp Chili Lime Sauce, ⅓ cup of spring mix and a lime wedge.

1 SYN EACH FOR BURGER AND THE CHILLI LIME SAUCE - MAKES 6

Healthy Peanut Butter Fudge Swirl Brownies - 4 SYNS PER BROWNIE

Ingredients
•400g can black beans, drained & rinsed
•2 Large Eggs
•6 Tbsp applesauce
•12 Prunes
•2 Tbsp brewed coffee (optional)
•1 Tsp pure vanilla extract
•6 Tbsp cocoa powder
•1/2 tsp baking powder
•1/4 tsp salt
•6 Tbsp Peanut Butter
•2 Tbsp chocolate chips
•Frylight








Directions
1.Preheat oven to 350 degrees F. Line 8 x 8 square baking dish with parchment paper and spray with frylight. Set aside.

2.Add all ingredients, except chocolate chips and peanut butter, to a powerful blender or food processor and process until smooth. Pour batter into prepared baking dish and level with spatula.

3.In a small pot over low heat, whisk peanut butter until melted and smooth. Drop spoon-fulls on top of batter and sprinkle with chocolate chips. Using butter knife make deep swirls, "sinking" some peanut butter into the batter. Bake for 30 minutes. Remove from the oven and let brownies cool for 5 minutes in the baking dish. Holding onto the parchment paper flaps carefully transfer brownies to a cooling rack and let cool for 30 minutes before slicing. Cut into 16 squares and enjoy warm or cold (I love these cold!).

4.Storage Instructions: Refrigerate in an airtight container for up to 7 days.