Banoffee cheesecake |

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Banoffee cheesecake


Serves 6

Ready in about 40 minutes, plus chilling

1 large egg, plus 1 large egg white

3 level tsp sweetener

6 light digestive biscuits, finely crushed

3 sheets leaf gelatine

3 x 175g pots Mllerlight Toffee yogurt

100g plain quark

2 ripe bananas, sliced when ready to serve

Half level tsp cocoa powder, to decorate

1 Preheat your oven to 200C/fan 180C/gas 6. Line the base and sides of an 18cm round, loose-bottomed cake tin with baking paper.

2 Whisk the egg and egg white with 2 tsp of the sweetener in a large bowl until well combined, then add the crushed biscuits. Stir to combine well and spoon into the tin, pressing down firmly to make a smooth base. Bake for 20-25 minutes until firm, then allow to cool completely.

3 Meanwhile, soak the gelatine in a bowl of cold water for 10-12 minutes, or until softened. Pour 75ml boiling water into a bowl. Squeeze out the water from the softened gelatine and add the gelatine to the hot water. Stir to dissolve, then leave to cool.

4 Put the cooled gelatine mixture in a food processor with the yogurt, quark and remaining sweetener. Whizz until smooth, then pour over the cooled biscuit base. Freeze for 20 minutes, then cover and chill overnight, or until set.

5 Remove the cheesecake from the tin, peel off the paper and place on a serving plate. Arrange the banana slices on top, evenly dust over the cocoa powder and slice into 6.

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About Slimming World

Take a step closer to the weight loss you want with the March/April issue of Slimming World magazine Featuring amazing real-life transformations, fabulous spring recipes, and expert advice on overcoming any hurdles holding you back from slimming success. Our 40+-page recipe collection means you don’t have to miss out on any of the dishes you love. Curry, kebabs, pizza, pasta, burgers, chips… nothing’s off the menu with our lighter versions of the nation’s takeaway faves. And you’ll fall head-over-heels for our heart-themed desserts – a dreamy end to a deliciously filling, slimming meal. Sometimes life knocks even our best-laid healthy-eating plans off course. Whether it’s stress, tiredness or just plain boredom, we show how you can identify your danger points and stay on track during tricky times. There are plenty of motivational real-life stories to inspire you, too. Meet cover star Jennifer, embracing an exciting new future after losing 9½st; married couple Andrew and Paula, who’ve lost a combined 14st 9lbs; and six more Slimming World members who are enjoying the health and wellbeing benefits of achieving their target weight. Plus: an exclusive seven-day menu plan; how to stop smoking and slim; and our pick of the season’s brightest styles – for your slimmest and best-ever spring!

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