Dessert

Mango-Nectarine Cheesecake is for Dessert.

Mango-Nectarine Cheesecake takes 180 minutes to prepare.

Mango-Nectarine Cheesecake takes 20 minutes to cook.

Mango-Nectarine Cheesecake makes 8 servings.

The ingredients for Mango-Nectarine Cheesecake are:

250 g Perfect Italiano Light Ricotta
100 g Philadelphiha Extra Light (5% fat) Cream Cheese
1 Weight Watchers Vanilla Custard
200 ml Shape no fat milk
1 Nectarine
100 g Mango
Getantine, 20 gram(s)
Getantine, 7 gram(s)
Pineapple, fresh, 100 grams
Pineapple, fresh, 25 grams
Water (if necessary)

Here is how you make Mango-Nectarine Cheesecake:

Blend Perfect Italiano Light Ricotta, Philadelphiha Extra Light Cream Cheese (5% fat), a Packet of Weight Watchers Vanilla Custard, Necarine and Mango in a mixer for about 2 minutes until it is creamy and smooth.Heat Shape no fat (milk) and add 20 g of Gelantine with whisking. Once the Gelantine is dissolved without cooking the milk, add it to the cheese cake mix and blend for another 10-15 secondsUse a round pie dish or baking tray and place cellophane insight prior to placing the mixture into the dish.Chill for 2 hours.Cut pineapple in thin ( 1 mm-2 mm) slices. Use the large part of the pineapple and place it on the cake decoratively.Blend the remainder of the pine apple and use (if necessary a bit water, heat it up to dissolve the remainder of the gelantine. Pour the warm pineapple gelantine over the cheesecake and chill for another hour. Remove from pie pan or dish to cut using the cellophane.Makes 8 serves. Number of Servings: 8Recipe submitted by SparkPeople user MHABICHT.

The nutritional information for Mango-Nectarine Cheesecake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 90.1

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 108.4 mg
• Total Carbs: 11.2 g
• Dietary Fiber: 0.7 g
• Protein: 9.9 g

Mango-Nectarine Cheesecake is French cuisine.

The dietary needs meet for Mango-Nectarine Cheesecake is Vegetarian