Sugar free Natvia Mini Mock Cheesecake and Koulourakia

November 12, 2012 at 9:40 am

Natvia Cheesecake Cupcakes

INGREDIENTS

  • 50 g melted butter
  • 5 large Koulourakia(approx.) crumbed* (see recipe below this)
  • 300 ml thickened cream
  • 220 g tub Kraft Extra Light Philadelphia Cream Cheese (less than 5% fat)
  • 50 g melted sugarless chocolate (you can use 70% dark chocolate if you wish)
  • 1 1/2 tablespoons Natvia
  • 1 tablespoon VITARIUM chocolate
  • 2 gelatine leaves

METHOD

1. Combine the melted butter with the crumbed Koulourakia. Press into cup cake/muffin patties. Refigerate for 10 minutes.

2. Prepare the gelatine as per instructions, allow to cool.

3. Whip cream and NATVIA sugar until thick and creamy. Add vanilla, Vitarium chocolate and cream cheese. Beat for 2 minutes. Add gelatine and beat for another 2 minutes.

4. Melt the chocolate, cool slightly and fold into the mixture, roughly.

5. Place the mixture into the pre-prepared bases and refrigerate again. Before serving pop into the freezer for 10 minutes.

Note: Unlike other cheesecakes that are firm these are a little softer hence the freezing. Enjoy this little satisfying and light delight!

 

Recipe for Koulourakia:

INGREDIENTS

  • 3 eggs separated
  • 2 tsp vanilla extract
  • 1 tsp MAHLEPI (found in Deli. Substitute will all spice if you wish)
  • 125g butter, softened
  • 1/2 cup sugar (I used NATVIA, the natural sugar substitute)
  • 150ml Light cream
  • 5 cups self raising flour
  • 1 egg lightly whisked to brush on top 1/4 cup oil for greasing the hands

METHOD

1. Pre-heat oven to 180 degrees celsius.

2. Beat sugar and butter until starting to change colour, pale looking.

3. Whisk egg yolks in a seperate bowl until starting to change colour and egg whites in a seperate bowl until soft peaks are formed.

4. In a large bowl add the beaten sugar and butter with egg yolks, vanilla extract and cream. Stir. Add MAHLEPI spice, and sifted flour to the bowl. Stir.

5. Add the egg whites half first, folding into mixture then add other half, folding again. The mixture will be really soft.

6. Wipe your hand with oil and grap 1 tblsp of mixture.

7. Roll mixture into a log 1 cm thick roughly. Find the middle then let each side hang vertically. Fold one side over the other until you have a plait. The thinner the platt the crispier the biscuits. The bigger and thicker the softer. Personally I prefer them crispier.

8. Brush with beaten egg and place in oven for 20-30 minutes until golden brown. Cook in batches, 2 trays in the oven at a time for even heat distribution.

Enjoy!