Canned Fruit Torte
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 4 h. 50 min.
Ready in
Calories:
473
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 23 g | (92 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 336 mg | (8 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 2 ⅔ cups low-fat cream cheese
- ⅔ cup golden caster sugar
- 2 Tbsps all-purpose flour
- 1 ½ tsps vanilla extract
- 1 ½ tsps lemon juice
- 2 large eggs
- 1 large egg yolk
- ⅜ cup low-fat Sour cream
- 2 cups canned Peaches (drained)
- ¼ cup Dark chocolate (grated)
Preparation steps
1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line the base and sides of a 7 inch springform cake tin with parchment paper.
2.
Beat the low-fat cream cheese in a large mixing bowl using an electric hand held whisk until smooth and creamy, usually 2 minutes. Add the caster sugar and the plain flour and mix again for 1 minute. Add the vanilla extract and lemon juice and then the eggs and egg yolk, one at a time, beating between additions. Add the low-fat sour cream and mix until smooth.
3.
Fold in the peach slices at this point. Pour into the lined tin and tap gently on the side to release any trapped air bubbles.
4.
Transfer to a baking sheet and bake for 10 minutes before reducing the temperature to 110°C (90 fan) | 225°F | gas 0.25. Bake for a further 20 minutes then turn off the oven, allowing the cheesecake to sit in the oven for 2 hours. Remove from the oven once cool and chill for 2 hours.
5.
When ready to serve, release the cheesecake from the springform tin and sprinkle most of the grated chocolate evenly on the surface. Cut into portions using a hot, sharp knife. Transfer to serving plates and sprinkle a little more grated chocolate on top and around.
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