Japanese · Dessert
Japanese Cheese Tart
A lightened take on the famous Japanese souffle-style cheese tart, built on lowfat cottage cheese and Greek yogurt instead of a heavy cream cheese base, swirled with raspberry for a bright, fibre-boosted finish that still bakes up soft, custardy and faintly jiggly.
$1
20 minsPrep
17 minsCook
67 minsTotal
MediumLevel
Nutrition per serving
199Calories
10.4gProtein
6.6gFat
24.4gCarbs
11.9gSugar
1.3gFiber
205mgSodium
73mgChol
3.4gSat Fat
154mgPotassium
87mgCalcium
1mgIron
0.4mcgVitamin B12
4.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Craft Pale Ale
local
Jasmine Green Tea
international
vegetarian
sweet-spot
Instructions
1
Preheat oven to 190°C and lightly grease the two 8cm tartlet tins, dusting with a little flour.
2
Sift the all-purpose flour and cornstarch together and set aside.
3
Blend the lowfat cottage cheese until completely smooth, then beat in the softened cream cheese, Greek yogurt and skim milk until glossy and lump-free.
4
Whisk in the whole egg, sugar and lemon juice until combined, then fold in the sifted flour mixture until just smooth.
5
In a separate clean bowl, whisk the egg white to soft peaks and gently fold through the batter to lighten it.
6
Divide the batter evenly between the two tins, then swirl a teaspoon of raspberry puree through the top of each with a skewer.
7
Bake for 16-18 minutes until puffed and golden-tipped but still gently wobbling in the centre.
8
Cool on a wire rack for 10 minutes, then transfer to the fridge to firm up for at least 30 minutes before unmoulding.
9
Serve chilled or at cool room temperature, topped with the remaining raspberry puree if desired.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz22g sifted all purpose flour
- 0.2 oz6g cornstarch
- 2.5 oz70g blended smooth cottage cheese lowfat
- 0.7 oz20g softened cream cheese
- 1.1 oz30g greek yogurt
- 1 oz28g skim milk
- 5/85/8 eggs, beaten (30g)
- 1/21/2 egg whites, whisked to soft peaks (15g)
- 0.6 oz16g sugar white
- 0.1 oz4g lemon juice
- 1.1 oz30g pureed for swirl raspberry
