Low- fat yoghurt 200 gm
Paneer or cottage cheese- 200 gm
Pulp of one mango (mine was from the kitchen garden- sweet, albeit fibrous, local variety)
3 eggs- whole
Powdered sugar- 1 tablespoon
Lemon rind for garnish
Brown bread slices for base
The paneer was piling up in the house, and I was sick of making mutter-paneer again since Gargi started getting tired of paneer in general. Digestive biscuits weren't around but 3 leftover brown bread slices were, so I decided to make a healthy cheesecake, and time was of the essence as we were already drooling!
Turned the oven on. Lined the baking tin with the slices of bread. Gently blended yoghurt, paneer and mango pulp, one at a time. Broke the eggs into the liquidizer, blended again. Added the sugar by hand. Poured it all over the bread- it was thick and gooey. Grated the rind of a lime from our garden on top. Baked at 200 degrees C for about 20 minutes. Cooled under fan, placed in fridge and attacked after 2 hours, post lunch.
It was delicious, but the brown bread was not such a good idea, and pieces of it had broken off and invaded the upper layers. Must repeat with digestive biscuits next time, but I think I'll just use them to layer, and not mix with butter as described everywhere. Hope it wins!
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