Raisin cheesecake from the tray (diabetics)

Name: Raisin cheesecake from the tray (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 1 kg Low-fat curd; 112 g Diabetic sweetness; 8 TABLESPOONS Oil; 7-10 Tbsp Salt; 100 ml Milk; 500 g Flour; 2 TEASPOONS Baking Powder; 50 g Butter or lean; 50 g Raisins; 3 Eggs (size M); 1 package Cream-flavoured pudding powder; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

1 kg Low-fat curd
112 g Diabetic sweetness
8 TABLESPOONS Oil
7-10 Tbsp Salt
100 ml Milk
500 g Flour
2 TEASPOONS Baking Powder
50 g Butter or lean
50 g Raisins
3 Eggs (size M)
1 package Cream-flavoured pudding powder
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Mix 250 g low-fat curd, 50 g diabetic sweetener, oil, salt and milk with the dough hooks of the hand mixer until smooth. Mix flour and baking powder, knead into the quark mixture. Roll out the quark and oil dough between cling film to form a rectangle (approx. 35 x 40 cm).
2
Melt the butter and let it cool down a little. Spread the dough with it. Sprinkle with raisins and roll up the dough from the short side. Cut the dough roll into about 16 slices. Spread the slices on a greased fat pan (32 x 37 cm) with the cut surface facing upwards.
3
Mix 750 g low-fat curd, eggs, pudding powder, lemon zest and 50 g diabetic sweetener. Spread the curd mixture between the snails. Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for approx. 30 minutes.
4
Take out, let it cool down. Sprinkle with 12 g diabetic sweetness.