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04-11-2011

Cheesecake de Pêssego!

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Pontuação total:      408 pontos
Rendimento:            12 fatias
Valor por fatia:        34 pontos

Ingredientes massa:
• Adoçante culinário em pó 1 colher de sopa : 0 ponto        
• Margarina light derretida - 1 colher de sopa: 15 pontos
• Biscoito cream cracker integral moído - 1 ½ xícara de chá: 135 pontos

Ingredientes recheio:
• Pêssego picado - 6 unidades: 60 pontos
• Adoçante culinário em pó - 4 colheres de sopa: 0 ponto
• Ovo - 2 unidades: 42 pontos
• Cream cheese light - 200g: 53 pontos
• Essência de baunilha - à gosto: 0 pontos
• Damasco seco para decorar - 4 colheres de sopa: 100 pontos

Preparo:
Misture o biscoito moído com o adoçante e a margarina. Espalhe no fundo de uma forma de abrir. Reserve.

Coloque o pêssego na panela com o adoçante e o suco de limão e leve ao fogo até desmanchar bem. Reserve. Bata no liquidificador o cream cheese, os ovos e a baunilha.

Acomode o pêssego sobre os biscoitos e despeje o creme por cima. Asse em forno médio até firmar. Retire e espere esfriar.

Coloque os damascos de molho por 2 horas. Após esse período, em uma panela cozinhe com o adoçante até amolecer.

Bata no liquidificador, até que forme uma pasta.

Use-a para decorar após a cheese cake pronta.

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