-
1
Place the bread on plate it's to be served on.
-
2
Carefully sprinkle liberally with granulated sweetener and sprinkle spice/s of choice depending on what topping's going to be onto bread.
-
3
Carefully sprinkle milk over the bread so that the bread becomes moistened all over but not completely saturated (unless you like it like that :) and all the sweetener has been washed into the bread.
-
4
Smooth the top of the bread for good measure with the back of the spoon.
-
5
Spoon the VERY thick strained yoghurt or quark or fromage frais (the latter is the optimum (perfect) choice - but it is usually very expensive and not available everywhere) to form the 'cheesecake' on the bread.
-
6
Basically a really thick layer.
-
7
Smooth it out with the back of the teaspoon.
-
8
Sprinkle a teaspoon or so of sweetener across the top of the yoghurt but don't mix into it.
-
9
Sparingly sprinkle a spice or two (or not, according to what the topping is going to be) across the top of the 'ersatz-cheesecake' :).
-
10
Spoon the *chunky* applesauce (personal favourite!)
-
11
or jam or lemon curd (also really nice!)
-
12
across the top and smooth with the back of the teaspoon to form your topping.
-
13
If desired add a sprinkle more sweetener or sprinkled spice.
-
14
SERVE -- perhaps with a nice Cafe Latte!
-
15
The other half slice could have a different topping and would go well with a second cup of coffee!
-
16
TOPPING & SPICE MIX SUGGESTIONS:.
-
17
I usually use cinnamon with applesauce.
-
18
When I have fresh sweetened strawberry puree available I usually use cinnamon, but actually think strawberry jam with a light dusting of cinnamon is preferable to the fresh strawberries (odd!).
-
19
Ginger is absolutely brilliant with orange marmalade and with apricot jam.
-
20
For lemon curd I usually use a little ginger or cardamon but only over the bread or sometimes no spice at all for lemon curd just milk, sweetener and a little lemon juice over the bread.
-
21
Squished up over-ripe bananas and strawberry jam are wonderful together with a little cinnamon.
-
22
A nice thick caramelly Dulche de Leche type conserve is great too, but awfully more-ish!
-
23
I haven't even dared to try Nutella!
-
24
This recipe kind of hangs round the thickness of the yoghurt or quark etc.
-
25
You really want as thick as possible.
-
26
Yoghurt tends to be a be light on the cheesy flavour and is really a last resort choice.
-
27
Fromage Frais or Quark are a much better choice when available.
-
28
If the yoghurt is the runny type then it should be pre-strained before using for this recipe.
-
29
Yoghurt (or homemade Quark (strained buttermilk)) straining is easiest done in a sieve resting over a bowl, the sieve lined with a couple of thickness' of paper kitchen roll or a cheesecloth until a lot of the whey has drained off.
-
30
You can stir it (gently) in the sieve to speed up the process a lot - then it needs to only take about half an hour.
