Nestle Skim Sweetened Condensed Milk has 72 calories per serve, making it a lower-calorie option for baking. With only 0.1g of saturated fat, it can be a healthier choice for those watching their fat intake. Use it in recipes like a Classic Cheesecake to satisfy your sweet cravings with less guilt.
Nutrition Facts
Amount Per Selected Weight
Calories 284
Total Fat (g) 0
Saturated Fat (g) 0
Kilojoules 1190
Sodium (mg) 100
Alcohol (g) 0
Cholesterol (mg) 0
Total Carbohydrate (g) 61
Dietary Fibre (g) 0
Sugars (g) 61
Protein (g) 9
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About This Food
Nestle Skim Sweetened Condensed Milk has 72 calories, 2.2g protein, g fat (0.1g saturated), and 15.2g carbohydrates (including 15.2g sugars) per serve. Nestle Skim Sweetened Condensed Milk is sweet and deliciously creamy tasting and made from fresh skim milk making it 99% fat free. It’s the ideal sweet baking ingredient to create quick and easy desserts such as classic cheesecakes, fudge and caramel slice to satisfy your sweet tooth with less of the guilt and the same great taste. Visit www.recipes.com.au for more recipe inspiration. If in store, you can find me next to Long Life Milks. Classic Cheesecake with Passionfruit Recipe:Skill Level: Easy, Prep Time: 30 min, Refrigeration Time: 5hrs, Serves: 16Ingredients: 250g butternut snap biscuits100g butter, melted500g cream cheese, softened400g Nestle Skim Sweetened Condensed Milk80ml (1/3 cup) thickened cream1 tbsp gelatine80ml (1/3 cup) boiling water2 tsps finely grated lemon rind2 tsps lemon juice80ml (1/3 cup) fresh passionfruit pulp (see tip)Extra passionfruit pulp, to serveWhipped cream, to serve Method:1. Grease the base and side of a 22cm springform pan and line base with baking paper. 2. Place the biscuits in a food processor and process until finely chopped. Add the butter and process until combined. Press the biscuit mixture evenly over the base and side of the prepared pan. Refrigerate for 30 minutes.3. Beat cream cheese and Nestle Skim Sweetened Condensed Milk until smooth. Beat in cream.4. Combine 3 teaspoons of gelatine and 1/4 cup boiling water in a small jug and stir until dissolved. Beat into cream cheese mixture with lemon rind and lemon juice. Pour evenly over the biscuit base. Refrigerate for 20 minutes.5. Combine remaining gelatine and boiling water in a small jug and stir until dissolved. Stir in passionfruit pulp. Drizzle passionfruit mixture over cheesecake. Using a skewer, slightly swirl passionfruit into the cheesecake mixture. Refrigerate for 4 hours or until set.6. Transfer cheesecake to a serving plate. Serve drizzled with extra passionfruit pulp and a dollop of whipped cream on the side.Tip: You will need approximately 4 passionfruit for this recipe.
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