Summer berry cheesecake (low fat)

10 Servings

Ingredients

Quantity Ingredient
250 grams Diet fromage frais
200 grams Reduced fat sweetmeal digestive biscuits, crushed
50 grams Unsalted butter, melted
350 grams Low-fat soft cheese
3 tablespoons Caster sugar
Few drops vanilla essence
½ Lime, juice and rind of
1½ tablespoon Powdered gelatine
3 mediums Egg whites
500 grams Bag frozen mixed summer fruits, defrosted
100 grams High fruit content raspberry jam

Directions

1. Place the fromage frais in a fine sieve and drain over a bowl for 1 hour, then discard the liquid. Grease a 23cm/9in spring-clip cake tin. Mix the biscuits and butter together and press into the tin. Chill in the fridge for 1 hour.

2. To make the filling: put the fromage frais, soft cheese, caster sugar, vanilla essence, lime juice and rind into a bowl and beat together until smooth.

3. Put 2 tbsp cold water into a small bowl and sprinkle the gelatine in.

Leave it to soak for 5 minutes, then place the bowl over a pan of simmering water and stir until dissolved. 4. Whisk the egg whites until softly peaking. Add the dissolved gelatine to the cheese mixture, stirring constantly. Now using a large metal spoon, stir in 1 tbsp of the egg white, then fold in the remainder.

5. Pour over the biscuit base and level the top. Chill for 2 hours until set.

6. Drain the summer fruits, removing as much of the liquid as you can. Warm the jam in a pan, stirring in the fruits and simmer for 3 minutes. Allow to cool slightly then spread over the cheesecake. Chill for a further 1 hour to set and garnish with mint if liked.

NOTES : 70% less fat Preparation: 50 minutes, plus chilling Cooking: 3 mins Cals per portion: 278 Fat per portion: 12.4g Recipe by: Essentials magazine, June 1997, Cook the Low-Fat Way Posted to MC-Recipe Digest V1 #659 by Kerry Erwin <kerry@...> on Jul 06, 1997

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