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