1. Place the biscuits in a polythene bag, finely crush with a rolling pin and place in a bowl. Melt the low fat spread, add to the biscuits and stir to mix well.
2. Spoon into a small non-stick spring-form cake tin (about 20 centimetres in diameter), pressing down firmly to make a smooth and even base. Chill in the fridge, preferably overnight.
3. Preheat the oven to 160°C/gas mark 3. Beat together the quark, eggs, cinnamon, vanilla essence, sweetener and the citrus zest until well combined and pour over the prepared biscuit base. Place in the oven and cook for around 55 minutes or until set and golden.
Recipe, Slimming World’s Love Desserts
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