1.Line a small spring-form cake tin (about 20 centimetres in diameter) with baking parchment. Place the biscuits in a clean, strong polythene bag and finely crush, using a rolling pin. Alternatively, crush in a food processor.
2. Melt the spread, add the biscuit crumbs and mix well. Spoon the mixture evenly over the base of the prepared tin, then chill.
3. Put four tablespoons of water in a heatproof bowl, sprinkle the gelatine over, and leave to soften for a few minutes. Stand the bowl in a larger bowl containing boiling water and stir until the gelatine has dissolved. Leave to cool.
4. Whisk the egg whites until just stiff. Put the quark, yoghurt, lemon zest and sweetener in another bowl and stir until smooth. Stir the dissolved gelatine into the quark mix, then fold in the whisked egg whites and strawberries. Pour this filling over the biscuit base, cover and chill for about three hours until set.
Recipe, Slimming Love Desserts
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