Summer berry cheesecake

You will need
12 ginger nut biscuits
25g low fat spread
12g sachet powdered gelatine
2 egg whites
500g quark (alternatively, use low fat cream cheese)
400g fat free natural yoghurt
Finely grated zest of 1 small lemon
2 tbsp sweetener
100g strawberries, hulled and finely chopped
100g fat free natural fromage frais
200g blueberries
½ level tsp icing sugar, to dust
Mint leaves, to garnish

Method
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.

5. When ready to serve, carefully release the cheesecake from the tin and spread the fromage frais on top. Arrange the blueberries on top and finish with a light dusting of icing sugar. Garnish with mint leaves before serving.

Recipe, Slimming Love Desserts

Click here to go to the original article on Red Online
Click here to see Creamy cappuccino cheesecake
Click here to see Cheesecake with poached rhubarb
Click here to see Summer berry cheesecake