Summer Berry Cheesecake (Low Fat)

INGREDIENTS

INSTRUCTIONS

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@north.org> on Jul 06, 1997

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