Summer Berry Cheesecake (low Fat)

In Philippians 3, Paul explained how his “righteous merit” exceeded any on the planet. If anyone could have earned heaven it would have been him. Yet Paul knew we can never earn God’s favor. The only hope we have is the righteousness of Jesus Christ given to us as a gift when we embrace Him by faith. Though the specifics are different, the boasts are the same: I was born in America. I grew up in a devout Christian family. I was baptized. I read my Bible and pray every morning. I faithfully attend church. I serve in the church. I participate in the Lord’s Supper each month. I am blameless in my obedience to the Scriptures. All of these are excellent, but when we use them to earn God’s saving favor, they are but “rubbish.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Fruits, Eggs		Cheesecakes, Fruit, New, No bake, Not sent	10	Servings

INGREDIENTS

250	g	Diet fromage frais
200	g	Reduced fat sweetmeal
		digestive biscuits
		crushed
50	g	Unsalted butter, melted
350	g	Low-fat soft cheese
3	T	Caster sugar
		Few drops vanilla essence
1/2		Lime, juice and rind of
1 1/2	T	Powdered gelatine
3		Egg whites
500	g	Bag frozen mixed summer
		fruits defrosted
100	g	High fruit content raspberry
		jam

INSTRUCTIONS

1997    
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. 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. 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. 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. Pour over the biscuit base and  level the top. Chill
for 2 hours until set. 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,

A Message from our Provider:

“Jesus: the most exciting person in the universe”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 85 Calories From Fat: 41 Total Fat: 4.7g Cholesterol: 12.2mg Sodium: 206.1mg Potassium: 297.2mg Carbohydrates: 6g Fiber: 1.4g Sugar: 2.3g Protein: 5.7g