INGREDIENTS

INSTRUCTIONS

~- 150 milliliters boiling water -- (1/4 pint) 450 grams half-fat
cottage cheese -- sieved (15oz) grated zest of 1 small orange grated
zest and juice of 1 small lemon 2 tablespoons granulated artificial
sweetener -- or to taste 1 170 gram can evaporated milk -- chilled
overnight -- (6oz) fresh fruit -- to decorate  Lightly grease a 23cm
(9inch) loose bottomed cake tin.  Warm the half fat spread until just
melted.  Stir in the crushed biscuits until evenly combined and press
over the  base of the prepared tin. Chill for 10 minutes.  Make up the
sugar-free jelly to 150ml (1/4pint), using the boiling  water.  Stir
thoroughly to dissolve and set aside to cool.  Place the cottage cheese
in a bowl and stir in the orange zest, lemon  zest and lemon juice.
Stir in the cooled jelly and add the artificial sweetener to taste.
Whisk the evaporated milk until stiff peaks form.  Carefully fold into
the cheese mixture.  Pour over the biscuit base and level the top.
Chill for at least 4  hours.  Carefully remove the cheesecake from the
cake tin and serve decorated  with fresh fruit.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 174
Calories From Fat: 50
Total Fat: 5.7g
Cholesterol: 4.4mg
Sodium: 597.6mg
Potassium: 92.5mg
Carbohydrates: 27.1g
Fiber: <1g
Sugar: 4g
Protein: 3.9g