Name: Summer Berry Cheesecake (Low Fat)
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 tb Caster sugar; Few drops vanilla essence; 1/2 Lime, juice and rind of; 1 1/2 tb Powdered gelatine; 3 md Egg whites; 500 g Bag frozen mixed summer fruits, defrosted; 100 g High fruit content raspberry jam

I heard R. C. Sproul explain it this way: He said that apart from God there is no reason for human significance and no grounds for self-worth. Consider the alternative. If you don't believe in God, then you don’t have any reason for being here. You must believe that you are simply the product of impersonal time plus chance. And when you die, you must believe that you simply cease to exist and vanish into eternal nothingness. In short, if you leave God out, what you are left with is this: You didn't come from anywhere and you aren’t going anywhere after you die. This is the humanist dilemma. They say, “You come from nothing and you're going to nothing, but in between you have great significance.” It doesn't make sense at all.

Ray Pritchard

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	tb	Caster sugar
		Few drops vanilla essence
1/2		Lime, juice and rind of
1 1/2	tb	Powdered gelatine
3	md	Egg whites
500	g	Bag frozen mixed summer fruits, defrosted
100	g	High fruit content raspberry jam

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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“God will ultimately have HIS way, not yours!”