INGREDIENTS

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,

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Nutrition (calculated from recipe ingredients)
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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