| 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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