Recipe By : Essentials magazine, June 1997, Cook the Low-Fat Way
Serving Size : 10 Preparation Time :0:50
Categories : Cheesecakes Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 gelatin
3 medium egg whites
500 g bag frozen mixed summer fruits -- defrosted
100 g high fruit content raspberry jam
Place the fromage frais in a fine sieve and drain over a bowl for 1
hour, then discard the liquid. Grease a 23 cm / 9" 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 tb cold water into a small bowl and sprinkle the gelatin 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 gelatin
to the cheese mixture, stirring constantly. Now using a large metal
spoon, stir in 1 tb 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.
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NOTES: 70% less fat
Preparation: 50 minutes, plus chilling
Cooking: 3 minutes
Cals per portion: 278
Fat per portion: 12.4 g
