Healthy Eating

information

Preparation time:
Ready in 20 minutes plus chilling
Serves: 8
Syns per serving
4½ Syns on Green
4½ Syns on Original

ingredients

12 ginger nut biscuits
28g/1oz low fat spread
4 tbsp cold water
2 x 11g sachets powdered gelatine
2 egg whites
511g/1lb 2oz quark
397g/14oz very low fat natural yogurt
finely grated zest of 1 small lemon
2 tbsp artificial sweetener
100g/3½oz strawberries,
hulled and finely chopped
198g/7oz blueberries
mint sprigs, to serve
½ level tsp icing sugar, to dust (optional)

Tip: Agar Agar can be used instead of gelatine if preferred.

method

1. Line a 16cm/6½ inch spring form cake tin with baking parchment. Place the biscuits in a clean, strong polythene bag and finely crush, using a rolling pin. Alternatively, crush in a food processor. Melt the spread, add the biscuit crumbs and mix well. Spoon the mixture evenly over the prepared tin, then chill.

2. Put the water in a heatproof bowl, sprinkle the gelatine over, and leave to soften for a few minutes. Stand the bowl in a larger bowl containing boiling water and stir until the gelatine has dissolved. Leave to cool.

3. Whisk the egg whites until just stiff. Put the quark, yogurt, lemon zest and sweetener in another bowl and stir until smooth. Stir the dissolved gelatine into the quark mix, then fold in the whisked egg whites and strawberries. Pour this filling over the cheesecake base, cover and chill for about 3 hours until set.

4. When ready to serve, carefully release the cheesecake from the tin and arrange the blueberries on top. Serve cut into thin edges, with a mint sprig on the side. Finish with a light dusting of icing sugar if you like.