Summer Berry Cheesecake(Low Fat)

* Exported from MasterCook *

Summer Berry Cheesecake (Low Fat)

Recipe By : Essentials magazine, June 1997, Cook the Low-Fat Way
Serving Size : 10 Preparation Time :0:50
Categories : Cheesecakes Fruit
New No Bake
Not Sent

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 tbsp caster sugar
few drops vanilla essence
1/2 lime -- juice and rind of
1 1/2 tbsp powdered gelatine
3 medium egg whites
500 g bag frozen mixed summer fruits -- defrosted
100 g high fruit content raspberry jam

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.


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NOTES : 70% less fat

Preparation: 50 minutes, plus chilling
Cooking: 3 mins
Cals per portion: 278
Fat per portion: 12.4g