Side Pannel
Summer Berry Cheesecake (Low Fat)
Summer Berry Cheesecake (Low Fat)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Cheesecakes
Ingredients List
- 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
Directions
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.
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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