Name: Fresh Fruit Low Fat Cheesecake
Yield: 4 servings
Ingredients: 100 g Marie biscuits (finely crushed); 40 g melted butter; 1 teaspoon warm water; 350 g reduced-fat cream cheese; 6 g Equal sugar substitute; 2 12-3 tablespoons lemon juice; 1 teaspoon vanilla essence; 1 tablespoon gelatin powder; 3 tablespoons boiling water; 250 ml low-fat plain yogurt; 1 teaspoon finely grated lemon zest; some diced peaches or fruit, of your choice

Servings: 4 persons

100 g Marie biscuits (finely crushed)
40 g melted butter
1 teaspoon warm water
350 g reduced-fat cream cheese
6 g Equal sugar substitute
2 12-3 tablespoons lemon juice
1 teaspoon vanilla essence
1 tablespoon gelatin powder
3 tablespoons boiling water
250 ml low-fat plain yogurt
1 teaspoon finely grated lemon zest
some diced peaches or fruit, of your choice

1
Toss biscuit crumbs into a freezer bag and mix in the melted butter.
2
Press biscuit crumbs firmly onto a lined cake base and chill in the freezer for at least 30 minutes for use later.
3
Cream cheese with sweetener till well mix and smooth.
4
Stir in the lemon juice and vanilla.
5
Dissolve gelatin powder in the bowling water and stir in the gelatin solution.
6
Pour in the yoghurt and mix till well combined.
7
Stir in the fruit pieces and lemon zest.
8
Pour cheese mixture into cake base and chill till set.
9
Decorate with half peach, sliced strawberries and kiwi fruits.
10
Glaze the fresh fruits with glacing jelly to keep them looking fresh and delicious.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Fresh Fruit Low Fat Cheesecake

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