THE MONTHLY RECIPE - (April 2010)

Lemon Cheesecake

This healthier version of a cheese cake is a great dessert, ideal to serve over Easter when entertaining (8 portions)
 
Ingredients
1 lemon jelly
½ pt water
Zest and juice of 2 lemons,
50g low fat spread
80g digestive biscuits
½ teaspoon ground ginger (optional)
200g light low fat soft cheese
500g quark
75g icing sugar
 
Method
 
1. Make up the lemon jelly to directions on the packet but only using 1/2pt of water. Stir in the juice of the lemons to the made up jelly. Allow to cool. When cold place in fridge and leave until the jelly is starting to set.
 
2. Melt the low fat spread in a saucepan. Crush the digestive biscuits mix in the ground ginger and add to the melted spread. Press into the base of a 20cm loose bottom or spring form tin. Chill in the refrigerator.
 
3. In a large bowl, whisk the light soft cheese with the quark and icing sugar them fold in the zest of the lemons. Store in the fridge until needed.
 
4. When the jelly has started to set remove from the fridge and whisk into the soft cheese mixture. Place the mixture on top of the biscuit base and return to the fridge to set.
 
5.When set remove from tin, decorate with fine strips of lemon peel in the middle and halved green grapes or strawberries around the edge.
 
Quark is available in tubs at the dairy counter of most supermarkets and is a versatile very low fat cream cheese high in protein and calcium originating from the east European countries.