Saturday 3 May 2014

Low Fat Lime Jelly Cheesecake



This is a refreshing and light dessert perfect for a summer's day, post barbecue perhaps. It's based on a Slimming World recipe that I think came from one of the magazines but now I can't find it. I did note down the ingredients and quantities that I used at the time though.

To make a 9-inch round cheesecake you need:

8 reduced fat digestive biscuits
60g low fat spread
1 sachet sugar-free lime or lemon and lime jelly crystals
juice of 1 lime
1 tbsp powdered gelatine
2 x 125g pots low fat lemon and lime yogurt eg Activia
200g Quark
4 tbsp sweetener

 Place the biscuits in a food processor. Meanwhile melt the low fat spread and then stir into the crushed biscuits. Spoon into the base of a loose-bottomed cake tin and press down firmly and place in the fridge to chill until needed.

  • 8 digestive biscuits
  • 60g low-fat spread suitable for baking*
  • 1 sachet sugar-free raspberry jelly crystals
  • 1 tbsp powdered gelatine (or agar agar)
  • 2 pots Vanilla Mullerlight yogurt (or any other Free yogurt)
  • 200g quark
  • 4-5 tbsp artificial sweetener
  • 400g mixed berries (such as raspberries, blackberries, redcurrants and blueberries)
  • A few fresh mint leaves
  • Icing sugar to dust
  • - See more at: http://group.slimmingworld.com/recipes/berry-burst-cheesecake.aspx#sthash.zl68rV5x.dpuf

  • 8 digestive biscuits
  • 60g low-fat spread suitable for baking*
  • 1 sachet sugar-free raspberry jelly crystals
  • 1 tbsp powdered gelatine (or agar agar)
  • 2 pots Vanilla Mullerlight yogurt (or any other Free yogurt)
  • 200g quark
  • 4-5 tbsp artificial sweetener
  • 400g mixed berries (such as raspberries, blackberries, redcurrants and blueberries)
  • A few fresh mint leaves
  • Icing sugar to dust
  • - See more at: http://group.slimmingworld.com/recipes/berry-burst-cheesecake.aspx#sthash.zl68rV5x.dpuf


  • 8 digestive biscuits
  • 60g low-fat spread suitable for baking*
  • 1 sachet sugar-free raspberry jelly crystals
  • 1 tbsp powdered gelatine (or agar agar)
  • 2 pots Vanilla Mullerlight yogurt (or any other Free yogurt)
  • 200g quark
  • 4-5 tbsp artificial sweetener
  • 400g mixed berries (such as raspberries, blackberries, redcurrants and blueberries)
  • A few fresh mint leaves
  • Icing sugar to dust
  • - See more at: http://group.slimmingworld.com/recipes/berry-burst-cheesecake.aspx#sthash.zl68rV5x.dpuf

  • 8 digestive biscuits
  • 60g low-fat spread suitable for baking*
  • 1 sachet sugar-free raspberry jelly crystals
  • 1 tbsp powdered gelatine (or agar agar)
  • 2 pots Vanilla Mullerlight yogurt (or any other Free yogurt)
  • 200g quark
  • 4-5 tbsp artificial sweetener
  • 400g mixed berries (such as raspberries, blackberries, redcurrants and blueberries)
  • A few fresh mint leaves
  • Icing sugar to dust
  • - See more at: http://group.slimmingworld.com/recipes/berry-burst-cheesecake.aspx#sthash.zl68rV5x.dpu

  • 8 digestive biscuits
  • 60g low-fat spread suitable for baking*
  • 1 sachet sugar-free raspberry jelly crystals
  • 1 tbsp powdered gelatine (or agar agar)
  • 2 pots Vanilla Mullerlight yogurt (or any other Free yogurt)
  • 200g quark
  • 4-5 tbsp artificial sweetener
  • 400g mixed berries (such as raspberries, blackberries, redcurrants and blueberries)
  • A few fresh mint leaves
  • Icing sugar to dust
  • - See more at: http://group.slimmingworld.com/recipes/berry-burst-cheesecake.aspx#sthash.zl68rV5x.dpuf



     Make up the jelly with 150ml boiling water, stir in the gelatine and leave to cool. When the jelly is cool, place in a food processor with the yogurt, lime juice, quark and sweetener. Pour the mixture over the biscuit base and place in the fridge overnight.

    Meanwhile, make up the jelly with 150ml boiling water. Stir in the gelatine and set aside to cool. - See more at: http://group.slimmingworld.com/recipes/berry-burst-cheesecake.aspx#sthash.zl68rV5x.dpuf

    Here is the cheesecake ready to serve, having removed the loose bottom from the tin.


    I sprinkled some Dr. Oetker neon sugar over the top for decoration, I think it looks quite pretty!



    I'm sending this to Four Seasons Food, hosted by Louisa at Eat Your Veg and Anneli at Delicieux as the theme is celebrating spring, and the zesty refreshing flavour of this cheesecake is great for spring.



    5 comments:

    1. Love the colour of this cheesecake. I have never used Quark.... Is it a cream cheese replacement?

      ReplyDelete
      Replies
      1. Pretty much, yes- it's a curd cheese I think, and can be used in sweet or savoury dishes. I first had it in Germany several years ago but it's readily available in supermarkets in the UK now. It's virtually fat free and has very little flavour on its own so is good combined with all sorts of other things.

        Delete
    2. Love the green sprinkles to finish off this rather tasty looking cheesecaking, that I would never imagine was a diet-friendly recipe. Thanks so much for linking up to Four Seasons Food.

      ReplyDelete
    3. When you say "2 x 125g pots low fat lemon and lime jelly e.g. Activia" do you mean yoghurt?

      ReplyDelete
      Replies
      1. Oh yes, sorry! Thanks for pointing that out, I've now updated the recipe.

        Delete

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