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
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.
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.