* Exported from MasterCook * Summer Berry Cheesecake (Low Fat) Recipe By : Essentials magazine, June 1997, Cook the Low-Fat Way Serving Size : 10 Preparation Time :0:50 Categories : Cheesecakes Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 gelatin 3 medium egg whites 500 g bag frozen mixed summer fruits -- defrosted 100 g high fruit content raspberry jam Place the fromage frais in a fine sieve and drain over a bowl for 1 hour, then discard the liquid. Grease a 23 cm / 9" spring-clip cake tin. Mix the biscuits and butter together and press into the tin. Chill in the fridge for 1 hour. 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. Put 2 tb cold water into a small bowl and sprinkle the gelatin in. Leave it to soak for 5 minutes, then place the bowl over a pan of simmering water and stir until dissolved. Whisk the egg whites until softly peaking. Add the dissolved gelatin to the cheese mixture, stirring constantly. Now using a large metal spoon, stir in 1 tb of the egg white, then fold in the remainder. Pour over the biscuit base and level the top. Chill for 2 hours until set. 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. - - - - - - - - - - - - - - - - - - NOTES: 70% less fat Preparation: 50 minutes, plus chilling Cooking: 3 minutes Cals per portion: 278 Fat per portion: 12.4 g