Lemon and Lime cheesecake

Lemon and Lime cheesecake

(3 sins per slice on both plans)

(Serves 10)

10 Fox's Crinkle Crunch biscuits
3 egg whites
2 x sachets lemon & lime sugar free jelly crystals
1 lb/454g quark
250g very low fat natural cottage cheese
8oz/227g very low fat natural fromage frais
1-2 tbsp granulated sweetener
6oz/170g small strawberries} thawed if frozen
6oz/170g raspberries }

Grease and line an 8in cake tin with baking parchment.
Place biscuits in plastic bag and crush finely with a rolling pin
Beat 1 egg white in a bowl, add crushed biscuits and mix well.
Press evenly into cake tin, bake in oven Gas 5 /190oC/375 F
Dissolve jelly crystals into 1/2 pint boiling water and allow to cool
Put quark in a bowl and sieve in cottage cheese to remove lumps, beat

With fromage frais, cover and chill
When jelly is cool, whisk remaining 2 egg whites until stiff, Beat liquid
jelly into cheese mixture adding sweetener if required.
Fold in egg white mixture until well blended and pile on top of crushed
biscuits, smoothing the top. Chill for 2 hours until set.
To serve, wash the fruit, hull strawberries and cut in half, remove
cheesecake from tin and place on a plate, arrange fruit on top, decorate with
mint leaves and dust with 1 tsp of icing sugar (optional)
Suggestion;
You could use frozen berries when fresh aren't in season, just thaw and

spoon onto cake.