Tropical
Fruit Cheesecakes
200 g low-fat
soft cheese, tub
1 teaspoon vanilla essence
2 tablespoon artificial sweetener
1 large egg(s), separated
4 portion Quaker Caramel Jumbo Snack a Jacks
1 medium mango(s), whole fruit, ripe, peeled, pitted and sliced
½ medium papaya, whole fruit, deseeded and peeled
1 medium kiwi fruit, peeled and sliced
2 sprig fresh mint
Preheat the
oven to Gas Mark 4 / 180°C / 350°F.
Spoon the
soft cheese into a mixing bowl and beat with a wooden spoon until softened.
Stir in the vanilla essence and sweetener, then the egg yolk.
In a clean,
grease-free bowl, whisk the egg white until it holds its shape. Fold it into
the cheese mixture using a large metal spoon.
Fold a collar
of foil around each Snack-a-Jack to about twice its depth, making sure that it
is a snug fit. Share the cheescake mixture between them, levelling the tops.
Transfer to the oven and bake for 12-15 minutes, until set. Cool completely.
Chill until
ready to serve, then carefully peel away the foil collars. Top with sliced mango,
papaya and kiwi fruit. Decorate with mint sprigs.
Chef’s Tip: Use your choice of fresh fruit to top the cheesecakes. Sliced fresh
strawberries, raspberries and blueberries would be delicious.
