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Add a photoServings: 8
Ingredients
- 50 gm Half-fat spread, (2oz)
- 125 gm Sweetmeal digestive biscuits, crushed finely (4oz)
- 12Â 1/2 gm Sachet of sugar-free lemon jelly crystals, (1/2oz)
Directions
- 150 Milliliters boiling water - (1/4 pint) 450 grams half-fat cottage cheese - sieved (15z) grated zest of 1 small orange grated zest and juice of 1 small lemon 2 Tbsp. granulated artificial sweetener - or possibly to taste 1 170 gram can evaporated lowfat milk - chilled overnight - (6oz) fresh fruit - to decorate
- Lightly grease a 23cm (9inch) loose bottomed cake tin.
- Hot the half fat spread till just melted.
- Stir in the crushed biscuits till proportionately combined and press over the base of the prepared tin. Refrigeratefor 10 min.
- Make up the sugar-free jelly to 150ml (1/4pint), using the boiling water.
- Stir thoroughly to dissolve and set aside to cold.
- Place the cottage cheese in a bowl and stir in the orange zest, lemon zest and lemon juice.
- Stir in the cooled jelly and add in the artificial sweetener to taste.
- Whisk the evaporated lowfat milk till stiff peaks form.
- Carefully fold into the cheese mix.
- Pour over the biscuit base and level the top. Refrigeratefor at least 4 hrs.
- Carefully remove the cheesecake from the cake tin and serve decorated with fresh fruit.
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