*  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
                 New                              No Bake
                 Not Sent
 
   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      tbsp          caster sugar
                         few drops vanilla essence
      1/2                lime -- juice and rind of
    1 1/2  tbsp          powdered gelatine
    3      medium        egg whites
  500      g             bag frozen mixed summer fruits -- defrosted
  100      g             high fruit content raspberry jam
 
 1. Place the fromage frais in a fine sieve and drain over a bowl for 1
 hour, then discard the liquid. Grease a 23cm/9in spring-clip cake tin. Mix
 the biscuits and butter together and press into the tin. Chill in the
 fridge for 1 hour.
 
 2. 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.
 
 3. Put 2 tbsp cold water into a small bowl and sprinkle the gelatine in.
 Leave it to soak for 5 minutes, then place the bowl over a pan of simmering
 water and stir until dissolved.
 
 4. Whisk the egg whites until softly peaking. Add the dissolved gelatine to
 the cheese mixture, stirring constantly. Now using a large metal spoon,
 stir in 1 tbsp of the egg white, then fold in the remainder. 
 
 5. Pour over the biscuit base and level the top. Chill for 2 hours until set.
 
 6. 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 mins
 Cals per portion: 278
 Fat per portion: 12.4g