The best delicious Summer Berry Cheesecake (low Fat) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Summer Berry Cheesecake (low Fat) recipe today!
Hello my friends, this Summer Berry Cheesecake (low Fat) recipe will not disappoint, I promise! Made with simple ingredients, our Summer Berry Cheesecake (low Fat) is amazingly delicious, and addictive, everyone will be asking for more Summer Berry Cheesecake (low Fat).
What Makes This Summer Berry Cheesecake (low Fat) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Summer Berry Cheesecake (low Fat).
Ready to make this Summer Berry Cheesecake (low Fat) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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 gelatine
3 md 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
Yields
10 Servings
Leave a Reply