LEMON CHEESECAKE Serves: 10
Preparation time: 15 minutes + 2 hours chilling
Freezing: recommended
Points per serving: 3
Total Points per
recipe: 28.5
Calories per serving: 145
15 ginger nuts, crushed
55g (2oz) low-fat spread, melted
250g (9oz) Quark
250g (9oz) low-fat plain fromage frais
4 tablespoons lemon curd
finely grated rind and juice of 1 lemon
1. Mix together the crushed ginger nuts and melted low-fat spread. Tip into a 23cm (9-inch) flan dish and spread out over the base, pressing down well. Chill for 15 minutes.
2. Beat together the Quark and fromage frais until blended, then add the lemon curd, lemon rind and lemon juice, mixing until smooth.
3. Pour the mixture over the biscuit base, then transfer to the refrigerator and chill until firm - about 2 hours.
Cook’s tips: make 10 individual portions in ramekins or pretty teacups. If you like, you can freeze them - they are delicious served partially frozen.
Variations: for a special touch, decorate with any of the following: sliced strawberries, lemon rind curls, blueberries or a sprig of redcurrants. A fine dusting of icing sugar is very pretty - half a teaspoon per plate will do. Add Points as necessary. Try using digestive biscuits instead of ginger nuts, and 55g (2oz) raspberries instead of lemon curd. Points per serving will be 2.5.