Berry burst cheesecake

By Jazzmindeego

Syns per serving:
Green: 6 Original: 6 Extra Easy: 6

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Ingredients

8 digestive biscuits
2oz/57g low-fat spread suitable for baking*
1 sachet sugar-free raspberry jelly crystals
1 tbsp powdered gelatine (or agar agar)
2 pots Vanilla Mullerlight yogurt (or any other Free yogurt)
7oz/198g quark
4-5 tbsp artificial sweetener
14oz/37g mixed berries (such as raspberries, blackberries, redcurrants and blueberries)
A few fresh mint leaves
Icing sugar to dust
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Details

servings 8
Level of difficulty Average
Preparation time 10mins
Cost Average budget

Preparation

Step 1

Place the digestive biscuits in a plastic bag and rush with a rolling pin. Put the low-fat spread in a pan and place over a low heat until melted. Mix together the crushed biscuits and the low-fat spread. Spoon into the base of an 8in/20cm loose bottomed cake tin and press down firmly. Chill in the fridge until needed.
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Step 2

Meanwhile, make up the jelly with 1/4pt/142l boiling water. Stir in the gelatine and set aside to cool.

Step 3

When the jelly is cool, place in a food processor with the yogurt, quark, artificial sweetener and half of the mixed berries. Whizz until smooth and pour over the biscuit base. Cover and chill overnight.

Step 4

When ready to serve, carefully remove the cheesecake from the tin and place on a serving platter. Arrange the remaining berries on top. Decorate with mint and dust over a little icing sugar