Low-fat strawberry cheesecake
Preparation time: 55 min
For the cheesecake base:
100g (4oz) reduced-fat digestive biscuits
75g (3oz) low-fat spread, melted
For the cheesecake filling:
500g (1lb) cottage cheese
100g (4oz) light cane sugar
2 lemons; juice of both, zest of one
1 large free-range egg, plus 1 large egg white
250g (1/2 lb) small strawberries (or raspberries)
1.For the base: Put biscuits in a bag and crush with a rolling pin then put crumbs in a bowl and pour over melted spread. Stir and press into the base of a 15cm-square tin lined with greaseproof paper then chill.
2.For the cheesecake: Beat cottage cheese, sugar, lemon juice and zest together in a bowl until smooth. Beat in the egg, plus egg white, pour into tin, level and bake in a preheated oven at 150 C/300 F/gas mark 2 for 35 mins. Turn off oven and leave door open to cool the cake slowly, this prevents cracking.
3.Decorate the cheesecake with fruit and chill in the fridge before serving.