Recipe of the Month

Ingredients

Biscuit Base

• 1/2 cup finely crushed shredded wheat biscuits
• 30g butter, melted
• Combine together, press into base of 22cm
• spring form pan, chill until required.

   

Cheesecake Filling

• 500g skim milk cottage or traditional ricotta cheese
• 4 tablespoons castor sugar
• 2 x 150g tubs Vaalia Fruit yoghurt
• 425g can mango or peach slices in natural juice, drained, 4 tablespoons liquid reserved, fruit chopped
• 4 tablespoons lemon juice
• 1 level tablespoon gelatine
• 2 x 60g egg whites
• 2 extra tablespoons castor sugar

Directions

1. Beat cheese and sugar together in a bowl until light and creamy. Soften gelatine in reserved fruit and lemon juices in a small bowl, dissolve over a pan of simmering water on low heat. Cool slightly.
2. Beat egg whites until stiff, adding sugar to make a firm meringue.
3. Stir gelatine into cheese mixture. Fold in meringue, Vaalia yoghurt and chopped fruit.
4. Spoon into prepared pan. Chill until set, approximately 5–6 hours.

Serve draped in delicious tangy yoghurt sauce.

Tangy yoghurt sauce

Combine together in a bowl:

• Extra 2 x 150g tubs Vaalia Low Fat Fruit yoghurt
• 1 teaspoon finely grated lemon rind
• 2 tablespoons lemon juice
• 2 teaspoons castor sugar.

Makes 1 cup of sauce.