Lemon and Chocolate Cheesecake

Serves 8

approx 134 cals per slice

Method

Mix 50g/2oz crunchy oat breakfast cereal, crushed, with 25g/1oz low fat spread and spread over the base of a loose-bottomed 20cm/8inch cake tin.

Beat 200g/7oz quark, add granulated sweetener to taste, then beat in the yolks of 2 small eggs, 150g low fat natural yogurt and the rind and juice of a large lemon.

Dissolve 10g powdered gelatine according to instructions on the pack.

Cool slightly before blending into the quark mixture.

Refrigerate until mixture thickens slightly (for about 10mins).

Whisk the egg whites until they form stiff peaks (but aren’t dry) and fold lightly into the quark  mixture, using a large metal spoon until thoroughly mixed.

Spoon mixture onto the cereal base and chill until set.  Remove from fridge about 30mins before serving, transfer to a serving plate and decorate with 50g/2oz dark chocolate, grated.