Summer Fruit Pudding Cheesecake

• 1 pkt raspberry sugar free jelly
• 8oz stewed raspberries
• 2 eggs separated
• 15oz fat free framage frais
• 4oz low fat cottage chesse
• 10z sweetner
• Grated rind & juice of lemon

Method

Make the jelly using 8floz of boiling water, mix in the fruit and pour into the base of a mould.  Refrigerate until set.  Beat together the egg yolks, cottage cheese, only 7oz of the fromage frais, sweetener, rind and juice of lemon.  Dissolve the gelatine in water and fold carefully into the cream mixture then fold in the rest of the fromage frais.  Whisk the egg whites until softly stiff and fold into cream mixture.  Spoon onto set fruit & jelly and refrigerate until set.