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Fruit Cheesecake 

Base

125g malt biscuits

75g margarine or butter *

Topping

1 1/2 tbsp gelatine

3 tbsp cold water

8 fresh apricots or 1 cup diced fruit (fresh or canned and packed in juice)

250g cottage cheese

250g light cream yoghurt

150ml apricot yoghurt

Vanilla essence

Powdered sweetener equivalent to 1/2 cup sugar

Combine all base ingredients.  Spread evenly over the base of a round 25cm serving dish.  Press firmly into place.

Refrigerate while preparing topping.

Soften gelatine in cold water for 5 minutes.  Halve and stone apricots.  Set aside four halves for decoration and place rest

in a blender.  Blend until smooth.  Heat gelatine and water until gelatine dissolves; add to apricot pulp in blender together

with the softened light cream cheese.  Blend until smooth.  Spoon over base in serving dish.  Refigerator to set.  Decorate

with 4 remaining apricot halves just before serving.

Makes 1 large cheese cake - cut into sixteen serves.

Variations:

This is a very flexible recipe.  Use different types of fruit and choose a yoghurt flavour to go with the fruit.  Sweetner amount

may need to be adjusted slightly - adjust by taste.

* Margarine gives a softer crust than butter as it does not harden when chilled.

Nutrition Information per serve

KJ: 604
Cals: 143
Carbohydrate: 12g
Fat: 8g
Fibre: 0.5g