Believe it or not this light cheescake type dessert is reduced fat, gluten free, reduced sugar but still feels a little bit naughty. It doesn’t set very firm so it either needs some gelatin or alternatively could have eggs added to it and baked but personally I prefer these. To reduce the calories even more you could just have the creamy mixture plus the fruit but rhubarb works particularly nice with the ginger. Of course if you fancy a real treat you could use full fat cream cheese and thick double cream, sugar or honey and biscuits of your choice but I’m just trying to fit into my jeans 🙂
INGREDIENTS
1 Small tub of fat free quark
1 tub of light/lightest cream cheese or mascarpone
2 teaspoons of vanilla extract
2 tablespoons of sweetener
Ginger biscuits (gluten free for coeliac)
2 knobs of butter to bind the biscuit base (opt)
3/4 of a small punnet of strawberries
5 rhubarb stalks
Sweetener to taste
Juice of 1 orange
METHOD
Put the rhubarb, strawberries, ginger powder, and orange juice and sweetener into a saucepan and allow to reduce until it reaches a thick consistency. Set aside to cool.
Blitz the ginger biscuits in a food processor stir in a little melted butter.
Press the crumb mix into the base of your desired bowls or tins and place in fridge to cool for 20 minutes minimum.
Lightly beat the cream cheese, quark/mascarpone, vanilla and sweetener together then spoon over the biscuit base.
Finally spoon over the fruit mix and put in the fridge for a while to allow it to firm up.
