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Tropical Fruit Delight


1 small packet sponge fingers
1 packet lemon jelly (to make 500mL)
250g reduced-fat ricotta cheese, smooth
250g quark or reduced-fat cream cheese
1/3 cup caster sugar
1/4 cup lemon juice
170g can low-fat evaporated milk, chilled

Tropical fruit salad

2 cups strawberries, hulled and chopped
1 cup fresh or canned pineapple, chopped
1 cup kiwi fruit, peeled and sliced
2 cups fresh or canned mango, chopped
pulp of 2 passionfruit



Arrange sponge fingers in a 5–6 cup oblong dish. Make jelly following packet directions and allow to cool. Beat ricotta, cream cheese and sugar until creamy. Add lemon juice and beat well, then add jelly. In a separate bowl beat milk until thick. Fold into ricotta mix. Pour over the sponge fingers and refrigerate overnight until firm. Cut into 8 portions. Combine all the fruits to make a fresh tropical fruit salad then spoon on top.


Nutrients Per Serve

Energy 1417kJ (338cal)
Total Fat 10.20g
Saturated Fat 5.94g
Protein 12.63g
Carbohydrate 47.99g
Fibre 3.86g
Sodium 299.71mg
Serves 8
Preparation Time 25 mins + setting
Cooking Time Nil

This recipe is kindly provided by the Heart Foundation and can be found in the Deliciously Healthy Cookbook.