Ingredients
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
Method
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
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10.20g
|
|
Saturated Fat
|
5.94g
|
|
Protein
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12.63g
|
|
Carbohydrate
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47.99g
|
|
Fibre
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3.86g
|
|
Sodium
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299.71mg
|
|
Serves
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8
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|
Preparation Time
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25 mins + setting
|
|
Cooking Time
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Nil
|
This recipe is kindly provided by the Heart Foundation and can be found in the Deliciously Healthy Cookbook.