2 packets Silken Tofu
2 Sachets Lime Sugar Free Jelly Crystals
2 Tablespoons Granulated Sweetener
2 Capfuls Lemon Flavouring
200ml Hot Water
3 Low Fat Digestive Biscuits
Put the tofu, flavouring and sweetener into a blender/food mixer and blend until smooth, Mix the Sachets of jelly with the boiling water and add to to tofu and blend again for another 1-2 minutes, pour into loose bottom cake tin and set in fridge for minimum of 4 hours or overnight. Put digestive biscuits into a food bag and roll gently with a rolling pin to get a crumb consistency, sprinkle over the set cheesecake then top with strawberries or any favourite fruit, kiwi is also a lovely combination.