Raspberry Ruffle Cheesecake

Updated: May 25, 2018


Raspberry Ruffle Cheesecake

This deliciously light cheesecake is very high in protein making it a light but filling dessert. Your body uses protein for repairing and building lean muscle tissue, especially after exercise and as this dessert is also very low in fat it’s a great option. A real hit with the kids too and easy to make. A highly enjoyable way to finish a meal or enjoy as a snack.


Serves 8-12


2 Tubs of Quark

1 Sachet Raspberry Sugar Free Jelly

100ml Boiljng Water

2 Egg Whites

2 Weetabix

2 Alpen Light Double Chocolate Cereal Bars

1 Level Tablespoon Chocolate Spread

2 Raspberry Ruffle Chocolate Sweets or 1 Bar

Frylight Butter Flavour


Method:


Put the Weetabix, cereal bars and chocolate spread in to blender or food processor and blitz until resembles fine crumbs, spray the bottom of a loose bottom cake tin with Frylight and pour in mix, gently shake to cover base then place into the fridge. Make up the jelly with 100ml boiling water and mix into the quark until smooth. In a separate bowl whisk the egg whites until forming soft peaks as if making Meringue then gently fold into the cheesecake mix. Pour over base, gently crumble over raspberry ruffle and return to the fridge for a minimum of four hours or until set.

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