Quark cream cheese has a quarter the fat of cream cheese.
25 minutes preparation (plus overnight to set in refrigerator)
8 serves of fruit in this recipe
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
¼ 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.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 8
Serve size: 289 g