Recipe from the Australian Healthy Cooking Guide- Available at https://healthy-guide.com
125g Arnotts Shredded Wheatmeal, crushed
60g butter, melted
1 tablespoon gelatine
¼ cup hot water
190g light cream cheese
190g extra-light cream cheese
½ cup Splenda
375ml can low-fat evaporated milk (chilled)
1 teaspoon vanilla essence
250g strawberries halved
1 packet diet raspberry jelly
1 cup hot water
1 Lightly grease and line the base of a 22cm springform pan with baking paper. Put the biscuit crumbs and butter into a bowl and mix to combine.
2 Press into the base of the prepared tin and refrigerate until firm.
3. Put the gelatine into a bowl, add the hot water and stir to dissolve, set aside to cool slightly.
4 Put the cream cheese and Splenda into a bowl and beat using electric beaters until smooth.
5 Add the evaporated milk, cooled gelatine and vanilla and beat until combined.
6 Pour the mixture over crumb base and refrigerate for 1 hour or until set.
7 Dissolve the jelly crystals in hot water and allow to cool, but not to set.
8 Arrange the sliced strawberries over the top of the set cheesecake, slowly pour over cooled jelly. Refrigerate until set.
Variation: Can use frozen and defrosted berries as well as fresh and can use a variety of berries.
Chooz to Looz program 1 serve = 1 milk exchange, ½ bread exchange, ½ fruit exchange and 1 fat exchange