Very Berry Cheesecake

Recipe from the Australian Healthy Cooking Guide- Available at

Serves 10


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

Per serve:

204 Calories

11.4g fat

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