220 g sponge flan case
4 large limes
6 sheets leaf gelatin
1 x 405 g can light condensed milk,
1 vanilla pod
200 g (7 oz) virtually fat-free fromage
250 g (9 oz) Quark (low-fat soft cheese)
2 egg whites
fresh berries and icing sugar to
Lightly grease an adjustable flan ring;
then press it into the sponge case, just inside the outside edge.
Remove the outside edge and discard. Line the ring with
parchment paper. Finely grate the lime zest from all 4 limes
into a mixing bowl and add the condensed milk. Using an electric
mixer, whisk on high speed until thick and double in volume.
Soak the gelatin in cold water, then drain, squeezing out any excess
water from the gelatin. Cut the limes in half and squeeze out
the juice into a small saucepan. Split the vanilla pod
lengthways, using a sharp knife, and scrape out the black seeds from
the center. Add the vanilla seeds and the gelatin to the pan.
Heat gently, stirring continuously, until the gelatin has dissolved.
Whisk the hot syrup into the milk until fully combined.
Carefully fold in the fromage frais and Quark until smooth.
Whisk the egg whites until they form stiff peaks. Fold into the
mixture, using a large metal spoon, and then pour into the ring.
Refrigerate for 4 hours, ideally overnight, until set. Decorate
with fresh berries and dust with icing sugar before serving.
Note: You can make this fresh lime cheesecake in
advance and keep in the refrigerator until required.
Nutrient Value Per Serving:
0.7 g fat