Lemon Cheesecake: (serves 7 for snack, dessert or 1 Additional Protein & 1 Fat serve) Ingredients: 10 Woolworths Milk Arrowroot

Biscuits 2 Tbsp (60g) Western Star 70% reduced-fat Margarine 100ml lemon juice 1 Tbsp Gelatine (14g) 200g Perfect Italiano Extra Light Ricotta Cheese 150g Philadelphia Cream Cheese, Extra Light 2 Tbsp Hermesetas/Natvia/Equal/Stevia (sweetener) (4g) Rind of 1 Lemon = 2 tsp 1 Egg White (large grain fed if possible) Directions: Biscuit Base: Crush biscuits in a food processor until they resemble breadcrumbs. Melt margarine. Combine biscuits & margarine until mixture sticks together. Grease a 20cm spring-form pan, or use non-stick bowls for individual cheesecakes. Firmly press biscuit base into separate bowls & chill in fridge. Overnight if possible. Cheesecake: Heat the lemon juice for 30 secs in the microwave. Sprinkle with gelatine & whisk together. Cool. Blend cheeses, sweetener & lemon rind in food processor. Gently blend in the cooled lemon/gelatine mix. Whisk egg white with electric beaters until peaks form. Whisk egg whites gently into the lemon mixture. Pour evenly into the prepared biscuit base/s. Chill overnight (if possible) or until firm. Serve with fruit &/or a small amount of Light Dairy Whip Cream, if desired. Note: cheesecakes may be frozen once firm, thaw in refrigerator for 1 hour prior to serving. Nutrition Panel Serves 7 KJ Protein Fat Sat Fat Carbs JC 1 protein, 1 fat

434.3

7.9

4.5

2.5

7.5