Lemon Meringue Cheesecake: (serves 3 with no biscuit base, or 4 with biscuit base) Ingredients: 220 Extra Light Philadelphia

Cream Cheese (softened at room temperature) Tbsp Gelatine (8g) 1/6 cup cold water 1 * cup (3/8 cup) Natvia (12g) Juice & rind of 1 Lemon 2 Egg Whites (large grain fed if possible) Biscuit Base (optional makes 4 cheesecakes, refer separate nutritional content): 8 Woolworths Home Brand Milk Arrowroot Biscuits 4 Tbsp (40g) Flora Ultra Light 70% reduced-fat Margarine Directions: Biscuit Base: Crush biscuits in a food processor until they resemble breadcrumbs. Melt margarine. Combine biscuits & margarine until mixture sticks together. Grease or use non-stick bowls for individual cheesecakes. Firmly press biscuit base into separate bowls & chill in fridge. Cheesecake: Place gelatine in bowl, add cold water. Place bowl over larger bowl of boiling water mix gelatine & water to dissolve. Blend cheese in food processor, add Natvia & blend. Add lemon rind & juice, blend. Add dissolved gelatine & blend. Whisk egg whites with electric beaters until peaks form. Combine all & distribute between 3 or 4 cheesecake moulds. Chill overnight until firm. Serve with additional fruit &/or a small amount of light cream, if desired. Note: cheesecakes may be frozen once firm, thaw in refrigerator for 1 hour prior to serving. Nutrition Panel Serves 3 4 (with base) KJ 557.7 576 Protein 10.3 8.3 Fat 3.4 6.0 Sat Fat 2.4 3.0 Carbs 8.4 12.8 JC 1 protein, fat grain, 1 protein