If you find this too bitter, try pureeing together a handful of strawberries and raspberries (or any combination of berries) to make a coulis to drizzle over and around each portion.

Each portion contains...

... of an adult's Guideline Daily Amount

Serves: 6
Takes: 1 hour, plus chilling

100g reduced-fat digestive biscuits
75g low-fat spread, melted
500g cottage cheese
100g light cane sugar
2 lemons; juice of both, zest of 1
1 large free-range egg, plus 1 large egg white
250g raspberries or small strawberries

1. Put biscuits in a bag and crush with a rolling pin. Put crumbs in a bowl and pour over melted spread. Stir and press into the base of a 15cm square tin lined with greaseproof paper. Chill.
2. Beat cottage cheese, sugar, lemon juice and zest together in a bowl until smooth. Beat in egg and white; pour into tin, level and bake in a preheated oven at 150°C/300°F/gas 2 for 35 mins. Turn off oven and leave door open to cool the cake slowly, this prevents cracking.
3. Decorate with fruit and chill in the fridge before serving.

If you like this, you'll love:

Lemon cheesecake with red berry topping
Blueberry cheesecake

Where to next?
Lemon cheesecake with red berry topping
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