02
Jan
2017
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No bake berry jelly cheese cake (Low Fibre)

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Four serves, 1 gram of fibre per serve

*Not suitable for vegan or vegetarian

Ingredients
  • 60 grams (2/3 packet) reduced sugar raspberry jelly (or jelly flavour of your choice)
  • 250 mls boiling hot water
  • 250 grams Ricotta Cheese
  • 250 grams Cottage Cheese
  • Six Arnott’s Rice Cookies ® crushed
  • Four tablespoons of lightly crushed raspberries
Method
  1. Place hot water jelly and both cheeses into a blender and blend immediately
  2. Mix until completely smooth
  3. Divide crushed biscuits into four flexible silicon dessert containers and press the mixture down with the back of a spoon
  4. Gently pour the blended mixture immediately into individual dessert dishes on top of biscuit
  5. Refrigerate until set
  6. When you are ready to serve turn out onto a plate , top with lightly crushed raspberries