Ingredients
1 small packet sponge fingers
1 packet lemon jelly (to make 500mL)
250g reduced-fat ricotta cheese, smooth
250g quark or reduced-fat cream cheese
1/3 cup caster sugar
¼ cup lemon juice
170g can low-fat evaporated milk, chilled
Tropical fruit salad
2 cups strawberries, hulled and chopped
1 cup fresh or canned pineapple, chopped
1 cup kiwi fruit, peeled and sliced
2 cups fresh or canned mango, chopped
Pulp of 2 passionfruit
Method
- Arrange sponge fingers in a 5–6 cup oblong dish
- Make jelly following packet directions and allow to cool
- Beat ricotta, cream cheese and sugar until creamy
- Add lemon juice and beat well, then add jelly
- In a separate bowl beat milk until thick
- Fold into ricotta mix
- Pour over the sponge fingers and refrigerate overnight until firm
- Cut into 8 portions
- Combine all the fruits to make a fresh tropical fruit salad then spoon on top
Serves 8
Preparation time 25 mins