Low-fat vanilla & raspberry cheesecakes

This delicious treat includes two of your five-a-day plus one serving of wholegrain per person.

• Preparation: 10 mins
• Cooking: 40 mins
• Serves: 4

What you need:

• 3 medium eggs, beaten
• 1 tsp vanilla extract
• 250g pot fat-free soft cheese e.g. Quark
• 170g tub fat-free Greek yoghurt e.g. Total
• 2 tbsp clear honey
• 400g raspberries
• 75g jumbo oats, + 2 tbsp
• 25g low-fat spread, melted e.g. Flora Light
• 300g fresh berries to serve

What you do:

1. Preheat the oven to 180oC, gas mark 4. Grease 4 x 200ml ramekins.
2. Whisk together the eggs, vanilla, soft cheese, yoghurt and honey. Stir in 100g raspberries.
3. Dry fry all the oats in a pan then reserve the 2 tbsp. Mix together the remaining 75g oats and low-fat spread and press into the base of the ramekins. Pour the cheese mixture on top.
4. Bake for 40 minutes until golden and firm to touch. Allow to cool before removing from the ramekins.
5. Meanwhile, slowly cook the remaining 300g raspberries in a pan with with 3 tbsp water for 5 minutes, then puree for a smooth coulis. This can be done in a blender or with a hand blender.
6. Serve the coulis with the cheesecakes sprinkled with the reserved toasted oats and fresh berries.

Cook's tip:

Add a little cinnamon to the oats for extra spice or replace the raspberries with blueberries.

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