Ingredients Jump to Instructions ↓

  1. 15 (120g) shredded wheatmeal biscuits

  2. 50g reduced-fat spread, melted

  3. 200g diet peach and mango yoghurt

  4. 250g reduced-fat smooth ricotta cheese

  5. 2 teaspoons finely grated lime rind

  6. 1 egg

  7. 2 tablespoons caster sugar

  8. 1/4 cup wholemeal plain flour chopped fresh fruit, to serve

Instructions Jump to Ingredients ↑

  1. Method Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 22cm (base) loose-based fluted tart pan. Process biscuits until they resemble fine breadcrumbs. Add spread. Process until combined. Press mixture over base of prepared pan. Place pan on a baking tray and refrigerate until required. Using an electric mixer, beat yoghurt, ricotta, lime rind, egg, sugar and flour on low speed until smooth. Pour mixture over biscuit base. Bake for 30 minutes or until just set and edges are light golden. Remove from oven. Cool in pan. Cover and refrigerate overnight or until cold. Serve with chopped fruit.


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