Beryl Tate the Kitchen Doctor E-mail: beryl@tatewise.co.uk
Pineapple Bombe

INGREDIENTS to serve 4 people :-

1 raspberry Swiss roll

1 packet pineapple jelly

200 ml (7 fl oz) hot water

250 g (9 oz) tub Quark - low fat cream cheese

227 g (8 oz) tin pineapple in its juice

METHOD :-

Line a 850 ml (1.5 pint) pudding basin with cling film.

Cut the Swiss roll into 13 even slices.

Place one slice in the base of the basin, surrounded by a row of 5 slices, then a row of 7 slices.

Melt the jelly in the hot water until dissolved, and allow to cool to the point of setting.

In a large bowl beat the Quark until smooth, and add the tinned pineapple and juice.

Stirring constantly, pour the jelly into the fruity mixture.

Pour the mixture into the lined basin, and leave to set in the fridge for 4 hours.

Turn out the pudding onto a plate and remove the cling film.