Beryl Tate the Kitchen Doctor E-mail:

Enjoy the taste of a traditional cheesecake, but with a healthier twist, where low fat yoghurt and soft cheese replace calorie-laden cream and full fat cheese.

Any flavoured low fat yoghurt can be used, accompanied by the appropriate fruit topping.

INGREDIENTS to serve 4 people :-

1 unwaxed lemon - juice and zest

12 g sachet gelatine powder

200 g (7 oz) plain low fat soft cheese

200 g (7 oz) low fat natural yoghurt

4 tablespoons granulated sugar (or less to taste)

250 g (9 oz) frozen summer berries - defrosted


Pour the lemon juice into a small pudding basin and sprinkle the gelatine over the liquid.

Leave to stand for 3 minutes to absorb the liquid.

Place the bowl over a small pan of boiling water and leave to melt.

In a large mixing bowl, combine the lemon zest, soft cheese, yoghurt, and 3 tablespoons of sugar.

Blend well until smooth, then pour in the melted gelatine, and stir well until thoroughly combined.

Divide the mixture between four 200 ml (7 fl oz) dessert glasses or plastic glasses.

Cover the glasses with cling film, and chill in the refrigerator for about an hour until firm.

Sprinkle the remaining sugar over the defrosted berries, and spoon over the top of the set cheesecakes.

If you do not have dessert glasses :-

Cover the base of four 150 ml (5 fl oz) hollow baked-bean tins with cling film.

Then fill these tins, cover with cling film, and chill as for the glasses above.

To remove a cheesecake from a baked bean tin, wrap the tin in a hot, wrung-out dishcloth, until the cheesecake slides out onto a service plate.

Top with the accompanying berry fruit as above.