propoints : 5 per serving
serves: 8
Ingredients:
50g dark chocolate
100g half-fat digestive biscuits, crushed
25g low-fat spread, melted 4 sheets leaf gelatine, cut into small pieces
300g low-fat soft cheese
250g fat-free quark
75ml skimmed milk
2 tsp vanilla extract
2 tbsp artificial sweetener
25g icing sugar
zest and juice of 2 limes green food colouring (optional)
Method:
1) Line the base of an 18cm loose-bottomed cake tin with baking parchment. Set aside some chocolate for decorating, and blitz the rest with the biscuits in a food processor. Stir in the melted spread and press into the base of the tin.
2) Put in the fridge to chill. Put the gelatine in a heatproof bowl, cover with 4 tbsp cold water and soak for 10 minutes. Set over a pan of simmering water and heat until dissolved.
3) Beat together the remaining ingredients, add the gelatine and stir well. Add food colouring, if you like, then pour over the chilled biscuit base.
4) Chill for at least 4 hours. Serve decorated with the reserved chocolate, grated, and some extra lime zest.