INGREDIENTS:

· 2 x 250g Lancewood Fat-Free Smooth Cottage Cheese
· 1 packet lemon jelly
· 12 Digestive biscuits
· 75g Butter or margarine
· Berries of your choice (tinned or fresh)

METHOD:

Dissolve one packet of lemon flavour jelly in a cup of boiling water and allow to cool (not set). Slowly add cooled jelly to the two tubs of Fat-Free Smooth Cottage Cheese while beating with a mixer till smooth. To make the base, crush the digestive biscuits, add 75g melted butter or margarine and press into base of springform pan coated with non-stick spray. Add the cheesecake mix to the pan and refrigerate for four hours. Top with berries of your choice and serve.

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