This cottage cheese tart is delicious, yet low in fat thanks to the cottage cheese.

Enough for 6

• 500 ml smooth cottage cheese

• 250 ml sugar-free low-fat strawberry yoghurt

• 100 g (125 ml) xylitol sweetener

• juice and grated rind of 2 lemons

• 15 ml gelatine

• 30 ml water

• 1 x 200 g packet sugar-free wafer biscuits

• 125 g frozen raspberries

Whisk cottage cheese, yoghurt and xylitol together until mixture is smooth and xylitol is dissolved. Add lemon juice and rind and mix. Mix gelatine with water and allow to stand for 5 minutes. Heat in microwave for 20 seconds and stir until gelatine is melted.

Use a sharp knife and halve wafer biscuits lengthways through the filling to make two thin wafer biscuits from each one. Line a 20 cm triangular loaf tin with clingfilm. Cover the sides with wafer biscuit halves. Add melted gelatine mixture to cottage cheese mixture and mix through. Fold in raspberries and pour into tin. Pack leftover biscuits on top of filling and place in fridge for 4 – 6 hours or overnight until set. Turn out onto a serving plate and remove clingfilm. Serve.

Cottage cheese tart Cottage cheese tart
PHOTO: Donna Lewis

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Remember those tempting, rainbow-coloured puddings we used to enjoy at our childhood fêtes? Delight in them again - they're much healthier these days.

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Edition SARIE FOOD April / May 2014 | Story Puddings at the fête|Recipe Cottage cheese tart