Blueberry Bliss Cheesecake

Blueberry Bliss Cheesecake - Serves 4

Ingredients
12 ginger nut biscuits
1oz/28g low fat spread
4tbsp cold water
2 x 11g sachets of powdered gelatine
3.5oz/100g strawberries
2 egg whites
1lb 2oz / 511g quark
14oz / 397g very low fat natural yogurt
Finely grated zest of 1 small lemon
2bsp sweetener
7oz / 198g fresh blueberries
Mint sprigs to serve
1/2tsp icing sugar to dust (optional)

Method
1. Line a 16cm / 6.5in spring based cake tin with baking parchment.  Place the biscuits in a plastic bag and crush with a rolling pin.  Melt the spread and add the biscuit crumbs and mix well.  Spoon evenly over the prepared tin, then chill.
2. Put the water in a heatproof bowl, sprinkle the gelatine over, and leave to soften for a few minutes.  Stand the bowl in a larger dish of boiling water and stir until the gelatine dissolves.  Leave to cool.
3. Hull and finely chop the strawberries.  Whisk the egg whites until stiff, stir the quark, yogurt, lemon zest and sweetener until smooth.  Stir the dissolved gelatine into the quark mix, then fold in the strawberries and egg whites.  Pour over the biscuit base, cover and chill for about 3 hours until set.
4. Release the cheesecake from the tin and top with blueberries.  Serve cut into wedges, with a mint sprig on the side and dusted with icing sugar.