ASDA part of the Wal-Mart family

• 6 light digestive biscuits, crushed
• 25g butter, melted
• 3tbsp lemon juice
• 1 sachet powdered gelatine
• 75g fruit sugar (fructose)
• Finely grated zest 1 lemon
• 350g Quark (skimmed milk soft cheese)
• 250g Good for you Greek-style Yogurt
• Few drops vanilla essence
• 227g strawberries
• Few blueberries, to serve
• Mint sprigs (optional)

1 Preheat the oven to 180C/ 160C Fan/Gas 4. Grease the inside of 6 ramekins or individual flan tins and line the bases with baking paper. Mix the biscuit crumbs with the melted butter and press into the bases of the dishes/tins. Put on a baking tray and cook in the oven for 5 minutes. Remove from the oven and set aside until they are completely cold.

2 Put the lemon juice in a mug or small basin with one tablespoon of water. Sprinkle on the gelatine and leave to soak for 10 minutes. Stand the mug or basin in a pan containing a little gently simmering water and leave until the gelatine has dissolved. Set aside one tablespoon fructose for the fruit sauce. Add the rest to the gelatine and stir until dissolved.

3 Put the lemon zest, Quark, yogurt and vanilla essence in a large bowl and whisk until smooth. Add the gelatine and whisk until evenly mixed. Divide between the ramekins or tins and chill until set.

4 Meanwhile purée two thirds of the strawberries with the reserved fructose to make a sauce. Carefully turn out the cheesecakes and serve with strawberry sauce, topped with strawberries, blueberries and a few leaves of mint.