Preparation time is 40minutes
Cook time is 5minutes
Total time is 45minutes
Serve is for 10 to 12 people
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Difficulty level: 3 out of 4
10 Ingredients
- 1/2 cup icing sugar, sifted
- 50grams butter, melted
- 2 limes
- 1teaspoons ground ginger
- 20grams gelatine leaves
- 125grams sponge finger biscuits
- 220grams light cream cheese
- 500grams light ricotta
- 350grams low fat vanilla yoghurt
- 30grams almond meal
Nutrition per serving
975kJ / 232Cal
975 Kilojoules or 232 Calories
11% of daily energy intake*
Protein
11.0grams
Fat
10.4grams
Carbs
23.4grams
Sugars
17.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Line base of a 20cm springform cake pan with baking paper.
Step 2 of 5
Break biscuits into a food processor and add almond meal and ginger. Process until the mixture resembles fine breadcrumbs. Add melted butter and process until combined. Transfer to prepared pan. Spread mixture over base of pan. Press down firmly. Place in the fridge to chill for 20 minutes or until needed.
Step 3 of 5
Finely grate rind from 2 limes. Juice all limes and set aside. Add ricotta, cream cheese, yoghurt and icing sugar into the bowl of a food processor and process until smooth. Add lime rind and juice and process until combined.
Step 4 of 5
Place gelatine sheets into a bowl and cover with cold water. Set aside for 5 minutes to soften. Drain off water and squeeze out excess liquid. Transfer to a small saucepan and stir over low heat until melted. Stir half of the ricotta mixture into the gelatine then pour the gelatine mixture into the remaining ricotta mixture and stir well.
Step 5 of 5
Pour over biscuit base in pan and refrigerate for 3 hours or overnight until set. Remove from pan and transfer to a serving plate. Decorate with extra slices of lime. Serve.
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