Shopping list
125g (4½oz) digestive biscuits
40g (1½oz) Benecol With Butter
8 sheets leaf gelatine (16g in weight)
200g tub soft cheese
200g (7oz) Quark
2 x 125g Benecol Tropical Yogurts, any flavour
30g (1¼oz) soft light brown sugar 
2 smal ripe mangoes, peeled and roughly chopped
2 oranges 

Tropical cheesecake

30

PREP

0

COOK

0.8

STANOLS

8

SERVES

Description

This is a great prepare ahead dinner party dessert.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Crush the biscuits with the end of a rolling pin or in a food processor.  Melt the Benecol With Butter in a large pan, remove from the heat and stir in the biscuits.  Spoon into the base of a 20cm (8in) spring form tin and press until firm.  Chill until required.
  2. Cut the gelatine in to strips and soak in a large heat proof bowl with 4tsp water cold water for 5 minutes until soft. 
  3. In a large bowl beat together the soft cheese and Quark until smooth.  Gradually stir in the Benecol yogurts, followed by the sugar.
  4. Blend the mango in a liquidiser or food processor until smooth.  Finely grate the zest from one of the oranges and stir into the mixture with the mango.
  5. Place the gelatine over a pan of gently simmering water for a minute or so until dissolved.  Remove from the heat and cool slightly before stirring the yogurt into the gelatine – it is important to mixture the yogurt mix into the gelatine not the other way round.
  6. Spoon the mixture over the biscuit base and chill for 3-4 hours until set.  Peel and segment the oranges to decorate the top. 

Tropical cheesecake

30

PREP

0

COOK

0.8

STANOLS

8

SERVES

Shopping list
125g (4½oz) digestive biscuits
40g (1½oz) Benecol With Butter
8 sheets leaf gelatine (16g in weight)
200g tub soft cheese
200g (7oz) Quark
2 x 125g Benecol Tropical Yogurts, any flavour
30g (1¼oz) soft light brown sugar 
2 smal ripe mangoes, peeled and roughly chopped
2 oranges 

Description

This is a great prepare ahead dinner party dessert.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Crush the biscuits with the end of a rolling pin or in a food processor.  Melt the Benecol With Butter in a large pan, remove from the heat and stir in the biscuits.  Spoon into the base of a 20cm (8in) spring form tin and press until firm.  Chill until required.
  2. Cut the gelatine in to strips and soak in a large heat proof bowl with 4tsp water cold water for 5 minutes until soft. 
  3. In a large bowl beat together the soft cheese and Quark until smooth.  Gradually stir in the Benecol yogurts, followed by the sugar.
  4. Blend the mango in a liquidiser or food processor until smooth.  Finely grate the zest from one of the oranges and stir into the mixture with the mango.
  5. Place the gelatine over a pan of gently simmering water for a minute or so until dissolved.  Remove from the heat and cool slightly before stirring the yogurt into the gelatine – it is important to mixture the yogurt mix into the gelatine not the other way round.
  6. Spoon the mixture over the biscuit base and chill for 3-4 hours until set.  Peel and segment the oranges to decorate the top.