Jellied Cheesecake

Serves 4

1 tub Philadelphia Extra Light Cream Cheese
1 pkt Diet Jelly (any flavour, I chose Pineapple)

1. Make up the Jelly according to packet instructions, except only using 3/4 of the water. i.e. 500ml becomes 375ml. Leave to cool.

2. Place Cream Cheese in a large bowl. Leave at room temperature for a while to soften.

3. Beat Cream Cheese with an electric mixer until smooth.

4. With one hand, slowly pour in jelly, with the other, keep the electric mixer going. You may need to stop and scrape down the sides of the bowl. Continue until all of the Jelly is incorporated. It will be a runny consistency.

5. Carefully pour into ramekins or serving dishes. Refrigerate for at least 4 hours before serving.

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