PER SERVING 238 kcals, protein 13.9g, carbohydrate 27.4g, fat 8.8g, saturated fat 3.5g, fibre 1.5g, salt 0.8g
leaf gelatine 2 sheets
lemon 1, zested and juiced
extra-light cream cheese 200g
low-fat natural yoghurt 500g
caster sugar 50g
frozen summer fruits 250g
1. Soak the gelatine sheets in cold water for 5 minutes. Heat the lemon juice in a small pan or in the microwave. Squeeze out the water from the gelatine and drop into the lemon juice, stir until dissolved.
2.Beat the cream cheese, yoghurt, 25g caster sugar and lemon zest together until smooth. Add the gelatine mixture and stir until smooth.
3.Pour into 4 stemmed glasses, cover and chill for 1 hour or until set. Put the remaining 25g caster sugar in a pan with the frozen summer fruits and 1 tbsp water.
4.Simmer gently for 5 minutes. Tip into a bowl and cool. Spoon the berry compote on top of the cheesecakes to serve.
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