Chilled peach cheesecake slice

Serves: 12

Time to make: 20 mins , plus 5 hrs chilling

Ingredients

More weights & measures

Base

8 sponge fingers

7 tablespoons unsweetened orange juice

Cheesecake filling

3 teaspoons gelatine

3 peaches or 400g can peaches in juice, drained

350g Philadelphia Light Spreadable Cream Cheese (80% less fat)

150g low-fat peach yoghurt

1 teaspoon vanilla paste

2 tablespoons liquid honey

2 tablespoons crushed pistachios

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Instructions

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1 Base line a loaf tin with greaseproof paper. Place sponge fingers in the base and sprinkle with orange juice. Press sponges down to make sure totally coated with juice. Chill.

2 To make cheesecake filling, mix gelatine with 125ml boiling water and whisk until clear. Set aside to cool.

3 Purée peaches (with skin on if using fresh) until smooth and pour into a bowl. In a large bowl mix cream cheese and yoghurt together with paste and honey.

4 Stir in peach purée. Stir in cooled gelatine and mix thoroughly. Pour into prepared tin. Chill for at least 5 hours. Turn out. Sprinkle with pistachios and serve.

HFG tip

To transport: Leave slice in tin and transport in a chiller bag with ice packs. When ready to serve, turn out and garnish.

Nutrition Info (per serve)

Calories 124 cal

Kilojoules 520 kJ

Protein 5 g

Total fat 5 g

Saturated fat 3 g

Carbohydrates 15 g

Sugar 11 g

Dietary fibre 1 g

Sodium 100 mg

Calcium 60 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.