Healthy Tropical Fruit Dessert Recipe
Ingredients
- 1 small packet sponge fingers
- 1 packet lemon jelly (to make 500ml)
- 250 g reduced-fat ricotta cheese
- 250 g reduced-fat cream cheese
- 1/3 cup caster sugar
- 1/4 cup lemon juice
- 170 g can low-fat evaporated milk, chilled
- 2 cups strawberries, hulled and sliced
- 1 cup fresh or canned pineapple, chopped
- 2 kiwifruit, peeled and sliced
- 2 cups fresh or canned mango, chopped
- pulp of 2 passionfruit
Method
- Arrange sponge fingers in a 5–6 cup oblong dish.
- Make jelly following packet directions and allow to cool.
- Beat ricotta, cream cheese and sugar until creamy.
- Add lemon juice and beat well, then add jelly.
- In a separate bowl beat milk until thick, then fold into ricotta mix.
- Pour over the sponge fingers and refrigerate overnight until firm.
- Cut into 8 servings. Combine all the fruits to make a fresh tropical fruit salad then spoon on top.
Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 1594 kJ | 471 kJ |
| 381 Cal | 113 Cal | |
| Protein | 14 g | 4.1 g |
| Fat, total | 12.6 g | 3.7 g |
| — saturated | 7.4 g | 2.2 g |
| Carbohydrate | 51.8 g | 15.3 g |
| — sugars | 35.1 g | 10.4 g |
| Sodium | 399.4 mg | 118.1 mg |
| Fibre | 3.6 g | 1.1 g |
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